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Only until I was in my twenties did I enjoy sweets. As a kid if I had any sort of craving for something it was always chocolate covered espresso beans, and really I just preferred the bean part. I was a odd kid. Young aspiring chef me had a huge hatred for baking I just couldn’t get it down for some reason. Turns out I liked to cut corners which in baking isn’t a option. Then when it came to the very important cool down process before frosting a cake I wasn’t hearing any of that. I made a lot of melted cakes. It wasn’t till later in life I learned to bake properly and I learned I kinda enjoyed it.

Chocolate cake is one of my main go-tos when I feel like baking. For me baking is a very planned battle and I think that’s why I sometimes drag my feet. Even though I create and develop a specific recipe for whatever my needs may be. The running back and forth reading a paper really drains me. I seem to always double and triple check measurements. I will say though, starting and also caring about my baking changed me as a chef. It has taught me patience, long term rewards and precision.

Since adult me has kind of developed a sweet tooth I don’t sit around eating chocolate covered espresso beans often anymore. Since I would now probably eat a whole bag. I still love the combo. This recipe is for all the other chocolate and espresso lovers out there. Often in cakes a little espresso is added to boost the chocolate flavor. This cake is espresso forward! Try it out and let me know what you think!

INGREDIENTS

CAKE BATTER

• 2c Flour
• 3/4c Brown Sugar
• 1c Sugar
• 1/2c Hot Coffee
• 3/4c Cocoa Powder
• 2oz Milk Chocolate
• 1tsp Baking Soda
• 1tsp Baking Powder
• 3/4tsp Salt
• 3 Eggs
• 2 Sticks (1 Cup) Butter
• 3/4c Milk
• 1tsp Vanilla

ICING

• 16oz Cream Cheese, Soften
• 1/2c Sour Cream
• 1c Powdered Sugar
• 1TB espresso powder, fine
• 1tsp Vanilla
• 1/2c Cocoa Powder

DIRECTIONS

• CREAM BUTTER: Start your cake off by combining brown sugar, white sugar and butter. Till a butter becomes whipped and pale in color.
• EGGS: Add one egg at a time to butter until thoroughly combined.
• DRY INGREDIENTS: In a separate bowl from butter combine flour, baking soda, baking powder, and salt.
• WET INGREDIENTS: Add in milk and vanilla to butter. Combine completely.
• COMBINE: Slowly add in flour to wet ingredients. Mix will be thick. Fold in chocolate chips.
• COFFEE: Add coffee last to batter (make sure its hot) to make batter more fluid.
• BAKE: Grease circular cake pans thoroughly and bake cake at 350 for 25-30 minutes. Till a toothpick comes out cleanly.
• MAKE ICING: To make icing combine cream cheese with sour cream, whip together with powdered sugar, espresso and cocoa powder till fluffy frosting is formed. Add in vanilla.
• *If you’re chilling frosting ahead of time remove from fridge 15minutes prior to frosting cake or your cake will snag.*
• BUILD CAKE : Let cake cool till cool to the touch. Add a dollop of icing to cake base to keep it from moving. Lay one cake piece at the bottom. load with frosting, place another slice on the top and frost the remainder of the cake.
  OPTIONAL: Grate top with chocolate shavings.