This cake is so moist and exquisite, you will have to be scraped up off the floor after falling from your chair in a contented heap from tasting just one piece of this rich chocolate experience. Mmmmm….maybe that’s just me?
The espresso adds a depth to the chocolate that finishes the flavor of the cake and enhances the sweetness of the frosting perfectly.
This not too sweet, yet total chocolate over load has no coffee taste to it, yet without the espresso it would lack the WOW factor this cake certainly leaves you with.
That is why I choose to call it Chocolate Espresso Cake still, even though it has no coffee taste unless you decide to frost it with the espresso chocolate frosting! Which you totally should if you have no kids in the house and can do things like that……One day when my kids are old I will make this with the espresso frosting and not feel bad for them at all!For now I will just enjoy an espresso on the side with my cake for that coffee flavor!
My big annoyance with chocolate cake recipes or brownie recipes are when they call for large amounts of either butter/oil or baking chocolate squares or chocolate syrup instead of baking cocoa. I want a good old-fashioned basic recipe that uses unsweetened baking cocoa in it and doesn’t use up all the butter in the fridge or way to much oil.
Baking cocoa is faster and more economical and let’s face it, we don’t always have baking chocolate squares on hand….unless its the Christmas baking season. At least this girl doesn’t.
This summer my husband and I left the homestead for a weekend to go on vacation for our eleventh wedding anniversary.
We spent a day in New Glarus, Wisconsin and stayed at the beautiful Madison Concourse Hotel in the Governor’s Suite, with full access to the Governor’s Club and some of the best chocolate cake I’ve ever tried! They served us delicious appetizers that were a meal in themselves and in the evenings they set out an enticing buffet of desserts of all kinds. We enjoyed the night-time view of the Capitol while eating petite fours and mouth-watering desserts.Since that trip to Madison and the New Glarus fudge shops, I have been wanting to find a recipe to make at home that comes close to those chocolate creations we enjoyed so much.
So the search began for a chocolate cake recipe that was one of those memorable, to die for experiences!
After finding a good basic straight forward chocolate cake recipe and…
….adding a trick I learned on America’s Test Kitchen, by adding espresso powder to enhance the flavor of the chocolate……
I have for you the best, CHOCOLATE ESPRESSO CAKE RECIPE! I am so willing to stake my reputation on this one because it turned out just amazing.
Now I know you may not have espresso powder on hand but a good finely ground coffee could work just as good or substitute the 1 cup boiling water for 1 cup hot! hot! dark freshly brewed coffee!
Chocolate Espresso Cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs (room-temperature)
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350º F.
Grease and lightly flour two 9-inch cake pans.
Use a stand mixer, hand mixer or your own elbow grease for this recipe!
For the cake:
Sift together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into a large bowl. Combine well.
In a separate bowl whisk together milk, vegetable oil, eggs, and vanilla.
Slowly incorporate the liquid mixture, into the flour mixture and a little at a time until combined.
Add boiling water to the cake batter. Beat WELL and at a high-speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans.
Bake 30-35 minutes, test with a toothpick in the center of each, if it comes out clean they are done. Do not over bake.
Remove from oven.
Cool for 10 minutes, remove from pans and cool completely before frosting.
Frost with your choice of frosting.
Chocolate Buttercream Frosting is what I used, but a Chocolate Espresso Frosting would totally ROCK this cake!
The cake batter seems very thin after adding the boiling water, that is correct and the outcome is the best, most absolutely super moist and delectable chocolate cake ever!Use your favorite frosting or here is the recipe for what I used this time.
Homemade Chocolate Buttercream FrostingIngredients
- 1/3 cup butter
- 2/3 cup cocoa
- 3-4 cups powdered sugar (sifted)
- 1/3 cup milk
- 1 Teaspoon vanillaInstructions: Using a stand Mixer
- Melt the butter. Add the cocoa and stir until the mixture is smooth and thick.
- Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
Go slow with the powdered sugar, if it gets too thick add a drizzle more milk to thin it up.
Next time you need a chocolate overload or a dessert that will surely impress your guests, make this cake and YOU WILL BE SO GLAD YOU DID!
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