Chocolate Espresso Cake
Yield
16 servingsPrep
30 minCook
45 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cocoa powder
|
|
| 473 | ml |
espresso, brewed
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 4 | large |
eggs
|
|
| 226 | g |
butter
or margarine |
|
| 532 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3.8 | ml |
almond extract
|
*
|
Directions
Mix cocoa and coffee until smooth.
In a separate bowl, combine dry ingredients.
Beat together eggs, butter, sugar and extracts.
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.
