Chocolate Espresso Cake

If you're one of those people that needs their chocolate fix once in a while in order to function, then this is a great way to get it.

This is definitely a chocolate overload, and very filling- if you're not much of a chocolate fan, this might not be a dessert for you.

I made this cake in a 9 inch quiche pan, but any other appropriately sized vessel will be fine.

Ingredients:

¾ cup flour

½ cup of cocoa powder

3 tbs instant espresso power 

¼ tsp baking powder

¼ tsp salt
½ cup butter, chopped into pieces

2 oz chocolate, chopped

2 large eggs

1 cup brown sugar

1 tsp vanilla extract

For the glaze:

¼ cup heavy cream

1 tsp instant espresso power

4 oz chocolate, chopped

pinch of salt

Directions: 

1. In a double boiler, met the chocolate and butter.

2. While the chocolate is melting, sift the flour, cocoa powder, espresso powder, baking powder, and salt together in a bowl; set aside.

3. In another bowl, whisk together the eggs and brown sugar until blended. Slowly stir in the melted chocolate and vanilla. 

4. Add the flour mixture a couple of spoons at a time until everything is incorporated.

5.  Pour the batter into your pan, spread evenly, and put into the oven at 350 degrees. 

6. Bake for around 25 minutes, until the sides of the cake are pulling away from the pan. Right here is where it can all go wrong. As with the lava cake, over-baking this is very, very easy. As soon the the center of your cake isn't raw, take it out. It doesn't need "just one more minute".

7. While your cake is baking, make the glaze. In your double boiler, combine the heavy cream and espresso powder. Once the powder is fully incorporated, add the chocolate and salt. Remember to stir often!

8.  Pour glaze over cake, spreading it out with a spatula if necessary.

Let your cake cool in the refrigerator a few hours before eating, and you're done! This little cake is simple and perfect for getting your chocolate fix. 

-Oksana