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.
Ingredients
Scale
Mocha Cake
- 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
Ube Lava Cream
- 3–4 drops ube extract
- 200 ml cream
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)
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: mocha lava cake, ube cream, chocolate coffee cake, Filipino dessert, molten cake, mocha dessert, ube lava
