Miss Trunchbull’s Chocolate Cake

Miss Trunchbull’s Chocolate Cake

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Yield: 12 Servings

Ingredients:
1 and 1/2 cups (355ml) boiling water
2 and 1/2 teaspoons instant espresso powder
4 and 1/2 ounces semi-sweet chocolate
2 and 1/2 cups (355g) all-purpose flour
2 and 3/4 cup (550g) granulated sugar
Check below.

Instructions:

Step 1. Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside.

Next step is, In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

After that, In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until combined.

Source: http://www.abajillianrecipes.com/2016/06/27/miss-trunchbulls-chocolate-cake/

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