Dark Chocolate Espresso Cake

By DreiFromBK

Prep Time: 5 minutes

Cook Time: 1 hour

Total, Incl Inactive Time: 1 hour, 5 minutes

Yield: 8 to 10 servings

Ingredients

• Dark Chocolate Espresso Cake:
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 1 3/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1/3 cup Espresso Balsamic Vinaigrette (see note below for substitution)
• 1 tablespoon molasses
• 2 teaspoons vanilla
• Butter, for the pan
• Flour, for the pan
• Mocha Glaze:
• 1 teaspoon instant coffee powder
• 1 teaspoon hot water
• 1 teaspoon unsweetened cocoa powder
• 1 pinch (about 1/16 teaspoon) sea salt
• 1/2 cup powdered sugar
• 1 teaspoon water
• Other:
• 2 teaspoons grated dark chocolate, for garnish

Details

Adapted from anediblemosaic.com

Preparation

Step 1

Preheat oven to 350F; butter and flour a cake pan (I used a pan 10 1/2 inches long by 6 1/2 inches wide by 2 1/2 inches deep).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, whisk together the water, vinaigrette, molasses, and vanilla. Pour the wet ingredients into the dry and whisk just enough to combine, being careful not to over-mix.
Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 1 hour in the pan size that I used. Cool completely.
For the glaze, dissolve coffee powder in hot water in a small bowl; stir in cocoa powder and salt. Stir in the powdered sugar and 1 teaspoon water until smooth. Spread the glaze on top of the cooled cake and sprinkle on the grated chocolate.

Notes

Cake Pan & Cooking Time: To cook the cake, I used a pan 10 1/2 inches long by 6 1/2 inches wide by 2 1/2 inches deep, and the cooking time was about 1 hour; if you use a different size pan, be sure to adjust the cooking time accordingly.

Espresso Balsamic Vinaigrette Substitution: If you can’t find this salad dressing you could very easily make your own. Mix together the following, whisking until the sugar is dissolved: 2 tablespoons espresso or very strong coffee, 1 tablespoon good quality balsamic vinegar, 2 tablespoons good quality olive oil (not extra virgin, which will be too strong-flavored for this), 1 teaspoon water, 1 teaspoon sugar, 1 pinch salt, and 1 pinch black pepper. This will give you about 1/3 cup, the amount that is needed for this cake. And here is another idea, you could also whip up this vinaigrette when you’re making a grilled steak salad – so good!