Chocolate Espresso Cake


December 21, 2016

This chocolate espresso cake is super easy and is always a show-stopper. This chocolate coffee cake is gluten-free, vegan, and paleo-friendly.

Chocolate Espresso Cake

This chocolate espresso cake is so amazing!

It’s only fitting that the last post of 2016 be a chocolate coffee cake! And, not just any chocolate cake…an epic, super-easy, make-you-weak-at-the-knees chocolate cake.

You can’t get much easier than this chocolate espresso cake. Just grind the crust ingredients in a food processor and press them into a springform tin, throw the filling ingredients into your blender and blast on high until smooth and creamy, freeze until solid, and then devour. I’ve made this cake three times during the holiday season, and my friends all went mental for it.

I’m feeling very nostalgic posting this last recipe for the year, as I realize I am closing out my first year as the global ambassador for KitchenAid® blenders.

It has been an amazing year, and I am so proud to be working with this incredible company as they take the world by storm with their incredible new machines!

As I’ve said many times throughout the year, this is the best blender I’ve ever used, and I believe, the best blender in the world. For those of you who’ve been emailing me asking me, “is it really better?” and “why is it better?”, the short answer is, “yes!” and the long answer is below:

There are so many features on this blender that make it superior to everything else on the market. Here’s the basic rundown:

  • A 3.5 Peak HP motor and the most power at the blade to make this blender the most powerful blender to pulverize ingredients for silky smooth consistencies. I’ve made the same recipe in this blender side-by-side with the leading high-speed machines, and this blender consistently blends things faster and gives things a smoother consistency.
  • 3 Adapti-Blend™ Pre-Programmed Settings for Smoothies, Soups, and Juices, each with a unique range of varying speeds designed for a specific result and consistency. Pre-programmed settings are nothing new in the high-speed blender space, but these settings have been calibrated to perfection. For example, the Juice setting finishes on a slower speed to reduce the frothiness of the blend. The Smoothie setting gradually ramps up the speeds to blitz through tough leafy ingredients and ice cubes to make perfectly blended smoothies in just 40 seconds. The Soup setting works with the thermal insulated container to heat soup faster than any other machine. KitchenAid will safely tell you this machine heats soup in less than 5 minutes. I’m blending up piping hot soup in 3 minutes.
  • A Variable speed dial that goes beyond 10 to 11 to take things beyond regular speeds to completely pulverize ingredients more quickly.
  • The Pulse H/L Switch is brilliant! Push upwards for an extra boost of power at any speed, or push downwards for a few moments of a lower speed, a great option if you want to get an idea of the texture of your blend.
  • The world’s first Thermal Control Dual-Wall Titan blender jar. This is a game changer in the high-speed blender space. This insulated container keeps all the heat inside when you’re blending on the soup program, and keep the contents cool when you’re blending smoothies and juices. The container is BPA-free with a soft-touch handle grip and asymetric stainless steel blade. The lid always fits securely with the handle on a corner for easy use.
  • There is a dual-purpose centre lid cap that doubles as a graduated 60ml measuring cup for pouring liquids. No space on this machine left unused!
  • A Removable Silicone Jar Pad. This is also nothing new. Most blenders have removable jar pads. But, again, KitchenAid is elevating the experience, and this jar pad is specifically designed so that the container sits snugly indented to ensure the jug won’t move about when blending at high speeds or when using the tamper with thick ingredients like with this cake.
  • A Tamper with a Flex-Edged Spatula. Again, this is not a new concept, but KitchenAid has made it better with a spatula that helps you scrape ingredients from the sides of the container while the machine is running, and also helps you guide ingredients out of the container when serving.
  • A Solid Die-Cast Metal Base instead of the plastic bases you get with other high-speed machines. As with all KitchenAid appliances this ultra-stable base with a high gloss finish results in an appliance of superior quality, durability, and stability.

I wish you and your family a safe and joyful holiday season, and an amazing 2017.

Let me know what you think of this chocolate espresso cake.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

 

Chocolate Espresso Cake

This vegan and paleo-friendly chocolate espresso cake is super easy to make and is always a hit. And, you don't need to bake it. Just blend and chill. Too easy. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 10 to 12
Author Tess Masters

Ingredients

crust:

filling:

Instructions

  1. To make the crust, grease a 9 inch (23cm) springform pan with coconut oil. Process the almonds, dates, and cacao in a food processor fitted with the S blade until the mixture is well combined and begins to clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add more a bit more dates and process again. Press the mixture into the bottom of the prepared pan and set aside.
  2. To make the filling, throw all of the ingredients into your KitchenAid® Pro Line® Series blender in the order listed and blend on high for about 1 minute using the tamper to guide the ingredients through the blades, until rich and creamy.
  3. Pour the filling into the crust. Jiggle the pan lightly to get the mixture to settle evenly in the pan. Cover the pan with aluminium foil and freeze the torte for 6 to 8 hours until solidified.
  4. To serve, transfer the pan from the freezer to the fridge to defrost for about half an hour. Gently release the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for another half an hour before serving. Serve with ice cream or cashew cream. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 20

    1. Sorry for any confusion Nancy. I mean melted coconut oil. Depending on the temperature of the store where you purchase your coconut oil (because it’s solid at room temp or below, and liquid at hotter temps) it can vary. But, it needs to be measured as liquid. I hope this helps.

  1. OMG this is divine!!! I make lot of raw cakes and this is one of the best!! Definitely a keeper. I’ll be making it again.

    1. You can substitute 3 cups of raw young thai coconut meat. But, please know that the texture will be slightly different. But, it should still be amazing. Let me know if this works for you.

  2. I hope this finds you well. My son is highly allergic to tree nuts so I don’t bring them in the house. I am asking for myself – Is there a general tree nut substitution or two you can offer that would work in the majority of your recipes? Thanks in advance for your time. Take care, Helene

    1. It depends on the recipe. Sometimes coconut meat is great, sometimes hemp seeds. Please feel free to leave a comment on specific recipes and I will be happy to help you with suggestions.

    2. It depends on the recipe. Sometimes coconut meat, some recipes hemp seeds. I substitute on a case-by-case basis. If you leave comments on specific recipes I will be happy to give you suggestions that will give you the best results for that combo.

  3. Process the almonds and dates in a food processor fitted with the S blade until the mixture is well combined and begins to clumps together…..
    What about the cacao??

    And any subtitute for coffe?
    Thx

  4. It looks delicious and my kind of cake but I’m not allowed coconut oil/milk (or palm oil) would it work with olive or rapeseed? Thank you for the lovely recipes

    1. Sorry Tessa, unfortunately not. The cake solidifies because of the unique properties of coconut oil – it solidifies when chilled to hold the cake together. Other oils don’t have that effect.

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