The Lorelai – Espresso Chocolate Cake
Description
This is a very easy chocolate cake with an extra espresso shot for those who need it. (I definitely do).
Ingredients
- 170 g butter (room temperature)
- 90 g cocoa powder
- 150 g chocolate (baking chocolate)
- 150 ml coffee (hot)
- 250 ml sour cream
- 250 g flour
- 1 Teaspoon baking soda
- 4 eggs
- 200 g sugar
Cake:
Instructions
- The Espresso Part:
- take your hot coffee and pour it over the cocoa powder and the chocolate (make sure you cut the chocolate into small chocolate chunks so it can melt better) and start to stir the mixture.
- make sure the chocolate melts in the coffee (you can put it in the microwave for 30 seconds if its not fully melted).
- after its cooled down - pour in the sour cream and mix until combined.
- Butter and Sugar:
- take butter + sugar and add it to a bowl.
- mix until creamy.
- add in the eggs (one at the time)
- COMBINE:
- combine flour and baking soda in a separate bowl
- after that add half of the melted chocolate-sourcream to the creamy butter from before and mix until combined - then half of the flour and mix again.
- repeat this step until no chocolate-sour cream / flour is left.
- take the your cake-batter and pour it into your prepared baking pan (make sure to either use parchment paper or non sticky-spray so you can remove the cake from the pan later).
- bake for 45 minutes at 180°C.
if you are using a bundt-cake pan - make sure to grease butter all over it and cover it with cocoa powder. after that you can add in the cake-batter.
