Ingredients: 2 cups all-purpose flour,2 tablespoons cups+ 2 sugar,1 cup unsweetened black onyx cocoa powder,2 teaspoons baking soda,1 teaspoon baking powder,1/2 teaspoon salt,2 eggs,3/4 cup cold espresso (I used regular coffee),1 cup buttermilk,1/2 cup canola oil,1/4 cup Bailey’s Irish Cream
Instructions:
- Preheat oven to 35
- Spray one 10″ Bundt pan or two 9″ rounds with a nonstick cooking spray and set aside.
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
- Make a well in the center and pour in the eggs, coffee, Baileys, milk and oil.
- Mix until smooth, batter will be thin, very thin so dont be alarmed.
- Pour into prepared pan.
- Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9″ pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I used a Bundt pan and it baked for an hour. Granted my oven is temperamental. Make adjustments according to your oven But give it at least the minimum times indicated.
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