1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
6 tsp. instant espresso powder or instant coffee powder
1 1/2 tsp. baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
12 tbsp. semisweet chocolate chips (about 4 1/2 oz)
1 cup chilled whipping cream
3 tbsp. powdered sugar

Chocolate Espresso Cake

1. Sift flour, cocoa powder, 5 tsp. espresso powder, and baking powder into medium bowl.
2. Place butter in a large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.
3. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tbsp. chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
4. Combine cream, powdered sugar and remaining 1 tsp. espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
5. Position rack in center of oven and preheat to 350� F. Let mugs with batter stand at room temperature for 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes.
6. Cool cakes for 5 minutes. Top hot cakes with espresso whipped cream and serve.
   Makes 6 servings