Molten Chocolate Kahlua and Coffee Cake
Makes: one 8 x 8 inch pan
Prep Time: 30 minutes, includes time to bring egg to room temperature
Total Time: 1 hour, 40 minutes
6 Tablespoons unsalted butter
2 ounces bittersweet or semi-sweet chocolate, broken into pieces
2/3 cups cocoa powder, preferably Dutch Process, divided
1/3 cup packed dark brown sugar
1 cup granulated sugar, divided
1 cup flour baking blend for muffins & quick breads
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 egg yolk, at room temperature
3/4 cup strong coffee, at room temperature
3/4 cup Kahlua coffee liquor
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 325 degrees. .
2. Prep Pan: Spray an 8 x 8 baking pan with vegetable cooking spray. Set pan aside
3. Melt Chocolate & Butter: To a medium microwave-safe bowl add the butter, chocolate and 1/3 cup only of the cocoa powder. Microwave in 10 to 15 second increments, stirring often between each, until just melted and well combined, about 60 to 90 seconds. Do not overcook – you just want it melted. Set aside.
4. Combine Cocoa & Sugars: To another medium bowl add the remaining 1/3 cup cocoa powder, dark brown sugar and 1/3 cup only of the granulated sugar. Whisk together to combine, mashing lumps with the back of a spoon or using your fingers to break them up. Set aside.
5. Combine Flour & Baking Powder: To another medium bowl add the gluten free flour blend, baking powder and xanthan gum and whisk together to combine. Set aside.
6. Combine Liquids & Granulated Sugar: To a large mixing bowl add the remaining 2/3 cup granulated sugar, milk, vanilla and salt and whisk together to combine.
7. Add Egg & Chocolate: Add the egg yolk to the milk mixture and whisk together until combined. Add the melted chocolate mixture and whisk together until combined.
8. Finish Batter & Pour: Add the flour mixture and stir together until combined. Transfer batter into the prepared pan and smooth top.
9: Top with Sugar & Cocoa Mix: Sprinkle the dry sugar cocoa mixture in an even layer over the batter and shake the pan gently to distribute.
10. Top with Coffee & Kahlua: Add coffee to Kahlua and stir together. Pour gently over the cake, moving the coffee in an “S” formation as you pour, being careful not to pour into the batter.
11. Bake & Serve: Carefully transfer cake to preheated oven and bake for 45 minutes. Cake will look soft in the center but do not over cook! Remove cake from oven and let cool on a wire rack about a half an hour. To serve, spoon into small bowls. Enjoy!
