Chocolate Lava Cream Cake Recipe

Introduction

Are you a chocolate lover? Do you enjoy indulging in rich, decadent desserts? If so, this Chocolate Lava Cream Cake recipe is perfect for you! This heavenly dessert combines the velvety smoothness of chocolate with a warm, gooey center that will melt in your mouth. Whether you’re planning a special occasion or just craving a sweet treat, this recipe is sure to impress. So, let’s get started!

Ingredients

For the Cake:

– 1 cup of all-purpose flour
– 1/2 cup of unsweetened cocoa powder
– 1/2 teaspoon of baking powder
– 1/4 teaspoon of salt
– 1/2 cup of unsalted butter, melted
– 1 cup of granulated sugar
– 3 large eggs
– 1 teaspoon of vanilla extract
– 1/2 cup of whole milk

For the Lava Filling:

– 1/2 cup of semi-sweet chocolate chips
– 1/4 cup of heavy cream

For the Whipped Cream Topping:

– 1 cup of heavy cream
– 2 tablespoons of powdered sugar
– 1/2 teaspoon of vanilla extract

Steps

Step 1: Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, cream together the melted butter and granulated sugar until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 2: Creating the Lava Filling

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
2. Microwave the mixture in 30-second intervals, stirring well after each interval until the chocolate is fully melted and the mixture is smooth.

Step 3: Assembling and Baking

1. Pour half of the cake batter into the prepared cake pan.
2. Drizzle the chocolate lava filling over the batter, making sure to leave a small border around the edges.
3. Carefully pour the remaining cake batter over the chocolate lava filling, ensuring it is evenly spread.
4. Bake in the preheated oven for 25-30 minutes or until the edges are set, but the center is slightly jiggly.
5. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Whipped Cream Topping

1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Once the cake has cooled completely, spread the whipped cream over the top of the cake.
3. For an extra touch, sprinkle some cocoa powder or shaved chocolate on top.

Keto and Low Carb Variations

If you’re following a keto or low-carb lifestyle, you can still enjoy a delicious chocolate lava cream cake. Here are a few modifications you can make to the recipe:

– Replace the all-purpose flour with almond flour or coconut flour.
– Use a low-carb sweetener like stevia, erythritol, or monk fruit sweetener instead of granulated sugar.
– Opt for unsweetened cocoa powder and dark chocolate chips with a higher percentage of cocoa.
– Substitute heavy cream with coconut cream or almond milk for the lava filling and whipped cream topping.

Tips

– Be sure not to overmix the cake batter to avoid a dense texture.
– Do not overbake the cake. The center should be slightly jiggly when you remove it from the oven.
– Use a toothpick to check the doneness of the cake. If it comes out with a few moist crumbs, it’s ready.
– Serve the cake warm for the perfect lava flow or refrigerate it for a fudgier texture.
– Experiment with different flavors by adding a teaspoon of espresso powder or a dash of cinnamon to the cake batter.

Conclusion

Indulging in a slice of this Chocolate Lava Cream Cake is like experiencing a slice of chocolate heaven. The combination of moist cake, oozing lava filling, and fluffy whipped cream topping creates a dessert that is sure to satisfy even the most intense chocolate cravings. Whether you’re serving it at a dinner party or enjoying a quiet night in, this recipe is a guaranteed crowd-pleaser.

FAQs

1. Can I make the cake in advance?

Yes, you can make the cake in advance. Simply store it in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Warm it in the microwave for a few seconds before serving to regain the lava flow.

2. Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight and warm it in the microwave before serving.

3. Can I use a different type of chocolate for the lava filling?

Absolutely! While this recipe calls for semi-sweet chocolate chips, you can use milk chocolate or dark chocolate if you prefer. Just keep in mind that the sweetness and intensity of the chocolate will affect the overall taste of the cake.

Now that you have all the necessary information, it’s time to gather your ingredients and get ready to create a dessert masterpiece. Enjoy every bite of this Chocolate Lava Cream Cake and savor the moment of pure chocolate bliss!