Dark Chocolate Espresso Cake
Prep time: 
Total time: 
Yield: 8 to 10 servings
 
Ingredients
Dark Chocolate Espresso Cake:
  • 2 cups all-purpose flour
  • 1½ cups sugar
  • ½ cup plus 1 tablespoon unsweetened cocoa powder
  • 1¾ teaspoons baking soda
  • ¾ teaspoon salt
  • 1⅓ cups water
  • ⅓ cup Espresso Balsamic Vinaigrette (see note below for substitution)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla
  • Butter, for the pan
  • Flour, for the pan
Mocha Glaze:
  • 1 teaspoon instant coffee powder
  • 1 teaspoon hot water
  • 1 teaspoon unsweetened cocoa powder
  • 1 pinch (about 1/16 teaspoon) sea salt
  • ½ cup powdered sugar
  • 1 teaspoon water
Other:
  • 2 teaspoons grated dark chocolate, for garnish
Instructions
  1. Preheat oven to 350F; butter and flour a cake pan (I used a pan 10½ inches long by 6½ inches wide by 2½ inches deep).
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, whisk together the water, vinaigrette, molasses, and vanilla. Pour the wet ingredients into the dry and whisk just enough to combine, being careful not to over-mix.
  3. Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 1 hour in the pan size that I used. Cool completely.
  4. For the glaze, dissolve coffee powder in hot water in a small bowl; stir in cocoa powder and salt. Stir in the powdered sugar and 1 teaspoon water until smooth. Spread the glaze on top of the cooled cake and sprinkle on the grated chocolate.
Notes
Cake Pan & Cooking Time: To cook the cake, I used a pan 10½ inches long by 6½ inches wide by 2½ inches deep, and the cooking time was about 1 hour; if you use a different size pan, be sure to adjust the cooking time accordingly.

Espresso Balsamic Vinaigrette Substitution: If you can’t find this salad dressing you could very easily make your own. Mix together the following, whisking until the sugar is dissolved: 2 tablespoons espresso or very strong coffee, 1 tablespoon good quality balsamic vinegar, 2 tablespoons good quality olive oil (not extra virgin, which will be too strong-flavored for this), 1 teaspoon water, 1 teaspoon sugar, 1 pinch salt, and 1 pinch black pepper. This will give you about ⅓ cup, the amount that is needed for this cake. And here is another idea, you could also whip up this vinaigrette when you’re making a grilled steak salad – so good!
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/dark-chocolate-espresso-cake-happy-new-year/