Peppermint Mocha Lava Cake
A super decadent chocolate mocha cake on the outside is combined with an ooey-gooey peppermint dark chocolate interior to make this peppermint mocha lava cake a dream come true!
Shall we talk about end-of-year fatigue please? Anyone else experiencing this? I’ve been battling what I call laziness and/or lack of motivation the past two weeks after Thanksgiving. Luckily for me, both school and the blog are slowing down and I can afford to crawl onto the couch and watch movies all evening with hot cocoa. That’s ALL I have been doing, for real! Must be the season of relaxing!! Am I alone here??
Anyway enough about my lazy times, let’s talk about this rich and beautiful peppermint mocha lava cake in front of us! I’ve made lava cakes exactly twice before in my existence and I figured it was time to give them another try. Of course my first thought of what would go with decadent chocolate cake was coffee and peppermint! Behold, a great idea was born. Not original but still great!
This peppermint mocha lava cake is simply perfect for the season. With a decadent chocolate mocha cake on the outside, it is oozing with ooey-gooey peppermint chocolate molten from the center. It’s just plain good and will be adored at any holiday party you serve it at! Please your chocoholic friends and those peppermint lovers!
- 6 ounces chocolate (I used a dark chocolate bar, chopped
- 6 tablespoons unsalted butter
- 3 whole eggs
- 3 egg yolks
- 1 ½ cup powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon peppermint extract
- pinch of salt
- ½ cup all-purpose flour
- Crushed candy cane, to top
- Heat oven to 400 degrees F. Grease six ramekin cups (6 ounce) by spraying with baking spray and dust with unsweetened cocoa powder.
- In a small saucepan, combine the chocolate and butter. Melt over low heat, stirring continually. Let cool slightly.
- In a large bowl, whisk together the eggs and egg yolks until well blended. Whisk in the powdered sugar, espresso powder, peppermint extract and salt until combined. Add in the melted chocolate and flour and whisk until just combined (do not overmix).
- Divide the batter evenly among the cups, and then place them on a cookie sheet.
- Bake 12 to 14 minutes or until the sides are set, but the centers are still soft and puffed. A toothpick inserted in the edge should come out clean.
- Remove from oven and let stand for a few minutes, 3-5 minutes. Carefully loosen the cakes from the sides of the cups with a knife and invert onto serving plates.
- Sprinkle cakes with powdered sugar and top with crushed candy canes. Serve warm.
More Peppermint and Chocolate from across the Web:
Chocolate Peppermint Cheesecake– Grandbaby Cakes
Flourless Peppermint Chocolate Brownies – Jessica in the Kitchen
Thick and Fudgy Dark Chocolate Peppermint Mocha Brownies – Girl Versus Dough
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!