Corner Espresso Shop Chocolate Cake Recipe

Name: Corner Espresso Shop Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 3/4 cups sugar; 2 tablespoons espresso powder (I use the stuff from King Arthur's Flour); 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup baking cocoa (I use plain old Hersey's); 1 cup brewed espresso (I stop in at Starbucks and buy 8 shots in a to-go cup if I am feeling lazy or am in town, Or you ca); 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/3 cup buttermilk; 1/3 mayonnaise; 2 eggs, beaten just till foamy; 1/4 cup vegetable oil; 3/4 cup softened butter

Servings: persons

2 cups all-purpose flour
1 3/4 cups sugar
2 tablespoons espresso powder (I use the stuff from King Arthur's Flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup baking cocoa (I use plain old Hersey's)
1 cup brewed espresso (I stop in at Starbucks and buy 8 shots in a to-go cup if I am feeling lazy or am in town, Or you ca)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup buttermilk
1/3 mayonnaise
2 eggs, beaten just till foamy
1/4 cup vegetable oil
3/4 cup softened butter

1
Preheat oven to 350u00b0F.
2
Butter and flour 13x9-inch baking dish.
3
Mix first 6 ingredients together in a medium bowl.
4
Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
5
Add the vanilla and almond flavorings to the coffee/chocolate mixture.
6
In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
7
Stir in that great smelling coffee mixture.
8
Don't lick the spoon!
9
Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
10
Don't lick the spoon!
11
Add all of the flour mixture.
12
Beat for 1 to 2 minutes.
13
Add the rest of the buttermilk mixture.
14
Don't lick the spoon!
15
Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
16
Don't lick the spoon yet!
17
Spoon cake batter into prepared baking dish.
18
Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
19
Cool in the pan.
20
While cake is baking, lick the spoon and the bowl if you can no longer resist.
21
When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.

1306

kcal

Calories

Fat

144

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 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 3/4 cups sugar, 2 tablespoons espresso powder (I use the stuff from King Arthur's Flour), 1 teaspoon baking soda, and more.

Yes, Corner Espresso Shop Chocolate 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.

Corner Espresso Shop Chocolate Cake

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