Molten Chocolate-Espresso Cakes

Photo: Yuki Sugiura
Prep Time:
20 mins
Total Time:
40 mins

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.


  • 4 tablespoons unsalted butter, room temperature, plus more for tin

  • cup sugar, plus more for tin

  • 8 ounces bittersweet chocolate, coarsely chopped

  • cup all-purpose flour

  • 1 tablespoon instant espresso powder

  • ¼ teaspoon coarse salt

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • Ganache glaze (optional)


  1. Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.

  2. In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.

  3. Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

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