Ingredients for Corner Espresso Shop Chocolate Cake
- All Purpose Flour
- 1 ¾ cups granulated sugar
- Espresso Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- Baking Cocoa
- Brewed Espresso
- 2 teaspoons vanilla extract
- Almond Extract
- 1 cup buttermilk
- Mayonnaise
- 2 large eggs
- Vegetable Oil
- Butter
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How to Make Corner Espresso Shop Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, espresso, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
143g
Fat
51g
Carbs
19g