Want to wow friends and family with a great dessert that’s easy to make? Then try Mike’s Chocolate Espresso Cake. I took it to a holiday dinner this past weekened and it was a huge hit.
2 cups All Purpose Flour
1 cup Cocoa Powder
1-1/2 teaspooon baking soda
1/2 teaspoon salt
2-1/3 cups granulated sugar
3/4 cup vegetable oil
3 eggs plus one yoke
1 teaspoon vanilla
1 cup milk
1/2 cup instant espresso powder
6 ounces dark chocolate
6 ounces dark chocolate
1/2 cup whipping cream
I always gather all my ingredients before I begin. This takes a few minutes but when it comes time to bake the process is so much easier.
Mix together first five ingredients. I sift them together to make sure they are well blended. Set aside.
In another bowl, beat together oil and vanilla. Then add in the eggs one at a time. In a saucepan, mix instant espresso mixture and dark chocolate into milk and stir until melted and blended. Alternating espresso/chocolate mixture and flour mixture, beat slowly into egg batter.
Place batter in a parchment-lined springform pan. Bake in a preheated 350 degree oven for 50 to 60 minutes. Let cool and remove from mold.
For the glaze, heat cream gently and mix in chocolate. I chop the chocolate up so that it melts quickly. Pour glaze over cake and once it has cooled dust with powered sugar.
I had the great pleasure of appearing on Virginia This Morning on Friday to discuss my latest release, THE UNION STREET BAKERY! The pre St. Patrick’s Day show featured Irish dancers as well as representatives of Big Brothers and Big Sisters.
Host Cheryl Miler and Mary Ellen Taylor
I hit the road on Friday and headed to Greenville, SC to sign at Fiction Addiction. I had a great time at the store and really enjoyed meeting readers.
After I left Greenville, S.C. it was straight to Woodstock, GA for a signing at FoxTale Book Shoppe. A lovely store and wonderful booksellers! It was great fun talking to readers and signing books.
I had a great time signing this past weekend. First stop was Hooray 4 Books in Old Town Alexandria. My first women’s fiction book, ‘The Union Street Bakery’ is set in Old Town Alexandria. I lived in Alexandria for four years and it was great to be back in the old neighborhood!
Signing at Hooray for Books!
The next day it was Turn the Page bookstore in Boonsboro, MD. Despite the rain, we had great crowds and lots of fun!
Signing at Turn the Page and pictured here with Robin Kaye, Nora Roberts/J.D. Robb, Alyson Richman and Laura Florand.
One of my favorite go-to meals is a roast chicken. I season with salt, pepper, dried dill and garlic powder before roasting in a 375 degree oven. I cook until the juices run clear, which is about an hour.
And the best part of a roasted chicken is that you can not only make stock, but can use the bits of extra chicken in soups, enchiladas or as salad toppers.
Tip: to make the perfect stock, I put the discarded bones in a pot of cold water along with a few sliced onions and carrots. I turn the stovetop onto simmer and let the stock cook very slowly. I never let it reach a boil because this will make the stock cloudy. Slow and steady wins the race with a great stock.
After the stock has simmered for several hours, drain and then let the stock stand in cool place so that the fat rises to the top. Once you’ve skimmed the fat off the top, the stock is ready to use!