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Chocolate Espresso Cake
If you've read any of my other recipe hubs, you might catch on to my writing style. When I write out my recipes here, I try to keep in mind of the audience. In doing so, I try to write so that the average man, or child, can understand what to do, and how to do it. The reason for this is because I know most women know what to do. So ladies, you'll have to bare with me.
This is a little experiment I did, just to see how it would turn out. Needless to say, it turned out fairly well since I'm sharing what I created. However, this cake is fairly rich, so you may want to make your slices fairly thin. This recipe can be mended upon your wants/needs, but I do hope it will help you to discover there are many things you can create.
An option one can add to the frosting is cinnamon. I did not add it to this recipe....yet. One can also add cocoa powder to the frosting mix (approximately 4 tablespoons). I've tried this, and it had an unusual flavor that did not meet my palate standards. But, everyone has a different taste, so I threw that out there for those who like to "experiment" in the kitchen as well.
Cook Time
Ingredients
- 3 Cups All Purpose Flour
- 2 1/2 cups Granulated Sugar
- 1 tablespoon Baking Soda
- 1 tablespoon Baking Powder
- 1 cup Baking Cocoa Powder
- 2 tablespoons Oil, Vegetable, Olive, or Grapeseed
- 1 cup Whole Milk
- 1 tablespoon Vanilla Extract
- 1 cup Espresso, brewed
- 1 tablespoon Espresso, unbrewed
- 1/2 tablespoon Salt
- 2 packages (8 ounce) Cream Cheese
- 5 cups Powdered (Confectioner's) Sugar
- 2 Large Eggs
- First thing to do is to get out all of the necessary ingredients (this will make it easier to find them if they're out already). You will need the above mentioned ingredients, as well as an electric mixer (unless you're truly awesome with a whisk), a rubber spatula, a large mixing bowl, and a medium mixing bowl, measuring cups and measuring spoons, 9-inch round cake pan (2 preferably to bake two at once), an espresso machine, non-stick cooking spray, and most importantly, an oven.
- Begin by preheating the oven to 375 degrees Fahrenheit. In the medium mixing bowl, add the flour, sugar, baking soda, baking powder, cocoa powder, salt, and non-brewed espresso, and mix well. I would suggest using the spatula or a spoon to mix these dry ingredients.
- At this point, with an espresso maker, brew enough espresso to make 1 cup of liquid espresso (should be the full espresso decanter).
- While the espresso is brewing (shouldn't take but 2 or 3 minutes), add the oil, milk, vanilla, and eggs to the batter mix. Once the espresso is finished brewing, add that to the mix as well. Mix until well blended. The batter mix should be fairly thick.
- Spray the 9-inch round pans with cooking spray and pour in the batter mix to fill the pan only half full (because the cake will rise to fill the pan). Place pan(s) in oven for about 45 minutes. My oven cooks slowly, so actual baking times may vary. And since I have only one cake pan, it actually takes me about 90 minutes to bake both layers of cake.
- While the cake(s) are baking, add the cream cheese to the mixing bowl. Using an electric mixer, blend the cream cheese until it is creamy and no longer sticks to the blades of the mixer. Once the cream cheese is creamy, add the powder sugar and mix. Start the mixer on a slow speed, then gradually increase the speed. If you start mixing at a high speed, you'll have a cloud of powdered sugar in your kitchen. Set the frosting aside.
- Test the cakes by inserting a toothpick in the center (makes a smaller hole than a knife) and pull it out. If the toothpick comes out clean, then the cake(s) are finished baking.
- Once the cake(s) are finished baking, flip one cake upside down on a platter and allow to cool. Once cooled, coat the top of the bottom layer cake with the frosting. Flip the second cake upside down and on top of the first cake and begin spreading the rest of the frosting on the top and sides of the cakes.
- Cut a piece and serve.
| Nutrition Facts | |
|---|---|
| Calories | 785 |
| Calories from Fat | 189 |
| % Daily Value * | |
| Fat 21 g | 32% |
| Saturated fat 12 g | 60% |
| Unsaturated fat 8 g | |
| Carbohydrates 146 g | 49% |
| Sugar 110 g | |
| Fiber 4 g | 16% |
| Protein 10 g | 20% |
| Cholesterol 52 mg | 17% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
