¡ 1 cup warm water
¡ 1 tbsp. instant espresso powder or 1 cup espresso, cooled
¡ 1½ cup sifted cake flour
¡ ¹/3 cup + 4 ¼ tbsp. sifted unsweetened cocoa powder
¡ 1 tsp. baking soda
¡ 1 tsp. salt
¡ ¼ tsp. (generous) baking powder
¡ 4-oz. softened sweet butter
¡ 1 ½ cups sugar
¡ 2 large eggs, at room temperature
¡ 1-oz. unsweetened chocolate, chopped (melted & cooled slightly)
Pre-heat oven to 350º
1. sift dry ingredients together and set aside
2. cream together, in an electric mixer with paddle attachment, the butter & sugar, until light & fluffy
3. add eggs one at a time; beat to combine
4. add melted chocolate
5. mix in dry ingredients alternating with the espresso liquid, beginning and ending with the dry ingredients
6. pour into two 9-inch cake pans; buttered & floured and lined with parchment paper (can also be ½ sheet pan)
7. bake until tester comes out clean, about 20 to 30 minutes
Cool on rack
Refrigerate overnight before frosting
Suggested Topping:
Chocolate Cream Cheese Frosting
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