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Chocolate Espresso Cake

 

23

Yield

16

servings

Prep

30

min

Cook

45

min

Ready

120

min

Trans-fat Free
 

Ingredients

1 cup cocoa powder
2 cups espresso, brewed
*
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 pinch salt
*
4 large eggs
2 sticks butter
or margarine
2 ¼ cups sugar
1 teaspoon vanilla extract
¾ teaspoons almond extract
*

Directions

  1. Mix cocoa and coffee until smooth.

  2. In a separate bowl, combine dry ingredients.

  3. Beat together eggs, butter, sugar and extracts.

  4. Add flour and coffee mixtures to the butter mixture alternately, 5. Grease and flour the bottom of a 9 by 13 inch cake pan. Bake at 325 degrees for 45 minutes to one hour, until toothpick inserted into center of cake comes out clean.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 32638% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 169mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 10%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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