8 Serves
71 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
262 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
33 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
15 mgNet Carbs
55 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, baking powder, and espresso powder.
In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Gradually combine the wet and dry ingredients, folding in the dark chocolate chips until just incorporated.
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 21 minutes before serving.
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