Want to wow friends and family with a great dessert that’s easy to make?  Then try Mike’s Chocolate Espresso Cake.  I took it to a holiday dinner this past weekened and it was a huge hit.


2 cups All Purpose Flour

1 cup Cocoa Powder

1-1/2 teaspooon baking soda

1/2 teaspoon salt

2-1/3 cups granulated sugar

3/4 cup vegetable oil

3 eggs plus one yoke

1 teaspoon vanilla

1 cup milk

1/2 cup instant espresso powder

6 ounces dark chocolate


6 ounces dark chocolate

1/2 cup whipping cream

I always gather all my ingredients before I begin.  This takes a few minutes but when it comes time to bake  the process is so much easier.

Mix together first five ingredients. I sift them together to make sure they are well blended.  Set aside.

In another bowl, beat together oil and vanilla.  Then add in the eggs one at a time.  In a saucepan, mix instant espresso mixture and dark chocolate into milk and stir until melted and blended.  Alternating espresso/chocolate mixture and flour mixture, beat slowly into egg batter.

Place batter in a parchment-lined springform pan.  Bake in a preheated 350 degree oven for 50 to 60 minutes.  Let cool and remove from mold.

For the glaze, heat cream gently and mix in chocolate.  I chop the chocolate up so that it melts quickly.  Pour glaze over cake and once it has cooled dust with powered sugar.