Epic Chocolate Espresso Cake

Ingredients:

3 cups unbleached flour

3 cups sugar

1.5 cups extra dark cocoa powder

1-tablespoon baking soda

1-tablespoon baking powder

2 teaspoons kosher salt

3 tablespoons good quality instant espresso powder

1.5 cups hot water

1.5 cups heavy cream

½ cup vegetable oil

½ cup avocado oil

4 large eggs

1-tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Sift together the flour, cocoa powder, baking soda and baking powder.

Next, add the sugar and salt.  Combine with a whisk.

Add the espresso to the hot water, and mix until completely dissolved.

In a separate bowl add the espresso, heavy cream, oils and eggs.  Whisk.

Add the flour mixture to the wet mixture, and slowly fold together until completely mixed- don’t over-mix!  Place the batter in 10.5 X 3 inch cake pans and let sit for 20 minutes, allowing the gluten to relax.

Place in a 350-degree oven for 45 minutes, or until a toothpick comes out clean.

Remove the cakes from the pans, and let cool.

Frost with chocolate-espresso butter cream and enjoy!

Enjoy!

Chocolate Espresso Buttercream

Ingredients:

2 pounds softened butter

4- cups powdered sugar

1 cup cocoa powder

1/4-cup heavy cream

1-tablespoon vanilla extract

2-tablespoons espresso powder

Pinch of salt

Directions:

Warm the cream.  Add the espresso powder and let bloom.  Mix thoroughly.  Place in the refrigerator until cool.

Place the butter in a mixing bowl with the paddle attachment.  Whip until light and fluffy, approximately 6 minutes.  Add the espresso, salt and vanilla.  Mix.  Lastly, ad the cocoa powder and powdered sugar and beat until the desired consistency is achieved.

Enjoy!