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Dessert >> Chocolate Espresso Cake
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Dessert >> Chocolate Espresso Cake



1 Cup All-purpose Flour Cup Unsweetened Cocoa Powder 6 Tsp. Instant Espresso Powder Or Instant Coffee Powder 1 Tsp. Baking Powder 1 Cup (2 Sticks) Salted Butter, Melted 1 Cup Sugar 1 Cup (packed) Golden Brown Sugar 4 Large Eggs 1 Tsp. Vanilla Extract Tsp. Almond Extract 12 Tbsp. Semisweet Chocolate Chips (about 4 Oz) 1 Cup Chilled Whipping Cream 3 Tbsp. Powdered Sugar

sift Flour, Cocoa Powder, 5 Tsp.
Espresso Powder, And Baking Powder Into Medium Bowl.
Place Butter In A Large Bowl; Add Both Sugars And Whisk Until Well Blended.
Whisk In Eggs 1 At A Time, Then Vanilla And Almond Extracts.
Whisk In Dry Ingredients.
Divide Batter Among Six 1-cup Ovenproof Coffee Mugs (about 2/3 Cup In Each).
Top Each With 2 Tbsp.
Chocolate Chips.
Gently Press Chips Into Batter.
Cover And Refrigerate Mugs At Least 1 Hour And Up To 1 Day.
Combine Cream, Powdered Sugar And Remaining 1 Tsp.
Espresso Powder In Medium Bowl; Whisk Until Peaks Form.
Chill Up To 1 Hour.
Position Rack In Center Of Oven And Preheat To 350o F.
Let Mugs With Batter Stand At Room Temperature For 5 Minutes.
Bake Uncovered Until Cakes Are Puffed And Crusty And Tester Inserted Into Center Comes Out With Thick Batter Attached, About 30 Minutes.
Cool Cakes For 5 Minutes.
Top Hot Cakes With Espresso Whipped Cream And Serve.
Makes 6 Servings

You can serve with your family and friends.
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