I’m not usually a chocolate fanatic but this molten chocolate cake rocked my world. The words “ooey” and “gooey” come to mind which by the way, are the weirdest words on planet earth. Gooey is an ugly word that I hate to even use but it describes a state of being so well that I can’t help it. And ooey is just, well, disturbing. It’s a word that only happens to be found in the urban dictionary and tends to look totally made up if you look at it for too long.
This molten chocolate cake is a must try because it’s not your typical chocolate cake. Instead of a normal layered fluffy cake, this is a fudge-like cake with crispy edges and a gorgeous mass of melted chocolate on the bottom. We enjoyed it with ice cream but I imagine a dollop of cream is just as good. It lasted us maybe 3 days which is actually pretty good if you consider my sweet tooth and A’s unhealthy love for chocolate.
p.s. Did I mention it has hints of Irish cream?
Irish cream molten chocolate cake
- 2 oz unsweetened chocolate
- 1/2 c milk
- 2 tsp pure vanilla extract
- 1/2 c butter, softened
- 1 c white sugar
- 1 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 c white sugar
- 1/2 c dark brown sugar
- 1/4 c unsweetened cocoa powder
- 1 c boiling water
- 1/2 c Irish creme liqueur
- Butter an 9x9 baking dish and preheat oven to 350F.
- Melt chocolate and milk in a small saucepan over low heat, stirring frequently. Remove from heat once melted and add vanilla. Set aside.
- Beat together butter and 1 c sugar until smooth. Set aside.
- In a large bowl, sift together flour, baking powder and salt. Add in butter mixture and 1/2 of chocolate milk mixture. Mix until well incorporated. Fold in remaining chocolate milk mixture. Spread in baking dish.
- Combine 1/4 c sugar and brown sugar and cocoa. Mix well and sprinkle overtop batter in dish.
- In a small bowl, mix together boiling water and liqueur. Pour overtop cake carefully.
- Bake in preheated oven for 1 hour. Serve immediately with ice cream.
*Loosely adapted from Williams Sonoma Home Cookbook