Rich Chocolate Cake with Bourbon Black Walnut Sugar
My husband is not a fan of chocolate cake (I know!), but he’s actually a fan of my newest creation. This Rich Chocolate Cake with Bourbon Black Walnut sugar recipe was created with the sugar in mind. I was visiting a small Tea store in downtown Mount Dora (The Spice & Tea Exchange) and ran across their flavored sugar displays. The sugar called to me. Seriously. It said ‘come here, Sherry. You need us.” I swear! Any-who, I picked up the Bourbon Black Walnut Sugar bent on creating a sweet dessert that would feature its delicious flavor.
Other than the flavored sugar, I bet you have everything else in your pantry for this chocolate cake. You know how I love to be able to use up what I have in the pantry instead of having to go to the store and buy more baking products. Now, I used the Bourbon Black Walnut sugar, but any flavored sugars would add a little bit of depth to the cake. Feel free to experiment.
- ¾ cup flour
- ¾ cup sugar
- 2 TBSP Bourbon Black Walnut sugar (or any flavored sugar)
- 2 TBSP espresso powder
- ⅓ cup unsweetened cocoa powder (I used Hershey's)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- ¼ cup warm water
- 1 egg
- 2 TBSP vegetable oil
- Pre-heat oven to 350 degrees F. Line an 8" square pan with foil or parchment, with the ends coming over the sides. Coat with butter or spray with oil.
- Combine all dry ingredients in mixing bowl. Add milk and water to dry ingredients and stir.
- Add remaining wet ingredients and mix to combine until smooth.
- Pour cake mixture into pan and place in heated oven. Cook 25 minutes or until cooked through. Test with toothpick in the middle and it is done when it comes out clean.
- Remove from oven and sprinkle top with flavored sugar (while the cake is still hot). The sugar will melt and will only increase the flavor. If you'd rather, allow cake to cool and then frost with your favorite frosting or use my homemade frosting recipe (https://familyloveandotherstuff.com/homemade-frosting-recipe/).