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Big-Batch Lava Cake Recipe

★★★★★

4.8 from 389 reviews
  • Author: Elara
  • Total Time: 1 hour
  • Yield: 10 to 12 servings 1x

Description

This Big-Batch Lava Cake recipe offers an indulgent, rich chocolate dessert perfect for sharing. Featuring a gooey molten center and a tender cake exterior, this recipe uses a combination of bittersweet and dark chocolates with a slight hint of coffee for depth. It’s baked in a springform pan in two stages to achieve the signature lava cake texture, making it ideal for gatherings or special occasions.

Ingredients

Scale

Chocolate Mixture

  • 1 cup (2 sticks) unsalted butter, cut into 1 Tbsp. pieces, plus more for pan
  • 1/2 cup (80 g) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (80 g) dark chocolate (63% cacao), coarsely chopped
  • 2/3 cup (70 g) unsweetened cocoa powder
  • 1 1/2 tsp instant coffee
  • 1 tsp kosher salt
  • 1/2 tsp pure vanilla extract

Egg and Sugar Mixture

  • 7 large eggs, separated
  • 1 1/2 cups (300 g) granulated sugar, divided

Finishing and Serving

  • Flaky sea salt (optional)
  • Vanilla ice cream, for serving

Instructions

  1. Preheat and Prepare Pan: Arrange an oven rack in the center and preheat the oven to 350°F. Grease a 9″ springform pan with butter, then line the bottom with parchment paper and grease the parchment thoroughly to prevent sticking.
  2. Melt Chocolate and Butter: In a medium heatproof bowl set over a pot of barely simmering water (ensuring the bowl does not touch the water), melt the butter, bittersweet chocolate, and dark chocolate, stirring frequently until smooth (about 3 minutes). Alternatively, microwave in 30-second increments, stirring between, until fully melted and smooth (about 90 seconds), then remove from heat.
  3. Add Flavorings: Stir in the cocoa powder, instant coffee, kosher salt, and vanilla extract into the melted chocolate mixture until completely smooth and combined.
  4. Whip Egg Whites: In a large bowl, use a handheld mixer on medium-low speed to beat the egg whites until frothy (about 1 minute). Gradually increase speed to medium-high and slowly add 3/4 cup sugar, then beat on high until stiff and glossy peaks form (around 3 minutes). Transfer this meringue mixture to a separate large bowl.
  5. Whip Egg Yolks: Clean the mixing bowl, then beat the egg yolks and remaining 3/4 cup sugar on medium-high speed until pale and fluffy, about 2 minutes.
  6. Combine Chocolate and Yolks: Fold the chocolate mixture into the whipped egg yolks gently with a large spatula until fully incorporated with no streaks visible.
  7. Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate-yolk mixture, mixing gently just until barely no streaks remain to maintain airiness for a light texture.
  8. Set Aside Batter: Transfer 1 1/2 cups of the batter to a small bowl, cover with plastic wrap, and refrigerate to use later as a topping.
  9. Pour Batter into Pan and Bake First Stage: Pour the remaining batter into the prepared springform pan and smooth the top with an offset spatula. Bake for 22 to 24 minutes, until the top is firm but the center still yields slightly to gentle pressure. Remove from oven and cool for 10 minutes, leaving the oven on.
  10. Apply Reserved Batter and Add Salt: Spread the reserved batter evenly over the cooled cake surface. If desired, sprinkle flaky sea salt on top for contrast.
  11. Bake Second Stage: Return the pan to the oven and bake 14 to 16 minutes more, until the top develops a thin crust and the inside remains soft and molten.
  12. Cool and Serve: Let the cake cool for 5 minutes, then carefully remove it from the pan. Transfer to a serving platter and serve warm, ideally with vanilla ice cream on the side to complement the rich chocolate.

Notes

  • Use a springform pan to easily remove the fragile lava cake without breaking.
  • Be gentle when folding in egg whites to maintain airiness and achieve the perfect lava texture.
  • Instant coffee enhances the chocolate flavor but can be omitted if desired.
  • Allow the cake to cool slightly before spreading the reserved batter to prevent mixing layers.
  • This cake is best served warm with cold vanilla ice cream for contrast.
  • Flaky sea salt is optional but adds a lovely flavor contrast to the rich chocolate.
  • Store leftovers covered in the refrigerator and reheat gently before serving.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lava cake, molten chocolate cake, chocolate dessert, big batch dessert, springform cake, easy lava cake

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Find it online: https://kitchenflavorspot.com/big-batch-lava-cake-recipe/