Recipe for Mocha Latte Cake, an eight layered chocolate and vanilla Gluten Free decadent dessert. A cake lovers version of a Mocha Latte. Simple ingredients, easy to assemble, and will stay fresh refrigerated in an air tight container for 2 weeks.
*Warning..do not make this cake alone, make sure you have people to share with, or you may eat the entire thing by yourself*
Are you a coffee drinker? I usually have at least one cup a day unless I switch it up for a flavored tea. Besides enjoying the fun barista designs in my mug, Mocha Latte is my most frequented hot beverage indulgence. Yes I know, so cliche, but I can’t help it, they’re delicious! Some of my best ideas manifest while I’m lost in a chocolate coffee haze. Kinda like this cake, that I know you will find just as yummy as I do. As well as all my neighbors, family, and the construction men at the house down the street. Hey, I have to share cake or I would need a chocolate intervention:)
What is a Mocha Latte?
I am going to break this down for you by beverage comparison!
Strong black coffee.
Espresso with added milk, not the same as coffee with cream.
(1/3 espresso, 1/3 steamed milk, 1/3 foamed milk)
Mostly milk based with a little coffee added.
(1/6 espresso, 4/6 steamed milk, 1/6 foamed milk)
Strong coffee with a strong chocolate flavor.
(2/5 espresso, 2/5 chocolate, 1/5 steamed milk)
Latte with a hint of chocolate.
(1/8 espresso, 5/8 steamed milk, 1/8 foamed milk, 1/8 hot chocolate)
Mocha Latte Cake
Recipe for Mocha Latte Cake, an eight layered chocolate and vanilla gluten free decadent dessert.
Cake Batter (Makes two 8- in layers)
- 1 3/4 sticks (200 g) unsalted butter melted and cooled
- 1/2 cup (125 ml) unsweetened vanilla almond milk
- 1 ¼ cups (160 g) almond flour
- ¼ cup (32 g) coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup (68 g) cocao powder
- 1 1/2 cups (315 g) light brown sugar
- 1/4 tsp. salt
- 2 eggs
- 2/3 cup (150 ml) plain greek yogurt
- 1/2 cup (125 ml) hot coffee
Vanilla Frosting (enough for 4 layers or 2 layers also covering top & sides)
- 1 ¼ sticks (150 g) unsalted butter at room temperature
- 16 oz (452 g) room temp cream cheese cut into cubes
- 1 Tbsp vanilla extract
- 4 ½ cups (576 g) powdered sugar
- 2/3 cup (85 g) chocolate chunks
- ¼ cup (32 g) dusting of cacao powder
Preheat oven to 350 F (175°C).
Grease or line two 8 inch (15 cm) cake pans and set aside.
In a small bowl stir together melted butter, almond milk, coffee, and greek yogurt.
Whisk together the flours, baking soda & powder, salt, sugar, and cacao powder.
Pour all ingredients into bowl of stand mixer, whip together on medium speed with whisk attachment until well combined.
Make sure to scrape sides and bottom once or twice with spatula while mixing to incorporate all ingredients.
Evenly divide batter between the two pans. Should equal roughly 2 ½ cups (625 ml) per pan. Use spatula to evenly spread batter across pan and smooth out the top.
Place pans on the lower rack and back for 30-35 min or until toothpick comes out clean.
Allow cakes to cool in pan for 10-12 minutes before inverting and allowing to gently drop onto cooling rack. This is a moist cake, so if you try to remove too soon it will break.
10. Let layers completely cool before icing.
11. The cake in the recipe consists of four layers. I made the cake batter twice and used four pans.
12. While layers are cooling, make your frosting!
Place slices of room temperature butter in bowl of stand mixer. Beat butter until fluffy. You may need to stop a couple of times and push butter through whisk with a spatula.
Slowly add powdered sugar and continue with whisk attachment until well mixed. Adding the sugar will help your butter whip into a creamier consistency.
Add cream cheese and vanilla. Continue to mix on medium speed until reach desired thickness.
If frosting is too thin, add more sugar a little at a time.
Spoon frosting into piping bag.
Set first layer of cake onto plate or cake stand. Pipe frosting across entire layer. Using an icing spatula spread frosting in an even layer pushing slightly over the edges.
Repeat with remaining layers.
Top with chocolate and cocao powder!
Chill in refrigerator for 30 minutes before serving to help set the frosting.