Chocolate Espresso Cake Recipe
This cake can be prepared for any occasion, from Mother’s Day to a birthday party, or even just to cheer up your dinner table on the week-end.
Slice and serve with a scoop of vanilla ice cream and some fresh berries on the side. It will be a success.
Ingredients and Instructions:
• 2 1/2 cups of all purpose flour
• 2 sticks of butter (16 oz/450 g) at room temperature
• 1 cup of sugar
• 4 large eggs
• 1/2 teaspoon of baking soda
• 1/2 cup of whole milk
• 1 cup of espresso coffee
• 2 cups of dark chocolate chips
• 3 tablespoons of brandy or imitation brandy flavor
• powdered sugar to decorate the cake
1. Preheat the oven setting the temperature at 300 degrees F (150 C).
2. In a large mixing bowl, using a wooden spoon mix the butter and sugar until completely blended together.
3. Add one egg, mix in thoroughly then repeat the same with each additional egg.
4. Add in the baking soda and the milk, stir and combine well.
5. Gradually add the flour, better if done using a flour sieve or a fine mesh colander. Just put the flour in it and shake it to sift it. It can also be done simply adding one tablespoon of flour at a time but it must be mixed in completely before each addition.
6. Melt the chocolate chips in a double boiler or bain-marie, and then add it to the mixture together with the espresso coffee, the brandy or imitation brandy flavor.
7. Grease the bottom and the sides of a cake mold with some butter, then dust with some flour.
8. Spoon batter into the mold and spread it out even.
9. Bake at 300 degrees F for 90 minutes. When done, a toothpick will come out clean when inserted in the cake.
10. Let cool off completely and then remove from the mold, covering the mold with a serving plate and flipping it over.
11. Garnish dusting the cake with some powdered sugar, and then serve topping each slice with one scoop of vanilla ice cream and some fresh berries on the side.
Wine suggestion: for this Chocolate Espresso Cake, I would recommend a small glass of Moscato wine as well as a good quality Marsala, Porto or Sherry.
Buon appetito!
Cinzia Aversa, 2013
Slice and serve with a scoop of vanilla ice cream and some fresh berries on the side. It will be a success.
Ingredients and Instructions:
• 2 1/2 cups of all purpose flour
• 2 sticks of butter (16 oz/450 g) at room temperature
• 1 cup of sugar
• 4 large eggs
• 1/2 teaspoon of baking soda
• 1/2 cup of whole milk
• 1 cup of espresso coffee
• 2 cups of dark chocolate chips
• 3 tablespoons of brandy or imitation brandy flavor
• powdered sugar to decorate the cake
1. Preheat the oven setting the temperature at 300 degrees F (150 C).
2. In a large mixing bowl, using a wooden spoon mix the butter and sugar until completely blended together.
3. Add one egg, mix in thoroughly then repeat the same with each additional egg.
4. Add in the baking soda and the milk, stir and combine well.
5. Gradually add the flour, better if done using a flour sieve or a fine mesh colander. Just put the flour in it and shake it to sift it. It can also be done simply adding one tablespoon of flour at a time but it must be mixed in completely before each addition.
6. Melt the chocolate chips in a double boiler or bain-marie, and then add it to the mixture together with the espresso coffee, the brandy or imitation brandy flavor.
7. Grease the bottom and the sides of a cake mold with some butter, then dust with some flour.
8. Spoon batter into the mold and spread it out even.
9. Bake at 300 degrees F for 90 minutes. When done, a toothpick will come out clean when inserted in the cake.
10. Let cool off completely and then remove from the mold, covering the mold with a serving plate and flipping it over.
11. Garnish dusting the cake with some powdered sugar, and then serve topping each slice with one scoop of vanilla ice cream and some fresh berries on the side.
Wine suggestion: for this Chocolate Espresso Cake, I would recommend a small glass of Moscato wine as well as a good quality Marsala, Porto or Sherry.
Buon appetito!
Cinzia Aversa, 2013
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