Mini Mocha Vanilla Cappuccino Lava Cakes Recipes

MOLTEN MOCHA CAKE

Steps:

• Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

LOW-CARB CHOCOLATE LAVA CAKE RECIPE

Steps:

• Spray two 8 ounce baking cups such as half-pint canning jars or ramekins with cooking spray. Spray them really well if you plan to turn the finished lava cakes onto a plate. If using an Instant Pot, plug in a 6 quart Instant Pot. Insert the steamer rack. Pour in two cups of water. If using an oven, preheat oven to 400º Fahrenheit.
• In a medium bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt.
• In another medium bowl, whisk together the heavy whipping cream, vanilla extract, and eggs. Stream in melted butter while whisking.
• Using a mixer, blend the wet ingredients into the dry ingredients. Beat on high speed until smooth.
• Divide batter between the prepared baking cups.
• Instant Pot instructions: Gently place the uncovered filled baking cups on the steamer rack. Place the lid on the Instant Pot and turn the steam release handle to the sealing position. Select pressure cook, then use the +/- buttons to bring the time to 4:00 minutes. When the time is up, quick release the pressure (see manual for instructions). Carefully remove the lava cakes using tongs. Allow the cakes to cool for about 5 minutes or until they are cool enough to touch.
• Oven instructions: Place filled baking dishes on a baking sheet. Bake for 11-13 minutes or until sides are set, but the center still juggles a bit when the dish is gently shaken. Microwave instructions: Place a baking dish on a plate. Microwave for 30-35 seconds.
• Allow the cakes to cool about 5 minutes. Serve in their cups, or if desired, run a knife along the edge to loosen and flip them out onto a plate.

AIR-FRYER MOCHA PUDDING CAKES

Steps:

• Preheat air fryer to 350°. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two lightly greased 4-oz. ramekins. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. , Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean,15-20 minutes. Serve warm or at room temperature, with whipped topping if desired.

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.