Chocolate Espresso Cake

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Difficulty: Easy - for beginners
Serves: 14 servings

Preparation time:
Cooking time:

Ingredients

•2 eggs
•2 egg whites
•1/2 cup buttermilk
•1/3 cup strong brewed coffee
•3 tablespoons canola oil
•1 teaspoon vanilla extract
•1 cup all-purpose flour
•2/3 cup baking cocoa
•1/2 cup packed brown sugar
•1-1/2 teaspoons baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt

CHERRY TOPPING:
•1/2 cup cherry juice blend
•1/2 cup port wine or additional cherry juice blend
•2/3 cup dried tart cherries
•2 tablespoons honey
•Dash salt
•1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
•1 tablespoon cornstarch
•2 tablespoons water
•1/2 teaspoon almond extract
•1 cup sweetened whipped cream

Method

•Coat a 9-in. round baking pan with cooking spray and sprinkle with flour. In a large bowl, beat the eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. Combine the flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
• Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
• In a large saucepan, combine the cherry juice, wine, dried cherries, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-11 minutes or until liquid is reduced by half. Stir in dark cherries; cook and stir for 2 minutes.
• Combine cornstarch and water; whisk into cherry mixture. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
• Serve cake with cherry topping; garnish with whipped cream. Yield: 14 servings.

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