Mocha Molten Chocolate Cake

Cutting into this Mocha Molten Chocolate Cake and seeing the liquid chocolate center pour onto the plate is worth every moment spent making it. And thats before you even taste it! The rich chocolate center with a whipped mocha cream topping makes this dessert a winner for any dinner party or date night. Try it today!  If you enjoyed this Mocha Molten Chocolate Cake recipe try making our Easy Brownie Lava Cake next! Ingredients 2 tsps powdered instant coffee 14 cup water 1 cup allpurpose flour 12 cup HERSHEYS Cocoa plus 1 tablespoon 18 tsp salt 34 cup butter 112 sticks plus 2 tablespoons softened 1 14 cups granulated sugar divided 2 tsps vanilla extract 3 eggs 1 tsp powdered sugar Frozen Chocolate 1 cup HERSHEYS SPECIAL DARK Mildly Sweet Chocolate Chips 1 tsp powdered instant coffee 34 cup heavy cream 2 Tbsps light corn syrup 1 tsp vanilla extract Mocha Cream 1 cup whipping creme 12 pt 3 Tbsps powdered sugar 1 Tbsp HERSHEYS Cocoa 2 tsps powdered instant coffee 1 tsp vanilla extract Directions Prepare Frozen  Chocolate. 2 Heat oven to 425F. Butter sides and bottom of four 6oz. ramekins. Place on baking sheet. 3 Dissolve instant coffee in water set aside. Stir together flour cocoa and salt set aside. 4 Beat butter in large bowl with electric mixer until light and fluffy. Set aside 1 tablespoon granulated sugar gradually beat in remaining granulated sugar vanilla and dissolved coffee beating thoroughly. 5 Separate egg yolks from the egg whites. One at a time add egg yolks to butter mixture beating well after each addition. 6 In separate bowl beat egg whites at low speed until frothy. Gradually increasing to high speed beat the whites until soft peaks start to form. Add remaining tablespoon granulated sugar one teaspoon at