Chocolate Lava Cake

While I was baking the chocolate lava cake, I realized I needed more words for decadent. The explosion of melted chocolate oozing out of its spongy confinements is the very embodiment of every synonym of decadence.

I did royally screw up my first batch. But the second barely lasted long enough for a photoshoot. The kids and the man reveled in the soft sponginess of the outer layer and the unfailingly delightful surprise that was finally let free.

There is a reason why chocolate lava cake is a global sensation and the perfect treat for a special occasion like Valentine’s Day. Cracking the outside to reveal the cake’s innermost delicious secret is a swoon-worthy moment! 

How to make chocolate lava cake?

For all its intense decadence, the cake is beautifully simple in preparation. In just about 30 minutes, start to finish, you get the ultimate fix to satisfy all your chocolate cravings. 

• Begin by greasing two ramekins. I used butter. Then dust them with cocoa powder.
• Separately, sift all-purpose flour, baking powder, salt, cocoa powder, and a pinch of baking soda together.
• Mix in raw sugar and set aside.

• In another bowl, whisk almond milk, olive oil, and vanilla extract. 

• Pour the wet ingredients over the dry ingredients.
• Combine everything to make a thick, smooth batter. 
• Transfer the batter into the ramekins. 

Quick tips

Sprinkling the ramekins with cocoa powder makes it easier to slide the cake out after baking.

Make sure all the ingredients are at room temperature. 

Don’t overmix or beat the batter. What you are looking for is dry and wet ingredients well combined with no dry streaks visible. 

What can I use instead of ramekins for lava cake?

If you don’t have ramekins, use a muffin tray for baking the lava cake. Remember to grease it well. Also, this recipe serves two, but it can be easily doubled or tripled. The muffin tray will allow you to bake more portions simultaneously. 

Baking the chocolate lava cake

The recipe uses very basic ingredients - oil, flour, cocoa powder. That’s why your chocolate has to be top grade. Eschew the usual chocolate bars and chips you get. 

Opt for the couverture chocolate. I cannot emphasize enough the need for the best quality chocolate you can find. It will lend to the molten cake extra gooeyness.

• Break the couverture chocolate bar into small cubes or blocks.
• You can also use couverture chocolate chips as opposed to a bar. 
• Gently push them in the center of the batter till completely submerged.
• Bake for 15 to 17 minutes.

The timing is crucial. Bake the lava cake a few minutes longer, you still have a delicious treat, but it’s not molten rather cakey and fudgy. The trick is to catch the cake at the right moment. For me, it took a little over 15 minutes.

How do you check if a lava cake is done?

The top of the cake should be set but soft with a very slight wobble. That’s when the lava cake is done; a minute more, and the cake overbakes. Let the cake cool for three to four minutes, and then get ready to serve it. 

Variations of the lava cake

There are a few things you can try with molten cake. 

• Regular milk will do instead of homemade almond milk. 
• Olive oil can be substituted with room temperature butter, coconut oil, or any other cooking oil.
• I prefer to bake with raw sugar, but your trusted white sugar will do in a pinch.
• For the flour, I imagine whole wheat flour is one alternative. For a gluten-free chocolate lava cake, try buckwheat flour. 

What flavors can you add to lava cake?

A tablespoon of rum will be lovely in the chocolate lava cake. If you’re partial to chocolate and coffee blend, like I do (hello espresso cake), add instant coffee powder to the batter. 

For the devotees of peanut butter, I recommend mixing in a dollop when you are adding the chocolate pieces into the batter. 

In case you wish to take decadence to the sinful level, push a few more chocolate chips or squares into the cake while it is still hot, and you’ll have that extra oomph. 

Serving the chocolate lava cake

After the cake has cooled a bit, run a paring knife along the edge. Place a serving plate on top of the ramekin and immediately invert. Tap the plate a bit, and the cake will slide out automatically.

You can serve the chocolate lava cake with a dusting of confectioner’s sugar or cocoa powder. I choose to plate it with scoops of ice-cream. Baked to perfection, the molten cake spilled its gooey and obscenely chocolatey goodness that was warming, comforting, and satisfying all in one go. 

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