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Chocolate Lava Cake (Molten Chocolate Cake)

Easiest and Best Chocolate Lava Cake | recipe from runawayrice.com

Chocolate Lava Cake is a deliciously decadent dessert that seems complicated but is really easy to make at home. This recipe makes the fancy restaurant-quality dessert with the lava flowing from a rich ganache center instead of undercooked cake. The results are a rich and gooey chocolate center enrobed in a moist and airy cake. With Valentine’s Day just around the corner, this is the perfect treat to pamper your special someone. Give it a try and let me know what you think!

Notes on the Recipe, Tips and Tricks

Either heavy whipping cream or regular whipping cream will work in this recipe. Don’t substitute with anything other than whipping cream as the high fat content is needed for the ganache.

When using the double-boiler method, make sure the bottom of the bowl does not touch the hot water. Leave a gap of about 1-inch.

When adding the chocolate sauce to the batter, avoid over-mixing as this will deflate the eggs. Use the Lowest speed on the stand mixer. Optionally, fold the chocolate sauce into the batter by hand.

The batter can be made ahead and frozen for up to a week. Thaw the batter to room temperature and then bake. This is perfect if you don’t need (or want to eat) 6 cakes 🙂 !

Use bittersweet chocolate with 60% cacao for the best chocolate flavor.

To give the cakes a kick, add 1/4 tsp instant coffee. It subtly perks up the chocolate flavor and is so scrumptious.

Baked Chocolate Lava Cakes can be frozen for up to 3 months. To reheat, warm in the microwave for 1 minute.

This recipe yields 6 cakes using 6 oz ramekins. Optionally, make 12 cupcakes. Bake the cupcakes for 10-12 minutes.

These cakes are best served warm. Let cool for 5 minutes after removing from the oven. Plate and then serve.

Watch the video for instructions.

If you enjoyed this video, you may also like: Red Velvet Cupcakes with Cream Cheese Frosting, Chocolate Flan Cake and Cream Puffs (Banh Choux/Banh Su Kem).

Ingredients

6 oz 60% cacao bittersweet chocolate chips (approximately 1 cup)
1/4 cup heavy whipping cream
1/2 cup unsalted butter
2 whole eggs
2 large egg yolks
1/3 cup sugar
1/2 tsp vanilla extract
1/4 cup cake flour
1/4 tsp vegetable oil (for rolling ganache)
non-stick baking spray

Garnish
powdered sugar, fresh berries, mint and whipped cream

Directions

Fill a small saucepan with 1-inch of water and bring to a boil over High heat and then reduce the heat to Low. Place a heat-safe bowl on top of the saucepan. Add 2 oz bittersweet chocolate chips (approximately 1/3 cup) and the heavy whipping cream. Melt the chocolate and stir together making a smooth chocolate sauce. (This takes about 3 minutes.) Remove the bowl from the saucepan. Scrap around the bowl and push the chocolate to the center. Put the bowl in the refrigerator and chill the ganache for 2 hours.

Scoop out heaping spoonfuls of the ganache into 6 equal portions. (Each portion is about a heaping 1/2 Tbsp or approximately .6 oz.) Oil your palms with the vegetable oil. Roll each ganache portion into a rough ball. Set aside for now.

Preheat the oven to 400 degrees Fahrenheit.

Cut the butter into thin slices. In a heat-proof bowl add the butter and remaining chocolate chips. Use the double-boiler method to melt the butter and chocolate. Stir frequently and cook until the sauce is smooth, approximately 5 minutes. Turn off the heat and set aside for now.

In a stand mixer, add the eggs, vanilla extract and sugar. Using the whisk attachment, beat on High speed for 5 minutes until the mixture is light yellow and fluffy.

Sift cake flour into the mixture. Using the flat beater attachment mix on Low speed until the flour is mostly combined. Slowly add in the chocolate sauce. Mix just until the chocolate is incorporated, approximately 1 minute. Avoid over-mixing as this will deflate the fluffy eggs.

Coat the ramekins with the non-stick baking spray.

Scoop the batter into the ramekins filling about halfway. Reserve 3 Tbsp batter for later. Center the ganache balls and place on top of the batter. Spoon the remaining batter on top of the ganache.

Place into the oven and bake for 13-14 minutes. The cakes should be soft and springy to the touch. Let the cakes cool for 5 minutes.

Remove the cake by inverting the ramekin onto the plate. Dust the cake with powdered sugar. Add fresh berries and garnish with mint. Serve with whipped cream or ice cream.

Yields: 6 cakes

Recipe adapted from Ghirardelli.

Tools I Love and Use in My Kitchen

Valentine's Day Chocolate Lava Cake | recipe from runawayrice.comSuper Delicious Chocolate Lava Cake | recipe from runawayrice.com*This post contains affiliate links.*

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Chocolate Flan Cake

So Amazing Chocolate Flan Cake | recipe from runawayrice.com

This luscious Chocolate Flan Cake is a truly unique dessert–the first is a hybrid of silky flan and creamy cheesecake.  The second layer is a rich and dense chocolate cake, almost like a brownie.  The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream.  With the holidays coming up, I recommend you make this cake and share some of it, otherwise you’ll end up eating the entire cake yourself.  Enjoy!

Notes on the Recipe, Tips and Tricks

What is the magic behind this cake that causes the layers to get switched after it’s baked?  It’s the combination of ingredients, weight difference of the batters and use of the water bath.  With that said, please don’t alter this recipe too much.  The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top.  Also, don’t skip the water bath.  It is needed to evenly heat the chocolate layer so it can float to the top.

Please be very careful when cooking sugar.  It is extremely hot.  Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin.  If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store.  It’s usually stocked with the ice cream cones and other ice cream toppings.

If you want to make this cake healthier, try the following:  used fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar.

Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. Let stand for 15 minutes. Combine together add as per the recipe.

This is a very thick cake so it may take longer than 1 1/2 hours to bake.  Use a toothpick to check for doneness.  If the cake is still moist, bake for another 10 minutes and then check again.

This cake tastes best well-chilled so don’t rush this process.  Plan to make the cake a day or so ahead if serving for a party or gathering.

Refrigerate any leftover cake and consume within the week.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake.

Ingredients

Caramel Sauce
2/3 cup sugar
2 Tbsp water
1 tsp lemon juice

Chocolate Cake
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
1/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

Flan Cake
8 oz cream cheese
6 large eggs
4 large egg yolks
2-14 oz cans sweetened condensed milk
1 1/2 cups milk
2 tsp vanilla extract

Other Items
non-stick cooking spray
12-cup bundt cake pan

Directions

Making the Caramel Sauce:  Add the sugar and water into a small saucepan.  Cook on Low until the sugar is melted.  Swirl the syrup in the pan every minute.  When the syrup starts to bubble, add the lemon juice.  Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes.  Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color.  Transfer the saucepan to a cool burner.

Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.

Carefully pour the caramel sauce into the cake pan.  Tilt the pan slightly to distribute the sauce around the pan.

Preheat the oven to 350 degrees Fahrenheit.

Making the Chocolate Cake:  In a microwave-safe bowl, add the butter and chocolate chips.  Microwave on High for 1 minute.  Stir the mixture.  Microwave on High for 30 seconds.  Combine the mixture together making a smooth and creamy chocolate sauce.

In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt.  Set aside for now.

Add the eggs, vanilla extract and buttermilk to the chocolate sauce.  Using an electric hand mixer, mix on Low speed for 30 seconds or until well-combined.

Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined.  Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.

Making the Flan Cake:  Add the cream cheese, whole eggs and egg yolks into a blender.  Blend on Medium speed until mixture is smooth, approximately 30-40 seconds.  Add the sweetened condensed milk, milk and vanilla extract.  Blend on Medium speed until well-combined, approximately 30 seconds.

Transfer the chocolate cake batter into the bundt pan.  Use a spatula to spread the batter into an even layer.

Slowly pour the flan cake mixture on top of the chocolate cake batter.  Leave some room at the top of the pan for the cake to rise.

Cover the cake pan with foil and wrap it securely.

Fill a large baking pan halfway with hot water and place into the oven.  Place the cake pan in the water bath.

Bake for 1 1/2 hours.  Check for doneness by inserting a toothpick into the cake and it should come out clean.

Remove the cake pan from the water bath and allow to cool for at least 1 hour.

Cover the cake with foil and refrigerate for at least 6 hours.  Overnight is best.

Removing the cake:  Fill a large baking dish with hot water.  Place the cake pan in the water bath for 2 minutes.  During this time, run a knife around the cake, separating it from the pan.  Invert a cake plate over the cake pan and then flip it over.  Jiggle the cake pan a few times to loosen the cake.

Serve the cake with more caramel sauce or whipped cream.  Optionally, top with fresh fruit or nuts.

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Something magical happens when you bake this cake and the taste is simply amazing. This is a must-try!!

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