Chocolate Lava Cake
If you’re craving a delicious, warm chocolate dessert, then you need this chocolate lava cake. Also known as brownie pudding cake, it magically makes its own gooey chocolate sauce as it bakes!
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Lava Cake Or Brownie Pudding Cake
Where are all my baking beginners out there??
I’m here to say you should stick around for this one because this simple lava cake recipe is for you! Today we are mixing up a recipe that takes almost a little effort to make as it does to eat half a pan without realizing.
Just imagine, taking your fork and diving into what you think will be just a regular chocolate cake with ice cream on top, but to your delight, that’s not what it is. With the first poke of the fork, a delectable chocolate lava sauce comes running out, leaving you with your chocolate dessert dreams coming true.
This cake is a cross between a brownie, chocolate cake, and a molten lava cake in one mind-blowing treat. It has the crackly top of brownies, the moist fluffy texture of cake, and a molten lava sauce built in to push it over the top.
Whether you call it chocolate lava cake, or brownie pudding cake, top it with your favorite ice cream flavor, and get ready to be on chocolate cloud nine.
What is Lava Cake?
Lava cakes can come in many different variations and forms. You might see a lot of desserts that call themselves lava cakes because it’s not a cut and dry term.
Lava cakes are typically any cake that has a chocolate liquid center that runs out of the chocolate cake when cut into. So, you can imagine the name is pretty fitting, as the final result looks a lot like lava running out of a volcano.
Some recipes even suggest making the cake in individual round ramekins, as to further replicate the volcano look.
Can I Freeze a Lava Cake?
Yes! Simply allow the cake to cool completely, then store the cake in an airtight container. Store up to 3 months in the freezer. Let thaw completely before enjoying. Just note, this dessert is at it’s best if you eat your cake soon after baking it in the oven.
To reheat cooked lava cake from the freezer:
- Place the lava cake in the refrigerator overnight to thaw.
- Once thawed, place individual servings on a microwave-safe plate and cover with a damp paper towel.
- Heat on medium power for about 30-45 seconds, or until the center is soft and warm
- Enjoy with ice cream, whipped cream or berries.
Is the “Lava” Uncooked Batter?
Nope! There is no need to worry that the “lava” in this cake is just uncooked ingredients that could be harmful if consumed. The liquid chocolate is just a product of part of the mixture made with the cocoa powder and water. It’s not uncooked cake batter. As the cake bakes, it magically makes its own gooey chocolate pudding like sauce!
How To Make A Chocolate Lava Cake
What I love sooo much about lava cakes is that they are the best example of how you can trick your friends and family you’re a master in the kitchen, without even knowing how to work a stand mixer.
Basic ingredients and instructions leave you with little to no fear of setting the oven on fire (and if you still do, it’s okay, we’ve all been there)
Here’s how it’s done:
(full printable recipe at end of the post)
Preheat your oven and grease a 9-inch square baking pan. Grab a bowl and whisk together flour, granulated sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt.
In another bowl, combine milk, melted butter, and vanilla; stir into the dry ingredients just until blended (do not overmix). Spread the batter evenly into your prepared baking pan. In a small bowl, whisk together brown sugar, remaining cocoa powder and sprinkle the mixture evenly over cake batter.
Carefully pour boiling water over the batter; DO NOT STIR. Bake the cake until a tester comes out with crumbs adhering to it. Cool slightly before serving and enjoy warm with vanilla ice cream.
When To Serve Perfectly Prepared Lava Cake
Like I mentioned before, this is the perfect recipe to make when you need to impress some friends, family, or coworkers. It’s easy to make and even easier to consume. If bringing to a large gathering I highly suggest making a double batch and watch them both disappear in minutes.
While this is a great recipe to make for a party, it works great as weeknight treat as well.
Chocolate Lava cake is best eaten immediately, but if you have leftovers, you can refrigerate your chocolate lava cake for up to three or four days. Be aware though, when you store and reheat it, you may lose the pudding sauce or lava texture in the center.
You Can Never Have Too Much Chocolate
The Best Chocolate Brownies – Your search is over for the BEST Brownie recipe! These homemade brownies are decadently rich, chocolatey and fudgy with the perfect crackly top. You’ll never reach for the box mix again.
Mississippi Mudslide Cake – Layers of chocolate cake, whipped cream, cookie chunks, and more chocolate is a dream come true for chocolate lovers.
Chocolate Raspberry Bundt Cake – an intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite. Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries, I love how elegant this cake looks with barely any effort.
Chocolate Chip Cookie Dough Truffles – An easy, no-bake recipe for any occasion. Delicious, egg free cookie dough dipped in melted chocolate are the ultimate dessert idea!
Mini S’more Pie – the perfect dessert for snacking or entertaining. Serve warm, room temperature or chilled. Either way, it’s chocolate, marshmallow, graham cracker deliciousness presented in the form of a decadent mini pie.
Chocolate Covered Brown Butter Krispie Treats – No oven time, just 7 pantry staple ingredients, made without extra sugars, and take almost no effort to make. They’re sweet, salty, peanutty, extra chocolatey, and just a little bit addicting!
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Get Ready To Meet The Dessert of Your Dreams
What are you still doing here?! There’s no more time to waste, get to the kitchen now and start on the recipe. Afterall life is too short to not eat chocolate every day.
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- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 2/3 cup unsweetened cocoa powder (divided)
- 1 ½ teaspoons baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1 3/4 cups boiling water
- vanilla ice cream (optional for serving)
- Preheat oven to 350° F and grease a 9-inch square baking pan.
- Into a bowl whisk together flour, granulated sugar, 1/3 cup of cocoa powder, baking powder, espresso powder, baking soda and salt.
- In another bowl, combine milk, melted butter, and vanilla; stir into dry ingredients just until blended (do not over mix). Spread batter evenly into prepared baking pan.
- In a small bowl, whisk together brown sugar, remaining 1/3 cup of cocoa powder. Sprinkle mixture evenly over cake batter. Carefully pour boiling water over the batter; DO NOT STIR.
- Bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool for about 10 minutes before serving. Serve warm with vanilla ice cream.