BLACK COCOA CHOCOLATE ESPRESSO CAKE

Each bite of this cake melts in your mouth, its hard to tell where the cake starts and where the frosting begins but since they all work together like a glorious symphony it doesn’t really matter because like a symphony you wouldn’t separate the instruments from each other or they just wouldn’t sound the same. So what I am trying to say is that this Black Cocoa Chocolate Cake needs the Espresso Cream Cheese frosting!!

I hate to admit it but I ate enough of this cake this past weekend that I am now officially paying for it by eating salad for breakfast, lunch and dinner but it was worth it!

INGREDIENTS
CAKE:
2½ cups cake flour
2 cups sugar
¼ cup + 2 Tbsp cocoa powder
¼ cup + 2 Tbsp black cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
¾ cup vegetable oil
1 Tbsp vanilla paste
1¼ cup brewed coffee, cooled.
FROSTING:
12 oz cream cheese softened
1½ cup butter softened
4½ tsp espresso powder
3 Tbsp Kahlua (coffee liqueur)
3 lb powdered sugar

INSTRUCTIONS

1. Pre heat oven to 350 degrees F
2. Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.
3. In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.
4. In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.
5. With mixer on low slowly pour the liquids into the dry ingredients.
6. Switch up to medium speed, mix until well combined.
7. Pour evenly into prepared pans.
8. Bake 38-42 minutes or until toothpick inserted comes out clean.
9. ............................

for full instruction please see: www.thesugarcoatedcottage.com

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