Mike, Rachel’s husband, renowned for his skill and his place at the center of the Union Street Bakery, created this recipe, which became one of his own favorites.

2 cups of All Purpose Flour
1 cup of Cocoa Powder
1-1/2 teaspoons of baking soda
1/2 teaspoon of salt
2-1/3 cups of granulated sugar
3/4 cup vegetable oil
3 eggs plus one egg yoke
1 teaspoon of vanilla
1 cup of milk
1/2 cup of espresso powder
6 ounces of dark chocolate

6 ounces of dark chocolate
1/2 cup of whipping cream

  • Mix together first five ingredients.  Set aside.
  • In another bowl, beat together oil and vanilla and then add in eggs one at a time.
  • Mix instant espresso into milk in a saucepan and heat gently until espresso melts.
  • Alternating espresso mixture and flour mixture beat slowly into egg batter.
  • Place batter in a parchment-lined round pan bake in a preheated 350-degree oven for 50 to 60 minutes.
  • Let cool and then turn onto cooling rack

For the glaze…

      • Heat the cream and then pour over the chocolate.
      • Stir until melted.
      • Pour over cake.


When cooled, decorate with shaved chocolate.

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