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Chocolate Espresso Cake

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Submitted by amybower

YIELD

16 servings

PREP

30 min

COOK

45 min

READY

120 min

Ingredients

1 237
CUP ML COCOA POWDER
2 473
CUPS ML ESPRESSO, BREWED *
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
1 1
PINCH PINCH SALT *
4 4
LARGE LARGE EGGS
2 226
STICKS G BUTTER
or margarine
2 ¼ 532
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
¾ 3.8
TEASPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 326 38% 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?
Trans-fat Free
 

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