Description
This Mocha Espresso Cake is a rich, chocolatey delight with a hint of coffee, perfect for dessert lovers!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup brewed espresso (cooled)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them until well blended.
- In a separate bowl, whisk the eggs until frothy. Add in the cooled espresso, vegetable oil, and vanilla extract, continuing to whisk until the mixture is smooth.
- Pour the wet mixture into the dry ingredients gradually, stirring with a spatula or whisk until just combined. Avoid overmixing to keep the cake fluffy.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth out the top. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice the Mocha Espresso Cake, serve it to your friends and family, and watch them fall in love with every bite!
Notes
- Ensure the brewed espresso is cooled slightly before adding to the mixture.
- Whisk eggs until frothy for a light texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg