Corner Espresso Shop Chocolate Cake
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 10
Ingredients
- 2 cups all-purpose flour
- 1 3⁄4 cups sugar
- 2 tablespoons espresso powder (I use the stuff from King Arthur's Flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 3⁄4 cup baking cocoa (I use plain old Hersey's)
- 1 cup brewed espresso (I stop in at Starbucks and buy 8 shots in a to-go cup if I am feeling lazy or am in town, Or you ca)
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄3 cup buttermilk
- 1⁄3 mayonnaise
- 2 eggs, beaten just till foamy
- 1⁄4 cup vegetable oil
- 3⁄4 cup softened butter
Directions
- Preheat oven to 350°F.
- Butter and flour 13x9-inch baking dish.
- Mix first 6 ingredients together in a medium bowl.
- Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
- Add the vanilla and almond flavorings to the coffee/chocolate mixture.
- In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
- Stir in that great smelling coffee mixture.
- Don't lick the spoon!
- Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
- Don't lick the spoon!
- Add all of the flour mixture.
- Beat for 1 to 2 minutes.
- Add the rest of the buttermilk mixture.
- Don't lick the spoon!
- Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
- Don't lick the spoon yet!
- Spoon cake batter into prepared baking dish.
- Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
- Cool in the pan.
- While cake is baking, lick the spoon and the bowl if you can no longer resist.
- When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.
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