Hot Mocha Fudge Cake Recipe

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. 

The cake is slightly gooey inside, with a crispy crust. It is incredibly easy to make. And the batter can be refrigerated for up to 2 days, or perhaps even more. This is convenient, especially when you want to wow your guests, refrigerate the batter and bake when your guests arrive. Make extra. The recipe says it serves 10 but I don’t believe that. I've also read comments about licking the bowl clean. Its tempting but licking a ramekin is no easy feat. 

Some notes and observations:

1. If you want these cakes to be more gooey, bake it for a shorter time, such as 15-17 minutes.
2. 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
3. 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.
4. 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
5. 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 

Adopted from Cooking Light (December 2008) via my recipes. The recipe received rave reviews, and I can see why.

Hot Mocha Fudge Cake

Ingredients

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

Directions

1. In a large bowl sift together flour, cocoa, espresso powder, baking powder, and salt.
2. 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).
3. Add egg and vanilla, beat until well blended. 
4. Fold flour mixture into sugar mixture; fold in chocolate.
5. 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!

Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don't forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove :).



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