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