Mmm Mmm Mmm. Can you believe that this is my first entry to Sugar High Friday for the year? I don’t know what’s taken me so long! But look at this cake, I think it was worth the wait This time around Domestic Goddess  asked participants to post desserts that they ‘crave’. Well I crave chocolate cake. Not only is it the cake that I make the best but it also needs little to no adornment
Light, moist and incredibly intense in flavour this recipe for Espresso Cake hides one little ‘secret’, wholewheat flour! If you’ve never tried wholewheat flour in a dessert recipe I strongly suggest that you give it a try. It adds a whole other level of richness without any of the heaviness that you might expect (of course this is when used in the right proportions 😉 ). Plus, you can use it to trick yourself and your friends into having another slice, cos it’s good for you 😛
That’s what I’m telling myself anyway
Because this cake leans towards the bittersweet I suggest serving it with a light counterbalance such as a drizzle of semisweet chocolate sauce, custard, sweet cream, or as I have above, a splash of confectioners sugar. For my own personal taste I think frosting would be overdoing it, but you be the judge!
Adapted from a recipe in O, The Oprah Magazine 
Serving Size: 14
2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup brewed coffee, cooled
Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.
Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely.