A wonderfully rich cake that will make every chocolate-lover happy! Also can be made with gluten-free flour for a crowd-friendly dessert.


YIELD
12 to 16 servings or 24 cupcakes

TIME
Active Prep: 10 min
Cook: 35 min


INGREDIENTS

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DIRECTIONS

Preheat oven to 350 degrees. Prepare two 9-inch cake rounds with cooking spray. In the bowl of a large stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt, and Espresso Powder. Whisk together until combined well. Add milk, vegetable oil, eggs, and vanilla paste to dry mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the batter. Distribute the batter between the two cake rounds and bake for 30 to 35 min., or until a toothpick comes out clean. Alternatively, scoop into lined cupcake pans and bake for about 20 min. Allow to cool for about 10 min. and remove from pan to cool completely on a wire rack.



SERVING SUGGESTIONS

Frost with Black Onyx Buttercream Frosting for a double chocolate treat!

THANKS TO
Cindy Jones, Savory Spice/Raleigh, NC owner

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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