Choco lava cake | Molten Chocolate lava cake recipe
Molten lava cake, an easy to do, the yummy & delicious cake with hot chocolate lava oozing from the middle. Learn with stepwise pictures and video.
Choco lava cake is a tasty & simple kids’ favorite snack, which can be baked in just 20 minutes. Just mix the batter, bake and smack your lips with this chocolaty snack.
As I have already mentioned in older posts, my boy has a chocolate tooth. Anything comes with a chocolate tag, he would just love it. Not only kids but adults too would love to have this quick yum cake. In fact, the simple sight of the molten lava from the middle of a choco cake makes one drool 😉
I waited and planned for a long time to make this molten lava cake. Somehow it was not happening since I bought my microwave oven. Finally, tried with two lava cake recipes with my own modifications and settled with this one. This recipe is roughly adapted from my chocolate cupcakes recipe.
The other one which I tried was equally good but more of like a chocolate moist cake. The hot molten lava, which should flow from the middle of the cake, is the tricky part here and is achieved with the given recipe here.
Making a perfect choco lava cake may need multiple trials to get the perfect lava, depending what kind of oven and utensils you have. The ideal bakeware for the lava cake would be a ramekin (porcelain or silicon). Since I couldn’t get the ramekins, I used the aluminium cupcakes molds for making the molten Choco lava cakes.
Also, I have tried with the muffin/cupcake bake try, but I couldn’t get the perfect lava consistency. And it broke before I transferred to the plate. I will need a few more trials to make lava cake in the regular muffins tray and I will post that method too, once I get it perfectly.
For similar baking recipes:
Furthermore, the chocolate pieces we use here should be purely dark and hard kind, which is baking friendly. Do not use the regular soft/milk chocolates as you may not get the desired results.
Now let’s see the video here:
Choco lava cake | Molten Chocolate lava cake recipe
Ingredients
- 2 whole eggs
- ¼ cup+2 tbsp sugar
- ½ cup all-purpose flour
- 4 tbsp coco powder
- 1 pinch salt
- ½ tsp baking soda
- ½ tsp vanilla essence
- ¼ cup oil
- 3 tbsp warm water (approx.)
- Hard dark chocolate (1 bar or 150g)
For dusting:
- 1 tsp oil
- 1 tbsp coco powder
Instructions
Preparation:
- Grease the ramekins or cupcake pans with some oil and dust with coco powder. Tap out the extra powder.
- Pre-heat the microwave oven to 200° C.
- Break the dark chocolate into small pieces if you have a large hard bar. You can cut the pieces and keep in the refrigerator.
Recipe:
- Take two whole eggs with sugar in a bowl and beat well until the sugar dissolves.
- In another wide bowl, sieve all-purpose flour, coco powder, salt and baking soda.
- Pour the egg-sugar mixture; add vanilla essence and the oil.
- Mix everything together. You can add a quarter cup of warm water if required to make a slightly thin batter without lumps.
- Fill the dusted cups to its 3/4th level with the cake batter.
- Now insert broken dark chocolate pieces in the center of the batter like this.
- Also, add a few extra chocolate scraps/chips, but only in the middle. Insert the pieces very gently with a spoon/fork.
- Bake immediately for 15-20mins in a preheated oven. Baking time varies based on the oven temperature, type of oven, type of bakeware. As I used aluminium mold (which is the highest heat conductor), it took just 17 minutes exactly for the outer cake to cook and the inside chocolate to melt.
- You can fix the timing by checking frequently after 15 minutes. Insert the toothpick and if the middle lava liquid is ready, then it's almost done. Also, check the cake surrounding the molten lava. The cake batter should be cooked properly as well.
- Once baking is done, remove the ramekins/cups and let them cool for just five minutes.
- Remember to serve the Choco lava cake hot/warm to get the desired liquid lava. If it becomes cold, the molten chocolate may again start solidifying.
- Invert the cups carefully into the serving plate.
- Serve warm and enjoy the molten lava cake with oozing hot chocolate.
Notes
Nutrition
Preparation:
- Grease the ramekins or cupcake pans with some oil and dust with coco powder. Tap out the extra powder.
- Pre-heat the microwave oven to 200° C.
- Break the dark chocolate into small pieces if you have a large hard bar. You can cut the pieces and keep in the refrigerator.
Recipe:
- Take two whole eggs with sugar in a bowl and beat well until the sugar dissolves.
- In another wide bowl, sieve all-purpose flour, coco powder, salt and baking soda.
- Pour the egg-sugar mixture; add vanilla essence and the oil.
- Mix everything together. You can add a quarter cup of warm water if required to make a slightly thin batter without lumps.
- Fill the dusted cups to its 3/4th level with the cake batter.
- Now insert broken dark chocolate pieces in the center of the batter like this.
- Also, add a few extra chocolate scraps/chips, but only in the middle. Insert the pieces very gently with a spoon/fork.
- Bake immediately for 15-20mins in a preheated oven. Baking time varies based on the oven temperature, type of oven, type of bakeware. As I used aluminium mold (which is the highest heat conductor), it took just 17 minutes exactly for the outer cake to cook and the inside chocolate to melt.
- You can fix the timing by checking frequently after 15 minutes. Insert the toothpick and if the middle lava liquid is ready, then it’s almost done. Also, check the cake surrounding the molten lava. The cake batter should be cooked properly as well.
- Once baking is done, remove the ramekins/cups and let them cool for just five minutes.
- Remember to serve the Choco lava cake hot/warm to get the desired liquid lava. If it becomes cold, the molten chocolate may again start solidifying.
- Loosen the edges of the cups gently.
- Invert the cups carefully into the serving plate.
- Serve warm and enjoy the molten lava cake with oozing hot chocolate.
Tips/Notes:
1) Firstly be careful while handling the cups as the aluminium cups would be very very hot.
2) The sugar quantity should be lesser than the flour plus coco powder quantity to get the original mild bitter taste of Choco lava.
3) Moreover, if you are using dark chocolate with added sugar, then follow only the given quantity. For pure dark chocolate with zero/less sugar, you can add little extra sugar. For the given measurements you will get 6 to 8 decent sized choco lava cakes.
4) Additionally, you can garnish with extra toppings like vanilla ice cream and strawberry/banana pieces.
