Magic Melting Mocha Cake
Magic Melting Mocha Cake
This is wickedly good: an airy chocolate cake atop a hidden lake of not-too-sweet chocolate sauce spiked with espresso. Make sure you have a bowl of cold, lightly whipped cream to serve with this, or a stash of vanilla ice cream. — Faith Mason, author of Sheet Pan Magic
Servings
8
Ingredients
- 2/3 cup unsalted butter, cut into pieces
- self-rising flour
- 1 1/2 teaspoon baking powder
- light muscovado sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup milk
- 4 large eggs
- whipped cream or vanilla ice cream, to serve
- 7 tablespoon light muscovado sugar
- scant 2/3 cup unsweetened cocoa powder
- 3 1/2 tablespoon espresso coffee
Directions
- Place the butter in a 8 x 12 x 2-in sheet pan. Preheat the oven to 325ºF and while it reaches temperature place the pan inside for the butter to melt.
- Meanwhile, whisk together the flour, baking powder, sugar and cocoa together in a mixing bowl.
- When the butter has melted, pour into a jug and set aside to cool for a few minutes. Meanwhile, brush the pan with the residual butter so all the sides are coated.
- Add the milk and eggs to the melted and cooled butter and mix well. Stir this into the dry ingredients to make a smooth batter. Scrape into the buttered sheet pan and smooth the top with a spatula.
- Mix all the topping ingredients together with 2 cups just-boiled water and pour over the batter. Bake for about 30 minutes until the top is firm: there will be a pool of sauce under the cake. Serve hot topped with whipped cream or ice cream.
- Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)