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Mocha Molten Chocolate Cake


20 Min.
45 Min.
Skill Level:
4 individual cakes

Cutting into this Mocha Molten Chocolate Cake and seeing the liquid chocolate center pour onto the plate is worth every moment spent making it. And that's before you even taste it! The rich chocolate center with a whipped mocha cream topping makes this dessert a winner for any dinner party or date night. Try it today!  If you enjoyed this Mocha Molten Chocolate Cake recipe, try making our Easy Brownie Lava Cake next!

Ingredients & Directions

Prep Time
45 minutes
Bake Time
20 minutes
5 minutes
Cool Time
10 minutes
Freeze Time
4 hours


  • 2 tsps
    powdered instant coffee
  • 1/4 cup
  • 1 cup
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa, plus 1 tablespoon
  • 1/8 tsp
  • 3/4 cup
    butter (1-1/2 sticks) plus 2 tablespoons, softened
  • 1-1/4 cups
    granulated sugar, divided
  • 2 tsps
    vanilla extract
  • 3
  • 1 tsp
    powdered sugar
  • Frozen Chocolate
  • 1 tsp
    powdered instant coffee
  • 3/4 cup
    heavy cream
  • 2 Tbsps
    light corn syrup
  • 1 tsp
    vanilla extract
  • Mocha Cream
  • 1 cup
    whipping creme (1/2 pt)
  • 3 Tbsps
    powdered sugar
  • 2 tsps
    powdered instant coffee
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
(4) 6 oz. ramekins (4) 6 oz. ramekins
(2) mixing bowls (2) mixing bowls
mixer mixer
baking sheet baking sheet
dinner plate dinner plate
saucepan saucepan
freezer freezer

Prepare Frozen  Chocolate.


Heat oven to 425°F. Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet.


Dissolve instant coffee in water; set aside. Stir together flour, cocoa and salt; set aside.


Beat butter in large bowl with electric mixer until light and fluffy. Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and dissolved coffee, beating thoroughly.


Separate egg yolks from the egg whites. One at a time, add egg yolks to butter mixture, beating well after each addition.


In separate bowl, beat egg whites at low speed until frothy. Gradually increasing to high speed, beat the whites until soft peaks start to form. Add remaining tablespoon granulated sugar, one teaspoon at a time, beating until stiff, shiny peaks form.


Fold one third of the cocoa mixture and one-third of the egg whites into the butter mixture. One half at a time, gently fold remaining cocoa mixture and egg whites into mixture.


Spoon about 2/3 cup batter into each ramekin. Place heaping teaspoon Frozen Chocolate mixture on center of each batter-filled ramekin. Spoon about 1/4 cup of remaining batter over Frozen Chocolate making sure to cover completely.


Bake 15 to 20 minutes or until tops have started to crack.


While cakes are baking, reheat remaining Frozen Chocolate and make Mocha Cream.


To serve, carefully invert cake onto large dinner plate. Spoon Mocha Cream around base of cake; dust with powdered sugar. Garnish as desired. Serve immediately with the warmed chocolate sauce.

Frozen Chocolate:

Place chocolate chips and instant coffee in medium mixing bowl. Stir together cream and corn syrup in medium saucepan. Cook over medium heat, stirring constantly with wooden spoon, until mixture comes to a boil. Pour hot cream over chocolate, let stand 30 seconds; stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour chocolate mixture into shallow bowl or dish. Cool slightly. Freeze at least 3 to 4 hours (mixture will not freeze completely).

Mocha Cream:

Beat cream, powdered sugar, cocoa, instant coffee and vanilla in small mixer bowl until cream starts to thicken, but is still pourable. DO NOT OVERHEAT.

    Additional questions?