Creamalicious Chocolate Espresso Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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The recipe and picture are from Better Homes and Gardens and I would not change one thing about it. Just wanted to share. Ingredients:
8 eggs |
4 tsp. espresso powder or instant coffee crystals |
3/4 cup water |
2 cups all-purpose flour |
1-1/2 cups sugar |
1 tbsp. baking powder |
1 tsp. salt |
1/2 cup cooking oil |
1 tsp. vanilla |
3 oz. bittersweet chocolate, grated |
1/2 tsp. cream of tartar |
1 recipe espresso whipped cream |
Directions:
1. 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.
2. Dissolve espresso in water; set aside.
3. In large bowl stir together flour, sugar, baking powder, and salt; make well in center.
4. 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.
5. 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.
6. Spoon in ungreased 10-inch tube pan.
7. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool.
8. Carefully loosen sides; remove from pan.
9. Serve with Espresso Whipped Cream.
10. -
11. Espresso Whipped Cream:
12. -
13. 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.
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