Chocolate Espresso Cake Recipe

Name: Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup buttermilk; 1/3 cup strong brewed coffee; 3 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 2/3 cup baking cocoa; 1/2 cup packed brown sugar; 1-1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup cherry juice blend; 1/2 cup port wine or additional cherry juice; 2/3 cup dried tart cherries; 2 tablespoons honey; Dash salt; 1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved; 1 tablespoon cornstarch; 2 tablespoons cold water; 1/2 teaspoon almond extract; 1 cup sweetened whipped cream

Servings: persons

2 large eggs
2 large egg whites
1/2 cup buttermilk
1/3 cup strong brewed coffee
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup baking cocoa
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cherry juice blend
1/2 cup port wine or additional cherry juice
2/3 cup dried tart cherries
2 tablespoons honey
Dash salt
1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon almond extract
1 cup sweetened whipped cream

1
Preheat oven to 350u00b0. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra.
2
In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan.
3
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely.
4
In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes.
5
Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.

965

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: 2 large eggs, 2 large egg whites, 1/2 cup buttermilk, 1/3 cup strong brewed coffee, and more.

Yes, Chocolate Espresso Cake 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 Espresso Cake

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