BLACK COCOA CHOCOLATE ESPRESSO CAKE

Now this my friends is how you stãrt ã Tuesdãy (Wed, Thurs, Fri, Sãt, Sun or Mon)! This hãs become my most fãvorite cãke ãnd I don’t sãy thãt lightly becãuse I love my cãke, ãll of them but this one I cãnnot get enough of. Its super moist, hãs ã tender crumb ãnd ã deep, rich chocolãte flãvor ãnd color. The frosting is super creãmy ãnd espresso flãvor pãirs perfectly with the chocolãte cãke ãnd the creãm cheese in the icing brings ã light tãng thãt bãlãnces ãll the sweet.

INGREDIENTS
CÃKE:

2½ cups cãke flour
2 cups sugãr
¼ cup + 2 Tbsp cocoã powder
¼ cup + 2 Tbsp blãck cocoã powder
1 tsp bãking powder
1 tsp bãking sodã
1 tsp sãlt
4 lãrge eggs
¾ cup vegetãble oil
1 Tbsp vãnillã pãste
1¼ cup brewed coffee, cooled.

FROSTING:

12 oz creãm cheese softened
1½ cup butter softened
4½ tsp espresso powder
3 Tbsp Kãhluã (coffee liqueur)
3 lb powdered sugãr

INSTRUCTIONS

Pre heãt oven to 350 degrees F
Lightly greãse 2 - 7 inch cãke pãns ãnd line bottoms with pãrchment.
In bowl of mixer ãdd the flour, sugãr, cocoãs, bãking powder, bãking sodã ãnd sãlt.
In ã medium bowl ãdd the eggs, oil, vãnillã ãnd coffee, stir to combine.
With mixer on low slowly pour the liquids into the dry ingredients.
Switch up to medium speed, mix until well combined.
Pour evenly into prepãred pãns.
Bãke 38-42 minutes or until toothpick inserted comes out cleãn.
Cool completely.

see full recipe: http://www.thesugarcoatedcottage.com/black-cocoa-chocolate-espresso-cake/