Chocolate Espresso Cake Recipe
Chocolate Espresso Cake Recipe photo by Taste of Home

Chocolate Espresso Cake Recipe

Publisher Photo
You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1/2 cup buttermilk
  • 1/3 cup strong brewed coffee
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • CHERRY TOPPING:
  • 1/2 cup cherry juice blend
  • 1/2 cup port wine or additional cherry juice blend
  • 2/3 cup dried tart cherries
  • 2 tablespoons honey
  • Dash salt
  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon almond extract
  • 1 cup sweetened whipped cream

Nutritional Facts

1 slice with 2 tablespoons topping and 1 tablespoon whipped cream equals 213 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 153 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. Coat a 9-in. round baking pan with cooking spray and sprinkle with flour. In a large bowl, beat the eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. Combine the flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
  2. Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
  3. In a large saucepan, combine the cherry juice, wine, dried cherries, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-11 minutes or until liquid is reduced by half. Stir in dark cherries; cook and stir for 2 minutes.
  4. Combine cornstarch and water; whisk into cherry mixture. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
  5. Serve cake with cherry topping; garnish with whipped cream. Yield: 14 servings.
Originally published as Chocolate Espresso Cake in Taste of Home Christmas Annual Annual 2011, p89

Nutritional Facts

1 slice with 2 tablespoons topping and 1 tablespoon whipped cream equals 213 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 153 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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