Chocolate Espresso Cake
A rich and moist chocolate cake with a hint of espresso.
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Cake Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoon Vanilla extract
- 1 cup Hot brewed espresso
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Stir in the hot brewed espresso until the batter is smooth.
Pour the batter into the prepared cake pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 100IU | Calcium: 100mg | Iron: 2mg
Cake, Chocolate, Espresso
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