RECIPE FOR DECADENT CHOCOLATE ESPRESSO CAKE

Hello everyone, it’s Jill again. Matt has been too busy with work to blog so I am doing another post to keep you all well sugared and entertained. As promised in my last post, I am doing something chocolate this time around. I’ve had some free time on my hands lately and decided to experiment. I used a few chocolate cake recipes, took the bits I liked and added a few things of my own to create the one here. If you like coffee and chocolate you will LOVEthis cake. Actually, my husband doesn’t even like coffee (sinful I know), and he loves this cake. This is an image heavy post, and I apologize for the photo quality…one day I will buy a better camera and learn how to use it properly.

My word of advice today is DON’T BAKE DISTRACTED! I had a baking debacle at the end of this because my thoughts were elsewhere and I wasn’t paying attention. This is why you will not see an image of the cake fully iced and looking pretty. If you must know, I put the top layer of the cake on upside down and gravity took over very quicky and broke it into four pieces. I used the frosting as mortar and got the thing back together. It tasted great, but was not the most attractive confection.

DRY INGREDIENTS

2 cups white granulated sugar
1 3/4 cups unbleached all purpose flour
3/4 cups unsweetened cocoa powder ( I used dark chocolate cocoa powder for the cake)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon

WET INGREDIENTS

2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling hot brewed coffee

FROSTING

1 stick butter
2/3 cups unsweetened cocoa powder (I used regular, not dark, powder for the frosting)
4-6 cups of powdered sugar
1/3 cup of milk
3 tablespoons of instant espresso mixed with 5 tablespoons of hot water
1 teaspoon vanilla extract

Preheat oven to 350 degrees

Ingredients for Chocolate Espresso Cake

Here is pretty much everything you will need to make the cake. Electric beaters are welcome this time.1 2

butter and flour pans for Chocolate Espresso Cake

First things first. Butter and flour two 9 inch cake pans and line the bottom with parchment paper. This will ensure your cakes actually come out of the pans. Nothing will unleash a string of obscenities faster than stuck cakes.

3

dry ingredients for Chocolate Espresso Cake

Next, combine the sugar, flour, cocoa, baking powder and soda, cinnamon and salt together in a large bowl.

4

Mixing ingredients for Chocolate Espresso Cake

Add the eggs, milk, oil and vanilla and beat on the medium speed of electric mixer. Once everything is combined it will look like the picture above. Resist the urge to stick you finger into the batter.

6

add boiling coffee for Chocolate Espresso Cake

Slowly stir, not beat, the boiling coffee into the batter. Stir until well incorporated. The batter will look very thin, don’t worry it’s supposed to look that way.

7Put ingredients in bowls for Chocolate Espresso Cakex

Pour the batter evenly into the two prepared pans. Place in the oven that has been heated to 350 degrees and bake for 30-35 minutes. Insert a toothpick in the center of the cake to test for doneness. It will come out clean if they are ready.

Chocolate Espresso Cake

8Here is what the cakes should look like when they come out of the oven. Let them cool in the pans for about 15 minutes and then carefully turn them out onto your counter or cooling racks and let them cool completely. Oh, and remember to remove the parchment paper from the bottom of the cakes. No one wants to bite into that.

Now, onto the frosting.

9

melt butter for frosting for Chocolate Espresso Cake

Melt the stick of butter in a small pan over medium heat.  Once melted add the cocoa powder and whisk until smooth and glossy. See picture below.

frosting for Chocolate Espresso Cake

Combine the instant espresso and hot water in a small bowl and then add to the butter/cocoa mixture. Pour this into either a metal or glass bowl and beat in the vanilla.

beat frosting for Chocolate Espresso Cake

Beat in a cup of confectioners sugar at a time, alternating with the milk. Use a low speed on the beaters or you and your kitchen will end up covered in a fine white powder. Keep adding the confectioners sugar until you get the consistency seen in the above picture. It needs to be stiff but spreadable.

icing the Chocolate Espresso Cake

Time to frost! I put parchment paper down on the cake stand to keep the cake stand clean.  Use just enough frosting to create a thin layer.  Don’t make it thick goopy layer. The only purpose of frosting here is to keep the layers held together.  Add the top layer, flat side down, and continue to frost the rest of the cake.

Chocolate Espresso Cake

The completed cake. This is the one angle I could get that didn’t show the Frankenstein job I did on the top of the cake. This very moist cake. If yours comes out dry, I have no idea what you did wrong. <

Recipe for Decadent Chocolate Espresso Cake

Thanks again everyone for checking this out!  Enjoy the cake, I’ll be back soon.

 

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