I still cannot get over these blueberry muffins with crumb topping I made last week. I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven. I am kinda sad that they’re gone now, but I can always make them again anytime I want!
With my muffin tin still out, I was on the hunt for recipes that are easy and worth it for an early grab-and-go breakfast food. These soft-center chocolate espresso cakes are exactly that – especially if your morning is on the sweeter side. They have soft centers when served warm, but once at room temperature, they are almost dense and fudge-like. You can dress them up by serving with ice cream or whipped cream, but I honestly think they are perfect as it is!
Another reason why this chocolate espresso cake is good for breakfast? Espresso baby! Not overpowering though, just enough to have that “hint” of espresso in your cakes. This recipe calls for instant espresso powder and I honestly have never used one before!
I panicked a little but managed to find one at my local whole foods. I don’t normally shop there but I felt like this was a special case. Anyway, I bought the Medaglia D’Oro at their coffee and tea isle. From what I have read, espresso powders are as important as spices to bakers because they enhance the chocolate flavor in cakes, brownies and cookies – and I must say I believe it after making this!
Mouthwatering Soft-Center Chocolate Espresso Cake
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients For Chocolate Espresso Cake
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for greasing the tin
1/3 cup granulated sugar, plus more for tin
8 ounces bittersweet chocolate, chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
Directions For Chocolate Espresso Cake
- Preheat oven to 400 degrees F. Melt chocolate in a heatproof bowl set over a pan with simmering water. Make sure water is not touching the bowl. Stir until smooth and completely melted. Remove from heat and let cool.
- Grease a 6-cup regular muffin tin with butter. Dust with granulated sugar and tap out excess. Set aside.
- In a medium bowl, whisk together flour, espresso powder, and salt.
- Using an electric mixer or handheld mixer, beat together butter and sugar until light and fluffy. Slowly add eggs, one at a time, beating until each is completely incorporated. Add flour and espresso mixture, and beat until well combined. Beat in vanilla and chocolate. Mix well.
- Spoon batter equally into the prepared muffin tin. Bake for 8-10 minutes, or until cakes no longer jiggle when tin is shaken.
- Transfer to a wire rack to cool for about 5 minutes.
- Serve warm and enjoy!
Notes
Adapted from Martha Stewart’s cookbook.
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