I’m a real sucker for a good lava cake, it’s something I’m always looking out for on a restaurant menu! I’ve been working on a mug cake recipe which I haven’t quite mastered yet because it always ends up too caky and not gooey enough. Hopefully I’ll be able to share that soon once I figure it out. But I was so happy when I managed to master this recipe for a full sized cake version. On the plus side, since it’s mixed in the baking dish, cleanup is minimal. I was hosting a dinner party recently and wanted something family style rather than just individual remakins. I’d wanted to make a proper cake but since I was so busy with the rest of the meal I didn’t have enough time to make anything for dessert. This was the perfect dish for the occasion; I put it in the oven just before we sat down to dinner and it was ready in time for dessert! I just gave it a few minutes on the counter before serving because it is too hot to eat right away. It came out just the right texture; cakey on the top and gooey at the bottom with almost a toffee like taste. And with some vanilla ice cream it was just divine!
3/4 cup all purpose flour
1/2 cup granulated white sugar
1/2 unsweetened cocoa powder (divide into two 1/4 cup portions)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold milk for the base, another 1 1/4 cup hot milk for topping
3 tablespoons vegetable oil
1/2 cup brown sugar
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
- Preheat oven to 350°F.
- In an 8″ baking dish, mix together the flour, white sugar, 1/4 cup cocoa powder, baking powder and salt until fully combined.
- Pour in the 1/2 cup milk and vegetable oil, and mix until a batter is formed. Spread evenly across the dish with a spatula.
- In a separate small bowl, mix the brown sugar, remaining 1/4 cup cocoa and the chocolate chips. Sprinkle evenly on top of the batter mixture.
- Heat the 1 1/4 cup milk in the microwave and mix the vanilla into it. Pour it gently over the cake batter ensuring not to disturb the dry cocoa mixture.
- Place the baking dish into the oven for 30-35 minutes, or just until the top appears dry and lightly firm.
Serve either with ice cream or whipped cream