my yummy hot expresso cakes

How To Make my yummy hot expresso cakes

• 1

  Preheat your oven to 350 and greese and flour a 7 X 11 inch rectangular cake pan and shake of excess flour out of pan and set aside.
• 2

  Sift the flour, baking powder and cocoa into a large bowl and add the butter, brown sugar, eggs and vanilla extract.
• 3

  Beat well until the mixture is smoothe and then beat in the coffee.
• 4

  Spoon the mixture into the prepared pan and smoothe to surface with a spatula.
• 5

  Place in oven and bake for 30 to 35 minutes or until risen and firm to the touch.
• 6

  Remove cake from oven and place on a wire rack.
• 7

  To make the sauce; mix the cornstartch with 2 tablespoons of the coffee, then add to a pan with the remaining coffee, cream and brown sugar.
• 8

  Heat gently while stirring until boiling, then reduce the heat and stir for 2 minutes or until slightly thickened.
• 9

  Using a 3 1/2 inch plain cookie cutter, stamp out 6 circles from the warm cake (the leftovers can be eaten cold)
• 10

  Place the cakes onto warmed serving plates and sprinkle with coffe sugar crystals and walnuts or pecans (optional). Spoon the sauce over cakes and serve warm.
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