Chocolate Lava Cakes are a classic dessert for Valentine’s Day. That smooth, fudgy center can make anyone swoon. The key to a great cake is to serve it hot and make sure that the center stays molten. For a more foolproof center I really like using the ganache method. Eggless recipes can be really difficult to find because the egg whites and yolk really preserve the thickness and smoothness of the batter. I have added a little bit of that feeling with the addition of heavy cream and oil. Brewed coffee also really helps to amplify the taste. If you don’t want to brew coffee you can add a little bit of instant coffee powder with 1/4 c. of milk or water. I love using cold brew made from the Dunkin Donuts Cold Brew packs.
This method comes together really easily in 2 measuring cups. I like using measuring cups so that you can pour the batter directly into the ramekins. Also you must butter and dust your ramekins in cocoa powder to ensure that it does not stick. Make sure you dust it very thoroughly so that it adheres to every nook and cranny. If don’t have enough cocoa powder you want you can use flour instead to dust your ramekins.
Method
First make the ganache by putting your chocolate chips in a small mixing bowl. Heat the whipping cream in the microwave for 30 seconds and pour over the chocolate. Whisk vigorously until a glossy smooth ganache forms. Cover and chill for 15-20 minutes in the freezer.
Preheat oven to 450 and start making your cake batter. To make the batter for the cake portion. Mix the oil, coffee, heavy cream, and vanilla in a measuring cup. In a separate larger measuring cup combine the flour, cocoa powder, salt, sugar and baking soda.
Combine the wet and dry ingredients and whisk until smooth. Fill a buttered and dusted ramekin halfway with the batter. Take a cookie scoop or 1.5 tbsp. of the chilled ganache and roll it into a ball. Place in the center ramekin. Cover with remaining batter.
Bake for 10-12 minutes and let rest for 1 minute before inverting onto a dessert plate. I recommend running a knife around the edge if you’re worried about a smooth release.
Eggless Molten Chocolate Lava Cake
Ingredients
Cake Batter
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/4 cup oil
- 1 tsp vanilla extract
- 1/4 cup brewed coffee
- 1/2 cup heavy cream
Ganache
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips
Instructions
- First make the ganache by putting your chocolate chips in a small mixing bowl. Heat the whipping cream in the microwave for 30 seconds and pour over the chocolate. Whisk vigorously until a glossy smooth ganache forms. Cover and chill for 15-20 minutes in the freezer.
- Preheat oven to 450°. To make the batter for the cake portion. Mix the oil, coffee, heavy cream, and vanilla in a measuring cup.
- In a separate larger measuring cup combine the flour, cocoa powder, salt, sugar and baking soda.
- Combine the wet and dry ingredients and whisk until smooth. Fill a buttered ramekin halfway with the batter. Take a cookie scoop or 1.5 tbsp of the ganache and roll it into a ball. Place in the center of the ramekin. Cover with remaining batter.
- Bake for 10 minutes and let rest for 1 minute before inverting onto a dessert plate.