Wednesday, February 13, 2008

Espresso Chocolate Chip Cake

Just in time for Valentine's Day. I plan on passing these out tomorrow to cclients and coworkers. I even wrapped some individual pieces to hand out as mini-gifts. This cake is really moist and gooey and rich. Make sure to have a nice tall glass of soymilk close by while you eat it.

An army of mini cakes:

Inside Shot:

All wrapped up and ready to go (Note, sticker paper does not stick to parchment!)

Individual pieces:

Here's a label you can print out if you want to make your own:

Espresso Chocolate Chip Cake (makes 6 mini loaves)
Wet Ingredients:
6 oz vanilla soy yogurt (or plain)
1 cup canola oil
1 tbsp vanilla extract
1 tbsp chocolate extract (or more vanilla)
2 cups sugar
2 tbsp molasses
1/2 cup coffee flavored liquour
1 cup soymilk (vanilla or plain)
1/2 cup instant coffee crystals

Dry Ingredients:
3 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp baking soda
2 tbsp cornstarch
1 tsp salt
1 1/2 cups chocolate chips

Preheat oven to 350. In a large bowl, mix together all wet ingredients. In a seperate bowl sift together all dry ingredients, except chocolate chips. Add dry to wet, mix well. Fold in chocolate chips. Fill mini loaf tins 2/3 full. Bake at 350 for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni