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Molten Chocolate-Espresso Cakes


Once you try these little chocolate gem cakes you'll be making them again and again. The espresso kick is a nice bonus.

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Rate this recipe 4.3/5 (21 Votes)


  • CAKE:
  • 4 tablespoons unsalted butter, room temperature, plus more for tin
  • 1/3 cup sugar, plus more for tin
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • GANACHE GLAZE: (Optional)
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped


Servings 6
Preparation time 20mins
Cooking time 40mins


Step 1

Preheat oven to 400°F.

Brush 6 cups of standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat proof bowl set over (not in) a pan of simmering water, stirring until smooth.

In a bowl, whisk together flour, espresso powder and salt. With a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.

Spoon batter into prepared cups. Bake until cakes no longer jiggle when tins shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops, if desired, and serve.


Pour gently simmered cream over chocolate. Let stand for 5 minutes. Stir until smooth. Let stand until mixture is spoonable, about 15 minutes.

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