chocolate espresso cake
(1 rating)
This is a moist, very chocolaty cake and frosting. It is truly for the chocaholic in all of us. My husband, Bobby, the biggest chocaholic of all time, just loves this cake.
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(1 rating)
yield
10 -12
prep time
1 Hr
cook time
35 Min
Ingredients For chocolate espresso cake
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2 stickmargarine
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1 3/4 csugar
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3eggs
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1 1/2 cmilk
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6 Tbspcocoa, unsweetened
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1 1/2 tspvanilla extract
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1/2 cmayonnaise
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1 Tbspespresso powder, instant
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2 1/2 call purpose flour
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1/2 tspbaking soda
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1 tspsalt
- CAKE INGREDIENTS
- FROSTING INGREDIENTS
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1 pkgcream cheese at room temperature
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1 stickmargarine or butter
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3/4 bagpowdered sugar
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1 Tbspespresso powder
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6 Tbspcocoa powder
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1 tspvanilla extract
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1-2 Tbspmilk or half & half
How To Make chocolate espresso cake
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1Butter and flour 2 - 9 inch cake pans or 1 - 9x13 sheet pan. Whisk together flour, cocoa powder, espresso powder, salt and baking soda for about 2 minutes in small bowl. Cream together margarine and sugar until light and fluffy. Add eggs one at a time. Add vanilla and mayonnaise. Add flour mixture alternately with milk. With last addition, just mix until incorporated. Do not over mix. Pour equally into prepared pans and bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of layer comes out clean. Cool on wire rack.
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2For frosting: Cream cream cheese and butter until well mixed. Add 1/2 of the powdered sugar, vanilla, cocoa powder, espresso powder and milk or half & half. Mix until smooth. Add remaining powdered sugar and beat until shiny. If too thick, add some more milk or cream. Generously frost first layer. Add second layer. Frost top and sides.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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