Salted Chocolate Mocha Snack Cake

Preheat the oven to 350F and grease and line a square 8×8 baking pan with parchment paper. Allow the paper to hang over the sides for easy release.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the coffee, SunButter, vanilla, and vinegar. The SunButter may not fully incorporate, but that’s OK.

Pour the wet ingredients into the dry ingredients and whisk to combine.

Pour the batter into the pan and bake for 25-30 minutes.

Allow the cake to cool at room temp for about 30 minutes, then transfer to the refrigerator to chill for another 1-2 hours, or until the cake is completely cooled.

While the cake cools, make the frosting by adding the chopped chocolate, coffee granules, and SunButter to a heat safe dish.

Microwave in 30 second intervals, stirring between each time, until smooth. It shouldn’t take more than 60 seconds total.

Stir in the powdered sugar 1/4 cup at a time. Allow the frosting to sit at room temperature while the cake continues to chill. As the frosting cools down, it will thicken into a spreadable consistency. If it thickens and cools TOO much, pop it in the microwave for 10 seconds to loosen up.

Spread the frosting over the chilled cake and sprinkle with sea salt. Then slice and enjoy!