While going over the many recipes that I still have not shared with the world, this one is one of my favorite one’s. The rich, smooth chocolate flavor with a hint of coffee is a perfect dessert for the chocolate lover in all of us. I had found a recipe for chocolate cake a couple of years ago, and that recipe made the cake to dry and not moist as stated by the cook who had to change it around from Hershey’s chocolate cake recipe book; as I changed it around by adding less sugar and also by using oil instead of butter, and I use instant coffee grind, many my say why? well the reason is that if you use espresso coffee for many people it can overwhelm the cake. Now what can go well with this moist cake? of course a frosting that can compliment it and leave you all crave for more The chocolate cream cheese frosting is a chocolate lovers dream. Frosts about 18-24 cupcakes or an 8 or 9-inch two layer round cake. I hope you all enjoy this delicious cake and frosting to add to your recipe book.
Chocolate Espresso cake with chocolate cream cheese frosting
April 11, 2018
: 12
: 20 min
: 30 min
: 50 min
: Easy
A decadent chocolate cake that will have them screaming for more!
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup milk, or (buttermilk, almond, or coconut milk)
- 1/2 cup vegetable, or (canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Frosting:
- 8 oz. package cream cheese, at room temperature
- 8 Tbsp. unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 teaspoon espresso powder
- 1 tsp vanilla extract
Directions
- Step 1 Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Step 2 Add flour, sugar, cocoa, baking powder, baking soda, and kosher salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Step 3 Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Step 4 Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Step 5 Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Step 6 For Frosting:
- Step 7 In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz. cream cheese with 8 Tbsp. butter on medium/high-speed until creamy (3 min), scraping down the bowl as needed
- Step 8 Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low-speed until well combined, scrape down the bowl well then increase to medium/high-speed and beat until smooth and whipped.
- Step 9 Add vanilla extract and espresso powder and combine well.
