By: Christy Wolyniak

Hot Cakes Molten Chocolate Cakery just celebrated its second birthday on May 18, and last week the team extended a belated party inviting to the Ballard community by way of irresistible, organic decadence.

The past two years have been busy ones for Hot Cakes, whose staff increased from ten to 25 since its opening in 2012. Committed to pleasing many a palate, unique combinations tantalize passersby and regulars alike with handcrafted treats, shakes and coffee beverages, promising only sweet things to come.

Owner and founder Autumn Martin was wowing Farmer’s Markets patrons with her chocolate cakes for four years before she decided to bake them in a mason jar for a countryside charity and sparks flew.

“I thought I’d try baking the cakes in mason jars and it worked well. People freaked out,” said Martin, who began selling her hot cakes to-go by popular demand following the event.

Coincidentally, hot cakes fly off the shelves in ready to bake mason jars where patrons can bake the chocolate morsels in the comfort of their own kitchens and enjoy the half-baked gooeyness straight out of the jar.

“We bring an interesting, innovative twist on the molten chocolate cake,” said Martin, whose delicate cakes provide gluten free and vegan options without skimping on deliciousness.

The cakery menu literally dares people to try their bold and sometimes odd flavor combinations – from a grilled chocolate sandwich made with dark chocolate ganache to a house-smoked chocolate cake s’mores for the happy camper.

Top-seller that is perhaps most responsible for the eager lines roping out the door is the Dark Decadence molten chocolate cake made with Theo dark chocolate and salted caramel. Other menu items include shakes (boozy or virgin), sundaes, and other savory fare.

Martin attributes the awesomeness of her chocolaty dessert to the flavor of the chocolate, the warm, comforting temperature, and of course, the ‘silky-silky’ smooth texture.

“It’s like eating dense, warm chocolate mousse,” describes Martin.

Her favorite time to have a chocolate molten cake is over a fire after a long hike in cold mountain air, where she might make a little ‘nest-oven’ for her special treat.

“Nothing makes me happier than baking molten cakes in a campfire. For me, the experience is heightened when I am out in the woods, have been hiking, and we’ve built a fire and ‘Oh my gosh, guess what? I have molten cakes!’ Watching them bake in the woods on a campfire is amazing, with the smell, and then finally eating the warm, chocolaty gooeyness,” reflects Martin.

Martin says she draws inspiration from the natural world, savory cuisine, as well as tradition – molten chocolate cakes being a longtime favorite of many a chocolate-lover.

Nettles even made their way into the admiration of a gloved Hot Cakes team. These weeds are infused into the Nettle Caramel Sauce, which carries with it just the hint of grassy freshness after the nettles are strained out.

“Everything we make here is just really pure and simple, using basic organic ingredients, which also means there are no genetically-engineered ingredients or GMO’s.”

Local ingredients mean more than just clean eating for Martin, who deeply values supporting local businesses in Washington State and especially the neighborhood of Ballard by solely purchasing their farm-fresh products.

Hot Cakes plans on opening a second location in the future and is excited to continue serving up hot cakes and addicting, “Oh wow!” indulgences to the community.