Cravings satisfied with coffee in cake

Definitely Delicious

By Terri Windover, Connect Columnist

recipe-coffee-cakeThe best chocolate cake recipe ever? There are plenty of similar claims out there for the best. And, believe me I’ve tried most of them as chocolate cake is – hands down – Kevin’s’ favourite kind of cake.

Most of them simply did not live up to their reputations. However, every single person that has tried one bite of this chocolate cake recipe with its chocolate frosting says this is the best chocolate cake they’ve ever tasted.

So for me, this chocolate cake recipe now holds that top place in my cookbook. My ‘Holy Grail’, so to speak in the cake world.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time. That’s the best thing about this recipe. The batter can be made in a bowl without the use of a heavy duty mixer.

Of course, that just makes things easier, but this is easily a recipe my Grandma would have enjoyed making in her tiny kitchen with a bowl and a whisk. For all its simplicity, this recipe makes a very rich, moist, and absolutely decadent chocolate cake.

If you are a faint of heart chocolate cake person, this is not the cake for you. But if you are a slave to all things chocolate, this will change your life and impress your taste buds.

One of the ingredients that really took this chocolate cake to the next level was the addition of espresso powder – in both the chocolate cake and in the chocolate frosting.

If you’ve not tried a bit of espresso when baking with chocolate, you really should. I use it in my chocolate chip cookies as well and they never disappoint. It is very much worth the effort to have on hand for those times you are baking with chocolate!

For more definitely delicious recipes visit

Decadent Espresso Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
6. Frost cake with Chocolate Buttercream frosting

Chocolate Buttercream Frosting
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

– Connect Weekly –