CHOCOLATE ESPRESSO CAKE

These single portion cakes are a dream come true for both coffee lovers and chocolate lovers. They make a great afternoon snack along with a soothing cup of coffee of course.

This recipe makes 12 chocolate espresso single portion cakes, ENJOY.

 

2 espresso shots of ROSSO’s Maestro or Ricco capsules – Link
1 cup buttermilk
250g granulated sugar
¾ cups vegetable oil
250g all propose flour
2 eggs (beaten)
Pinch of salt
2 tbsp. brown sugar
1 tsp. vanilla extract
50g unsweetened cocoa powder
2 tsp. baking soda
1 tsp. backing powder
170g semisweet chocolate (chopped)
120 bittersweet chocolate (chopped)
½ cup whipping cream

 

* Preheat the oven to 350F.

* Mix the buttermilk, sugar, Maestro or Ricco coffee blend, salt and eggs on a medium speed, until well blended. In a separate bowl mix the flour, baking powder, baking soda and cocoa powder.

* Gradually mix the dry and wet mixtures together until smooth, mix in the semisweet chopped chocolate.

* Fill about 12 backing cups (paper cups or rimmed baking pan) up to about 2/3 height, bake for 30 minutes, and let the cakes cool completely on a wire rack.

* For the topping, melt the bittersweet chocolate with the cream on the lowest heat possible, constantly string, until well blended and dissolved.

* Let the chocolate topping cool for about 20 minutes and coat each cake generously.

* Serve after cakes have chilled for about 30 minutes.

 

ENJOY!!!

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