I ♥ When You Talk Desserts To Me | Espresso chocolate cake with fresh cherry frosting
Sweet Pickles! Welcome back desserts to The Sunday Sparkle. We sent you packing for sometime, but now we open you back with big arms. This beautiful, big cake was a special Sunday dinner treat for a special gathering, our friend Paige of Barefoot and Vintage her family came over for a mini photo shoot and dinner. The pitter patter of little feet on our hardwood floors, great music and stuffed bellies was a perfect Sunday evening. This cake was the cherry on top. Pun intended
Espresso chocolate cake
need:
- 2 cups of flour
- 2 cups of sugar
- 3/4 cup of cocoa
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp of vanilla extract or a good splash
- pinch of salt
- 2 egg
- 1 cup of milk
- 1 cup of coconut oil
- 1 cup of hot espresso
how:
Pre heat oven to 350 degrees
Add flour, sugar, cocoa, salt, baking powder, and baking soda in a bowl and mix. In separate bowl add egg, milk, melted coconut oil. Add dry and wet ingredients together, slowly while mixing. Add hot one cup of hot espresso to your mixture and stir slowly. Add your cake mixture to two 9 inch pans (both greased and floured to prevent sticking.
Bake for 35-30 minutes or until toothpick runs clear. Allow ten mins to cool before removing from pans.
Fresh cherry frosting
need:
- 1 stick of butter at room temperature (soft)
- 1/2 cup of fresh cherries chopped or blended
- 3-4 cups of powdered sugar
- spash of vanilla extract
- tsp of lemon zest
how:
When your butter is soft, add cherries in a mixing bowl or kitchen aid mixer, slowly add powdered sugar, vanilla extract and lemon zest. Mix till smooth. Frost cake when cake has cooled down.
