Hot Cocoa Lava Bomb Cake
Hot Cocoa Lava Bomb Cake is a heavenly dessert that combines the cozy comfort of hot cocoa with a rich chocolate cake featuring a molten center. Perfect for winter evenings or special gatherings, this indulgent treat is sure to impress with its delightful flavor and stunning presentation. Each bite reveals a warm, gooey chocolate surprise that will melt your heart and satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease ramekins or muffin tins with butter, dusting them lightly with cocoa powder.
- Melt the butter and chocolate chips together in a microwave-safe bowl until smooth.
- In a separate bowl, whisk together flour, cocoa powder, sugar, and salt.
- Beat in the eggs one at a time along with the vanilla extract into the melted chocolate mixture.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fill each ramekin or muffin cup about 3/4 full with batter and place them on a baking sheet.
- Bake for 12-14 minutes until edges are set but centers jiggle slightly. Allow to cool briefly before serving with powdered sugar on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For added flavor, consider mixing in mini marshmallows or a splash of peppermint extract. Ensure not to overmix the batter to maintain that gooey center. Leftovers can be stored in the fridge for up to three days; reheat gently in the microwave.