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Chocolate Espresso Cake

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A rich and moist cake infused with espresso, perfect for any celebration or indulgence.

Ingredients

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  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 tablespoon espresso powder

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl and whisk together.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture and beat on medium speed for 2 minutes.
  4. Stir in the boiling water and espresso powder until well combined.
  5. Pour the batter evenly into the prepared pans.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
  8. Prepare your favorite frosting and frost the cake as desired before serving.

Notes

For a richer flavor, replace the boiling water with freshly brewed hot coffee. Leftovers can be stored in an airtight container for 2-3 days at room temperature.

Nutrition

Find it online: https://tashirecipez.com/chocolate-espresso-cake-recipe/

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