Espresso Cake

After being knocked out for a week with the flu , it was time to start baking again. This time , it was for a dear friend of mine. She had requested that I bake a cake rich in coffee flavor. I started with a regular vanilla base , slowly incorporating espresso into it. For all the coffee lovers out there - this is the real deal :) 

INGREDIENTS 

All-purpose flour - 2 1/2 cups

Granulated Sugar - 2 cups

Baking powder - 2 tsp

Vanilla extract - 2 tsp

Eggs - 4

Vegetable oil - 3/4 cup

Milk - 3/4 cup

Espresso - 1/4 cup strongly brewed

PREPARATION

1. Beat the eggs and sugar until they thicken to form a uniform mixture. To this , add the vanilla extract , milk , oil and espresso and beat until well combined.

2. Now add the flour to this mixture in parts , folding it into the liquid ingredients till a smooth batter is obtained. Do not overbeat the batter.

3. Pre-heat the oven to 350F and grease a 9-inch pan. 

4. Pour the batter into the pan and bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean.

5. Allow the cake to cool on a wire rack and cut into layers. To add more flavor , drizzle a syrup made with 4tbsp sugar in half a cup of lightly brewed espresso. Do not over-soak the cake.

6. I used a regular fresh cream frosting to decorate and lined the cake with piroulines for added texture.