There’s something magical about cutting into a Giant Chocolate Lava Cake and watching rich, molten chocolate cascade out. This indulgent dessert combines a crisp outer layer with a gooey, velvety center, creating a symphony of textures in every bite. With just 20 minutes of prep and a little over an hour total, you’ll have a showstopping treat that feels gourmet yet approachable. The deep, decadent chocolate flavor is perfectly balanced, making it impossible to resist a second slice.
Whether you’re hosting a dinner party or treating yourself, this cake delivers pure comfort and joy. The aroma of warm chocolate filling your kitchen is irresistible, and the first bite is pure bliss. It’s a dessert that feels special yet simple to create, proving that great things don’t have to take all day. Perfect for chocolate lovers, this cake is guaranteed to leave everyone craving more.
Ingredients for Giant Chocolate Lava Cake
- 1 ½ cups (8 ½ oz/240g) Dark Chocolate (72% cocoa solids, or substitute with semi-sweet chocolate for a milder flavor)
- ¾ cup (6 oz/170g) Butter (unsalted, softened)
- ½ cup (4 oz/115g) Sugar (granulated)
- 4 Eggs (at room temperature)
- 4 Egg Yolks
- ½ cup (2 ½ oz/75g) All-Purpose Flour (sifted)
Step-by-Step Instructions
- Melt the Chocolate and Butter: Combine the dark chocolate and butter in a heatproof bowl. Melt gently over a bain-marie or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Beat Eggs and Sugar: In a stand mixer or using a hand beater, beat the eggs and sugar on high speed for about 4 minutes, until the mixture is thick, pale, and forms ribbons when the whisk is lifted.
- Combine Chocolate and Egg Mixture: Reduce the mixer speed to low and slowly drizzle in the cooled chocolate mixture. Turn off the mixer and use a spatula to ensure everything is fully combined.
- Fold in Flour: Sift the flour over the chocolate mixture and gently fold it in until just combined. Be careful not to overmix, as this can toughen the cake.
- Prepare the Baking Dish: Generously butter a large pudding bowl or oven-safe deep bowl (around 2 liters). Pour the lava cake batter into the prepared dish. If not baking immediately, refrigerate for up to 4 days.
- Bake the Cake: Preheat the oven to 350°F (180°C). Place the pudding bowl on a baking tray and bake for 50-60 minutes. Start checking at the 40-minute mark to avoid overcooking—the center should remain gooey. (For reference, the cake in this recipe took 55 minutes.)
- Rest and Serve: Let the cake sit for 5-10 minutes to set slightly. Serve warm with your favorite ice cream or whipped cream for the ultimate indulgence.
Perfect Pairings: Sauce and Topping Ideas
Enhance your Giant Chocolate Lava Cake with a drizzle of warm chocolate ganache or a dollop of raspberry coulis for a fruity contrast. For a rich and creamy touch, a scoop of vanilla bean ice cream or a sprinkle of powdered sugar works wonders. These additions not only add flavor but also create a stunning presentation.
Serving Suggestions for a Showstopper Dessert
Serve the Lava Cake warm for the ultimate gooey experience. Pair it with a glass of dessert wine or a cup of freshly brewed coffee to balance the richness. For a festive twist, garnish with fresh berries and mint leaves. This dessert is perfect for impressing guests at dinner parties!
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a slice in the microwave for 15揽20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. This will help restore that gooey center. Avoid overcooking to maintain the lava-like texture.
Recipe Variations to Explore
Experiment with different types of chocolate, such as milk or white chocolate, for a unique flavor twist. Add a pinch of espresso powder to the batter for a deep, rich undertone. For a nutty crunch, fold in some chopped hazelnuts or almonds before baking. These variations can cater to different taste preferences.
Common Questions Answered
Is the cake supposed to be gooey in the center? *Yes, that’s the signature lava effect!* Can I bake it in individual ramekins? *Absolutely, just reduce the baking time to around 20-25 minutes.* How do I know when it’s done? The edges should be set, but the center will still jiggle slightly when shaken. Keep an eye on it to avoid overcooking.
Giant Chocolate Lava Cake
Ingredients
- 1 ½ cup Dark Chocolate (72% cocoa solids)
- ¾ cup butter
- ½ cup sugar
- 4 eggs (at room temperature)
- 4 yolks
- ½ cup all purpose flour, sifted
Instructions
- First step, melt the butter and chocolate together over a ban marie or in the microwave gently
- In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
- When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
- Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.
- Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.
- Here’s the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much ‘Lava’ you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
- Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!
