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.
Cake
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
Glaze
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.
