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Extra Moist Chocolate Cakes

Serves 6.


    Extra Moist Chocolate Cakes

    It’s not the most calorie-conscious dessert, but these silky cakes are the epitome of #epicchocolate. It’s a decadent way to spread the love at the end of the day. If needed, an all-purpose gluten-free flour blend can be used.



    When chopping chocolate for the purpose of melting, you want to do so carefully. Having your chocolate ready to go in small, uniform pieces means it will melt faster and more evenly and be less prone to overheating.


    Extra Moist Chocolate Cakes


    • 4 oz (113 g) dark chocolate, chopped
    • 1/4 cup (60 mL) unsalted butter, chopped
    • 2 tsp (10 mL) instant espresso powder, optional
    • 1 organic egg
    • 1 organic egg yolk
    • 1/3 cup (80 mL) granulated sugar
    • 2 Tbsp (30 mL) whole wheat pastry flour or spelt flour
    • 1 tsp (5 mL) vanilla
    • 1/2 tsp (2 mL) cinnamon
    • 1/8 tsp (0.5 mL) salt
    • 1 cup (250 mL) raspberries
    • 1/4 cup (60 mL) cacao nibs, optional


    Per serving:

    • calories381
    • protein10g
    • fat27g
      • saturated fat14g
      • trans fat0g
    • carbohydrates25g
      • sugars17g
      • fibre4g
    • sodium85mg



    In heatproof bowl set over pan of gently simmering water, melt chocolate and butter, stirring consistently until melted. Or place chocolate and butter in microwave-safe bowl and microwave on high power in 20-second intervals, stirring between each interval until melted. Let cool.


    If using espresso powder, dissolve it in 2 Tbsp (30 mL) boiling water. Let cool.


    In large bowl, use electric mixer or handheld whisk to beat together egg, egg yolk, and sugar until thickened and paler in colour. Gently stir in melted chocolate (and espresso, if using). Fold in flour, vanilla, cinnamon, and salt.


    Divide mixture among 6 standard-sized greased or paper-lined muffin cups. Set tray in refrigerator for 30 minutes before baking.


    Heat oven to 375 F (190 C). Bake cakes for 8 minutes, or until edges are set but centres are still soft to the touch and appear undercooked. Let cool in the refrigerator for 15 minutes before unmoulding. Serve garnished with raspberries and, if desired, cacao nibs.


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    This recipe is part of the Dark Delights collection.



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    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.