Annika's Chocolate / Espresso Cake

A community recipe by AnLi

Not tested or verified by Nigella.com

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Introduction

This is the first chocolate cake I ever learned to bake and I've improved the recipe over the years by using vanilla extract instead of artificial vanilla sugar, and adding the espresso powder which wasn't in the original recipe. No melting of chocolate involved, just use dark chocolate powder. I've not yet tried adding nuts, but I will someday. Makes a really rich yet light chocolate cake. I don't weigh the ingredients here. For the dry ingredients I use a measuring jug, and make sure I dont pack them too tightly. Always works well. The flour is normal wheat flour.

Ingredients

Serves: 6

Metric Cups

3 eggs
400 millilitres sugar
2 teaspoons vanilla extract
150 grams butter (melted)
200 millilitres milk (or half milk and half water)
2 teaspoons baking powder
3 tablespoons dark chocolate powder
2 teaspoons instant espresso powder
400 millilitres flour

3 eggs
14 fluid ounces sugar
2 teaspoons vanilla extract
5⅓ ounces butter (melted)
7 fluid ounces milk (or half milk and half water)
2 teaspoons baking powder
3 tablespoons dark chocolate powder
2 teaspoons instant espresso powder
14 fluid ounces flour

Method

Annika's Chocolate / Espresso Cake is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk the sugar, vanilla and eggs until white and fluffy.

Add the melted butter mixed with the milk.

Mix together the dry ingredients thoroughly and add them.

Stir just enough to make a smooth batter.

Bake in a 175°C oven for about 40 minutes (the two smaller pans) or one hour (the one large pan), until a tester stick comes out dry in the middle (I use a wooden cocktail stick).

Whisk the sugar, vanilla and eggs until white and fluffy.

Add the melted butter mixed with the milk.

Mix together the dry ingredients thoroughly and add them.

Stir just enough to make a smooth batter.

Bake in a 175°C oven for about 40 minutes (the two smaller pans) or one hour (the one large pan), until a tester stick comes out dry in the middle (I use a wooden cocktail stick).