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Chocolate Cake with Chocolate-Espresso Glaze

photo by:kraft
Egged on by sugar and whipped topping, bittersweet chocolate undergoes a miraculous transformation in this Chocolate Cake with Chocolate-Espresso Glaze.
20 min
55 min
12 servings

What You Need

pkg.  (4 oz. each) BAKER'S Bittersweet Chocolate, divided
cup  butter
cup  sugar
cup  flour
cup  thawed COOL WHIP Whipped Topping
tsp.  instant espresso

Make It

HEAT oven to 350°F.

MICROWAVE 6 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.

BEAT eggs and sugar in large bowl with mixer until thickened. Add chocolate mixture; stir with whisk until well blended. Add flour; stir until blended. Pour into 8-inch square pan sprayed with cooking spray.

BAKE 30 min. or until center is set. Cool in pan 5 min. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.

MICROWAVE remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.; stirring after 30 sec. Stir until combined; pour over cooled cake.

Kraft Kitchens Tips

Enjoy this indulgent dessert on occasion. One serving goes a long way on chocolate flavor.
Special Extra
Garnish top of cake with chocolate curls.
How to Make Chocolate Curls
Melt 2 oz. BAKER'S Semi-Sweet or Premium White Baking Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
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