CHOCOLATE MOCHA
CAKE OR CUPCAKES
CAKE OR CUPCAKES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
4 TSP INSTANT ESPRESSO COFFEE
ICING INGREDIENTS:
2 CUPS HEAVY CREAM
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
1 TBSP INSTANT ESPRESSO COFFEE
GARNISH (OPTIONAL):
SLIVERED ALMONDS
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
4 TSP INSTANT ESPRESSO COFFEE
ICING INGREDIENTS:
2 CUPS HEAVY CREAM
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
1 TBSP INSTANT ESPRESSO COFFEE
GARNISH (OPTIONAL):
SLIVERED ALMONDS
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
coffee and olive oil, until the consistency is smooth and thick
and there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric stand mixer add all ingredients and bring
speed up to high slowly and mix until icing is thick. Be careful
not to overwhip the cream. The texture should be light and
fluffy but also hold its shape.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount. Top with slivered almonds.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
coffee and olive oil, until the consistency is smooth and thick
and there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric stand mixer add all ingredients and bring
speed up to high slowly and mix until icing is thick. Be careful
not to overwhip the cream. The texture should be light and
fluffy but also hold its shape.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount. Top with slivered almonds.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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