It’s turned very wintery around these parts, we’ve been experiencing extreme gusts of icy cold wind that have made being anywhere outside of the house almost unbearable, so I’ve taken to huddling up indoors with the heater on, baking up a storm. In these baking adventures, I’ve discovered a new favorite dessert—molten fudge cakes! I’d never attempted it because I always thought it would be very temperamental and difficult to put together, but this chocolate-heavy batter takes all of 15 minutes to make, another 12 minutes in the oven, and that’s pretty much it. This recipe for molten fudge cakes is on the salty side (I loooooove flake salt and chocolate together) so I topped it with a homemade cold brew syrup to sweeten it up a bit.
I made the cold brew with my KitchenAid® Cold Brew Coffee Maker (I currently have a giveaway up on my instagram feed for it, hop on over to enter!), and I love using cold brew as the base instead of hot coffee because cold brew really allows the delicate floral flavors of the coffee bean to shine through that are usually damaged during the hot-coffee process. This delicate and bright syrup pairs perfectly with the salty and bitter chocolate cake. The cold brew syrup just takes a few minutes of whisking or shaking in a mason jar to make, and will keep in the refrigerator for 2 weeks, so it’s great for making ahead to serve alongside the cake, too. So if you’re looking for an easy but seemingly fancy dessert to make for any holiday parties, me and these fudge cakes have got ya covered, friends!
Oh! And if you’re still on the lookout for that special holiday gift for the photographer/blogger in your life, pre-orders for my online course are open and I’m going to be sending it out on December 20th, so right before Christmas! Jeremy and I have been working so hard compiling all my workshop content into these amazing video tutorials, and I can’t wait to share it with you guys. You can read more about it and pre-order it here. Would love for you to participate!
This post was made in partnership with KitchenAid®, but all opinions expressed here are my own, per usual!
Molten Fudge Cakes with Cold Brew Syrup
Yield 4 small cakes
Cold Brew Syrup
- 1 cup ultra-fine baker's sugar
- 2/3 cup cold brew coffee
- 1/4 teaspoon vanilla extract
Molten Fudge Cakes
- 2 tablespoons all-purpose flour
- 1 tablespoon plus 1 teaspoon Dutch-process cocoa powder
- 5 ounces unsalted butter
- 6 ounces dark chocolate (about 70%)
- 2 eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 3/4 teaspoon flake sea salt
- 1/4 teaspoon vanilla extract
For the cold brew syrup, whisk together the sugar, cold brew coffee, and vanilla extract until the sugar dissolves. Alternatively, you can combine them all in a mason jar, screw on the lid, and shake it until the sugar dissolves. Cover and refrigerate. Will keep in the refrigerator for up to 2 weeks.
For the molten fudge cakes, sift together the flour and cocoa powder in a small bowl. Set it aside.
Preheat the oven to 450 degrees Fahrenheit. Grease 4 (6-ounce) ramekins and lightly flour them. Set them aside on a baking sheet.
In the top of a double boiler, melt together the butter and the chocolate over low heat until smooth, stirring constantly. Remove from heat and set aside.
In the bowl of an electric stand mixer fitted with the whisk attachment, beat together the eggs, egg yolks, granulated sugar, salt, and vanilla at medium high speed until the mixture thickens and becomes pale and silky, about 3 to 5 minutes.
Remove the bowl from the stand mixer, and fold in the flour mixture and melted chocolate mixture in 4 increments, alternating between adding the two, until incorporated and a smooth batter forms.
Evenly distribute the batter between the prepared ramekins and place the baking sheet in the oven. Bake until the sides of the cakes puff up but the center is slightly jiggly, about 10 to 12 minutes. Remove the tray from the oven and allow the cakes to sit at room temperature for 1 minute, then cover each one with an inverted dessert plate and allow to rest for 20 seconds before flipping it over and unmolding the cake onto the plate. Drizzle with the desired amount of cold brew syrup and serve immediately.