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Chocolate Lava Cake

Are you a fan of chocolate desserts? Then you must not miss the chocolate lava cake Recipe! It is cake-like and soft on the inside but once you cut into it, you end up with a warm melted gooey chocolate inside.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 people
Course: Cakes & Cookies, Dessert
Cuisine: Belgian-Inspired
Ingredients Method Notes

Ingredients
  

What You Need
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons drinking chocolate
  • 1/2 cup powdered sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 2–3 tablespoon hazelnut chocolate spread like Nutella

Method
 

How to Make It
    Make the Batter
    1. Mix flour, cocoa powder, drinking chocolate, powdered sugar, baking powder, and baking soda in a bowl. Add melted butter and milk. Stir until smooth.
    Fill the Molds
    1. Grease small baking cups or ramekins with butter. Fill each halfway with the chocolate batter.
    Add the Chocolate Center
    1. Put a spoonful of hazelnut chocolate spread in the middle of each cup. Cover with more batter.
    Bake
    1. Bake at 180°C (350°F) for 10–15 minutes. The sides should look cooked, but the middle will stay soft.
    Enjoy
    1. Let the cakes cool for a minute, then loosen the edges with a knife and turn them out onto plates. Eat while warm for the best gooey center.
    Tips & Serving
    1. Dust the top with powdered sugar if you like.
    2. Add a scoop of vanilla ice cream or some berries for a real treat.
    3. These cakes are best served hot, right after baking.
    Customization Ideas for Lava Cake Recipe
    1. Flavors: Replace hazelnut spread with peanut butter, caramel, or white chocolate for a unique twist.
    2. Healthier option: Swap whole wheat flour for all-purpose, and use coconut sugar or jaggery powder instead of refined sugar.
    3. Extra indulgence: Mix in dark chocolate chips or drizzle with chocolate ganache after baking.
    4. Nutty version: Add chopped walnuts, almonds, or hazelnuts into the batter (try our walnut cake for inspiration).

    Notes

    Frequently Asked Questions (FAQs)

    Q1: Can I make Lava Cake Recipe in a microwave?
    Yes. Prepare the batter as usual, pour into microwave-safe mugs, and cook for 60–90 seconds. The texture will be slightly different but still gooey in the center.
    Q2: Why is my lava cake dry instead of gooey?
    Overbaking is the most common reason. Bake only until the edges are set but the center is still soft.
    Q3: Can I prepare Lava Cake Recipe in advance?
    Yes. You can make the batter and fill the ramekins ahead of time. Keep them covered in the fridge, then bake just before serving.
    Q4: What can I use if I don’t have hazelnut spread?
    You can add a piece of dark chocolate, milk chocolate chips, or even caramel fudge in the center.
    Q5: Is Lava Cake Recipe gluten-free?
    Not by default, but you can substitute gluten-free flour (like almond flour or oat flour) with good results.
    Q6: Can I freeze lava cakes?
    Yes. You can freeze the unbaked filled ramekins. Just thaw slightly and bake straight from the freezer, adding 2–3 extra minutes.
     

    Nutrition Information (Per Serving)

    • Calories: 320–360 kcal
    • Carbohydrates: 48–52 g
    • Protein: 5–6 g
    • Fat: 14–16 g
    • Saturated Fat: 8–9 g
    • Cholesterol: 35–40 mg
    • Sodium: 160–180 mg
    • Sugar: 30–32 g
    • Fiber: 2–3 g