Espresso Chocolate Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed espresso

Espresso Cream Frosting:

• 2 cups heavy cream
• ½ cup powdered sugar
• 2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add hot brewed espresso to the batter, stirring until smooth.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely on a wire rack.

For Espresso Cream Frosting:

7. In a mixing bowl, whip the heavy cream until soft peaks form.
8. Add powdered sugar, instant espresso powder, and vanilla extract. Continue to whip until stiff peaks form.

Assembly:

9. Once the cakes are completely cooled, moisten the cakes with brewed espresso then spread a layer of Espresso Cream Frosting on top of one cake layer.
10. Place the second cake layer on top and frost the entire cake with the remaining Espresso Cream Frosting.
11. Decorate as desired and refrigerate until ready to serve.

Enjoy the divine combination of chocolate and espresso in every decadent bite!