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Decadent Chocolate Lava Cake with Ganache Center Recipe

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4.3 from 15 reviews

This decadent American-style Lava Cake features a rich, molten chocolate center surrounded by a tender, buttery cake. Made with high-quality bittersweet and semisweet chocolate, this dessert is perfect for impressing guests or indulging in a special treat. The cake is baked until the edges are set while the middle remains gooey, delivering a luscious chocolate experience with every bite.

Ingredients

Ganache Center

  • 1/3 cup semi sweet chocolate chips (high quality)
  • 1/4 cup heavy cream
  • 1 tablespoon butter

Lava Cakes

  • 10 tablespoons butter (1 stick + 2 tablespoons)
  • 2 (4-ounce bars) bittersweet chocolate (8 ounces total, or 1 cup + 2 tablespoons high quality chips)
  • 1/4 cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
  • 1/4 cup all purpose flour, spooned, leveled, and sifted
  • 2 large eggs
  • 3 large egg yolks
  • 1/4 cup granulated sugar

For Preparing the Ramekins

  • 1 tablespoon soft butter (for greasing ramekins)
  • 1 tablespoon cocoa powder (for dusting ramekins)

Toppings (Optional)

  • Powdered sugar (for dusting)
  • Raspberries
  • Strawberries
  • Vanilla ice cream
  • Whipped cream
  • Hot fudge sauce
  • Salted caramel sauce

Instructions

  1. Make the Ganache Center: In a small microwave-safe bowl, combine 1/3 cup semisweet chocolate chips and 1/4 cup heavy cream. Microwave 30-60 seconds until small bubbles appear around edges. Let sit 1 minute, then whisk until smooth. Add 1 tablespoon butter, let sit 1 minute, and whisk until completely smooth.
  2. Chill and Shape Ganache: Chill the ganache in the freezer for about 30 minutes or fridge for about 1 hour until firm but moldable. Shape into 6 equal balls using a spoon or hands. Return to fridge or freezer to keep chilled.
  3. Preheat the Oven: Set oven to 325 degrees F.
  4. Make Cake Batter: In a large microwave-safe bowl, combine 10 tablespoons butter and 8 ounces bittersweet chocolate broken into pieces. Microwave in 30-second intervals, stirring between, until mostly melted but with a few lumps. Whisk until smooth. Add 1/4 cup packed brown sugar, 1 teaspoon vanilla, and 1/2 teaspoon kosher salt. Whisk until smooth. Sift 1/4 cup flour over the mixture and whisk just until combined, avoiding overmixing.
  5. Beat Eggs and Sugar: In a stand mixer or bowl, whisk 2 eggs, 3 egg yolks, and 1/4 cup granulated sugar on high speed for at least 3 minutes until pale yellow ribbons form.
  6. Fold Egg Mixture into Chocolate: Gently fold the beaten eggs into the chocolate mixture with a rubber spatula until no streaks remain, being careful not to deflate the eggs.
  7. Chill Batter: Cover and chill the batter for 10-15 minutes until room temperature or cold but not warm.
  8. Prepare Ramekins: Grease 6 (4-ounce) ramekins with about 1/2 teaspoon soft butter each, ensuring bottom corners are well coated. Sprinkle cocoa powder heavily inside each ramekin and tap out excess.
  9. Assemble Cakes: Divide the chilled cake batter evenly (about 3.5 ounces each) into the prepared ramekins using a spoon. Press a chilled ganache ball gently into the center of each batter portion, keeping at least 1/4 inch of batter below. Smooth extra batter over ganache to cover completely.
  10. Bake: Place ramekins on a baking sheet and bake for about 15 minutes until edges are matte and pulled from sides, center jiggles slightly but is shiny. Baking time can vary (12-18 minutes) based on desired gooeyness and oven.
  11. Set and Remove from Ramekins: Let cakes rest for 3 minutes. Run a butter knife around edges to loosen cakes. Invert each ramekin over a plate, hold with one hand, flip, and allow to settle for 10 seconds. Lift ramekin off carefully.
  12. Serve: Dust with powdered sugar or cocoa powder. Garnish with berries and serve immediately with vanilla ice cream, whipped cream, hot fudge, or salted caramel sauce.
  13. Storage: Store leftovers in airtight container refrigerated up to 3 days. Reheat in microwave at 50% power for 1-2 minutes or oven at 325°F for 7-10 minutes. Cakes can be prepped ahead and baked later or frozen.

Notes

  • Use good quality bittersweet chocolate such as Ghirardelli 60% or equivalent.
  • Use 4-ounce ramekins for ideal portion size; 6- or 7-ounce ramekins can be used but fill to approx 4.5 ounces batter to avoid oversized cakes that are hard to finish.
  • It’s recommended to bake a single test cake first to calibrate baking time for your oven and preferred gooeyness.
  • Baking times vary from 12 minutes (very gooey) to 18 minutes (fully baked with molten center).
  • Leftover cakes can be frozen, both assembled or baked; thaw and reheat before serving.

Find it online: https://recipesbyliza.com/decadent-chocolate-lava-cake-with-ganache-center-recipe/