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Chocolate Cake with Espresso Buttercream
THE VANILLA BEAN BLOG20Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 oz. bittersweet chocolate
- 1 cup hot coffee (hot water works, too)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup canola oil
- 3 large eggs (room temperature)
- 1 tsp. pure vanilla extract
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch process cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 565 grams unsalted butter (room temperature)
- 2 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1/4 cup espresso (two shots will equal about 1/4 cup. You can also substitute strong coffee, room temperature)
- 4 cups confectioner’s sugar
- chocolate
- bean
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