BLACK COCOA CHOCOLATE ESPRESSO CAKE

Black Cocoa Chocolate Espresso Cake. Deep, dark, moist and delicious chocolate cake enrobed in a blanket of creamy espresso cream cheese buttercream.

INGREDIENTS

· CAKE:

· 2½ cups cake flour

· 2 cups sugar

· ¼ cup + 2 Tbsp cocoa powder

· ¼ cup + 2 Tbsp black cocoa powder

· 1 tsp baking powder

· 1 tsp baking soda

· 1 tsp salt

· 4 large eggs

· ¾ cup vegetable oil

· 1 Tbsp vanilla paste

· 1¼ cup brewed coffee, cooled.

· FROSTING:

· 12 oz cream cheese softened

· 1½ cup butter softened

· 4½ tsp espresso powder

· 3 Tbsp Kahlua (coffee liqueur)

· 3 lb powdered sugar

INSTRUCTIONS

1. Pre heat oven to 350 degrees F

2. Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.

3. In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.

4. In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.

5. With mixer on low slowly pour the liquids into the dry ingredients.

6. Switch up to medium speed, mix until well combined.

7. Pour evenly into prepared pans.

8. Bake 38-42 minutes or until toothpick inserted comes out clean.

9. ……………………………………………………..

10. ……………………………………………………………………

Full instructions: Click here

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