With Christmas morning being a long joyous event it doesn’t leave a lot of time for cooking Christmas dinner. Doing as much as possible ahead of time will allow us to relax more that day.
I may even freeze the cake to help it last longer, but have not decided yet. Although there are many chocolate baking books in our home the recipe I used is actually a cupcake recipe from About.com: Southern Food and the official name is Chocolate Espresso Cupcakes.
Chocolate Espresso Cake
½ cup hot brewed espresso or you can use strong coffee
1/3 cup Dutch process cocoa powder
1 teaspoon vanilla extract
½ cup butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 2/3 cup cake flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup sour cream
Preheat oven to 350 degrees F
Grease & flour (or use cocoa powder) cake pan to prevent cake from sticking. I like using cocoa powder instead of flour for chocolate cakes just for a nicer looking presentation. The white flour on chocolate cake doesn’t always look nice but tastes fine. You can also line cake pans with parchment paper if you want to take that extra step to ensure the cake comes out of the pan easily. Because I will be icing the entire cake I didn’t bother with the paper. If you are leaving the cake plain or lightly dusting with powdered sugar you may want to consider using the parchment paper.
Using another bowl, combine flour, baking soda, baking powder, and salt. Add about 1/3 of the flour mixture to the mixer along with half the sour cream. Next add another 1/3 of flour and rest of sour cream. Finally mix in the rest of the flour mixture.
Add the chocolate espresso mixture and beat until well combined.
Bake until toothpick comes out clean. I forgot to note the exact amount of time...whoops, but I think it took about 30 minutes.
Just 3 more sleeps till Christmas!
Are you baking today? If so, what are you making?