Mike's Chocolate Espresso Cake

Mike's Chocolate Espresso Cake

Expand the Table

Make it Gluten Free: Use Gluten-Free flour

For your Dairy Free friends: Use a non dairy milk, such as almond. Use a dairy free whipping cream or omit.

Diabetics at the table: Use 1 cup plus 1 1/2 tablespoons Stevia in place of sugar

2 cups of all-purpose flour

1 cup of cocoa powder

1-1/2 teaspoons baking soda

1/2 teaspoon of salt

2-1/3 cups of granulated sugar

3/4 cup vegetable oil

3 eggs plus one egg yoke

1 teaspoon of vanilla

1 cup of milk

1/2 cup of espresso powder

6 ounces of dark chocolate

 

Glaze

6 ounces of dark chocolate

1/2 cup of whipping cream

  1. Mix together first five ingredients.  Set aside.  In another bowl, beat together oil and vanilla and then add in eggs one at a time.  Mix instant espresso into milk in a saucepan and heat gently until espresso melts.

  2. Alternating espresso mixture and flour mixture beat slowly into egg batter.  Place batter in a parchment-lined round pan bake in a preheated 350-degree oven for 50 to 60 minutes.  Let cool and then turn onto cooling rack.

  3. For the glaze, heat the cream and then pour over the chocolate.  Stir until melted.  Pour over cake.  When cooled, decorate with shaved chocolate.

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon
Parler_logo.png

Follow me on Parler and Facebook!

Eat, Read and Dream. Order for the holidays!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Have you made these recipes? Let me know in the comments! Or tag me on @srweintrob on Twitter, @srweintrob on Parler or expandthetable on Facebook.

Check out our editing and content strategy services, Editing Unlimited!