Ultimate Espresso Chocolate Cake

Ultimate Espresso Chocolate Cake

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Ultimate Espresso Chocolate Cake

Ingredients

Cake:

1½ cups King Arthur's flour

1 cup Hershey's cocoa powder

1 teaspoon salt

1½ teaspoons baking soda

½ teaspoon baking powder

1½ cups Bustello Espresso Brewed ( set aside to cool down)

1 tablespoon vanilla extract

1 tablespoon instant coffee grounds

1 cup Kerry Gold unsalted butter, softened

1½ cups Domino sugar

3 eggs

½ cup mayonnaise

4 ounces Nestle dark chocolate chips

Chocolate Buttercream:

1½ cups Kerry Gold unsalted butter, softened

1 tablespoon vanilla extract

1/4 tsp salt

½ cup Hershey's cocoa powder

5 cups Domino powdered sugar

1/2 cup Driscoll's raspberries for topping

Instructions

Preheat your oven to 325f

Line 3, 8 -inch cake pans with parchment paper on the bottom, and then lightly spray with baking spray set aside.

Stir together flour, sugar, cocoa, baking powder, baking soda, instant coffee grounds and salt in large bowl.

In separate bowl, cream your butter for around 8 minutes until smooth. Add your wet ingredients. Add cooled brewed espresso, mayonnaise, eggs, and vanilla; beat on medium speed of mixer 3 minutes. Slowly combine dry and wet ingredients until completely smooth. Fold in chocolate chips.

Distribute the batter equally between the 3 pans. Bake 35 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About12 servings.

While your cake is baking, you can make the buttercream.

For Buttercream:

With a mixer, cream butter for 7 minutes until smooth. Add vanilla, salt & cocoa powder. Slowly add 1 cup of the powdered sugar at time until completely mixed smooth.

On cooled cakes, ice each layer generously on the top only, carefully layering one on top of the other.

Finally, ice the entire cake. It doesn't have to be perfect because it taste so rich and delicious! Top fresh Dricsoll's Raspberries and viola! You have just conquered the Ultimate Espresso Chocolate Cake!

* This was a modified version of a recipe from Tasty.Com

http://taniacolamarino.com/blog/ultimate-espresso-chocolate-cake/

Preferred Vendors:

Driscoll’s Berries

Domino Sugar

Nestle Tollhouse

Kerry Gold Butter

Hershey Cocoa

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