Why Make This Recipe
Chocolate Lava Cake is a delightful dessert that brings joy to any occasion. It features a rich, gooey center that flows out like molten chocolate when you cut into it. This warm and indulgent treat is perfect for special celebrations or a cozy night in. Plus, it’s easy to make, ensuring you can impress your family and friends without spending hours in the kitchen.
How to Make Chocolate Lava Cake
Ingredients
- 1 cup granulated sugar divided
- 1/2 cup unsweetened cocoa powder divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup boiling water
Directions
- Preheat your oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
- In a medium bowl, whisk together 1/2 cup of granulated sugar and 1/4 cup of cocoa powder. Set this mixture aside.
- In a separate large bowl, combine the flour, the remaining 1/2 cup of sugar, the remaining 1/4 cup of cocoa, baking powder, and salt. Whisk these ingredients together.
- In another medium bowl, whisk the milk, melted butter, egg yolk, and vanilla extract until smooth.
- Pour the milk mixture into the flour mixture. Stir until just combined. Fold in the chocolate chips; the batter will be stiff.
- Use a rubber spatula to scrape the batter into the prepared pan. Spread it out evenly.
- Sprinkle the reserved cocoa and sugar mixture evenly over the top of the batter.
- Gently pour the boiling water over the cocoa mixture; do not stir.
- Bake in the preheated oven until the top of the cake is cracked and the sauce is bubbling. A toothpick inserted into the cakey area should come out mostly clean—about 22 to 24 minutes.
- Allow the cake to cool on a rack for at least 10 minutes before serving.
How to Serve Chocolate Lava Cake
Serve your Chocolate Lava Cake warm for the best experience. It pairs wonderfully with a scoop of vanilla ice cream on top or a dollop of whipped cream on the side. You can also sprinkle some powdered sugar over the cake for a beautiful presentation.
How to Store Chocolate Lava Cake
If you have leftover Chocolate Lava Cake, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for a few seconds until warm. Enjoy within a few days for the best taste.
Tips to Make Chocolate Lava Cake
- Make sure your baking pan is well-greased to prevent the cake from sticking.
- Do not overmix the batter; just stir until combined for a better texture.
- Be careful pouring the boiling water; it can splatter.
Variation
For a twist, consider adding a tablespoon of your favorite liqueur, such as orange or coffee, to the batter for an extra layer of flavor. You can also try different types of chocolate chips, such as dark chocolate, to cater to your taste.
FAQs
Q: Can I make this dessert ahead of time?
A: Yes, you can prepare the batter in advance and store it in the refrigerator. Bake it when you are ready to serve.
Q: What should I do if the center doesn’t ooze out?
A: If the center doesn’t flow, it may need more baking time. Ensure you check with a toothpick for doneness. The toothpick should come out mostly clean for a gooey center.
Q: Can I freeze Chocolate Lava Cake?
A: Yes, you can freeze the baked cake. Wrap individual portions in plastic wrap and place them in an airtight container. Thaw and reheat before serving for the best results.
Chocolate Lava Cake
Ingredients
For the cake batter
- 1 cup granulated sugar, divided Divided into two parts
- 1/2 cup unsweetened cocoa powder, divided Divided into two parts
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup boiling water Do not stir when poured
Instructions
Preparation
- Preheat your oven to 350 degrees F and spray an 8-inch square baking pan with cooking spray.
- In a medium bowl, whisk together 1/2 cup of granulated sugar and 1/4 cup of cocoa powder; set aside.
- In a separate large bowl, combine flour, the remaining 1/2 cup of sugar, the remaining 1/4 cup of cocoa, baking powder, and salt. Whisk together.
- In another medium bowl, whisk the milk, melted butter, egg yolk, and vanilla extract until smooth.
- Pour the milk mixture into the flour mixture and stir until just combined. Fold in the chocolate chips; the batter will be stiff.
Baking
- Use a rubber spatula to scrape the batter into the prepared pan and spread it out evenly.
- Sprinkle the reserved cocoa and sugar mixture evenly over the top of the batter.
- Gently pour the boiling water over the cocoa mixture without stirring.
- Bake in the preheated oven until the top is cracked and sauce is bubbling, about 22 to 24 minutes. A toothpick inserted into the cakey area should come out mostly clean.
- Allow the cake to cool on a rack for at least 10 minutes before serving.