Chocolate Lava Cakes Recipe
Indulge in these decadent Chocolate Lava Cakes with molten chocolate centers that flow irresistibly when cut open. Perfect for impressing guests or satisfying a rich chocolate craving, these individual-sized cakes are easy to prepare and bake in under 30 minutes. Served warm and optionally paired with vanilla ice cream, they make a luxurious dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 12 individual cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chocolate Lava Cakes
- 1/2 cup (1 stick) butter, room temperature, plus more for muffin tins
- Unsweetened cocoa powder, for dusting
- 1/2 cup (100 g) granulated sugar
- 6 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 2 tsp espresso powder
- 1 tsp kosher salt
- 2 2/3 cups semisweet chocolate chips, melted
For Serving (Optional)
- Confectioners’ sugar, for dusting
- Vanilla ice cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 400°F (204°C). Generously grease a standard 12-cup muffin tin with butter, then dust with unsweetened cocoa powder to prevent sticking, tapping out any excess cocoa.
- Mix Batter: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar and 1/2 cup room temperature butter until the mixture becomes fluffy and smooth. Add eggs one at a time, beating well after each to ensure full incorporation. Mix in the vanilla extract until combined. Gradually add the flour, espresso powder, and kosher salt, beating just until the batter is smooth and combined. Gently fold in the melted semisweet chocolate chips using a spatula until evenly incorporated.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about half to three-quarters full. Bake in the preheated oven for 7 to 9 minutes, or until the tops are set and no longer jiggle when lightly shaken. Remove from oven and let the cakes rest for 5 minutes to allow the lava center to set slightly.
- Invert Cakes: Place a large baking sheet on top of the muffin tin. Carefully hold both pans together and flip them to invert the cakes onto the baking sheet, unmolding the cakes so the bottoms (which contain the molten centers) are now on top. Quickly transfer the cakes to serving plates to avoid cooling.
- Serve: Dust the lava cakes lightly with confectioners’ sugar. Serve immediately with a scoop of vanilla ice cream on the side if desired, allowing the warm, gooey centers to contrast with the cold ice cream.
Notes
- Room temperature ingredients help create a smoother batter and better texture.
- Do not overbake; the lava cakes should have a soft, melt-in-the-middle center.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For easier unmolding, ensure the muffin tin is well greased and dusted with cocoa powder.
- Serve immediately after inverting to enjoy the molten chocolate centers at their best.
Keywords: chocolate lava cake, molten chocolate cake, individual chocolate cake, easy dessert, chocolate dessert, quick bake dessert
Find it online: https://flavorsbymaya.com/chocolate-lava-cakes-recipe/
