Chocolate Espresso Cake Recipe

Ingredients

• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 6 tsp. instant espresso powder or instant coffee powder
• 1 ½ tsp. baking powder
• 1 cup (2 sticks) salted butter, melted
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 4 large eggs
• 1 ½ tsp. vanilla extract
• ¼ tsp. almond extract
• 12 tbsp. semisweet chocolate chips (about 4 ½ oz)
• 1 cup chilled whipping cream
• 3 tbsp. powdered sugar

How to make Chocolate Espresso Cake

1. Sift flour, cocoa powder, 5 tsp.
2. espresso powder, and baking powder into medium bowl.
3. Place butter in a large bowl; add both sugars and whisk until well blended.
4. Whisk in eggs 1 at a time, then vanilla and almond extracts.
5. Whisk in dry ingredients.
6. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each).
7. Top each with 2 tbsp.
8. chocolate chips.
9. Gently press chips into batter.
10. Cover and refrigerate mugs at least 1 hour and up to 1 day.
11. Combine cream, powdered sugar and remaining 1 tsp.
12. espresso powder in medium bowl; whisk until peaks form.
13. Chill up to 1 hour.
14. Position rack in center of oven and preheat to 350o F.
15. Let mugs with batter stand at room temperature for 5 minutes.
16. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes.
17. Cool cakes for 5 minutes.
18. Top hot cakes with espresso whipped cream and serve.
19. Makes 6 servings