Description
These easy mini lava cakes are rich chocolate desserts with a soft cake exterior and a warm, gooey chocolate center. Perfect for parties, dessert trays, or serving with vanilla ice cream for an indulgent treat.
Ingredients
¾ cup good quality dark chocolate chips
¼ cup whole milk
¾ cup powdered sugar
¼ cup + 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 garnish
Instructions
- Add the dark chocolate chips to a small heat-safe bowl.
- Heat ¼ cup whole milk in a microwave-safe bowl for 30 seconds. Pour over the chocolate chips, let sit briefly, then stir until smooth. Refrigerate for 20 minutes.
- Sift the powdered sugar, cocoa powder, baking powder, and baking soda into a medium mixing bowl.
- Whisk in the cake flour and kosher salt.
- Add the room-temperature whole milk, vegetable oil, and vanilla extract. Fold until fully combined.
- Remove the chilled chocolate mixture from the refrigerator and scoop small portions using a teaspoon.
- Lightly coat an Appe pan with vegetable oil and heat over medium-low heat.
- Fill each cup about ⅔ full with cake batter, using approximately 1 tablespoon per cup.
- Place about ⅔ teaspoon of chilled chocolate filling into the center of each cup. Cover with additional batter to seal.
- Cover the pan with the lid and cook for 5–7 minutes.
- Carefully turn each mini cake over using a spoon or butter knife. Cover and cook for 1 more minute.
- Remove the cakes from the pan and transfer to a serving plate. Repeat with the remaining batter and filling.
- Dust with powdered sugar and serve with chocolate syrup and vanilla ice cream if desired.
Notes
Add a pinch of espresso powder to deepen the chocolate flavor.
Semi-sweet chocolate chips can be used instead of dark chocolate for a sweeter filling.
Serve with whipped cream, fresh strawberries, caramel sauce, or vanilla ice cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 10–15 seconds to keep the center soft and gooey.
If using a mini muffin pan instead of an Appe pan, adjust the cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 mini lava cake
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 2 mg
