Indulge In {Chocolate Espresso Cake}

Today's post is going to be short and sweet my friends. The past couple of weeks have been crazy between traveling, having family in town and a busy work schedule. It has essentially left me no time in my kitchen which does not make me very happy. But, I do have a project on the horizon that will have me spending some much needed time concocting delicious treats. I wanted to share today a recipe that I plan on using for said project. While I tend to put my own spin on recipes, this one looks so good I may even follow it to a T. Here ya' go....

:: Ingredients ::

• 2 tablespoons instant espresso dissolved in 1/4 cup of boiling water then cooled to room temperature
• 1 1/2 cups Millet Flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup raw sugar
• 3 tablespoons of butter, unsalted at room temperature
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1/2 cup plain non-fat greek yogurt
• 1 cup pumpkin puree
• 1/2 cup low fat buttermilk
• 4 squares (40g) of 70% dark chocolate, diced into 1/2 inch pieces

:: Directions ::

1. Dissolve the espresso powder in boiling water and allow to cool while beginning the batter.
2. Cut a circle of baking paper to fit the bottoms of two 8 inch baking pans.  Lay the paper in the pans and spray the sides with non-stick spray.
3. Preheat the oven to 375 degrees.
4. Sift together – flour, baking powder, baking soda, salt, and unsweetened cocoa powder
5. In a bowl with high sides (such as a stand mixer bowl) mix the sugar, vanilla, and soft butter with an electric mixer on slow speed.  Add egg and egg yolk and increase mixer speed to medium and mix for about 3 minutes to allow butter and eggs to become fluffy.
6. Continue to mix while adding yogurt, pumpkin, and butter milk mixing throughly between each ingredient.
7. Mix in cooled espresso and blend throughly.  Bater should be quite liquid.
8. With the mixer on low speed slowly add the dry ingredients 1/3 at a time.  When the dry ingredients are completely incorporated set aside the mixer and fold in the chocolate pieces with a wooden spoon or a spatula.
9. Divide the batter between the two prepared cake pans.  Bake at 375 for 30 minutes.  Check for done-ness at 25 minutes with a probe or toothpick.  Cake is done when the center doesn’t jiggle and a toothpick or probe comes out clean when inserted into the middle of the cake.

Allow cakes to cool at least 15 minutes before removing from pans or cutting.  Allow cakes to cool completely before frosting.

*Image and recipe courtesy of Our Lady of Second Helpings