Chocolate Lava Cream Cake recipe

Instructions

Step 1: Preparing the Cake Batter

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

Step 2: Creating the Lava Filling

1. Combine chocolate chips and heavy cream in a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring until chocolate is melted and smooth.

Step 3: Assembling and Baking

1. Pour half the batter into the prepared pan.
2. Drizzle chocolate lava filling over batter, leaving a small border.
3. Pour remaining batter over the filling, spreading evenly.
4. Bake for 25-30 minutes, or until edges are set but the center is slightly jiggly.
5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Whipped Cream Topping

1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread whipped cream over the cooled cake.
3. Optional: Sprinkle with cocoa powder or shaved chocolate.

Keto and Low-Carb Variations

For a keto/low-carb version:

• Use almond or coconut flour instead of all-purpose flour.
• Substitute granulated sugar with stevia, erythritol, or monk fruit.
• Use unsweetened cocoa powder and high-cocoa dark chocolate chips.
• Replace heavy cream with coconut cream or almond milk.

Tips

• Don’t overmix the batter.
• Don’t overbake; the center should be slightly jiggly.
• Use a toothpick to check for doneness.
• Serve warm for lava flow, or chill for a fudgier texture.
• Add espresso powder or cinnamon for extra flavor.

Conclusion

This Chocolate Lava Cream Cake is pure chocolate heaven! The moist cake, oozing filling, and fluffy whipped cream make it a guaranteed crowd-pleaser.

FAQs

1. Can I make the cake in advance?

Yes! Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm briefly before serving.

2. Can I freeze the cake?

Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.

3. Can I use a different type of chocolate?

Absolutely! Milk or dark chocolate will work well, but the taste will vary.

Enjoy your chocolate masterpiece!