A deeply rich and moist chocolate espresso cake, made with Dutch-processed cocoa and a generous amount of butter and eggs for a fine, velvety crumb. Perfect for baking in a Bundt pan.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 cups | Cake Flour |
| 1 cup | Unsweetened Dutch Process Cocoa Powder |
| 1 teaspoon | Salt |
| 4 sticks (2 cups) | Unsalted Butter, softened |
| 2 cups | Sugar |
| 1 tablespoon | Vanilla |
| 8 large | Eggs |
| 2 tablespoons | Instant Espresso Powder |
| 1/4 cup | Warm Water |
Instructions
- Preheat the oven to 350°F. Generously grease and flour a large Bundt pan.
- In a medium bowl, sift together the cake flour, cocoa powder, and salt.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Beat in the vanilla, then add the eggs one at a time, beating well after each addition.
- On low speed, gradually beat in the flour mixture until it is just combined.
- In a small cup, dissolve the espresso powder in the warm water.
- Beat the espresso mixture into the batter until incorporated.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 1 hour and 20 minutes (for a large Bundt) or about 40 minutes (for smaller pans), until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
