Espresso, Chocolate and Raspberry

First time using espresso in a cake — and let me tell you, it definitely won’t be the last! The espresso adds such a lovely depth to the chocolate and raspberry combo (which I know many of you already love). It’s one of those combinations that just works. Perfect for an adult celebration (I have a feeling the smaller humans might not claim this as their new favorite). But for us coffee lovers… this one is awesome!

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And honestly, just looking at this cake makes me smile. Most cakes do, of course, but some of them find a little extra spot in my heart — and this one surely has. It’s cute yet elegant. I can easily imagine it at birthdays, dinner parties, or even just a “because it’s Tuesday” treat.

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Oh, and if you’re wondering — yes, my freezer is full of cake. Mostly cake. (No surprise there, right?) But here’s my little secret: a lot of cakes actually get better after some time in the freezer. They become even more moist! Just let the frozen slices thaw at room temperature, still wrapped in cling film and foil, and you’re good to go.

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So if you ever want to try something a little different, give espresso a chance in your next chocolate cake!

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See you soon - 

and enjoy the eye candy!