Name: Mocha lava cake with ube cream Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Fusion (Western and Filipino influences)
Ingredients: 66 g oil; 30 g Dutch cocoa powder; 1 Tbsp instant coffee powder; 200 ml milk; 60 g castor sugar; 6 eggs; 175 g cake flour; 1 pinch salt; 1/2 tsp cream of tartar; 135 g castor sugar; 3-4 drops ube extract; 200 ml cream

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If you are searching for a dessert that dazzles both the eyes and the palate, you absolutely must try the Mocha lava cake with ube cream. This delightful combination brings together the intense, bittersweet richness of mocha-infused cake paired with a luscious, velvety ube cream that flows like molten treasure at every bite. It elegantly balances bold coffee notes with the gentle sweetness and unique purple hue of ube, making each slice an unforgettable experience that feels both sophisticated and welcoming. Whether for special occasions or simply to treat yourself, this mocha lava cake with ube cream will quickly become your go-to indulgence.

Ingredients You’ll Need

This recipe relies on a handful of simple but essential ingredients that each play a crucial role in developing the perfect texture, color, and flavors for your mocha lava cake with ube cream. From the rich Dutch cocoa powder that deepens the chocolate notes to the fresh eggs that give the cake its light structure, each item is a star in its own right.

Oil: 66 grams of oil heat smoothly your cocoa base, ensuring moistness.
Dutch cocoa powder: 30 grams for that deep, earthy chocolate flavor.
Instant coffee powder: 1 tablespoon to infuse a robust mocha essence.
Milk: 200 ml adds creaminess and softens the cake batter.
Castor sugar: Two parts: 60 grams and 135 grams, essential for balanced sweetness and perfect meringue firmness.
Eggs: 6 fresh eggs separated for that airy, delicate rise.
Cake flour: 175 grams, providing a tender crumb and structure.
Salt: A pinch to lift and enhance all other flavors.
Cream of tartar: ½ teaspoon, stabilizes the egg whites to achieve stiff peaks.
Ube extract: 3 to 4 drops, giving the cream its signature vibrant purple color and mild sweet aroma.
Cream: 200 ml cold cream to whip into the smooth, flowing ube lava.

How to Make Mocha lava cake with ube cream

Step 1: Infuse the mocha base

Start by warming the oil gently in a small saucepan over low to medium heat. Once warm, whisk in the Dutch cocoa powder and instant coffee powder until everything blends into a rich, fragrant mocha mixture that sets the tone for the entire cake.

Step 2: Build the batter

To the mocha base, add the milk and castor sugar, stirring well before removing the pan from the heat. Incorporate the egg yolks one by one, whisking continuously to create a smooth, glossy batter. Then sift in the cake flour and pinch of salt, mixing until everything is perfectly combined and silky smooth.

Step 3: Whip the egg whites

In a separate clean bowl, whisk egg whites until they start to foam. Add cream of tartar to stabilize, then gradually add the remaining castor sugar, whisking until stiff, glossy peaks form. This step is key to achieving the airy lightness of the cake.

Step 4: Combine and fold gently

Fold one-third of the whipped egg whites into the mocha batter to lighten it. Then delicately fold in the rest in two batches, preserving as much air as possible to keep the cake tender and fluffy.

Step 5: Bake the cake

Pour your combined batter into a prepared 8-inch cake pan. Place the pan in a preheated oven at 150ºC with a water bath to ensure gentle, even baking. Bake for about 1 hour and 20 minutes, or until a skewer inserted comes out clean, signaling a perfectly cooked mocha cake with an irresistible molten core.

Step 6: Prepare the ube lava cream

While the cake bakes, mix 3-4 drops of ube extract into cold cream. Whisk until the cream reaches a consistency that flows easily off the whisk, resembling molten lava. If overwhipped, simply add a little fresh cream to lighten the texture. This luscious ube cream will be your dessert’s stunning visual and flavorful finale.

How to Serve Mocha lava cake with ube cream

Garnishes

Enhance your serving presentation with a dusting of cocoa powder or a sprinkle of crushed toasted nuts for added crunch. A few fresh berries or edible flowers can bring a lovely contrast in color and freshness to the mocha lava cake with ube cream.

Side Dishes

Pair this decadent dessert with a scoop of vanilla bean ice cream or a small cup of rich espresso. The creamy, sweet ube contrasts beautifully with the deep mocha, and a hot drink balances the flavors and warms the palate.

Creative Ways to Present

For an elegant touch, serve individual portions in small ramekins, swirling the ube cream on top just before bringing to the table. Alternatively, add a drizzle of melted dark chocolate or a whisper of coconut flakes to elevate your mocha lava cake with ube cream’s charm and texture.

Make Ahead and Storage

Storing Leftovers

Store any leftover mocha lava cake with ube cream in an airtight container in the refrigerator for up to 3 days. This keeps the cake moist and the cream fresh without losing the luscious texture.

Freezing

You can freeze slices of the mocha lava cake without the ube cream for up to a month. Wrap each piece tightly in plastic wrap and foil to prevent freezer burn. Freeze the ube cream separately if you like, in a sealed container, but consume it quickly after thawing for the best quality.

Reheating

Reheat frozen cake slices gently in a low oven or microwave just until warmed through, taking care not to overheat and dry out the cake. Add fresh ube cream or whip up a new batch for that glowing molten effect every time you serve.

FAQs

What is ube cream and why is it used?

Ube cream is a sweet whipped cream infused with ube extract, which gives it a distinctive purple color and a mildly sweet, nutty flavor. It adds both visual appeal and a unique taste dimension to the mocha lava cake with ube cream.

Can I use regular cream instead of heavy cream?

Heavy cream is preferred for its ability to whip into stiff peaks and maintain structure. Using regular cream might not yield the same consistency for the ube lava cream, so heavy cream is recommended for best results.

Is it necessary to use a water bath to bake the cake?

Yes, a water bath helps bake the lava cake gently and evenly, preventing cracks and ensuring the center remains molten while the exterior firms up beautifully.

How do I know when the cake is done?

The cake is ready when a skewer inserted in the center comes out clean. This indicates the cake is set but still has that luscious molten texture inside.

Can I make the mocha lava cake without ube cream?

Absolutely! The mocha lava cake is delicious on its own or with other toppings like vanilla ice cream or berry compote, but the ube cream adds an extraordinary, vibrant twist that makes the dessert truly special.

Final Thoughts

Making the mocha lava cake with ube cream is more than just baking a dessert — it’s about creating a sensory experience that lingers long after the last bite. With its gorgeous colors, contrasting flavors, and that incredible molten texture, this recipe invites you to share something extraordinary with your loved ones. I promise once you try it, it will hold a special place in your dessert repertoire for many celebrations to come.

Mocha lava cake with ube cream Recipe

★★★★★

5.1 from 22 reviews

Author: lilan
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This decadent Mocha Lava Cake with Ube Cream combines rich chocolate and coffee flavors in a moist cake with a smooth, flowing ube-infused cream center. Perfect as an elegant dessert, this recipe features a light mocha sponge paired with a luscious purple yam cream for a delightful contrast in taste and texture.

Instructions

Prepare Mocha Mixture: Heat the oil over low to medium heat in a small saucepan. Add the Dutch cocoa powder and instant coffee powder, stirring until fully incorporated. Stir in the milk and 60 g castor sugar, then remove from heat.
Add Egg Yolks: Beat the egg yolks in one at a time into the warm mocha mixture, whisking well after each addition to create a smooth batter.
Incorporate Dry Ingredients: Sift the cake flour and salt together, then whisk them gently into the egg yolk mixture until smooth.
Whip Egg Whites: In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar, then gradually add the remaining 135 g castor sugar in batches, continuing to whisk until stiff peaks form.
Combine Batters: Stir one-third of the whipped egg whites into the mocha batter to lighten it. Then carefully fold in the remaining egg whites in two batches to keep the batter airy and light.
Prepare for Baking: Preheat the oven to 150ºC (302ºF) and set up a water bath. Pour the combined batter into a prepared 8-inch cake pan.
Bake the Cake: Place the cake pan in the water bath and bake for approximately 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
Make Ube Lava Cream: Add 3-4 drops of ube extract to the cold cream. Whisk until the cream is soft and drips slowly from the whisk. If the cream is overwhipped, gently fold in more fresh cream to lighten it.

Notes

Ensure the egg whites are whipped to stiff peaks for a light and fluffy cake texture.
The water bath prevents the cake from drying out and ensures a moist lava center.
Ube extract varies in intensity, so adjust the number of drops to taste.
Do not overbake, as the lava center should remain soft and gooey.
The cream should have a fluid lava-like consistency but hold its shape when spooned.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Western and Filipino influences)