This cake is amazing! The coffee is a subtle flavor, but if you let a bite linger in your mouth you can taste it a lot more! And the coffee really brings out the chocolate flavor. It truly is beautiful with my raspberry/strawberry frosting!! This recipe is from my all-time favorite cookbook, Cake Magic by Caroline Wright.
Ingredients
- 1/2 cup sifted unsweetened cocoa powder
- 4 cups dry Cake Magic cake mix
- 1/4 tsp baking soda
- 3/4 cup plain yogurt or buttermilk
- 1 cup melted butter or oil
- 1 cup brewed espresso, cooled
- 4 eggs at room temperature
Directions
Preheat the oven to 350 F. Butter, grease or spray your cake pan(s). (If making cupcakes use liners instead) Whisk together the cocoa powder, cake mix, and baking soda in a large bowl. Stir in the yogurt, butter, espresso and eggs until moistened and no lumps remain. But be careful not to overmix. Divide the batter between the prepared pans.
Bake until a toothpick inserted in the center comes out clean. 32-36 minutes for a round cake, 40-45 for a bundt cake, 25-35 for a 13×9-inch cake, and 20-25 minutes for cupcakes.
The Dairy Free Daughter 