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Chocolate Espresso Cake

 Chocolate Espresso Cake
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
14 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1/2 cup buttermilk
  • 1/3 cup strong brewed coffee
  • 3 tablespoons canola oil
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Almond Extract
  • 1 cup sweetened whipped cream

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Chocolate Espresso Cake (continued)

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve cake with cherry topping; garnish with whipped cream. Yield: 14
  • servings.
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.