Giant molten chocolate cake

Molten chocolate cake

Feb 23 2021



Makes 1 cake

This gooey molten chocolate cake is rich and decadent and is the perfect ending to any melas. Add some whipped cream and/or ice cream to it and it is perfection!


  • 6 oz of bittersweet chocolate (roughly chopped)
  • 1 stick of butter (you could do it with coconut oil)
  • 3 eggs (room temp)
  • 1/2 cup of organic cane sugar (coconut sugar woks as well)
  • 1/4 cup of flour (GF also works here)
  • 1 tsp of vanilla extract
  • 1/2 tsp of instant coffee powder (optional but adds depth)


Preheat the oven at 350F. Generously grease a 8inch springform cake pan and line the bottom with parchment paper.

Melt the chocolate and butter in the microwave for approximately 2 minutes, 30 seconds at a time. Make sure to stir every time you get it out. Do it until it is smooth and glossy.

In a separate bowl, whisk together the eggs, vanilla and sugar until it becomes really thick and almost light yellow mousse. This can take a good 5 minutes on high speed with a mixer. Gently add in the chocolate, flour and espresso powder. Don't over mix it, you want to keep the batter airy and light!

Pour  the batter into the pan and bake for 25-30 minutes until the edges are set but the center still jiggly.

Remove from the oven, let  cool for 10 minutes, serve with ice cream, whipped cream or simply with some powder sugar! You will experience a really light and airy and gooey chocolate cake!!

Leave a comment