Skip to main content
Recipes

Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

By Julie HassonPhotography by David Bishop

5.0

(5)

chocolate espresso lava cake in a yellow mug topped with whipped cream

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1

cup all purpose flour

¾

cup unsweetened cocoa powder

6

teaspoons instant espresso powder or instant coffee powder

1½

teaspoons baking powder

1

cup (2 sticks) salted butter, melted

1

cup sugar

1

cup (packed) golden brown sugar

4

large eggs

1½

teaspoons vanilla extract

¼

teaspoon almond extract

12

tablespoons semisweet chocolate chips (about 4½ ounces)

1

cup chilled whipping cream

3

tablespoons powdered sugar

Need to make a substitution?

Preparation

  1. Step 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 ⅔ 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.

    Step 2

    Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

    Step 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.

Explore Bon AppétitCakeDessertChocolateCoffeeNut-FreeBaking