Description
A rich, ultra-moist chocolate cake baked with a luscious vanilla cream filling that stays molten inside, all crowned with a silky chocolate ganache. A show-stopping dessert that melts as soon as you cut into it.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee
- 1 cup heavy cream (for filling)
- ¼ cup sugar (for filling)
- 2 tbsp cornstarch (for filling)
- 1 egg yolk (for filling)
- 1 tbsp butter (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup semisweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
- 1 tbsp butter (optional for shine in ganache)
Instructions
- Make the Molten Cream Filling: In a saucepan, whisk cream, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking constantly, until thickened and pudding-like. Remove from heat and stir in butter + vanilla. Chill in the fridge for at least 30 minutes so it thickens slightly.
- Make the Chocolate Cake Batter: Preheat oven to 350°F / 180°C. Grease and line a 6-inch or 7-inch deep cake pan (or two thinner layers). Whisk dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Pour in the hot water/coffee and whisk — batter will be thin (perfect!).
- Assemble with Molten Center: You have two methods: Method A — Bake a cavity for the filling: Pour half the batter into the pan. Add a small greased & foil-wrapped ramekin/cup in the center to create a cavity. Add remaining batter around it. Bake 35–42 minutes until set. Remove the cup and fill the cavity with the chilled molten cream. Method B — Two cake layers: Bake two thin chocolate cake layers. Spread thick molten cream between them, leaving a softer center for flow. Both work beautifully — Method A gives the most dramatic lava effect.
- Make the Ganache: Heat cream until steaming. Pour over chocolate chips. Let sit 1 minute, then whisk smooth. Add butter for extra shine if desired.
- Glaze the Cake: Pour warm ganache over the cake, letting it drip down naturally. Serve warm or at room temperature. When cut, the vanilla cream melts out in a perfect lava flow, just like the image.
Notes
- For a richer flavor, use hot coffee instead of hot water.
- Ensure the cream filling is chilled properly for the best molten effect.
- Experiment with different types of chocolate for the ganache.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg