This espresso cake is a rich chocolate cake with the addition of espresso powder; the instant espresso brings out and intensifies the chocolate flavor. Frost with your favorite frosting or ganache, or dust with powdered sugar.
Ingredients
- 2 cups sugar
- 1.75 cups flour
- 0.75 cups cocoa powder
- 2 tablespoons espresso powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups oil
- 2 teaspoons vanilla extract
- 1 cup water
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch pans with nonstick cooking spray. Set aside.
-
2
Sift sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt into a large bowl. Stir to combine. Add eggs, milk, oil and vanilla. Stir in boiling water. Divide batter evenly into prepared pans.
-
3
Bake until a toothpick inserted in the center comes out clean, for 30 to 37 minutes. Remove to cool on a wire rack.
Nutrition Facts
Per serving
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