The words “molten chocolate cake” alone are enough to make most people melt in delight, and this is exactly the effect of visiting chocolatier Autumn Martin’s new Hot Cakes Molten Chocolate Cakery in the Ballard neighborhood of Seattle.
Martin is the former head chocolatier of Theo Chocolate, and previously a pastry chef at the renowned Canlis restaurant in Seattle. She developed a take-n-bake molten chocolate cake in a mason jar that sold like, well, hot cakes, and from there, a product line and cake bakery were born.
At Hot Cakes, chocolate lovers will have to make difficult decisions with a menu that sports grilled chocolate sandwiches, salted pretzels with chocolate (and other) dipping sauces, and of course the molten chocolate cakes. There are also a number of cookies, salted caramel cinnamon rolls, crème brûlée with rhubarb jam, and pocket pies both sweet and savory.
Hot Cakes serves up a variety of drinks, including coffee, kombucha, and cocktails. You can also opt for ice cold milk. True sugar warriors will want a milk chocolate or salted caramel milkshake, with other seasonal specials available. Look also for adult milkshakes, perhaps with smoked chocolate and scotch.
Martin’s personality shines in the store, which is full of wit and whimsy. The products are organic as is the feel, with Pacific Northwest wood prominent at the counter (which has a few stools for prized seating) and at the tables. A retail section in the front of the store includes take-home treats and a few other surprises, including Hot Cakes underwear to help keep your buns warm.
(Originally published at Serious Eats on June 7.)