Corner Espresso Shop Chocolate Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 2 tablespoons espresso powder (i use the stuff from king arthur's flour)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup baking cocoa (i use plain old hersey's)
• 1 cup brewed espresso (i stop in at starbucks and buy 8 shots in a to-go cup if i am feeling lazy or am in town, or you ca)
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup buttermilk
• 1/3 mayonnaise
• 2 eggs, beaten just till foamy
• 1/4 cup vegetable oil
• 3/4 cup softened butter

Recipe

• 1 preheat oven to 350°f.
• 2 butter and flour 13x9-inch baking dish.
• 3 mix first 6 ingredients together in a medium bowl.
• 4 reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
• 5 add the vanilla and almond flavorings to the coffee/chocolate mixture.
• 6 in a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
• 7 stir in that great smelling coffee mixture.
• 8 don't lick the spoon!
• 9 toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
• 10 don't lick the spoon!
• 11 add all of the flour mixture.
• 12 beat for 1 to 2 minutes.
• 13 add the rest of the buttermilk mixture.
• 14 don't lick the spoon!
• 15 beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
• 16 don't lick the spoon yet!
• 17 spoon cake batter into prepared baking dish.
• 18 bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
• 19 cool in the pan.
• 20 while cake is baking, lick the spoon and the bowl if you can no longer resist.
• 21 when cake is room temperature frost with either chocolate or buttercream frosting- purchased or homemade.