Ingredients (for 8 cakes in small ramekins)
- 2 tsp instant coffee mixed with 1.5 cups water (or 1 cup coffee + 1/2 cup water)
- 2/3 cup cocoa powder
- 1/3 cup loosely-packed brown sugar
- 2/3 cup granulated sugar
- 6 tbsp unsalted butter
- 2 oz bittersweet or semisweet chocolate, chopped (if using bittersweet, increase sugar to 1 cup)
- 3/4 cup flour
- 2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/3 cup milk
- 1/4 teaspoon salt
- 2 large egg yolks
Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and level with the back of a spoon; sprinkle about 2 tablespoons cocoa mixture over the batter in each ramekin. Pour 3 tablespoons coffee mixture over the cocoa mixture in each ramekin. Bake until puffed and bubbling, about 20 minutes (do not overbake.) Cool the ramekins about 15 minutes before serving.
Alternative to mini cakes: Use an 8-inch square baking dish (sprayed with cooking spray) and pour all the batter in, sprinkle the cocoa mixture, and then pour the coffee mix on top. Bake at 325 degrees for 45 minutes, then cool at least 30 minutes before serving.