choclate cake recipes with no expresso powder

White Chocolate: Use a premium white chocolate, and not white chocolate chips.Milk: Again, make sure it’s at room temperature.Salt: If you use salted butter, omit this from the recipe.Confectioners’ sugar: Aka powdered sugar! Sift it before use to ensure your mocha buttercream frosting is lump-free.But in a pinch, salted will work! Just be sure it’s at room temperature before using. Butter: For best results, use unsalted butter.A stand mixer: Fitted with a paddle attachment! Or an electric hand mixer!.Espresso Powder: DeLallo’s Instant Espresso Powder, to be exact!.It’s important the water is hot so the cocoa blooms properly. But the very hottest tap water you can get will work, too. Water: Freshly boiled hot water works best.Vanilla extract: Always use real vanilla, not artificial or imitation.Vegetable oil: Canola oil or melted refined coconut oil will also work.Milk: Don’t get fancy here! Regular (whole) milk works best.

Sour Cream: Full-fat and at room temperature!.

Eggs: You’ll want to make sure you use large eggs, and bring them to room temperature.

Salt: Just a pinch both balances and enhances the flavors in this cake.

Leavening Agents: Baking soda is used to give the proper rise and spread of this cake.

Regular, unsweetened, cocoa powder will work.

Cocoa Powder: Dutch-process cocoa yields an extra dark and delicious chocolate cake.

Flour: All-purpose flour is the only variety of flour I recommend using.

Both add sweetness, but the brown sugar also adds flavor and moisture.

Sugar: Granulated and brown make an appearance in this cake.

Wire Cooling Rack: You’ll invert the cake onto this and cool completely before frosting.

No need to add the mixtures alternately, just be sure not to over mix!

Two large bowls: No standing mixer required for the cake! Instead, you’ll mix the wet ingredients in one bowl, the dry in another, then mix everything together.

I also suggest lightly spraying with a nonstick baking spray to ensure the cake doesn’t stick to the pan.

Parchment Paper: Preheat your oven to 350, then line your pan with parchment paper.

You’ll know it’s ready when a toothpick inserted in the center comes out clean. You’ll simply need to increase the baking time, most likely by 5 to 6 minutes.

I suggest using metal or aluminized steel pans, but ceramic or glass can work. Cake Pan: This recipe calls for a 9×13-inch cake pan.The best part? It’s so easy! You’ll literally just scoop 3 to 4 teaspoons of the espresso powder into the melted white chocolate, stir, and add to the buttercream. It adds a rich, dark roast coffee flavor to the frosting that creates a mocha flavor you’ll instantly fall in love with. You see, last week I went a little wild and added it to my white chocolate buttercream and OMG! It’s insane. Because espresso powder isn’t just for baking. But up until last week… I had only baked with it.īut now, everything has changed! Glass ceilings have been shattered, my friends. More specifically: DeLallo’s Instant Espresso Powder! In fact, I consider my secret weapon ingredient that makes almost any chocolate recipe just a little bit better. It’s no secret I love baking with espresso powder. The only thing better than classic chocolate cake… is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it’s delicious mocha flavor.

Choclate cake recipes with no expresso powder