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Big-Batch Lava Cake

Irresistible Big-Batch Lava Cake for Sharing Sweet Moments

Experience the magic of a Big-Batch Lava Cake, a rich, gluten-free dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with plant-based butter for a dairy-free option.
  • 8 oz Bittersweet Chocolate (70% cacao) Main flavor contributor; choose high-quality chocolate for an indulgent taste.
  • 6 oz Dark Chocolate (63% cacao) Enhances the chocolate flavor and adds complexity; semi-sweet can be a good alternative.
  • 1 cup Unsweetened Cocoa Powder Adds additional chocolate flavor and richness for that fudgy texture.
  • 1 tbsp Instant Coffee Heightens chocolate flavors; optional but highly recommended for depth.
  • 1 tsp Kosher Salt Balances sweetness and enhances flavors, giving the cake that perfect taste.
  • 2 tsp Pure Vanilla Extract Adds aromatic sweetness; use pure vanilla for the best results.
  • 4 large Eggs Provides structure and moisture; separating the yolks adds air and richness.
  • 1 cup Granulated Sugar Sweetens the cake and contributes to its delightful texture; consider reducing for less sweetness.
For Serving
  • 1 pinch Flaky Sea Salt Optional topping for a delightful flavor contrast.
  • 1 qt Vanilla Ice Cream Best served alongside to add creaminess and chill, creating a perfect balance to the warm cake.

Equipment

  • large rectangular baking pan
  • double boiler or microwave
  • Mixing Bowls
  • Electric Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and grease a large baking pan with unsalted butter.
  2. Melt together the unsalted butter, bittersweet chocolate, and dark chocolate until smooth and glossy.
  3. In a separate bowl, whisk together the unsweetened cocoa powder, instant coffee, kosher salt, and pure vanilla extract.
  4. Beat the egg yolks with half of the granulated sugar until pale and thick.
  5. Fold the melted chocolate mixture into the egg yolks and gradually incorporate the dry ingredients.
  6. Whisk the egg whites until soft peaks form, then add the remaining granulated sugar and whisk until medium peaks develop.
  7. Gently fold the beaten egg whites into the chocolate batter using a spatula.
  8. Pour half of the lava cake batter into the prepared pan and bake for about 10-12 minutes.
  9. Add the remaining batter on top of the cooked layer and bake for an additional 10-12 minutes.
  10. Allow the cake to cool for 10 minutes before serving, optionally topped with flaky sea salt and a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

For maximum enjoyment, serve warm right after baking to experience the gooey center.

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