Absolutely indulging and delectable, these mocha java cakes cannot be compared to anything less than heavenly treats. The soft and spongy cakes filled with chocolate offers an absolute sense of pleasure on indulgence.
However, don’t be baffled by its deceptive looks. This luxurious cake takes less than 45 minutes to assemble and bake and the preparation process is so easy that it can be prepared even by a kid. So, make sure you try your hands on this recipe at least once.
Preparation Time: 15-20 minutes
Baking Time: 16-18 minutes
1 cup of all-purpose flour
1 cup of unsalted butter, at room temperature
4 large eggs, at room temperature
A pinch of salt
2 teaspoons of unsalted butter, at room temperature
2 cups of powdered sugar
1 teaspoon of instant coffee powder
4 large egg yolks
1 cup of dark chocolate morsels
Powdered sugar, for garnishing
1. Preheat your oven to 425 degrees Fahrenheit and then take 6 ramekins or oven-proof soufflé dishes. After that, take a saucepan and fill one-third part of it with water. Place the saucepan on the stove and let the water come to a boil. Once the water comes to a rolling boil, put 1 cup of butter and the dark chocolate morsels in a heat-proof bowl. Place the bowl over the saucepan and then stir the butter with the chocolate morsels until both are melted and well combined and you get a smooth and soft mixture. Stir the mixture constantly to prevent the chocolate from burning.
2. Once done, remove the bowl from the top of the saucepan and then set aside the saucepan as well. Now fix a mixing bowl to an electric standing mixer and tip the eggs and the egg yolks into the bowl. Beat the eggs and egg yolks at medium low speed until you get a frothy mixture and then slowly add the molten chocolate mixture while beating the mixture constantly until thoroughly combined. Once well combined, gradually add the sugar and whisk the mixture for another 2-3 minutes.
3. Follow that by adding 1/3rd parts of the flour. Whisk the flour with the rest of the ingredients until well incorporated and then whisk-in the remaining flour in the same way. Once the entire flour is incorporated, whisk-in the instant coffee granules and the salt. Beat the batter for 4-5 minutes on medium high speed and then take the ramekins. Grease the ramekins entirely with butter and then pour the batter into the prepared ramekins. After that, place the ramekins in a jelly roll pan and then pop the pan into the preheated oven.
4. Bake the cakes for 15-16 minutes or until a thermometer registers 165 degrees Fahrenheit when inserted into the cakes. Once that happens, remove the pan from the oven and carefully place the ramekins over a wire rack to cool down the cakes. Let the cakes cool down for 10-15 minutes and then run a sharp knife around the edge of each cake to loosen the edges from the ramekins. Once all the cakes are loosened, flip the ramekins over serving plates to remove the cakes from the ramekins. Finally, sprinkle powdered sugar over each cake to garnish them.