Easy Lava Cake

Instructions

1. Place dark chocolate chips in a small heat-safe bowl. Heat ¼ cup milk in the microwave for 30 seconds, then pour over chocolate. Let sit briefly and stir until smooth. Refrigerate for 20 minutes.
2. In a medium bowl, sift together powdered sugar, cocoa powder, baking powder, and baking soda.
3. Whisk in cake flour and kosher salt until evenly combined.
4. Add room-temperature milk, vegetable oil, and vanilla extract. Fold together until smooth.
5. Remove the chilled chocolate mixture from the refrigerator. Using a 1-teaspoon scoop, prepare the chocolate centers.
6. Lightly brush a mini cake pan (or Appe pan) with vegetable oil and heat over medium-low.
7. Fill each cup about ⅔ full with cake batter. Place ⅔ teaspoon of the chilled chocolate in the center, then spoon a little more batter on top to cover the chocolate.
8. Cover with the lid and cook for 5–7 minutes. Carefully turn the mini cakes over using a spoon or butter knife, cover, and cook for 1 more minute.
9. Remove cakes and place on a serving plate. Repeat with remaining batter and chocolate.
10. Dust with powdered sugar and serve with vanilla ice cream and chocolate syrup if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6–8 minutes per batch
• Total Time: 25–30 minutes
• Servings: 4–6 mini cakes (adjust based on pan size)
• Difficulty: Medium

Variations & Substitutions

• Substitute dark chocolate with milk chocolate or a mix of chocolate types.
• Use almond or oat milk for a dairy-free version.
• Add a pinch of cinnamon or espresso powder to the batter for extra depth.
• Serve with fresh berries or whipped cream for added flavor.

Serving Suggestions