Recipe courtesy of Michelle Bommarito
"Hopped- Up" On Caffeine Rich Chocolate Cake
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 196
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 41
- Sodium
- 198
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1 cup (packed) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
8 ounces French roast coffee, freshly brewed and cooled
2 cups granulated sugar
4 ounces unsalted butter, room temperature
1 cup buttermilk
3 whole eggs
Directions
- Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan.
- Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve.
- Brew a fresh pot of French roast coffee. Cool and reserve.
- In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl.
- Add in the brewed coffee and combine on low speed.
- Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl.
- Gently fold in the sifted dry ingredients.
- Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.