Two Cups Flour

Name: Espresso Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Mestemacher Natural Sunflower Seed Bread with Whole Rye Kernels; Reich Family Kitchen Cocoa Bombs; O Organics Cane Sugar, Granulated, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; San Francisco Salt Company Sea Salt, Pure & Natural; Spectrum Organic Sunflower Oil; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Value Corner Vanilla Flavor, Imitation; Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast; Talking Rain AQA Water, 9.5 pH; Smucker's Preserves, Red Raspberry; Large Yellow Egg Cake; Lucerne Table Cream, Light; Lactaid Whole Milk; SIGNATURE SELECTS Ground Cloves

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Espresso Chocolate Cake

Serves 810 mins prep35 mins cook

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Mestemacher Natural Sunflower Seed Bread with Whole Rye Kernels

cup wholemeal rye flour

cup cocoa powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

cup sunflower oil

Lucerne Dairy Farms Cage Free Extra Large Shell Eggs

extra large egg

tsp vanilla extract

Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast

tsp espresso powder

cup water

cup raspberry preserves

egg yolk

cup heavy cream

cup full fat milk

tsp ground clove

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Instructions

Chocolate Cake Batter
1 Preheat oven to 350 F (180 C) and prepare a 9 x 2 inch round cake pan with a non stick spray. Line the bottom of the cake pan with parchment paper.
2 Place all purpose flour, rye flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Hand whisk together to evenly distribute the ingredients.
3 Pour in the sunflower seed oil, lightly beaten egg, and vanilla. Stir with a rubber spatula just to lightly mix in.
4 Add the espresso powder to a cup of hot water and stir.
5 Slowly pour the espresso mixture into the cake mixture while stirring with a rubber spatula. At first it may look very watery, but as you gently stir the ingredients will blend into a silky pourable cake batter. Scrape the bottom and side of bowl as needed.
6 Add the fruit preserves by spooning the 1/4 cup into 4 small dollups in the batter. Fold the preserves into the batter until incorparated.
7 Transfer batter to prepared cake pan.
8 Bake on middle oven rack for 30-35 minutes until a toothpick inserted into the center come sout with clean or with moist crumbs.
9 Place cake pan on wire rack to completely cool before removing.
10 Slice cake and serve with a drizzle of creme anglaise.
Creme Anglaise
15 Prepare a medium sized bowl by setting a metal seive ontop and set aside.
12 In a medium saucepan, stir together the heavy cream, milk, vanilla and cloves. Cook over moderately low heat until small bubbles appear around the rim of the pan. About 4-5 minutes.
13 In a medium bowl, whisk together the sugar and egg yolks just until combined.
14 Carefully drizzle half of the hot cream mixrire a thin stream into the egg mixrture while whisking. Then pour the tempered egg mixture into the saucepan and cook over moderate heat. Stirr constantly with a wooden spoon, until the sauce has thickened slightly and coats the back of the spoon, another 4 to 5 minutes.
16 Immediately strain the sauce through the seive into the prepared bowl. Serve warm on the cake or cover and refrigerate until chilled.

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