Recipe of the Week: Chocolate Espresso Cake

By CHEF LORETTA PAGANINI

For special occasions, nothing can beat a chocolate cake This version produces a moist cake with a strong chocolate taste A favorite dessert among family and friends, it is the perfect cake for any get-together This cake recipe can be served with frosting or with a scoop of gelato and caramel sauce for a great summer dessert Serves eight to 10 (Chef tip: To enhance the chocolate flavor, add coffee or cinnamon )

12 tablespoons unsalted butter, cut into one-inch pieces, extra for pan

3/4 cup unsweetened cocoa powder, extra teaspoon for dusting pan

1/2 cups brewed strong espresso coffee

1/2 cup buttermilk

1 cup granulated sugar

1 cup light brown sugar

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

4 large eggs

1 teaspoon vanilla paste

8 ounces semi-sweet chocolate, chopped

Adjust oven rack to middle position and heat oven to 350°F Butter bottom and sides of a 10-by-3-inch deep pan Dust with cocoa powder Reserve

In a medium saucepan over low heat, warm espresso coffee, 12 tablespoons butter