Creamalicious Chocolate Espresso Cake
From mystic_river1 15 years agoIngredients
- 8 eggs shopping list
- 4 tsp. espresso powder or instant coffee crystals shopping list
- 3/4 cup water shopping list
- 2 cups all-purpose flour shopping list
- 1-1/2 cups sugar shopping list
- 1 Tbsp. baking powder shopping list
- 1 tsp. salt shopping list
- 1/2 cup cooking oil shopping list
- 1 tsp. vanilla shopping list
- 3 oz. bittersweet chocolate, grated shopping list
- 1/2 tsp. cream of tartar shopping list
- 1 recipe espresso whipped cream shopping list
How to make it
- Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F.
- Dissolve espresso in water; set aside.
- In large bowl stir together flour, sugar, baking powder, and salt; make well in center.
- Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
- Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend.
- Spoon in ungreased 10-inch tube pan.
- Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool.
- Carefully loosen sides; remove from pan.
- Serve with Espresso Whipped Cream.
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- Espresso Whipped Cream:
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- In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.
The Rating
Reviewed by 17 people-
wow, JM sounds like a really good cake,thanks for sharing!
magali777 in Mexico loved it -
Thank you Joymarie thank you for sharing is right.
This is perfect!
High Five
Flagged and printedtrigger in loved it -
sounds dreamy! I have a serious chocolate craving now!!
jett2whit in Union City loved it
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