Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It’s still a family favorite!
- 1 cup butter
- ⅓ cup unsweetened cocoa powder
- 1 cup water
- 2 tablespoons instant espresso powder
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 eggs, lightly beaten
- ¼ cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons strong brewed coffee
- ½ teaspoon ground cinnamon
- 1 tablespoon milk, or more as needed
- 2 cups sifted confectioners' sugar
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
- 2 Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- 3 Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
- 4 Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
- 5 To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
- Calories 183.2
- Carbohydrate 27.9 g
- Cholesterol 29.6 mg
- Fat 7.8 g
- Fiber 0.8 g
- Protein 1.7 g
- Saturated Fat 4.8 g
- Sodium 98.8 mg
- Sugar 20.9 g