These chocolate lava cakes are not just another set of ordinary ooey gooey cakes. They are conveyed in coffee mugs and imbued with espresso. Deeply assuaging to the senses, I find it befitting that they should be my very first post of 2021.
It’s a new year, time for fresh starts and new beginnings. There is so much hope, joy and positivity in the exhilarated feeling that no matter what transpired throughout the year, we get to start all over again. And I am starting it off with what soothes and delights me and my family most — these warm and gooey chocolate lava cakes.
For that cozy feeling, these soft-centered cakes are baked and served in oven-proof coffee mugs. Dig in through the crusty exterior and reach for the lava-like soft insides, and you will realize how every spoonful is a story of indulgence. Rich and decadent they are the perfect wintertime treat. And an extremely easy one to whip up. Melt the butter along with the sugars, let it cool a little bit. Then whisk in the eggs, followed by whisking in the flour, espresso powder and cocoa powder. Pour the batter in individual coffee mugs and bake. Such a cinch to make and yet brings in manifold pleasures in an otherwise mundane existence. And I am ready to embrace such simple pleasures of life in the brand new year.
Recipe
| Ingredients | |
|---|---|
 | 1 cup all purpose flour |
| ¾ cup good quality cocoa powder |
| 5 teaspoon instant espresso powder |
| 1½ teaspoons baking powder |
| 1 cup (2 sticks butter), melted |
| 1 cup sugar |
| 1 cup light brown sugar |
| 4 large eggs |
| 1½ teaspoons vanilla extract |
| 10 tablespoons semi-sweet chocolate chips |
| Instructions | |
|---|---|
| Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into a medium bowl |
| Place melted butter in a large bowl, add both sugars and whisk until well blended |
| Whisk in eggs, one at a time, then vanilla |
| Whisk in flour mixture |
| Divide batter among six 1-cup oven proof coffee mugs. I find it easier to do it with a medium ice cream scoop |
| Top each with 1 and half tablespoons chocolate chips. |
| Cover and refrigerate mugs for at least 1 hour |
| Preheat oven to 350 degree F |
| Let the mugs with batter stand in room temperature for 5 minutes |
| Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter still attached, about 25 minutes |
| Enjoy them while they are still warm |
If you make these Chocolate Lava Cakes with Espresso, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Something that soothes and delights
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