Desserts
Espresso Cake
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.
Ingreadient
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 2 tablespoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Direction
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch pans with nonstick cooking spray. Set aside.
- 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.
- Bake until a toothpick inserted in the center comes out clean, for 30 to 37 minutes. Remove to cool on a wire rack.
