Chocolate Espresso Cake
You can have your cake and coffee and eat them, too — in one bite! This cake is a favorite with my friends, family and anyone else who eats a piece.
Yield: 12 servings, one 10" cake
Need: 10-inch cake pan, bottom lined with parchment or waxed paper, sides greased
Preheat oven to 350 F (180 C)
In a small bowl, combine flour, cocoa powder, ground coffee, baking soda, cinnamon, salt and baking powder, mixing well.
In a large bowl, using an electric mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
In a microwave-safe bowl, mix together milk and instant coffee. Microwave, uncovered, on High for 20 seconds, until just slightly warm. Mix until coffee is dissolved. Add to egg mixture, mixing well.
Stir in dry ingredients alternately with brewed coffee, making three additions of dry and two of coffee, mixing just until smooth.
Spread batter in prepared pan, smoothing top. Sprinkle chopped chocolate over batter. Lightly press chocolate into batter, but not too much or else it will all sink to bottom of pan. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes.
Carefully invert cake onto a large plate. When cake is cool, pour glaze over top. Refrigerate until glaze is firm. This cake looks great garnished with a sprinkle of chocolate-covered espresso beans or grated or finely chopped chocolate or decorated with your favorite cake decorating theme.
Other shapes and sizes:
Use a Cake Decorating Kit to decorate this cake!