COCOA ESPRESSO️ CAKE

COCOA ESPRESSO️ CAKE 1. Cake: Preheat oven to 350 F. In a small saucepan over medium low heat, add 2 sticks unsalted butter + 4 tbsp cocoa powder + 1 tbsp espresso powder + 1 C water. Bring to a simmer, then immediately turn off heat 2. In a medium bowl, add 2 C sugar + 2 C all-purpose flour + 1 tsp baking soda + 1 tsp kosher salt. Whisk butter cocoa mixture into dry ingredients to combine (mixture will be crumbly). Whisk in ½  C sour cream + 2 large eggs (batter will be thin) 3.Butter a 9x9-inch baking pan. Pour batter into the pan and bake until a tester comes out clean, 30 minutes 4. Frosting: In a small saucepan over medium low heat, add 1 stick unsalted butter + 4 tbsp whole milk + 2 tbsp cocoa powder + 1 tbsp espresso powder. Stir and bring to a simmer, then immediately turn off heat. In a medium bowl, add 2 C confectioner’s sugar. Whisk in butter cocoa mixture until smooth 5. Remove cake from oven, cool slightly then spread frosting over top. Cut into 16 small or 9 large squares