Espresso-Chocolate Cake With Espresso Beans

Imagine a moist chocolate cake, kicked up with the flavor of espresso coffee. The coffee doesn’t overpower the chocolate flavor – in fact, it catapults the cocoa to new heights! And, here’s more good news: by adding 1/2 cup brewed espresso, you can eliminate milk from the recipe, which cuts back on calories and fat.

I also used nonfat Greek yogurt in the batter, slashing calories and fat even further. That means, you can feel good about enjoying slice after slice of this amazing cake, whether it’s for dessert, breakfast or mid-afternoon snacking!

Leftover cake? As unlikely as that is – store leftover cake at room temperature, well wrapped, for several days or freeze for up to 3 months.

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Espresso-Chocolate Cake With Espresso Beans

Espresso-Chocolate Cake With Espresso Beans

Ingredients

(Serves: 4)

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    Cooking spray
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    1/2 cup brewed espresso or strong coffee
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    1/2 cup (1 stick) unsalted butter
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    1/3 cup plus 1 tablespoon unsweetened cocoa powder
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    1 cup all-purpose flour
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    1 cup granulated sugar
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    1/2 teaspoon baking powder
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    1/4 teaspoon baking soda
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    1/4 teaspoon salt
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    1/2 cup Greek yogurt, regular or nonfat
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    1 large egg
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    1 teaspoon vanilla extract
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    2 tablespoons powdered sugar
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    1 tablespoon unsweetened cocoa
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    1/2 cup chocolate covered espresso beans

Topping

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    2 tablespoons powdered sugar
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    1 tablespoon unsweetened cocoa
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    1/2 cup chocolate covered espresso beans

Step-By-Step Instructions

Step 1. Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.

Step 2. To make the cake, in a small saucepan, combine the espresso, butter and cocoa. Set the pan over low heat and cook until the butter melts, stirring frequently.

Espresso-Chocolate Cake With Espresso Beans

Step 3. Whisk until smooth and glossy. Set aside to cool for 5 minutes.

Espresso-Chocolate Cake With Espresso Beans

Step 4. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until blended.

Espresso-Chocolate Cake With Espresso Beans

Step 5. Whisk the chocolate mixture into the flour mixture.

Espresso-Chocolate Cake With Espresso Beans

Step 6. In a small bowl, whisk together the yogurt, egg and vanilla.

Espresso-Chocolate Cake With Espresso Beans

Step 7. Add the yogurt mixture to the flour/chocolate mixture and whisk until blended.

Espresso-Chocolate Cake With Espresso Beans

Step 8. Pour the batter into the prepared pan.

Espresso-Chocolate Cake With Espresso Beans

Step 9. Bake for 15 minutes, until a wooden pick comes out clean or with little bits of moist cake clinging to it. Cool on a wire rack.

Espresso-Chocolate Cake With Espresso Beans

Step 10. To make the topping, whisk together the powdered sugar and cocoa.

Espresso-Chocolate Cake With Espresso Beans

Step 11. Sift the mixture over the cooled cake.

Espresso-Chocolate Cake With Espresso Beans

Step 12. Slice the cake and top with the espresso beans.

Espresso-Chocolate Cake With Espresso Beans
Paula Hughes
 

I’m Paula, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

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