Molten Chocolate Espresso Hot Fudge Cake
The holidays are upon us! Although, this year will definitely be unique from our past celebrations. It will be still be a time of thanksgiving, joy and well…celebration. I think after everything that has happened this year we all need a bit of festivity and lightheartedness. And I’m starting with cake. After all, “a party without cake is just a meeting”.
This recipe is super easy to make and comes together all in one pan. No crumb coating or evening of cake layers here. In fact, this molten cake has the tendency to veer towards a beautiful mess of hot fudge mottled with chocolate cake morsels. The flavour pairing of chocolate and espresso is a classic one that deserves its own spotlight. Transforming what would have been a normal cake into something more refined. Not to mention that it pairs wonderfully with vanilla ice cream for a great à la mode moment.
You start of with creating the rich chocolate cake batter which is then dusted with a cocoa sugar mixture. All of this will be enveloped in bubbling brewed espresso. By now your cake will look like a total liquid mess. But somehow in the oven it all makes sense and the liquid melds with the chocolate forming a lush dark fudge sauce while the cake rises, forming its own fudge layer.
I don’t think I really have to tell you that this tastes best right out of the oven while it’s still hot. You can wait a few minutes for it to cool but I don’t think it’s necessary (I mean how can I ask you to wait for this!?). As long as you don’t burn your mouth you’re in the clear. As always let me know if you try this at home and I hope you enjoy digging into this as me and my family did.
Just A Few Tips
- I tried this recipe both with instant and freshly brewed espresso. Although both work well, I find that the freshly brewed espresso gives a deeper depth of flavor to the finished cake. You can also switch it out with decaf coffee or even boiling water.
- Avoid over baking as you will want that fudge sauce. Leaving it too long in the oven will cause the sauce to solidify defeating the molten part of this cake. Also, a skewer inserted in the center won’t work for this type of cake so please refer to the pictures for visual reference. There will be liquid areas dotted with pieces of cake.
- Make your own oat flour by measuring the same amount of rolled oats then grinding them in a coffee grinder/blender to create a fine powder. If your gluten sensitive, make sure your oats are certified gluten free.
Molten Espresso Hot Fudge Cake
Ingredients
- 1 tbsp ground flaxseed
- 155 g (1½ cup) oat flour sifted
- 110 + 45 g (¾+⅓ cup) coconut/muscovado sugar
- 36 + 8 g (½ cup + 2 tbsp) unsweetened cocoa powder sifted
- 80 g (½ cup) chocolate chopped (I used 70%)
- ¾ tsp salt
- 1½ tsp baking powder
- 185 mL (¾ cup) plant based milk room temp.
- 20 mL (2 tbsp) olive oil
- 1 tsp vanilla
- 300 mL (1¼ cup) brewed coffee/boiling water
- 1 tsp confectionary sugar optional, for sprinkling
- vanilla ice cream optional (but really is a must)
Instructions
- Preheat your oven to 350°F (190°C). Lightly grease an 8" square pan and set aside.
- In a large bowl, stir the flaxseed with 3 tablespoons of water. Set aside to thicken, about 5-10 minutes.
- While waiting, grab a medium sized bowl and whisk together the oat flour, 100g coconut sugar, 36g cocoa powder, baking powder, chocolate chunks and salt.
- Pour the milk, olive oil and vanilla to the flaxseed egg then add in the cocoa powder mixture, stirring until incorporated. Transfer batter into the prepared pan.
- Using the same medium sized bowl, mix the remaining coconut sugar and cocoa powder together and sprinkle this evenly over the batter. Pour in the brewed coffee/boiling water, making sure to cover the surface completely with the liquid. It will look weird and messy but this is what you're after.
- Place the pan in the oven and bake for 25-30 minutes or until chocolate looking cake craters appear and sides are bubbling. Be wary not to over bake, as you want to have liquid hot fudge so a lot of areas will still look soft (it will solidify the more the cake cools). Sprinkle with confectionary sugar. Serve warm with a scoop of ice cream. Enjoy!
Notes
Some items you might need
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[…] Make your own oat flour by measuring the same amount of rolled oats and grinding them in a coffee/spice grinder. If you have any extra you can always use it to make this molten espresso fudge cake. […]