Easy Lava Cake Recipe
Introduction
Indulge in the rich, gooey delight of an easy lava cake that melts in your mouth with every bite. This recipe creates individual molten chocolate cakes with a luscious center, perfect for a special treat or dinner party dessert.
Ingredients
- ¾ cup good quality dark chocolate chips (I used Ghirardelli)
- ¼ cup whole milk
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup cake flour
- ½ teaspoon kosher salt
- ¾ cup whole milk (room temperature)
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar (for dusting)
- Vanilla ice cream (optional garnish)
- Chocolate syrup (optional drizzle garnish)
Instructions
- Step 1: Place the dark chocolate chips in a small heat-safe bowl.
- Step 2: Heat ¼ cup of whole milk in the microwave for 30 seconds. Pour the hot milk over the chocolate chips and let sit for a few seconds, then stir until smooth and fully melted. Refrigerate this mixture for 20 minutes to cool.
- Step 3: In a medium mixing bowl, sift together ¾ cup powdered sugar, ¼ cup cocoa powder, 1 tablespoon cocoa powder, ¾ teaspoon baking powder, and ¼ teaspoon baking soda.
- Step 4: Whisk in the cake flour and kosher salt to combine.
- Step 5: Add ¾ cup room-temperature whole milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Fold the mixture until smooth and well combined.
- Step 6: Remove the cooled chocolate mixture from the refrigerator and use a 1-teaspoon measuring spoon to scoop out individual portions.
- Step 7: Brush a non-stick cake pan or an Appe pan lightly with vegetable oil. Heat over medium-low heat.
- Step 8: Fill each cake cavity about ⅔ full with the batter (around 1 tablespoon).
- Step 9: Place approximately ⅔ teaspoon of the chilled chocolate mixture in the center of each batter-filled cavity. Spoon a little extra batter over the chocolate to cover it.
- Step 10: Cover the pan with a lid and cook for 5 to 7 minutes. Then carefully flip each cake using a spoon or butter knife, cover again, and cook for another minute.
- Step 11: Remove cakes from the pan and arrange on a serving plate. Dust with 2 tablespoons powdered sugar using a sifter, and optionally drizzle with chocolate syrup and serve alongside vanilla ice cream.
Tips & Variations
- Use a high-quality dark chocolate with at least 60% cocoa for the best rich flavor.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free chocolate chips.
- Allow the chocolate center to set a little longer in the fridge for a thicker molten core.
- If you don’t have an Appe pan, small ramekins or a well-greased muffin tin can work as alternatives baking in the oven instead.
Storage
Serve lava cakes fresh for the best molten center and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds, but note the center may not remain as gooey.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these lava cakes in the oven instead of on the stove?
Yes, you can bake them in individual ramekins at 350°F (175°C) for about 12-15 minutes, but keep a close eye to ensure the center remains molten.
What can I use if I don’t have cake flour?
You can substitute cake flour by using all-purpose flour minus 2 tablespoons per cup, replacing those tablespoons with cornstarch for a lighter texture.
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Easy Lava Cake Recipe
- Total Time: 25 minutes
- Yield: 8 mini lava cakes 1x
Description
This Easy Lava Cake recipe delivers rich, molten-centered mini cakes that are perfect for a decadent dessert. Made with quality dark chocolate, cocoa powder, and simple pantry staples, these individual cakes are cooked on the stovetop in an Appe pan, resulting in a gooey chocolate center and tender cake exterior. Serve warm with a dusting of powdered sugar and optional vanilla ice cream and chocolate syrup for an indulgent treat.
Ingredients
Scale
Chocolate Mixture
- ¾ cup good quality dark chocolate chips (e.g., Ghirardelli)
- ¼ cup whole milk
Dry Ingredients
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup cake flour
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup whole milk (room temperature)
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
For Garnish
- 2 tablespoons powdered sugar (for dusting, use a sifter)
- Vanilla ice cream (optional)
- Chocolate syrup (optional)
Instructions
- Melt Chocolate: Add the dark chocolate chips to a small heat-safe bowl. Heat ¼ cup whole milk in a microwave-safe bowl for 30 seconds, then carefully pour the hot milk over the chocolate chips. Let sit for a few seconds to soften, then stir until smooth and fully melted. Place this chocolate mixture in the refrigerator for 20 minutes to cool.
- Prepare Dry Mix: In a medium mixing bowl, sift together ¾ cup powdered sugar, ¼ cup unsweetened cocoa powder, 1 tablespoon unsweetened cocoa powder, ¾ teaspoon baking powder, and ¼ teaspoon baking soda.
- Add Flour and Salt: Whisk the sifted dry ingredients with 1 cup cake flour and ½ teaspoon kosher salt until evenly combined.
- Add Wet Ingredients: Pour in ¾ cup room temperature whole milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Fold all ingredients together gently until the batter is smooth and homogenous.
- Prepare Pan: Remove the chilled chocolate mixture from the refrigerator. Using a teaspoon, scoop out the chocolate. Lightly coat an Appe pan with vegetable oil using a pastry brush. Heat the pan over medium-low heat.
- Assemble Cakes: Fill each cake cup in the Appe pan about two-thirds full with the batter, approximately 1 tablespoon per cup. Place about ⅔ teaspoon of the chilled chocolate mixture in the center of each cake cup, then cover the chocolate with just enough batter to seal it.
- Cook Cakes: Cover the pan with the lid and cook for 5 to 7 minutes on medium-low heat until the cake firms up around the edges but remains soft in the center. Carefully invert each mini cake using a spoon or butter knife, cover again, and cook for an additional 1 minute to cook the other side.
- Serve: Remove cakes carefully from the pan and place on serving plates. Dust with 2 tablespoons powdered sugar through a sifter. Drizzle with chocolate syrup and serve with vanilla ice cream as an optional garnish for an extra indulgent dessert.
Notes
- Using good quality dark chocolate is key for a rich lava center.
- Make sure the whole milk is at room temperature before mixing for smooth batter.
- Cooking times may vary slightly depending on your stove and pan; watch the cakes closely to avoid overcooking.
- If you don’t have an Appe pan, small nonstick muffin tins can be used in the oven at 350°F for about 12 minutes as an alternative method.
- For easier incorporation, sift all dry ingredients thoroughly before combining.
- Handle the cakes gently when flipping to preserve the molten lava center.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: lava cake, easy lava cake, molten chocolate cake, stovetop dessert, chocolate dessert, quick lava cake
