The first time I made this cake, I knew I was onto something great! I don’t know about you, but I don’t have a million pans for every type of dessert. I live in Chicago where space is limited and kitchens tend to be small. So, I utilize muffin tins to make this recipe so everything in my kitchen multitasks, like myself. These cakes freeze beautifully and can be microwaved to melt the center again.
1 cup butter
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons instant coffee powder
1 cup hot water
1 tablespoons vanilla extract
2 cups all purpose flour
2 cups sugar
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
3 2/3 cups dark chocolate (I prefer to use the chocolate squares, you will need a total of 24 squares or if you feel especially generous, 48 squares)
1 quart of amazing quality vanilla ice cream
Preheat the oven to 400 degrees F. Grease two muffin tins with melted butter.
In a sauce pan, melt the butter and allow it to brown a bit. Remove from the heat and stir in the cocoa powder, instant coffee, hot water and vanilla extract.
Combine together the dry ingredients (the next 6 ingredients) and sift into a bowl.
Combine the wet and dry ingredients together and beat.
Add the remaining wet ingredients (sour cream and eggs.)
Pour the batter into the muffin tins and only fill 3/4 of the way up. You must leave room for the cakes to expand.
Place 1-2 squarest at the center of each muffin and push it to the center with a knife.
Bake for 20-24 minutes.
Melt the ice Cream in a sauce pan and spoon on the bottom of the plate and place a cake on top.