Chocolate Espresso Cake
Ingredients
The cake
-
4 ½
cups
all purpose flour
-
¾
cup
cocoa powder
-
1
teaspoon
espresso powder
-
3
cups
sugar
-
1
tablespoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
vanilla extract
-
3
tablespoons
vinegar
-
1 ¼
cups
vegetable oil
-
3
cups
brewed coffee
The frosting
-
3
cups
chocolate frosting
Instructions
- Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
- In a large mixing bowl, combine the dry ingredients and mix well.
- Add the wet ingredients to the dry mixture and whisk until a thick batter forms.
- Distribute the batter evenly among the three cake pans.
- Bake for 25-27 minutes or until a skewer comes out mostly clean.
- Allow the cakes to cool completely, then slice each cake into three layers.
- Layer the cakes with frosting in between each layer and stack them.
- Spread the remaining frosting around and on top of the cake.
- Let the cake rest for 30 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
295
Total fat
14g
Total carbohydrates
39g
Total protein
6g
Sodium
374mg
Cholesterol
0mg
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