|Hot Mocha Fudge Cake|
Even though the recipe for this cake comes from the Cooking Light magazine, it is certainly not light on flavor. On the contrary, the cake is quite rich with a very deep flavor. The flavors linger in your taste buds well after the cake is gone. Coffee does help in intensifying the chocolate flavour.
Some notes and observations:
- If you want these cakes to be more gooey, bake it for a shorter time, such as 15-17 minutes.
- The recipe suggests that the chocolate be finely chopped. In the comments many readers suggested coarsely chopping the chocolate instead. I didn’t test the recipe using both methods, I did a combination of finely and coarsely chopped. I think I would prefer coarsely chopped chocolate since it would be nice to find bits of melted chocolate in the cake
- Dark chocolate is recommended. I only had milk chocolate at home so I made up for it by using more cocoa powder and less flour. It worked great.
- The recipe suggests using 4-ounce ramekins. My ramekins are bigger, it worked fine. I think its also possible to bake the cake in a cake tin instead of individual ramekins
- The cake is sweet. If you prefer less sweet, use ½ cup sugar instead of 2/3 cup. I used less sugar than suggested and it was fine for me
¾ cup flour
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
4 eggs (the original recipe suggests 1 cup egg substitute)
1½ teaspoons vanilla extract
2.6 ounce (75 grams) dark chocolate, finely chopped
2 tablespoons powdered sugar
- In a large bowl sift together flour, cocoa, espresso powder, baking powder, and salt.
- Place butter in a large bowl; beat with a mixer at medium speed for 1 minute. Add granulated and brown sugars, beat until well blended (about 5 minutes).
- Add egg and vanilla, beat until well blended.
- Fold flour mixture into sugar mixture; fold in chocolate.
- Divide batter evenly among 10 (4-ounce) ramekins. Bake at 350°F / 175°C for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
|Hot Mocha Fudge Cake|
February is #chocolatelove month!
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