Petite Chocolate Cakes with Espresso Caramel Glaze December 13, 2013 by Jill Foucre Leave a Comment Petite Chocolate Cakes with Espresso Caramel Glaze 2013-12-13 15:46:48 Print Ingredients Cake 31 oz. sugar 20 oz. flour 5.5 oz. cocoa powder .50 oz. baking powder .50 oz. baking soda .40 oz. salt 6.68 oz. eggs 16 oz. milk 7 oz. vegetable oil .40 oz. vanilla 16 oz. boiling water Glaze ½ c. butter 2/3 c. brown sugar 2 T. brewed coffee 2 T. corn syrup Pinch of salt Espresso sugar Instructions To Make Cake Combine all the dry. Combine all the wet but the water. Add wet into the dry with paddle attachment on medium speed. After combined add water. Fill pans 2/3 full and bake at 350. To Make Glaze In a small saucepan, melt butter and sugar, add in coffee, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat, cool slightly and drizzle over cake. Dust cake with espresso sugar or crushed espresso coffee beans. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/