Espresso Cake (recipe)
Filed Under dairy, chocolate, desserts, vegetarian | Posted on June 25, 2007
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!
Espresso Cake
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Adapted from a recipe in O, The Oprah Magazine
Serving Size: 14
Ingredients:
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
2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled
Directions:
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.
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18 Responses to “Espresso Cake (recipe)”
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no eggs wow
i want instant espresso powder
That’s one deliciously sinful looking cake.
Lilandra - there were 2 eggs
The Cooking Ninja - mmm it tastes good
wish i had more mouths to help me eat it 
I’ve never used whole wheat pastry flour, but I’m a big fan of white whole wheat flour for most of my baking these days. Will have to try this recipe; it looks scrumptious.
Wish I live nearer to you. I would definitely help you finish it
Your espresso cake looks fabulous! I’d love to eat a slice of it now ;-P…
The cake looks amazing!
Lydia - white whole wheat flour? i’m intrigued!
Ninja, Rosa, Maninas - Thanks!
I like the sound of that cake. I will give it a go soon. Thanks for the recipe.
Nora B - You’re welcome
Best Wishes 
Oooooooh, I need some of that!!
It’s on the list of things to make & eat when I get back!
That cake sounds great. Like Nora B. I’ll have to try it soon.
Hi.
I would like to inquire why in the recipe there is 2 eggs and half a cup of oil, yet there is none in the assembly of the cake . You are asking for applesauce and eggwhites, Thank you.
Sincerely,
Josie
Josie - thanks so much for pointing out this discrepancy. As you can tell I posted this in the middle of the night and some of the copy editing in between versions obviously got messed up. I have fixed the errors. Best Wishes!
2 of my fav flavors!
If you have the time beforehand, you can make “toddy” coffee in your refrigerator for the coffee portion. It can’t exactly be called espresso without any actual espresso, but toddy’s going to get you a bit closer. To make toddy, measure out a 4 to 1 water to coffee ratio (coarse ground if possible, but automatic-drip ground will work if it’s all you have) and mix them together in a pitcher, then place in the refrigerator from 3 to 12 hours. I recommend 8 hours. The cold brew method will give you an extremely strong coffee flavor, but with an 85% reduction in acids, as they are not as soluble in cold water as they are in hot. This makes for a much less bitter brew. Once it is finished, strain the grounds into a coffee filter, and use immediately. This also gives you a great base for iced coffee drinks.
Enjoy!
Topchef at http://www.epicureforum.com
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OMG I have gained 10 lbs just looking at this delicious cake! Can’t wait to make it!
making this tomorrow morning
but im cooking using ghee cuz im out of oil….