Chocolate Bake and Take Cake

I developed this recipe in order to produce a moist, densely chocolate cake. The espresso powder helps to bring out the chocolate taste, so don't omit it. Instant espresso powder can be found in the coffee section of your grocery store. This is a great gift giving cake, so pick up a few disposable foil tins. This cake is fudgey and rich. It's so good it doesn't need frosting! A dusting of powdered sugar will do the trick.

Dry ingredients:

2 c all-purpose flour

1/2 c cocoa powder

1 small box instant chocolate fudge pudding mix

pinch of salt

1 t baking powder

Combine dry ingredients in a bowl and set aside

Wet Ingredients:

1 ounce chocolate melted and slightly cooled. ( I used half (1 oz.) of a 2 oz. Sharffen Berger Semi-sweet chocolate bar. Any darker chocolate bar would be fine.)

2 c granulated sugar

1 c butter, softened

1 t vanilla

3 eggs brought to room temperature

1 T instant espresso powder

1 1/4 c milk

Powdered sugar for dusting

Combine butter and sugar in a mixing bowl and beat with electric mixer until creamy. Add eggs and vanilla and beat with a mixer until combined. Add melted chocolate and espresso powder and beat until combined. Alternately add flour mixture and milk to butter chocolate mixture. Mix until light and creamy.

Divide mixture between two disposable foil, loaf pans sprayed with Pam.

Bake at 325° for 70 minutes. My oven runs hot so, it may take longer in your oven. Begin checking cake for doneness at 1 hour.

After cakes have cooled, dust them with powdered sugar. Wrap in saran wrap and tie a bow on top and they're ready for gift giving.

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