Christmas Chocolate Espresso Cake
This decadent cake combines rich chocolate flavors with a delightful hint of espresso, making it the perfect show-stopping dessert for holiday gatherings.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour Can substitute with gluten-free flour.
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1 ½ teaspoons baking powder Check expiration date.
- 1 ½ teaspoons baking soda Check expiration date.
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Can substitute with flaxseed for vegan option.
- 1 cup whole milk Substitute with almond or coconut milk for dairy-free version.
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder Enhances the chocolate flavor.
Instructions
Preparation
- Gather all your ingredients and pre-measure them to make the process seamless.
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
Mixing
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt using a whisk.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Mix on medium speed for about two minutes.
- Stir in the boiling water and instant espresso powder into the batter until blended.
Baking
- Pour the batter evenly into the prepared cake pans and tap gently to remove air bubbles.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Once baked, allow to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. Can be frozen for up to three months.