Chocolate Espresso Cake - A Rich And Delicious Treat!

March 13, 2023 Post a Comment

Recipe Proof Bakery's chocolate espresso layer cake California Cookbook from recipes.latimes.com

Are you looking for a decadent dessert that is sure to please? Look no further than this delicious Chocolate Espresso Cake. This cake is full of rich dark chocolate and coffee flavor, and it's easy to make. It's the perfect way to end a dinner party or just to treat yourself after a long day. The best part is that you can make it ahead of time and store it in the fridge or freezer until you're ready to serve it. So, let's get baking!

Ingredients

For the cake:

1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup strong espresso, cooled

For the frosting:

4 ounces semi-sweet chocolate, chopped
4 ounces unsalted butter, softened
3 cups confectioners' sugar
½ teaspoon vanilla extract
3 tablespoons espresso, cooled

Instructions

To make the cake:

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated. Beat in the vanilla extract.
Add the flour mixture and the espresso alternately to the butter mixture, beginning and ending with the flour. Beat until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

To make the frosting:

In a medium heatproof bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth.
In a large bowl, beat together the butter and melted chocolate until well blended. Beat in the confectioners' sugar, vanilla extract and espresso until light and fluffy.
Spread the frosting over the cooled cake. Slice and serve.

Nutrition

This Chocolate Espresso Cake is a rich and decadent treat that is sure to please. Each slice contains about 590 calories, 28 grams of fat, 79 grams of carbohydrates, and 4 grams of protein. So it's definitely a treat that should be enjoyed in moderation. But if you're looking for a delicious and indulgent way to end a meal, this cake is sure to satisfy.

Tips and Variations

This Chocolate Espresso Cake is incredibly versatile. You can change up the flavor by using different extracts, such as almond or peppermint. Or you can use a different type of coffee, such as decaf or flavored coffee. You can also add some chopped nuts or chocolate chips to the batter or the frosting for extra crunch and flavor. And if you're feeling really adventurous, you can even add a bit of liqueur to the batter or the frosting for an extra kick. The possibilities are endless!

This Chocolate Espresso Cake is a delicious and decadent treat that is sure to please. It's easy to make and can be stored in the fridge or freezer until you're ready to serve it. So, why not give it a try? You won't be disappointed!