Chocolate Espresso Cake Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 2 large eggs
  • 2 large 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
  • TOPPING:
  • 1/2 cup cherry juice blend
  • 1/2 cup port wine or additional cherry juice
  • 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 cold water
  • 1/2 teaspoon almond extract
  • 1 cup sweetened whipped cream

Directions

Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra.
In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely.
In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes.
Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream. Yield: 12 servings.
Originally published as Chocolate Espresso Cake in Taste of Home Christmas Annual Annual 2011, p89

Nutritional Facts

1 serving: 255 calories, 9g fat (3g saturated fat), 43mg cholesterol, 306mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 5g protein.

  • 2 large eggs
  • 2 large 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
  • TOPPING:
  • 1/2 cup cherry juice blend
  • 1/2 cup port wine or additional cherry juice
  • 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 cold water
  • 1/2 teaspoon almond extract
  • 1 cup sweetened whipped cream
  1. Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra.
  2. In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan.
  3. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely.
  4. In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes.
  5. Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream. Yield: 12 servings.
Originally published as Chocolate Espresso Cake in Taste of Home Christmas Annual Annual 2011, p89

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