BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ESPRESSO CHOCOLATE CAKE

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Ingredients:

  • ESPRESSO CHOCOLATE CAKE

  • As needed vegetable shortening to coat pan
  • As needed flour to dust pan
  • 1 cup Dutch Process cocoa powder (alkalized)
  • 1 ½ Tablespoon instant espresso
  • 1 cup water
  • 2 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup softened butter
  • 1 ¾ cups sugar
  • 2 eggs, Room Temperature
  • 6 ¼ ounce All Purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt

Method:

Preheat oven to 350°F. Prepare pans by coating with shortening & dusting with flour. Mix cocoa and espresso in small bowl and add 1-cup boiling water; mix until smooth. Cool; add vanilla & sour cream; mix until smooth – set aside. Beat butter about 30 seconds until smooth; sprinkle in sugar, beating until fluffy and almost white, 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Stop & scraped down sides of bowl when needed. Blend dry ingredients in separate bowl; add to butter/egg mixture 1/3 at a time alternating with the cocoa mixture.  Scrape sides of bowl and mix 15 seconds on low. Divide batter evenly between prepared pans. Spread to sides, flattening batter in pans. Place in oven 3 “apart and from sides of oven. Bake 20-25 min. or until toothpick come clean when inserted into center. Cool 10 min. Loosen from sides; invert onto greased cake rack and re-invert onto a second greased rack so topside is up on rack. Cool completely—1 hour.




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