This dessert is similar to what you’d get in individual ramekin lava cakes – but on a grander, more decadent level. The end result is so rich you’ll want to cut it with vanilla ice cream, freshly whipped cream, or both!
Ingredients 2 teaspoons instant coffee
1.5 cups hot water
2/3 cups cocoa powder, *divided!
1/3 cup brown sugar
1 cup sugar, *divided!
6 tablespoons butter
2 ounces semi-sweet chocolate chips
3/4 cups flour
2 teaspoons baking powder
1 tablespoon vanilla
1/3 cup milk
1/4 teaspoon salt1
Heat oven to 325 and spray an 8x8 baking dish with non-stick spray.
Stir instant coffee into water to dissolve.
In a bowl, combine 1/3 cup of the cocoa, brown sugar, and 1/3 cup of the sugar.
In a small pot melt butter then whisk in remaining 1/3 cup cocoa, and 2 ounces of semi-sweet chocolate chips. Cool slightly.
In a bowl, whisk remaining 2/3 cup sugar, vanilla, milk, and salt. Whisk in the butter/chocolate mixture. Add the flour and baking soda and whisk till combined.
Pour batter into prepared pan. Sprinkle the cocoa/brown sugar/sugar mixture evenly on top. Pour the coffee mixture gently over the cocoa mixture.
Bake until cake is puffed and bubbling and beginning to pull away from sides of dish - about 45 minutes. Do *not* overbake! Cool about 25 minutes and serve with toppings of your choice, such as ice cream or freshly whipped cream.
*Important! Be sure to note where ingredients should be divided.