This recipe is inspired by the Burrowing Owl Winery recipe that I love so much an altered to be slightly more healthy.
2 1/2 tsp espresso powder
2 cups flour
1/2 cup sugar
3/4 cup unsweetened organic cocoa powder
2 tsp baking powder
2 tsp baking soda
3/4 tsp salt
1 cup whole milk
1/2 cup coconut oil melted
2 large eggs
2 tsp vanilla
1 cup butter at room temperature
3 cups icing sugar
1/2 cup unsweetened organic cocoa powder
7 tbsp heavy cream
2 tsp vanilla
1/4 tsp salt
(This recipe is taken directly from the Burrowing Owl Cookbook pg. 100)
Preheat oven to 350ºF and prepare two 9 inch cake pans.
Boil 1 cup of water and stir in the espresso powder until dissolved.
Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Combine the milk, oil, eggs and vanilla. Add to the dry ingredients and mix with handheld beaters until well combined. (Medium speed)
Reduce the speed to low and very carefully and slowly pour in the hot espresso water. Mix until well combined. Approximately 1 minute.
Divide the cake batter evenly between the two prepared cake pans.
Bake for approximately 25-30 minutes.
Beat butter on high speed until creamy and lightened in colour. About 3 minutes.
Combine the icing sugar and cocoa powder.
Slowly add the icing sugar and cocoa powder to the butter, beating on low speed.
Add the cream, vanilla and salt and continue beating on low – medium speed for 2-3 minutes until icing is fluffy. Beat on high speed for the last 30 seconds.
Stack and ice the cake. Make sure to include a layer of icing in the middle!
Store cake in refrigerator.
with love, alexandra