Cakes amp - Hershey's cocoa powder lava cake recipes

Author: Palmer Mcmillan  

Make Hershey's Chipits Sweet and Salty Cookies as a treat for that special someone. These decadent chocolate molten lava cakes are the perfect small batch dessert!

Mocha Molten Chocolate Cake

Cutting into this lava cake and seeing the liquid chocolate center pour onto the plate is enough to make baking it worth it. And that's before you even taste it! The combination of the rich chocolate center and the whipped mocha cream topping makes this dessert a winner.
Total time: 330 minutes
Cook time: 5 minutes
Prep time: 45 minutes
Yields: 4 servings
Number of ingredients: 20
  • 2 tsps powdered instant coffee
  • 1/4 cup water
  • 1 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa, plus 1 tablespoon
  • 1/8 tsp salt
  • 3/4 cup butter (1-1/2 sticks) plus 2 tablespoons, softened
  • 1-1/4 cups granulated sugar, divided
  • 2 tsps vanilla extract
  • 3 eggs
  • 1 tsp powdered sugar
  • 1 cup HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
  • 1 tsp powdered instant coffee
  • 3/4 cup heavy cream
  • 2 Tbsps light corn syrup
  • 1 tsp vanilla extract
  • 1 cup whipping creme (1/2 pt)
  • 3 Tbsps powdered sugar
  • 1 Tbsp HERSHEY'S Cocoa
  • 2 tsps powdered instant coffee
  • 1 tsp vanilla extract
  • Serving Size: 1 (6 oz.) cake(369g)
  • Calories: 1510 Calories
  • Fat: 100 g
  • Saturated Fat: 63 g
  • Trans Fat: 3 g
  • Cholesterol: 335 mg
  • Sodium: 460 mg
  • Carbohydrate: 150 g
  • Fiber: 5 g
  • Sugar: 113 g
  • Protein: 16 g
How to cook:
  1. Step 1
  2. Prepare Frozen Chocolate.
  3. Step 2
  4. Heat oven to 425°F. Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet.
  5. Step 3
  6. Dissolve instant coffee in water; set aside. Stir together flour, cocoa and salt; set aside.
  7. Step 4
  8. Beat butter in large bowl with electric mixer until light and fluffy. Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and dissolved coffee, beating thoroughly.
  9. Step 5
  10. Separate egg yolks from the egg whites. One at a time, add egg yolks to butter mixture, beating well after each addition.
  11. Step 6
  12. In separate bowl, beat egg whites at low speed until frothy. Gradually increasing to high speed, beat the whites until soft peaks start to form. Add remaining tablespoon granulated sugar, one teaspoon at a time, beating until stiff, shiny peaks form.
  13. Step 7
  14. Fold one third of the cocoa mixture and one-third of the egg whites into the butter mixture. One half at a time, gently fold remaining cocoa mixture and egg whites into mixture.
  15. Step 8
  16. Spoon about 2/3 cup batter into each ramekin. Place heaping teaspoon Frozen Chocolate mixture on center of each batter-filled ramekin. Spoon about 1/4 cup of remaining batter over Frozen Chocolate making sure to cover completely.
  17. Step 9
  18. Bake 15 to 20 minutes or until tops have started to crack.
  19. Step 10
  20. While cakes are baking, reheat remaining Frozen Chocolate and make Mocha Cream.
  21. Step 11
  22. To serve, carefully invert cake onto large dinner plate. Spoon Mocha Cream around base of cake; dust with powdered sugar. Garnish as desired. Serve immediately with the warmed chocolate sauce.
Notes: HERSHEY'S Especially Dark Chocolate Cake Recipe, Directions. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans. Stir sugar with flour, cocoa, baking powder, baking soda and …

Chocolate Molten Lava Cakes Recipe

Chocolate Molten Lava Cakes Recipe
These decadent chocolate molten lava cakes are the perfect small batch dessert! They're incredibly easy to make and ready in minutes!
Provided by: LifeMadeSimpleTeam
Total time: 28 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
  • 1/2 cup unsalted butter ((+1 tsp for ramekins))
  • 4 tsp unsweetened cocoa powder
  • 4 oz bittersweet chocolate (OR semisweet chocolate, chopped)
  • 2 eggs
  • 2 egg yolks
  • 1/4 tsp vanilla extract (optional)
  • 1/4 cup granulated sugar
  • 2 tsp all purpose flour
  • Serving Size: 4 serving
  • Calories: 483 kcal
  • Carbohydrate: 29 g
  • Protein: 6 g
  • Fat: 39 g
  • Saturated Fat: 22 g
  • Cholesterol: 242 mg
  • Sodium: 42 mg
  • Fiber: 3 g
  • Sugar: 23 g
How to cook:
  1. Preheat oven to 450 degrees. Using 1 tsp. of butter, grease and dust four 4 or 6 ounce ramekins with cocoa powder. Tap out the excess cocoa powder; set aside.
  2. In a medium microwave-safe bowl, add 1/2 cup butter. Place in the microwave and melt. Whisk in the chopped chocolate until smooth.
  3. In a separate medium mixing bowl add the eggs. Add the vanilla (if desired) and sugar, whisk until slightly thickened, about 1 minute. Add the egg mixture and flour to the melted chocolate; beat until combined.
  4. Divide the batter between the ramekins. Place in the oven and bake for 8 to 9 minutes. The tops should look set but still be jiggly. Remove from the oven and allow to cool for 1 minute before inverting onto plates. Let the cakes sit for 10 seconds before lifting up the ramekins. Serve immediately, with ice cream, chocolate sauce and fresh fruit.
Notes: Individual Chocolate Molten Lava Cakes, Tap out the excess cocoa powder; set aside. In a medium microwave-safe bowl, add ½ cup butter. Place in the microwave and melt. Whisk in the …

The Best Chocolate Cake a.k.a Molten Lava Cake

The Best Chocolate Cake a.k.a Molten Lava Cake
The Best Chocolate Cake a.k.a Molten Lava Cake with a hint of freshly brewed coffee, covered with Hershey's Chocolate & Caramel Syrup, it is Out Of This World GOOD!
Provided by: Love Keil
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
  • 2 cups all-purpose flour
  • 2 cups Simple Truth Organic Sugar
  • ¾ cup Hershey's Unsweetened Cocoa Powder
  • 2 teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk/kefir
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoon Simple Truth Organic Vanilla Extract
  • 1 cup HOT coffee (if you don't want to use coffee you can use 1 cup of hot water)
  • Hershey's Caramel Syrup
  • Hershey's Chocolate Syrup
  • vanilla ice cream
  • Hershey's cocoa powder (optional)
How to cook:
  1. How to make The Best Chocolate Cake a.k.a Molten Lava Cake:
  2. Preheat the oven to 350F. Grease jumbo size muffin pan with butter or baking spray.
  3. In a mixing bowl combine 2 cups of flour, 2 cups of sugar, 3/4 cup of Hershey's Unsweetened Cocoa Powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk until combined.
  4. Add 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 eggs and 2 teaspoons of vanilla extract, mix using the hand mixer until everything is combined.
  5. Now, add 1 cup of HOT coffee and mix on low speed until everything is combined.
  6. Pour about 3/4 cup of the best chocolate cake mixture into each jumbo size muffin pan. Bake for about 30 - 35 minutes, or until toothpick comes out clean when inserted in the center of the cake. Remove, let it cool for about 10 minutes, after carefully remove from the pan using a spatula.
  7. How to Assemble The Best Chocolate Cake aka Molten Lava Cake:
  8. Take a knife and cut off the tops of the chocolate cakes. Flip the cake top side down on a plate. Using a small spoon, spoon out about 1/2 of the center of the cake (YOU are welcome to eat this part of the cake, or set aside).
  9. Pour into the center Hershey's Chocolate Syrup, add one ice cream scoop, then drizzle Hershey's Caramel & Chocolate Syrup over the top. Garnish with Hershey's Cocoa Powder. Enjoy!
Notes: Hot Fudge Pudding Cake, Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. 2. Spread …

Chocolate Caramel Lava Cake Recipe

Salty and Sweet! Make Hershey's Chipits Sweet and Salty Cookies as a treat for that special someone.Try it out for yourself here today!
Total time: 153 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 9
  • HERSHEY'S Cocoa (for dusting)
  • 1/2 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (125 mL)
  • 1/2 cup HERSHEY'S CHIPITS Sea Salt Caramel Chips (125 mL)
  • 10 tbsps butter (1 1/4 stick) (300 mL)
  • 1 1/2 cups icing sugar (375 mL)
  • 3 eggs
  • 3 egg yolks
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup flour (125 mL)
How to cook:
  1. Step 1
  2. Preheat oven to 425°F (220°C).
  3. Step 2
  4. Coat 6 ramekins with cooking spray and dust with cocoa powder.
  5. Step 3
  6. Add the chocolate chips, caramel chips, and butter to a mixing bowl. Microwave until the chocolate and butter are completely melted, stirring every 30 seconds.
  7. Step 4
  8. Whisk in the icing sugar.
  9. Step 5
  10. Add the eggs, egg yolks and vanilla. Stir to combine. Add the flour and stir until the flour is fully incorporated. Divide the batter evenly among the ramekins.
  11. Step 6
  12. Bake for 13 minutes, or until the outside is set.
  13. Step 7
  14. Let cool for a few minutes before inverting onto a plate. Dust with icing sugar. Garnish with whipped cream, if desired.
Notes: HERSHEY'S "Perfectly Chocolate" Chocolate Cake, Wire Rack. 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and …
Write a comment: