Black Cocoa Chocolate Espresso Cake

Bláck Cocoá Chocoláte Espresso Cáke. Deep, dárk, moist ánd delicious chocoláte cáke enrobed in á blánket of creámy espresso creám cheese buttercreám.

áuthor: Stácey Thimmes - The Sugár Coáted Cottáge

Recipe type: Dessert

Cuisine: Cáke

Serves: 1- 7 inch cáke

INGREDIENTS

CáKE:

• 2½ cups cáke flour
• 2 cups sugár
• ¼ cup + 2 Tbsp cocoá powder
• ¼ cup + 2 Tbsp bláck cocoá powder
• 1 tsp báking powder
• 1 tsp báking sodá
• 1 tsp sált
• 4 lárge eggs
• ¾ cup vegetáble oil
• 1 Tbsp vánillá páste
• 1¼ cup brewed coffee, cooled.

FROSTING:

• 12 oz creám cheese softened
• 1½ cup butter softened
• 4½ tsp espresso powder
• 3 Tbsp Káhluá (coffee liqueur)
• 3 lb powdered sugár

INSTRUCTIONS

1. Pre heát oven to 350 degrees F
2. Lightly greáse 2 - 7 inch cáke páns ánd line bottoms with párchment.
3. In bowl of mixer ádd the flour, sugár, cocoás, báking powder, báking sodá ánd sált.
4. In á medium bowl ádd the eggs, oil, vánillá ánd coffee, stir to combine.
5. With mixer on low slowly pour the liquids into the dry ingredients.
6. Switch up to medium speed, mix until well combined.
7. Pour evenly into prepáred páns.
8. Báke 38-42 minutes or until toothpick inserted comes out cleán.
9. Cool completely.

FROSTING:

1. Creám butter ánd creám cheese until light ánd fluffy.
2. ádd the espresso powder, continue mixing.
3. Slowly ádd in the powdered sugár one spoonful át á time.
4. ádd in the Káhluá, continue mixing for ábout 2-3 minutes until frosting is creámy ánd smooth.

Visit thesugarcoatedcottage.com for full recipe. 

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