Chocolate Cake With Chocolate Espresso Frosting Recipe

Name: Chocolate Cake With Chocolate Espresso Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose, Unbleached Flour; 2 cups Granulated Sugar; 1 teaspoon Baking Soda; 6 Tablespoons Unsweetened Cocoa Powder; 2 sticks Butter; 1 cup Hot Water; 1 teaspoon Vanilla; 1/2 cups Soured Milk (Buttermilk); 2 whole Eggs; FOR THE FROSTING:; 1 stick Soft, Room Temperature Butter; 1 Tablespoon Instant Espresso Powder; ½ Tablespoons Unsweetened Cocoa Powder; 1/2 pounds Powdered Sugar; 2 teaspoons Vanilla Extract; 1 teaspoon Almond Extract

Servings: persons

FOR THE CAKE:
2 cups All-purpose, Unbleached Flour
2 cups Granulated Sugar
1 teaspoon Baking Soda
6 Tablespoons Unsweetened Cocoa Powder
2 sticks Butter
1 cup Hot Water
1 teaspoon Vanilla
1/2 cups Soured Milk (Buttermilk)
2 whole Eggs
FOR THE FROSTING:
1 stick Soft, Room Temperature Butter
1 Tablespoon Instant Espresso Powder
½ Tablespoons Unsweetened Cocoa Powder
1/2 pounds Powdered Sugar
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract

1
["For the cake:", "Preheat oven to 350 F, then grease and flour a 9"" x 13"" glass baking dish. Set aside.", "Next, sift together the dry ingredients: the flour, granulated sugar, baking soda, and unsweetened cocoa powder in a large mixing bowl or in the bowl of your stand mixer.", "In a 4 cup glass bowl, add butter and the hot water and allow the butter to melt. Add this to the dry ingredients, along with the vanilla, soured milk and eggs. Mix together on medium speed for 2-3 minutes, then pour the batter into the prepared pan and bake 25-30 minutes or until center almost springs back. Do not overbake.", "To make the frosting:", "Beat 1 stick room temperature butter with an electric or stand mixer until smooth. Next, mix in instant espresso powder, cocoa powder, and powdered sugar, and beat until smooth. Frosting will be stiff. Thin it by adding vanilla extract plus 1 teaspoon almond extract (or 3 tablespoons amaretto liqueur.)", "Let cake cool completely, then frost and enjoy!"]

1596

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose, Unbleached Flour, 2 cups Granulated Sugar, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Cake With Chocolate Espresso Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake With Chocolate Espresso Frosting

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