Chocolate Espresso Cake

• FOR THE CAKE:
• 225 grams All-purpose Flour
• 1 teaspoon Baking Powder
• 30 grams Cocoa Powder, Unsweetened
• 1 pinch Salt
• 250 grams Butter (salted)
• 175 grams Brown Sugar
• 75 grams Sugar
• 1 teaspoon Vanilla Paste
• 4 whole Eggs
• 150 milliliters Whole Milk
• 100 milliliters Cold Espresso
• Butter And Sugar For Coating The Pan
• FOR THE FROSTING:
• 325 grams Confectioners Sugar
• 100 milliliters Chilled Brewed Espresso

1. For the cake:
2. Preheat the oven to 355F (180C).
3. Butter the pan (I use a Fat Daddio's 9 Inch x 5 Inch x 2 3/4 Inch loaf pan) and sprinkle sugar into the pan. Tilt it around to get sugar all over the inside of the pan. Then pour out the excess sugar. Set pan aside.
4. Sift flour, baking powder, cocoa and salt together into a medium sized bowl.
5. In a large mixing bowl, cream the butter and sugars until very light and fluffy. Then mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated. Alternately add and fold in the dry ingredients and milk. Finally fold in the espresso.
6. Pour the batter into the prepared pan, and bake it in the oven for about 45 minutes or until a cake tester inserted in the center comes out clean. Remove it from the oven.
7. Let the cake cool in the pan. When cooled, mix the frosting ingredients in a small bowl and frost the cake. Decorate the cake with coffee beans and serve it with a good cup of coffee.
8. Enjoy!
9. Adapted from Claus Meyer.

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Taken from tastykitchen.com/recipes/desserts/chocolate-espresso-cake/ (may not work)