This coffee and chicory “cupped cake” is made with a stiff, eggless cake batter that gets topped with a cocoa crumble and then covered with coffee. Baked in actual coffee cups, the cake soufflés up and makes its own built-in lava sauce on the bottom. It’s fantastic eaten within an hour or two of baking, while the cake is still warm, soft, and molten.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 350°F. Spray the insides of 6 large oven-safe coffee cups or six 6-oz. ramekins with nonstick cooking spray and place on a rimmed baking sheet.
To make the cocoa sprinkle, whisk 1/4 cup of the sugar, the light brown sugar, and 2 Tbs. of the cocoa powder in a small bowl until most of the brown sugar lumps are broken up, and set aside.
Using a stand mixer (or in a large bowl if using a hand mixer), blend the butter and remaining sugar together on medium speed until the sugar looks like wet sand, about 2 minutes. Reduce the speed to low and add the cream and vanilla, mixing until well blended, using a rubber spatula to scrape the sides of the bowl as necessary.
Whisk the flour, the remaining cocoa powder, espresso powder, baking powder, and salt together in a large bowl and then add it to the butter mixture. Mix on low speed until a stiff dough comes together, then increase the speed to medium and beat for 15 seconds.
Divide the batter between the coffee cups, filling each one about half full, using the back of a spoon to press the batter into the cup. Top each with 2 Tbs. of the reserved cocoa sprinkle and then pour 3 Tbs. of coffee over the cocoa. Bake until the cakes soufflé up and the top of each cake is crusty and dry on top with no visible wet spots, about 55 minutes to 1 hour. Cool for at least 20 minutes before serving.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?