Use five, 8-ounce coffee mugs for this recipe. Note: This needs to chill before baking.
- 3/4 cup all-purpose flour
- 2/3 cup unsweetened cocoa
- 3 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 (2.6-ounce) bar dark chocolate
- 2 tablespoons powdered sugar
Recipe by Hungry Bee Catering.
Spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add eggs and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among five (8-ounce) coffee mugs; arrange mugs on a cookie sheet. Cover and refrigerate 4 hours or up to 2 days.
Preheat oven to 325 degrees.
Let mugs stand at room temperature 10 minutes. Uncover and bake at 325 degrees for 25 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar, a dollop of whip cream, and dusting of cocoa; serve immediately.
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