Chocolate Espresso Cake

Name: Chocolate Espresso Cake
Yield: 12
Ingredients: 1 1/2 cups sugar; 2 cups all-purpose flour; 3/4 cup unsweetened baking cocoa; 1 1/2 teaspoons baking soda; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon vanilla; 1 cup water; 1 tablespoon instant espresso coffee powder or granules; 1/4 cup vegetable oil; 2 eggs; 1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 12 ounces bittersweet baking chocolate; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar

12 Servings
560 Calories per Serving

Decadence comes in a new flavor: Espresso. Yow!

Ingredient List

Chocolate Espresso Cake:

1 1/2 cups sugar
2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vanilla
1 cup water
1 tablespoon instant espresso coffee powder or granules
1/4 cup vegetable oil
2 eggs
1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt

Bittersweet Ganache:

12 ounces bittersweet baking chocolate
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar

Preparation

In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, salt, and pepper. Mix well.
Heat water in microwavable measuring cup 30 seconds or until hot. Stir in espresso powder until dissolved. Stir espresso mixture into flour mixture. Add oil, eggs, and yoghurt. Mix with an electric mixer until smooth.
Grease two 10-inch cake pans; line bottoms with parchment. Grease parchment. Spread batter evenly in pans. Bake at 325°F for 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool 10 minutes; remove from pans to cooling wraps. Carefully peel away parchment. Cool completely, about 1 hour.
To make Ganache: Break chocolate into 1-inch pieces into medium microwavable bowl; add cream. Microwave chocolate and whipping cream uncovered on high 30 to 60 seconds, stirring every 30 seconds, until smooth. Stir in powdered sugar. Beat for a few minutes until creamy. Immediately frost and fill cake layers.

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Servings: 12

Serving size: 1 Serving

Amount per serving (Calories ): 560

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	33g	50%
Saturated Fat	18g	89%
Trans Fat	0g	% Value not available
Cholesterol	80mg	26%
Sodium	350mg	15%
Total Carbohydrate	58g	19%
Dietary Fiber	7g	29%
Soluble Fiber	0g	% Value not available
Sugars	30g	% Value not available
Protein	9g	% Value not available
Vitamin D	Value not available	4%
Vitamin E	Value not available	4%
Calcium	Value not available	15%
Iron	Value not available	40%
Potassium	420mg	12%
Thiamin	Value not available	15%
Riboflavin	Value not available	15%
Niacin	Value not available	10%
Vitamin B6	Value not available	2%
Vitamin B12	Value not available	2%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	25%
Magnesium	Value not available	30%
Zinc	Value not available	25%
Manganese	Value not available	80%
Selenium	Value not available	20%
Copper	Value not available	60%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.