Mocha Lava Cake

I have been craving chocolate recently. Perhaps this is my reaction to the onslaught of summer fruit desserts like cobblers, crumbles, pies, and pastries. I do think of chocolate as more of a fall/winter flavor, and since the weather here in Oxford has been uncharacteristically cool and breezy, I imagine my desire for chocolate has kicked in early. This recipe not only satisfies my flavor cravings, but also my attraction to bizarre foods (or bizarre methods for making foods). I was talking to a friend on the phone this morning about using 7-Up and Mountain Dew as leaveners in baked goods, something I tried for a lemon cake and worked beautifully. I also love my blackberry cobbler recipe, how the batter rises from the bottom of the pan to the top while baking--it's like magic every time, even though I know it's a typical cobbler recipe. Small pleasures. This Mocha Lava Cake (note the cute play on words: Java/Lava? Eh?) follows a similar method: A thin batter poured into the bottom of a pan, wet stuff poured on top, then they switch places while baking. It is, in fact, much like Southern chocolate cobblers. And, possibly the best part of this recipe: You can serve this cake right away. No cooling, waiting, pacing, salivating--when it comes out of the oven, it's done. All you need is some ice cream.

But really, the method does seem almost ridiculous. The batter is not only thin in consistency, it is also thin in the pan--it only comes about a half-inch up the sides. Then you sprinkle a sugar-and-cocoa mixture over the batter, then you pour on a cup of coffee. Just pour it on--no stirring. Stick the whole thing in the oven and, 35 minutes later, you have a crisp chocolate "crust" on top of what amounts to mocha pudding. Unbelievable. I had to try this recipe out of sheer curiosity! It is so simple as well. It uses ingredients you most likely always have in your house (if you don't already, you should), and is an excellent last-minute dessert for a chocolate craving or unexpected guests--or both. As you can tell, the method is easy, and it only takes about 15 minutes to put together. You could easily bake this for guests after dinner while they chat and sip their wine--they'll barely miss you! Put the batter together while you brew the after-dinner coffee, then just steal a cup of that coffee for the cake before serving your guests. Simple, simple! You have to try it.

My only note on the recipe: I thought it would be easier to use my stovetop espresso maker to brew the coffee for the cake. It works, but the coffee flavor is quite strong. My husband loved it; I thought it was a little overpowering. I recommend strong coffee, but not espresso, for great balance.

Oh, one more note: Serve it with ice cream. I used Butter Pecan, but a good French Vanilla would be amazing. That buttery flavor really adds something. You could use coffee ice cream, but then I would top it with chocolate chips to bring out the chocolate a little more. Crazy? Perhaps. But it's never good to only go halfway on your cravings. Indulge a little.

Mocha Lava Cake

(adapted from the indomitable Paula Deen)

3/4 cup granulated sugar (for the batter)

1/2 cup granulated sugar (for the topping)

1 cup AP flour

2 tsp. baking powder

Pinch of salt

1 1-oz. square semisweet baking chocolate (chocolate chips will work in a pinch)

2 T unsalted butter

1/2 cup milk

1 tsp. vanilla extract

4 T cocoa powder

1/2 cup packed light brown sugar

1 cup coffee (liquid)

1. Preheat oven to 350 F. Spray a 9x9-inch pan liberally with cooking spray. Set aside.

2. Whisk together the 3/4 cup granulated sugar, flour, and baking powder, and pinch of salt. Melt butter and chocolate in a saucepan (or in a microwave). Add chocolate mixture to the flour mixture; mix well. Pour the mixture into the prepared pan.

3. Whisk the 1/2 cup granulated sugar, brown sugar, and cocoa in a medium bowl. Sprinkle on top of batter.

4. Pour coffee on top of batter and sugar; do not stir. Bake for 30-35 minutes, or until top looks moist but no longer too wet. The center will look like there are pools of chocolate syrup. The base will be a chocolate syrup. Cool for 5-10 minutes.

5. Cut into 9 squares. Invert them when serving, so the syrup is on top. Add ice cream.

Definitely serve warm. Enjoy!