Chocolate Cake with Chocolate-Espresso Glaze – a delicious recipe with 'S Bittersweet Chocolate, butter, eggs, sugar, flour, instant espresso. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Microwave 6 oz.
3
chocolate and butter in large microwaveable bowl on HIGH 2 min.
4
or until butter is melted.
5
Stir until chocolate is completely melted; cool to room temperature.
6
Beat eggs and sugar in large bowl with mixer until thickened.
7
Add chocolate mixture; stir with whisk until well blended.
8
Add flour; stir until blended.
9
Pour into 8-inch square pan sprayed with cooking spray.
10
Bake 30 min.
11
or until center is set.
12
Cool in pan 5 min.
13
Invert cake onto wire rack; gently remove pan.
14
Cool completely on wire rack.
15
Microwave remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.
16
; stirring after 30 sec.
17
Stir until combined; pour over cooled cake.
1194
kcal
Calories
76
g
Fat
110
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided, 3/4 cup butter, 4 eggs, 3/4 cup sugar, and more.
Yes, Chocolate Cake with Chocolate-Espresso Glaze 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.
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