Chocolate Espresso Cake

Rich chocolate and coffee combine to create a flavor explosion in this moist, delicious chocolate espresso cake!

Top it with some caramel buttercream frosting and life just doesn't get any better!

I recently used this recipe to create little "Caramel Macchiatto" cupcakes, and oh my gosh, were they scrumptious!

Just take a look at that picture! Mmmm.

Definitely give this recipe a try...it will be a big hit!

What You'll Need:

• 2/3 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1 cup raw cane sugar (Turbinado)
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 cup brewed coffee, cooled

Instructions:

• Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
• In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and cooled coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
• Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.
• Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely.

Recipe from TriniGourmet.com

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