Corner Espresso Shop Chocolate Cake

READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups sugar
  • 2
    tablespoons espresso powder (I use the stuff from King Arthur's Flour)
  • 1
    teaspoon baking soda
  • 1
    teaspoon salt
  • 12
    teaspoon baking powder
  • 34
    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
  • 12
    teaspoon almond extract
  • 13
  • 2
    eggs, beaten just till foamy
  • 14
    cup vegetable oil
  • 34
    cup softened butter
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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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