Ella Walter
Chocolate lava cakes are a decadent dessert with a rich molten chocolate centre. They are surprisingly easy to make and require zero complicated steps or special tools. If you don't have ramekins, you can use a standard cupcake or muffin pan. The key to making lava cakes in a cupcake pan is to not overbake them, as the middle should be soft and gooey.
| Characteristics | Values |
|---|---|
| Baking time | 8-10 minutes |
| Baking temperature | 425°F (218°C) |
| Baking vessel preparation | Coat the inside of each cup with melted butter and sprinkle with cocoa |
| Batter preparation | Melt chocolate and butter, then mix in flour, powdered sugar, and salt. Stir in eggs and egg yolks. |
| Batter consistency | Should be lump-free |
| Batter refrigeration | Refrigerate for 1 hour (at least) and up to a couple of days |
| Serving | Serve immediately with toppings like ice cream, whipped cream, or salted caramel |
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What You'll Learn
How to prepare the cupcake pan
To prepare a cupcake pan for lava cakes, start by coating the inside of each cup with melted butter. You can do this by swirling the butter around the pan. Then, sprinkle the insides with cocoa powder, coating the pan completely. You can use a small sifter to evenly coat the pan with cocoa powder.
If you are using a non-stick pan, you can spray it with a baking spray like Pam with flour or Baker's Joy. This will help prevent the lava cakes from sticking to the pan.
Once the pan is coated, you can pour the batter into the prepared cups. Fill each cup to about two-thirds full to allow the cakes to rise.
If you are using a standard muffin pan, you will get six lava cakes. If you are using a jumbo 6/pan size, you will get fewer cakes. Keep in mind that the baking time may vary depending on the size of your cupcake pan and the number of cakes you are making.
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Ingredients to use
The key to making a delicious lava cake is using the finest-quality chocolate. It is best to avoid substituting chocolate chips or melting wafers as they have reinforcing ingredients that will change the lava texture. Here is a list of ingredients you can use to make a lava cake in a cupcake pan:
- Chocolate: Use good-quality semi-sweet chocolate for the best results.
- Butter: A stick of butter adds richness, moisture, and flavor.
- Eggs: Three eggs add moisture and help bind the batter together.
- Sugar: Use 1/3 cup of white sugar to sweeten the dessert.
- Flour: All-purpose flour gives the batter structure. Be careful not to add too much, as it can compromise the molten center.
- Cocoa powder: Cocoa powder enhances the rich, chocolatey flavor of the lava cake.
- Salt: A pinch of salt boosts the flavor of the other ingredients.
You can also add a teaspoon of vanilla to the batter for extra flavor. For a gluten-free option, you can omit the flour and make a rich and fudgy chocolate lava cake.
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Ingredients to avoid
While making a lava cake, it is important to use the right ingredients to get the perfect texture and taste. Here are some ingredients to avoid:
Chocolate Chips or Melting Wafers
Chocolate chips or melting wafers should not be used as a substitute for baking chocolate. These products contain reinforcing ingredients that will prevent the cakes from achieving the desired lava texture. Instead, opt for a high-quality baking chocolate bar, such as Ghirardelli, Trader Joe's "Pound-Plus" chocolate bars, or Bakers chocolate bars.
Salted Butter
While butter is a key ingredient in lava cakes, it is recommended to use unsalted butter to avoid making the cakes overly salty. If only salted butter is available, it can be used, but the amount of salt added separately to the recipe should be adjusted accordingly.
Excessive Flour
Lava cakes require a small amount of flour, usually all-purpose flour. Too much flour can compromise the molten centers of the cakes, so it is important to follow the recipe measurements precisely.
Lumpy Batter
To ensure a smooth and even texture, it is important to avoid lumps in the batter. Make sure to sift the powdered sugar or whisk it vigorously to break up any lumps before combining it with other ingredients.
Over-mixing the Batter
When adding flour to the batter, be careful not to over-mix. Over-mixing can cause the gluten in the flour to make the cakes dense and tough, affecting the desired soft and tender texture.
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Baking temperature and duration
The baking duration for lava cakes typically ranges from 8 to 14 minutes. The duration depends on the size of the cakes and the number of cakes baked at once. For larger cakes or when baking more than two at a time, a slightly longer baking time may be required. It is important to keep a close eye on the cakes in the oven to prevent over-baking. The centre of the cakes should still be jiggly or gooey when they are done.
When using a cupcake or muffin pan, the baking duration for lava cakes is typically on the shorter end, around 8 to 10 minutes. This shorter duration is due to the thinner material of the pan compared to ramekins. It is recommended to start checking the cakes after 5 minutes to ensure a gooey, molten centre.
To achieve the perfect lava cake, it is crucial to allow the cakes to cool briefly before serving. This helps the cake set and ensures the iconic lava centre. The cakes can be inverted onto plates, revealing the molten chocolate centre. Some recipes suggest cooling the cakes in the ramekins for about 1 minute before inverting them onto plates, while others recommend a slightly longer cooling time of 5 minutes.
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Serving suggestions
Lava cakes are best served freshly baked and still warm. They can be reheated, but the centre is usually no longer molten, which is the unique selling point of a lava cake.
When serving, place a dessert plate or appetizer plate with a raised rim upside down over the cake. Wearing oven mitts, grab the plate and tin together, flip the whole thing, and place the plate side down on the counter. Gently lift the tin, and the cake should release without trouble.
Lava cakes can be served with a dusting of powdered sugar, a scoop of vanilla ice cream, whipped cream, berries, chocolate sauce, or sweet-tart cherries. For a pop of colour, serve the cake with bright red fruits like strawberries or raspberries.
If you want to serve the lava cakes cold, allow the cakes to cool completely, then store them in an airtight container in the refrigerator for up to three days. The texture will change, but they should still taste good.
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Frequently asked questions
Yes, you can make lava cake in a cupcake pan.
First, grease the cupcake pan with butter or non-stick cooking spray. Then, dust the pan with cocoa powder to prevent the lava cakes from sticking.
Bake the lava cakes at 425°F (218°C) for 8-10 minutes. Do not overbake as the middle should be soft to achieve the lava texture.
