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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pumpkin Pie Cake
I've never been good at making pies, but I love to have pumpkin pie at Thanksgiving. This pumpkin pie cake recipe is just as good and twice as easy to make!
Finnish Blueberry Pie
This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.
Super Duper Zucchini Muffins
Try this recipe for zucchini muffins that are nutritious, low in fat, and most important of all, taste super duper delicious!