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Mocha Lava Cake

Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins

Mocha Lava Cake is a decadent, coffee-infused dessert featuring a rich, dark chocolate cake with a molten espresso center. The perfect balance of bittersweet chocolate and bold coffee flavor, this dessert is indulgent yet simple to make. Best served warm with vanilla ice cream or whipped cream.

Mocha Lava Cake

For the Lava Cakes
 4 oz (113g) dark chocolate (70% cocoa or higher, chopped)
 ½ cup (115g) unsalted butter (cubed)
 1 tbsp instant espresso powder (or ¼ cup strong brewed espresso)
 2 large eggs
 2 egg yolks
 ⅓ cup (65g) granulated sugar
 ¼ tsp salt
 1 tsp vanilla extract
 ¼ cup (30g) all-purpose flour
 1 tbsp cocoa powder (for dusting ramekins)
For Garnish
 Powdered sugar (for dusting)
 Vanilla ice cream or whipped cream
 Fresh berries (optional)
Prepare the Ramekins
1

  • Preheat the Oven:
    • Set the oven to 425°F (220°C).
  • Grease and Dust the Ramekins:
    • Butter 4-6 small ramekins (6 oz size) and dust with cocoa powder.
    • This helps the cakes release easily after baking.
Melt the Chocolate and Butter
2

  • Melt Together:
    • In a heatproof bowl, melt dark chocolate and butter over a double boiler (or microwave in 20-second intervals, stirring in between).
  • Add Coffee Flavor:
    • Stir in instant espresso powder (or brewed espresso).
    • Mix until smooth and set aside to cool slightly.
Make the Batter
3

  • Whisk Eggs and Sugar:
    • In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened (2 minutes).
  • Combine with Chocolate Mixture:
    • Slowly whisk in the melted chocolate mixture.
  • Add Dry Ingredients:
    • Sift in flour and salt, folding gently until combined.
Bake the Lava Cakes
4

  • Fill the Ramekins:
    • Evenly divide the batter among the prepared ramekins.
  • Bake Until Set:
    • Bake for 10-12 minutes, until the edges are firm but the center is slightly jiggly.
  • Cool Briefly:
    • Let rest for 1 minute, then carefully run a knife around the edges.
Serve and Garnish
5

  • Invert onto Plates:
    • Gently flip each ramekin onto a serving plate.
  • Dust with Powdered Sugar:
    • Lightly dust with powdered sugar for elegance.
  • Pair With:
    • Serve with vanilla ice cream, whipped cream, or fresh berries.
Pro Tips
6

  • For Extra Mocha Flavor: Add 1 teaspoon Kahlúa or coffee liqueur to the batter.
  • Make It Ahead: Refrigerate the batter up to 24 hours and bake when ready.
  • Avoid Overbaking: The center should still be molten; test by lightly tapping the ramekin.

Nutrition Facts

0 servings

Serving size