1 tb Instant espresso powder
1 1/4 c Hot water
2 Squares (2 oz) unsweetened
-chocolate, chopped
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
3/4 c Butter, softened
1 c Granulated sugar
3/4 c Firmly packed brown sugar
3 lg Eggs, at room temperature
1/2 ts Vanilla extract
FROSTING
8 Squares (8 oz) semisweet
-chocolate, chopped
1 1/2 c Unsalted butter, softened
1 ts Instant espresso powder
-dissolved in:
1 ts Hot water
2 c Confectioners’ sugar
Heat oven to 350F. Line three 9-inch round cake pans with wax paper. Grease
and flour paper. Dissolve espresso powder in water; stir in chocolate until
melted. Cool. Combine flour, cocoa, baking soda, baking powder and salt in
bowl. Beat butter and sugars in mixer bowl until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Add vanilla. With
mixer at low speed, add dry ingredients alternately with chocolate mixture,
beginning and ending with dry ingredients, until blended. Spread batter in
prepared pans; bake 22 to 25 minutes until toothpick inserted in center
comes out clean. Cool in pans on wire racks 20 minutes. Invert and remove
pans; invert cakes again, right side up, on racks and cool.
Make Frosting: Meanwhile, melt chocolate in microwaveproof bowl on High 1
to 2 minutes; cool just to room temperature. Beat butter on medium-high
speed in large mixer bowl until light and fluffy. Add espresso. Beat in
confectioners’ sugar until light and fluffy. Beat in cooled chocolate.
Place one layer on cake plate and spread with scant 1 cup frosting. Top
with second layer and another scant 1 cup frosting. Top with third layer
and spread top and sides with remaining frosting.
Makes 12 servings
NOTES : Per serving: 735 calories; 45.5 g total fat; 27 g saturated fat;
146 mg cholesterol; 358 mg sodium; 83 g carbohydrates; 6 g protein *
Exported from
Yields
1 Servings