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.
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 border.
3. Pour remaining batter over 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 until stiff peaks form.
2. Once cake is cool, spread whipped cream on top.
3. Optional: Sprinkle with cocoa powder or shaved chocolate.

Keto and Low-Carb Variations

For keto/low-carb diets:

• Replace all-purpose flour with almond or coconut flour.
• Use a low-carb sweetener (stevia, erythritol, monk fruit).
• Use unsweetened cocoa powder and dark chocolate chips.
• Substitute 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 flavor variations.

Conclusion

This Chocolate Lava Cream Cake is pure chocolate heaven! The moist cake, oozing filling, and fluffy topping create a dessert that will satisfy any chocolate craving. Enjoy!

FAQs

1. 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.

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 can be used instead of semi-sweet.