So I baked a cake after nine months of not baking. (I don’t know why everyone who hears that feels obligated to make a comment that connects this to the concept of pregnancy. 🙄) But anywho! I decided to bake a birthday cake for my dad and, since every time we get ice cream he goes for espresso flavor, I decided to make an espresso flavored cake.
Ingredients
- Cake:
- 2 cup all purpose flour
- 2 cups sugar
- 2/3 cup Cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large egg
- 1 cup milk
- 1 cup vegetable oil
- 1 TBS vanilla
- 1 cup hot water
- 1 TBS instant coffee
- Frosting:
- 2 cup heavy cream
- 1/2 cup granulated sugar
- 1 TBS coffee powder
Instructions
- Preheat oven to 350°F.
- prepare two 9-inch pans with parchment paper and spray oil.
- Mix the dry ingredients in a bowl and set aside.
- Mix the egg, milk, vegetable oil and vanilla in another bowl and after they are combined add to the dry ingredients.
- Mix until well combined.
- Add the coffee powder to the hot water and add to the batter. Mix until well combined. Batter will be thin.
- Fill the pans and bake for 25 minutes (or do the toothpick test).
- Remove from oven and set aside to cool.
- To make the frosting mix all ingredients in a bowl and beat until cream is firm.
- I topped the cake with some cocoa bits and chocolate-covered espresso beans from Trader Joes.