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

Nutrition Information (Amount per serving)

Total Fat 33g 50%, Saturated Fat 18g 89%, Cholesterol 80mg 26%, Sodium 350mg 15%, Potassium 420mg 12%, Total Carbohydrate 58g 19%, Dietary Fiber 7g 29%, Vitamin A 10%, Vitamin C 0%, Calcium 15%, Iron 40%, Vitamin D 4%, Vitamin E 4%, Thiamin 15%, Riboflavin 15%, Niacin 10%, Vitamin B6 2%, Folic Acid 10%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 25%, Magnesium 30%, Zinc 25%, Selenium 20%, Copper 60%, Manganese 80%

Nutrition Other (Amount per serving)

Calories 560, Calories from Fat 290, Trans Fat 0g, Monounsaturated Fat 9g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 6g, Sugars 30g, Protein 9g, Beta-Carotene 0%, Omega-3 1/2g, Carbohydrate Choice 4, Starch 3, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 6, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp