Chocolate-Espresso Lava Cakes with Espresso Whipped Cream
Chocolate-Espresso Lava Cakes with Espresso Whipped Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSift 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 2/3 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.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form.
Chill up to 1 hour.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.