Preheat oven to 375°F. Butter and line a 9-inch cake pan bottom with parchment paper.
In a large bowl whisk together the sugar, flour, cocoa powder, baking soda and baking powder. Set aside.
In another bowl, whisk together the egg, egg yolk, coffee, vanilla, melted butter and buttermilk.
Whisk the liquid ingredients into the dry. Pour the batter into the prepared cake pan and bake in oven 35 to 40 minutes until the cake springs back when touched.
Allow the cake to cool completely and then sprinkle lightly with confectioners’ sugar. Serve with coffee whipped cream.
Coffee Whipped Cream:
Heat cream in a saucepan until very hot to the touch. Remove from heat and add in coffee grinds. Place a lid on saucepan and allow this mixture to steep 10 minutes.
Strain coffee grinds from cream, discarding grinds.
Place cream in the refrigerator until cold.
Remove cream from the refrigerator and place in a medium bowl. Add in granulated sugar and whisk until soft peaks form.
Serve cream immediately with cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 10|
|Calories from Fat: 106 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 67.1mg||21 %|
|Sodium 509.7mg||18 %|
|Potassium 530.3mg||14 %|
|Total Carbohydrate 90.6g||27 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 87.9g|
|Protein 7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 493
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