This chocolate espresso cake recipe is super moist and really easy! It’s so easy that you only need one bowl and a spoon to mix it all together, although I like to use my Kitchen Aid Mixer to make things even faster. This is one of my favourite cakes to make for my boyfriend’s birthday, because he’s a coffee lover. With it’s chocolatey flavour and subtle coffee under tones, it’s totally divine and puts a smile on everyone’s face.
Ingredients:
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cups unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh hot coffee
Directions:
Preheat oven to 350°F
Grease two 9 inch round cake pans
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla.
Mix for 2 minutes (on medium in a mixer) until combine.
Stir in fresh hot coffee until silky and smooth (batter will be thin).
Pour into prepared pans.
Bake for 30-35 minutes until cake tests done with a toothpick.
Cool in pans for 10 minutes and remove to cool on a wire rack.
Top with your favourite icing. I recommend chocolate or vanilla bean.
Don’t like icing? You’re crazy! (haha just kidding) Serve plain with vanilla ice cream instead.
Too much white sugar? I recently tried replacing 1 cup sugar for coconut sugar and it turned out great.
it looks wonderful!
Thanks Dina!