Chocolate Espresso Cake

Chocolate Espresso Cake

Chocolate Espresso Cake

Allen's birthday cake!

My hubby celebrated his birthday this weekend and I made him this scrumptious Chocolate Espresso Cake. We had a great day and went to see Transformers and had dinner at Buffalo Wild Wings. I found this cake recipe on Pinterest from Add A Pinch, and if you love coffee and especially espresso, I highly recommend it. The crumb has a smooth velvety texture and is brimming with coffee goodness, but not overpowering. The chocolate flavor is decadent and will make you crave another piece. The frosting also has espresso and is silky smooth and tastes amazing. I added some dark cocoa powder to the cocoa powder to add even more dark chocolate richness. This is a one bowl recipe and though I used a mixer, you could easily whip this cake up with a spatula. This is a dream come true cake for chocolate and coffee fans. See recipe below.

Top of the cake: Dark Chocolate Curls and various sprinkles I combined

The first slice for the birthday guy! ;)

Ingredients
2 cups King Arthur All Purpose Flour

2 cups Granulated Sugar

3/4 cup Unsweetened Cocoa Powder

2 teaspoons Baking Powder

1 1/2 teaspoons Baking Soda

1 teaspoon Coarse Salt

1 teaspoon Espresso Powder

1 cup Milk

1/2 cup Vegetable Oil

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1 cup Boiling Water

With the candles

Candles lit up and singing happy birthday to my love!

Directions
Heat oven to 350 degrees.

Prepare two 9-inch cake pans lining each with parchment paper and baking spray, or grease with butter and sprinkle with flour (shaking off excess flour).

In the bowl of your stand mixer whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until combined or use your paddle attachment.

With the mixer on medium speed add milk, vegetable oil, eggs, and vanilla extract to the flour mixture until incorporated, about 2 to 3 minutes.

Turn mixer to low speed and slowly add boiling water until incorporated. Cover mixer with paper towels to avoid splatter and burning yourself.

The batter is thin but do not worry. It bakes beautifully.

Glorious cake

Looks pretty and the taste is out of this world!

Add cake batter to pans.

Tap on the counter to remove air bubbles, and bake for 30 to 35 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.

My cake baked in 32 minutes.

Let cake rest in pans for 20-25 minutes and after 10 minutes carefully run a knife around the edges of the pan.

Invert cake onto wire racks to cool completely, about 1 hour.

Cover cakes with plastic wrap and chill in the fridge until you are ready to frost the cake.

Sophia's Sprinkles Mix

Dark Chocolate Curls

Chocolate Espresso Frosting
Ingredients
1 1/2 cups Unsalted Butter, softened

1/4 cup Unsweetened Dark Cocoa Powder

3/4 cup Unsweetened Cocoa Powder

5 cups Confectioners/Powdered Sugar

1/2 teaspoon Espresso Powder

1/2 cup + 2 tablespoons Milk

2 teaspoons Pure Vanilla Extract

Added frosting to the bottom cake layer

The frosted cake; just needs sprinkles and curls

Directions
Sift sugar; set aside.

Add cocoa powders to bowl of stand mixer and use a whisk to remove lumps. Do not skip this step or you will have lumpy frosting (not good).

Cream butter and cocoa powder on medium speed until incorporated.

Add sugar and milk alternating until incorporated.

Cake cooling on wire racks

Turn mixer to high speed for about 1 minute.

Turn mixer to medium speed and add vanilla extract and espresso powder until incorporated.

The frosting should be creamy but if for some reason it is still thick, add 1 tablespoon of milk.

For The Best Chocolate Cake Recipe {Ever}, visit Add A Pinch:
https://addapinch.com/the-best-chocolate-cake-recipe-ever/

Enjoy!

-Sophia/Two Frys