Name: Chocolate Espresso Cake
Ingredients: 2 cups White Lily flour; 2 cups sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp kosher salt; 1 tsp espresso powder; 1 cup fresh buttermilk; 1/2 cup vegetable oil; 2 brown eggs; 2 tsp pure vanilla extract; 1 cup boiling water; 3/4 cups semi-sweet chocolate chips; 2 tablespoons butter; 1/2 cup heavy cream

Description

This twist on a classic chocolate cake can conquer any chocolate lover’s cravings. This cake pairs nicely with ice cream or fresh fruit.

Ingredients

Scale

For Chocolate Espresso Cake

2 cups White Lily flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
1 tsp espresso powder
1 cup fresh buttermilk
1/2 cup vegetable oil
2 brown eggs
2 tsp pure vanilla extract
1 cup boiling water

For Chocolate Glaze

3/4 cups semi-sweet chocolate chips
2 tablespoons butter
1/2 cup heavy cream

Instructions

For Chocolate Espresso Cake

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans (click here for a simple tutorialfrom our Made from Scratch series).
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to mixing bowl. Using paddle attachment, stir until combined well.
Add buttermilk, vegetable oil, eggs, and vanilla extract 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.
Pour cake batter evenly between the two floured cake pans. Bake for 30 minutes and allow to cool for about 10 minutes, remove from the pan and cool completely on bakers rack.

For Chocolate Glaze

Place chocolate chips in a medium bowl, along with espresso powder and butter.
In a small saucepan, heat cream until it begins simmering and pour over chocolate, butter and espresso powder. Let stand for about 2 minutes, mixing until smooth. Pour glaze evenly over cake.
Enjoy!