CHOCOLATE ESPRESSO LAVA CAKE
When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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YD YD
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
bikram bk
[email protected]This cake is a bit too rich for my taste, but my friends loved it. I think it would be perfect for a special occasion.
Koolboy Tarik
[email protected]I've made this cake several times now and it always comes out perfectly. It's my go-to dessert for dinner parties.
Abokor Samale
[email protected]This is my new favorite chocolate cake recipe. It's so rich and decadent, and the espresso flavor is amazing. I can't wait to make it again!
Genna G
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Skunkman88
[email protected]I made this cake for a vegan friend and it was a hit! I used almond milk and vegan butter instead of regular milk and butter.
Kazi Mim
[email protected]I used a gluten-free flour blend and the cake turned out great. This is a great recipe for people with gluten allergies.
Timothy Jones
[email protected]I made this cake in a muffin tin and it worked perfectly. I got 6 individual lava cakes.
Brady22
[email protected]I sprinkled some chopped nuts on top of the cake before baking it. It added a nice crunchy texture.
Yonas Gbremariam
[email protected]I added a scoop of vanilla ice cream to the top of the cake. It was delicious!
Chaudary Uzair
[email protected]I didn't have any espresso powder, so I used instant coffee instead. It worked just fine.
Amar Zeric
[email protected]The cake was a little dry. I think I might have overbaked it.
Mr IBO
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Mihai Nicula
[email protected]This cake was a bit too rich for my taste, but my friends loved it. I think it would be perfect for a special occasion.
life with Robyn
[email protected]I'm not a huge fan of chocolate cake, but I really enjoyed this lava cake. The espresso flavor really balanced out the sweetness of the chocolate. The cake was also very moist and had a perfect gooey center.
Isiaq Aminat
[email protected]I made this cake for my husband's birthday and he loved it! It was so moist and chocolatey. The espresso flavor was subtle but it really added something special. I highly recommend this recipe.
D I X
[email protected]This is the best lava cake I've ever had! The chocolate is so rich and decadent, and the espresso adds a nice touch of bitterness. The cake is also very easy to make. I will definitely be making this again.
Narcisa Lupusoru
[email protected]I've made this cake several times now and it always comes out perfectly. It's my go-to dessert for dinner parties.
Ayat Channel
[email protected]Followed the recipe exactly and it turned out amazing! My friends couldn't get enough of it.
Carla Marshall
[email protected]This chocolate espresso lava cake was a delight! The rich chocolate flavor combined with the hint of espresso was heavenly. The gooey center was cooked to perfection and oozed out beautifully when I cut into it. Definitely a keeper recipe!