Ingredients
-
2
-
1 3/4
-
2
-
1
-
1
-
1/2
-
3/4
-
1
-
2
-
1/2
-
1/3
-
1/3
-
2
-
1/4
-
3/4
Directions
Corner Espresso Shop Chocolate Cake, Chocolate and Espresso, a natural combination (for me anyway) I came across the basic recipe in Famous Dave’s Backroads Cookbook It is wonderful, rich, and very sinful , OMG!!! I made this cake FABULOUS!!! At first I thought buttermilk, mayonnaise & butter whoa!!! But it is worth every decadent calorie!!! used espresso ( LOVE COFFEE =) & frosted it with a Kahlua Marscapone Whip, garnished with an Espresso Anglaise thank you thank you & thank you again!!!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Butter and Flour 13x9-Inch Baking Dish. |
|
3
Done
|
Mix First 6 Ingredients Together in a Medium Bowl. |
|
4
Done
|
Reheat Your Espresso If You Had to Buy It at a Coffee Shop and Mix in the Baking Cocoa Powder. |
|
5
Done
|
Add the Vanilla and Almond Flavorings to the Coffee/Chocolate Mixture. |
|
6
Done
|
in a Large Mixing Bowl, Whisk Buttermilk, Mayonnaise, Egg Yolks, and Vegetable Oil. |
|
7
Done
|
Stir in That Great Smelling Coffee Mixture. |
|
8
Done
|
Don't Lick the Spoon! |
|
9
Done
|
Toss in the Softened Butter and 1/2 Cup of the Buttermilk Mixture and Mix Well. |
|
10
Done
|
Don't Lick the Spoon! |
|
11
Done
|
Add All of the Flour Mixture. |
|
12
Done
|
Beat For 1 to 2 Minutes. |
|
13
Done
|
Add the Rest of the Buttermilk Mixture. |
|
14
Done
|
Don't Lick the Spoon! |
|
15
Done
|
Beat 1 to 2 Minutes Longer, Scrapping Sides of Bowl Occasionally. |
