• Preheat the oven to 350°F (177° C), and line either an 8x8” or 9x9” brownie pan or a 9” tall or regular circle cake pan, or you can use 2 tall 6” pans. To line the pan, put 2 strips of parchment paper across the bottom of the pan which are long enough to hang over the sides of the cake pan, so that it's easy to remove the cake from the pan.

Make the mocha cake.

• In a bowl add all of the dry ingredients and mix until well combined. Add in the oil, yogurt, vanilla, and milk, and just lightly mix together.
• Add the boiling water slowly and keep mixing until you get a nice smooth batter. Depending on any measuring and scaling errors, you may need more or less water. While you're pouring the boiling water, stop as soon as you get a smooth batter. If the batter is too thick, you can add in another tablespoon of boiling water. You want the batter not to be too thin but just about smooth and flowy.
• Drop the batter into the pan (or pans) and even it out. Bake for 18 to 30 minutes, depending on the size of your pan. Check with a toothpick in the middle for doneness - it should come out completely clean. If you're using 2 6” pans, check at about 18-minute mark. If you're using the larger pans, check at about the 28-minute mark. When done, remove the cake from the oven, and let it cool for 5 minutes on the counter, then put it in the fridge to cool further while you prepare the rest of the elements.

Make the coffee syrup.

• Mix the coffee and the maple syrup really well. If you want your cake to be sweeter, you can add in a tablespoon of sugar to this coffee mixture, and mix it really well.

Make the mocha chocolate mousse layer

• First, melt the chocolate. Add the chocolate to a skillet with about ¼ cup of the coconut milk over medium heat, and mix really well. Once the milk starts boiling, the chocolate will start melting. Switch off the heat. Continue to mix until the chocolate is completely smooth. You can also just microwave the chocolate in bursts of 30 seconds, and once it starts to melt on the edges, whisk really well until all of chocolate is melted.
• Add the cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, and the melted chocolate to a blender, along with a tablespoon of the coffee syrup, and then blend. I usually blend it for a minute, then let the blender sit for 5 to 10 minutes, so the cashews can soak up more moisture, and then blend again for 30 seconds. Then, wait for a minute, then blend again for 30 seconds, and repeat until the mixture is very smooth. Refrigerate for 15 minutes to thicken
• Taste and adjust the sweetness and flavor, if you like. You can add more cocoa powder, coffee or more vanilla or sugar, and blend well after adding.

Decorate and chill again.

• Meanwhile, the cake has cooled in the fridge. Remove the cake from the fridge, and tap to release it from the pan. Then, using a serrated knife, slice the cake or cakes in half. Using a toothpick, poke holes in all of the cake layers.
• Place one layer of cake back into the greased or lined cake pan or cake pans, sliced-side-up. Drizzle some of the coffee syrup all over that cake layer, then pour on half of the chocolate mousse, and place the other cake piece sliced-side-up on top of the chocolate mousse layer. Press it down slightly to even it out, then drizzle the remaining coffee syrup over that cake layer, as well, to cover, then pour the remaining chocolate mousse all over this layer of the cake. Even it out on top by tapping, so that if there are any air bubbles, they will pop out.

  Alternatively, chill the chocolate frosting for an hour, it will thicken enough so you can frost the cakes like a buttercream frosting. Then skip the next steps, slice and serve.
• Put this cake in the freezer for up to 2 hours. This will help set the chocolate cream into a nice mousse texture. Move it to the fridge to store it for up to 3 days. The mousse will maintain its texture, even after thawing in the refrigerator.
• Once you remove the cake from the freezer, put some hot water in a shallow bowl, and put the cake pan in the hot water. This will loosen the cake from the pan. Then, use the hanging sides of the parchment paper to remove the cake from the cake pan.
• Place the cake on your cake stand, and you can either just smooth out the slightly-softened mousse on the edges so, that it covers the cake and it looks like a frosted cake, or you can stick some shaved chocolate on the sides of the cake, so that it looks pretty. The top is already covered with a nice, chocolate cream, but the edges will have that layered look of the cake and the mousse, so you can just stick lots of shaved chocolate on the edges to make it pretty.
• Let it sit on the counter for at least 15 minutes, if it's completely frozen, so that the texture of the mousse becomes more soft, and then you can slice and serve, or you can store it in your refrigerator for up to 3 days, or slice and freeze in a closed container for upto 3 months. Let sit on the counter for 10-15 mins before serving the frozen cake