Chocolate Lava Cake
A delightful dessert featuring a rich, gooey chocolate center that flows out when cut, perfect for any occasion.
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.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving. Make sure to grease the pan properly to prevent sticking and avoid overmixing for better texture.