Here’s a recipe for an easy to make chocolate cake with a shot of espresso. It keeps really really nicely, and is quite addictive.
250 gr unsalted butter
500 gr sugar
2 teaspoons vanilla sugar
1 pinch of salt
4 tablespoons cacao powder
2 espresso shots (really, make your espresso coffee, two small espresso cups of them)
500 gr plain flour
14 gr baking powder
200 ml whipping cream
2 tablespoons chocolate sprinkles (e.g dutch Hagelslag)
Mix the butter with the eggs, the sugar, vanilla sugar and the pinch of salt. Add the flour, cacao powder and baking powder, and mix until you have a smooth mix. Add the espresso to it.
Whip the cream, and carefully add it to the mix – at the end include the chocolate sprinkled.
Put it into a baking tray clad with baking paper.
Put it into the oven for 40 to 50 minutes at 175° Celsius.
To test if the cake is ready, put a wooden stick into it, when you remove it, and no dough sticks to it, the cake is ready to be taken out of the oven.