In large mixing bowl combine all dry cake ingredients, and add in wet cake ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased bundt pan, a 13x9-inch pan, greased rectangular molds, or into cupcake liners (filling cupcakes and smaller molds about ¾ of the way full).
Bake 30 minutes for the cake or 20-25 minutes for the cupcakes or until a toothpick inserted near center comes out clean.
Set cake in the pan on a cooling rack, and allow to cool completely before carefully removing it from the pan and icing it.
Place powdered sugar, cocoa powder, and espresso powder in a medium bowl, and stir to combine. Stir in milk until all sugar is dissolved and icing is smooth. Drizzle over the cooled cake.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com