Chocolate-Espresso Lava Cakes with Espresso Whipped Cream
Decadent individual chocolate lava cakes infused with espresso flavor, topped with a cloud of espresso-scented whipped cream. These rich molten cakes are baked in coffee mugs for a fun presentation.
Ingredients
- •1 cup all purpose flour
- •¾ cup unsweetened cocoa powder
- •6 teaspoons instant espresso powder
- •1½ teaspoons baking powder
- •1 cup salted butter
- •1 cup sugar
- •1 cup golden brown sugar
- •4 whole large eggs
- •1½ teaspoons vanilla extract
- •¼ teaspoon almond extract
- •12 tablespoons semisweet chocolate chips
- •1 cup whipping cream
- •3 tablespoons powdered sugar
Cooking Instructions
- 1.
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
20 min
- 2.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
10 min
- 3.
Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
40 min
