MIMM // Chocolate Crater Cakes

Let’s face it, I failed blogging last week again. My intentions are good, though, and I’m back for another Marvelous in My Monday! Of course this marvelousness connects to last week’s marvelousness with this:


I originally found this recipe on Pinterest when my friend Nicole was visiting and we decided it must be made. After they bake, they end up kind of having a crack in the middle so Nicole insisted that they should be called crater cakes, therefore I renamed them Chocolate Crater Cakes.


I found that they’re quite delicious both on their own and a la mode (oooo fancy) aka with some delicious ice cream. Once they’re baked, they’re definitely filled with chocolate-y gooey-ness.


If you happen to have so many left over you reheat one the next day for 30 seconds in the microwave (I may be speaking from personal experience), the inside cooks a little bit more and it isn’t like lava anymore, but it’s still super moist and delicious.



Recipe adapted from Everyday Occasions

Chocolate Crater Cakes

makes 6 medium cakes in ramekins or 12 small cupcake-sized cakes

2 tablespoons of butter, melted
2 tablespoons of cocoa
3/4 cup of butter
12 ounce of semi-sweet chocolate chips
1/2 cup of heavy cream
5 eggs
3/4 cup sugar
2/3 cup of flour

Prepare cupcake pans by coating the inside of each with melted butter by swirling it around.  Then sprinkle the insides with cocoa. I will warn you that this step creates quite the mess, but it’s necessary to have the cakes slip beautifully out of the ramekins. For our cupcake sized cakes we just went ahead and used cupcake liners to make it easier.

To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream.  Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth.  When chocolate has cooled slightly, stir in eggs (make sure to temper them!), sugar, and flour.  Pour into prepared ramekins or cupcake pans.  Refrigerate for 1 hour (at least).

Bake at 450 degrees for 10-12 minutes for regular 12/cupcake pan size and 15-18 for jumbo 6/ramekin size, just until the outsides and most of the top have set, and the centers are still slightly runny.  You can insert the tip of a knife to test.   You just want a bit of the very center to be a thick pudding like texture.   Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.

Add ice cream or just get super anxious and eat them plain. I can guarantee both are delicious :)





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