Ingredients

¾ cup good quality dark chocolate chips (I used Ghirardelli)

¼ cup whole milk

¾ cup powdered sugar

¼ cup unsweetened cocoa powder

1 tablespoon unsweetened cocoa powder

¾ teaspoon baking powder

¼ teaspoon baking soda

1 cup cake flour

½ teaspoon kosher salt

¾ cup whole milk (room temperature)

½ cup vegetable oil

1 teaspoon pure vanilla extract

2 tablespoons powdered sugar (for dusting)

Vanilla ice cream (optional garnish)

Chocolate syrup (optional drizzle garnish)

Instructions

Step 1: Add the dark chocolate chips to a small heat-safe bowl.

Step 2: Heat ¼ cup of whole milk in a microwave-safe bowl for 30 seconds. Pour the hot milk over the chocolate chips and let sit for a few seconds. Stir until smooth and completely melted. Place the mixture in the refrigerator for 20 minutes to chill.

Step 3: In a medium mixing bowl, sift together the powdered sugar, ¼ cup cocoa powder, baking powder, and baking soda.

Step 4: Whisk in the cake flour and kosher salt until well combined.

Step 5: Add the remaining ¾ cup whole milk (room temperature), vegetable oil, and vanilla extract. Fold together gently until the batter is uniform.

Step 6: Remove the chilled chocolate mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.

Step 7: Lightly brush an Appe pan with vegetable oil and heat it over medium-low heat.

Step 8: Fill each cake cup about ⅔ full with batter, approximately 1 tablespoon.

Step 9: Place ⅔ teaspoon of the chilled chocolate mixture in the center of the batter in each cup. Spoon just enough batter over the chocolate to cover it.

Step 10: Cover the pan with the lid and cook for 5 to 7 minutes. Carefully turn each cake over using a spoon or butter knife, then cover and cook for an additional 1 minute.

Step 11: Remove the lava cakes from the pan and place them on a serving plate. Repeat with the remaining batter and chocolate.

Step 12: Dust the finished cakes with powdered sugar. Serve warm with optional vanilla ice cream and a drizzle of chocolate syrup.

Tips & Variations

Use a good quality dark chocolate for the best flavor and a smooth melted center.

Make sure the chocolate mixture is well chilled before adding it to the batter to maintain the lava effect.

If you don’t have an Appe pan, small ramekins can be used in the oven at 350°F (175°C) for about 10-12 minutes.

For a nutty twist, sprinkle chopped toasted nuts on top before serving.

FAQs

Can I make lava cakes ahead of time?

You can prepare the batter and chilled chocolate filling ahead and refrigerate separately. Assemble and cook just before serving to maintain the molten center.

What if I don’t have an Appe pan?

Small ramekins or muffin tins can be used instead. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until the edges look set but the center is still soft.