Hot Lava Cake

Photo by Michael Kartes

One-Pan Lava Cake

Makes one 8-by-10 pan

Prep time 10 minutes

Cook time 40 minutes

1/2 cup melted butter, plus
more for pan

3 eggs 

1 cup sugar

1 11-ounce bag dark
chocolate chips 

2 teaspoons pure vanilla extract 

2 to 3 tablespoons flour 

1/2 teaspoon kosher or
Himalayan salt

2 tablespoons unsweetened dark cocoa powder

Vanilla ice cream (optional)

Store-bought fudge (optional)

Preheat oven to 350 degrees. Generously butter a round or square 8-by-10-inch baking dish. In the bowl of your stand mixer, or by hand, beat eggs and sugar at low speed until they’re light and fluffy, five or six minutes. The sugar will have lost much of its gritty texture, but not all of it. While this is mixing, melt butter, and pour over the chocolate chips to melt them. Once chocolate is melted, pour into egg mixture along with vanilla, and mix until just combined. Add flour, salt, and cocoa powder. Gently fold dry ingredients into wet ingredients, roughly four to six turns by hand. Pour batter into a buttered dish. Bake 18 to 24 minutes, depending on the size of the dish. Look for set edges and a wobbly center. The cake will have a cracked and just-barely-set middle. Overbaking will result in no “lava”. Optionally, serve with vanilla ice cream and hot fudge. (Optionally means totally do it.)


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