Comida Kraft
Recipe Box

Molten Mocha Cakes

(71) 60 Reviews
Prep Time
Total Time

16 servings, 1/2 cake each

Dense chocolate cakes flavored with coffee and baked in custard cups form soft centers of molten chocolate for an incredible, yet easy-to-make, dessert.

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What You Need

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Make It

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  • Preheat oven to 425°F. Grease 8 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 2 cups powdered sugar and the flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Pour batter evenly into prepared custard cups.
  • Bake 15 to 16 min. or until cakes are firm around edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish with the raspberries and 2 Tbsp. powdered sugar. Serve immediately.


Very chocolaty with warm fudgy centers, these cakes are the perfect dessert for your next special occasion.

Make Ahead

Batter can be made the day ahead; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.


If you don't have custard cups, you can still make this delicious dessert. Prepare batter as directed, then spoon evenly into 8 greased medium muffin pan cups. Bake 14 to 15 min. or until cakes are firm around edges but soft in the centers. Continue as directed.


  • 16 servings, 1/2 cake each

Nutritional Information

Serving Size 16 servings, 1/2 cake each
Calories 310
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 150mg
Sodium 115mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 24g
Protein 5g
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • zaprudrr |

    I didn't make this exact recipe. I made the Baker's Chocolate recipe in the 2006 holiday issue and it was to die for. The only difference between this recipe and the one I made was there were no raspberries or mocha added..So sweet, rich and decandent! Extremely fattening but what a treat!

  • armywife2001 |

  • Barbeedykema |

    It was quick and easy to make. A little surprise when served.

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