Name: ESPRESSO OLD MONK CAKE recipe by Alok Verma at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: FOR THE CAKE:; Unsalted Butter, room temperature 1 cup; Granulated Brown Sugar 1 3/4 cup; Eggs 4; Greek Yogurt 1 cup; Melted Dark Chocolate 1 cup; Old Monk 1/4 cup; Freshly brewed Espresso Coffee, or 1 tablespoon Instant Espresso stirred in 1/4 cup hot water; Cocoa Powder 1/4 cup; All-Purpose Flour 3 cups; Baking Powder 11/2 teaspoon; A pinch of Salt; FOR ESPRESSO BUTTERCREAM FROSTING:; Unsalted Butter, room temperature 1 cup; Granulated Brown Sugar 1 1/2 cup; Freshly brewed Espresso Coffee, or 1 tablespoon Instant Espresso stirred in 2 tablespoon hot water 2-3 tablespoon; Chocolate Chips, for topping 1/2 cup

ABOUT ESPRESSO OLD MONK CAKE RECIPE

Being a coffee fiend, my mother devours the espresso made in the Moka stove top espresso maker every morning, which is a ritual at home. It served as my mom’s birthday (which is today!) cake and I’m delighted to share the recipe here.

Ingredients Serving: 8

FOR THE CAKE:
Unsalted Butter, room temperature 1 cup
Granulated Brown Sugar 1 3/4 cup
Eggs 4
Greek Yogurt 1 cup
Melted Dark Chocolate 1 cup
Old Monk 1/4 cup
Freshly brewed Espresso Coffee, or 1 tablespoon Instant Espresso stirred in 1/4 cup hot water
Cocoa Powder 1/4 cup
All-Purpose Flour 3 cups
Baking Powder 11/2 teaspoon
A pinch of Salt
FOR ESPRESSO BUTTERCREAM FROSTING:
Unsalted Butter, room temperature 1 cup
Granulated Brown Sugar 1 1/2 cup
Freshly brewed Espresso Coffee, or 1 tablespoon Instant Espresso stirred in 2 tablespoon hot water 2-3 tablespoon
Chocolate Chips, for topping 1/2 cup

Instructions

Pre-heat the oven to 165°Centigrade In a large bowl, cream butter and brown sugar until all of the sugar has been dissolved. Break eggs, one at a time, and mix after each addition.
Add the greek yogurt and dark chocolate melted over a double boiler and stir through.
Add the dry ingredients (cocoa powder + flour + baking powder + salt) and Old Monk in alternate additions: Dry-OM-Dry-OM-Dry, and fold after each addition. Add the espresso coffee and fold through.
Pour the batter in 2 round cake tins and bake for 40 minutes or until a toothpick inserted comes out clean.
In a large bowl, cream butter and brown sugar until all of the sugar has dissolved, for about 2-3 minutes. Add the espresso coffee and mix through. Chill for 15-20 minutes and then frost the cake with this espresso frosting.
Blow cocoa powder held in a spoon all over the sides of the cake. Add chocolate chips on top of the cake.

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