Wednesday, March 28, 2012

Tasty Tuesday: Martha Stewart's Molten Mocha Cake

Today my boyfriend and I decided that we wanted to have a dessert-first night. We were having a chocolate craving, and so I thought it would be a great idea to make one of my favorite Martha Stewart recipes, the Molten Mocha Cake!

This cake is a spin on the traditional Molten Lava Cake, and it incorporates the flavor of espresso to give this chocolatey cake a twist! This recipe is perfectly designed for two servings, but can easily be doubled to make more!

Molten Mocha Cake

The Molten Mocha Cake!


  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/3 cup confectioners' sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces (I used 60g of dark chocolate)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder (I used a smidgen more than 1tsp of instant espresso powder)
  • Pinch salt
  • 3 tablespoons all-purpose flour

All of the ingredients!


1. Preheat the oven to 400 degrees Fahrenheit. Butter two 6-ounce ramekins, then dust with confectioner's sugar.

Buttered and Powdered Sugared!

2. Place the butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. It took my chocolate and butter about 1 full minute to fully melt. Let the chocolate mixture cool slightly. (I transferred my melted chocolate mixture to another bowl since the first bowl retained too much heat.)

3. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt.

Adding 1 egg yolk to 1 egg.
Adding the sugar to the egg and egg yolk.
Adding the instant espresso powder.
Adding the salt.
This is what your batter should look like at this point.

4. Add the chocolate mixture and whisk to combine.

Adding the cooled chocolate mixture.

5. Add the flour, and whisk the batter just until it is combined (do not over-mix!!!). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

Adding the flour.
This is what your batter should look like before you put it in the ramekins! Your batter should be sticky!
Ready for the oven!

6. Bake the batter until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, about 10 to 12 minutes (do not over-bake!!!).


7. Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately and enjoy!

Ready to eat?

Have you tried this recipe? Tell me what you think in the comments section below!


  1. Looks amazing! Can't wait to try it

  2. I'm glad you liked this recipe! Thanks for commenting! :)