Chocolate Lava Cream Cake recipe

Instructions

Step 1: Making 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.
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 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 the pan for 10 minutes before transferring 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. Once cake is cool, spread whipped cream on top.
3. Optional: Sprinkle with cocoa powder or shaved chocolate.

Keto & Low-Carb Adaptations

Enjoy this cake even on a keto or low-carb diet! Try these substitutions:

• Almond flour or coconut flour for all-purpose flour
• Stevia, erythritol, or monk fruit for granulated sugar
• Unsweetened cocoa powder and high-cocoa dark chocolate chips
• Coconut cream or almond milk for heavy cream (in filling and topping)

Tips for Success

• Don’t overmix the batter—it can make the cake dense.
• Don’t overbake! The center should be slightly jiggly.
• Use a toothpick to check for doneness (a few moist crumbs are okay).
• Serve warm for the best lava flow, or chill for a fudgier texture.
• Get creative! Add espresso powder or cinnamon to the batter.

Frequently Asked Questions

Can I make the cake in advance?

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

Can I freeze the cake?

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

Can I use a different type of chocolate?

Absolutely! Milk or dark chocolate works well—just remember it will change the sweetness and flavor.

Ready to create a chocolate masterpiece? Enjoy every bite!