Expresso and Coffee, in general, is what makes my world go around. I need expresso to function in the morning, but most of all I enjoy the taste. In fact, you can check out my DIY coffee cup using a few SVG file here, which pretty much sums up my expresso coffee addiction. But have you thought about other ways to enjoy coffee?
One of my favorite ways is to have these chocolate-coated coffee beans
, but here are some yummy recipes too.
Scroll to the bottom for my Chocolate Expresso Bread Recipe, this is my go-to Morning tea bread that I take to events and gatherings. Everyone loves it so much they ask for the recipe to which I say It is a secret, So shhh don’t share this recipe with my family.
Expresso Cake Recipe
1 ½ c warm water
2 tsp active dry yeast
1 tbsp sugar
½ c sugar
2 tbsp cocoa powder
2 tsp cinnamon
1 tsp vanilla
2 tbsp melted butter
3 c flour
A pinch of salt
In a small bowl:
Mix 1/2 c sugar, 2 tbsp cocoa powder, 2 tsp cinnamon and a tsp of vanilla and espresso powder. Set aside.
1 1/2 c of water ( no hotter than 110 or like baby bottle temp)
2 tsp of yeast.
1 tbsp sugar
Stir once and let it get foamy.
When it’s foamy add 2 tbsp melted butter. Stir.
With a wet rubber or wooden spoon, start mixing in 3 c flour.
It’s going to be sticky!
Now, drizzle just a bit of oil or butter on top.
Cover it. Let it rest for about an hour or until it has doubled in size.
Now, take the sugar, cocoa mix and drop half of it right in the center. With a rubber spatula, gather the edges of the dough to cover the center. Then drop the rest of the cocoa and sugar in and repeat.
Let it rise for at least another hour or two.
When you are ready to bake
Preheat the oven to 425.
Put the dutch oven in for 15 mins to get it hot.
Drop the dough right into the hot dutch oven.
Bake for 30 mins.
Drizzle butter over the top. Bake 15 mins longer.