Honey Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something magical about breaking into a warm chocolate cake and watching that golden honey lava flow out. I discovered this recipe when I wanted something impressive but didn't have hours to spend in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for a weeknight dinner finale or unexpected guests. Dark chocolate, the star ingredient here, is loaded with antioxidants that make indulgence feel just a little bit more virtuous. What I love most is how simple the ingredient list is and how inexpensive it remains. You probably have everything already sitting in your pantry right now.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsalted butter
- 200 gdark chocolate
- 150 ggranulated sugar
- 2 nulllarge eggs
- 50 ghoney
- 5 gbaking powder
- 1 gsalt
- 50 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Butter six 225ml ramekins and dust with flour.
Tip: To avoid sticking, make sure to grease the ramekins properly.
- 2
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use a thermometer to ensure the chocolate reaches 70°C (158°F).
- 3
Whisk together the flour, baking powder, and salt in a medium bowl.
Tip: Sift the dry ingredients to ensure even distribution.
- 4
In a large bowl, combine the sugar, eggs, and honey. Whisk until smooth.
Tip: Use a hand mixer or whisk for best results.
- 5
Add the melted chocolate to the sugar mixture and whisk until combined.
Tip: Be careful not to overmix.
- 6
Gradually add the flour mixture to the chocolate mixture, whisking until just combined.
Tip: Avoid overmixing, as this can lead to a dense cake.
- 7
Pour the batter into the prepared ramekins and smooth the tops.
Tip: Use a spatula to remove any air bubbles.
- 8
Bake for 12-15 minutes or until the edges are set and the centres are still slightly jiggly.
Tip: Remove from the oven and let cool in the ramekins for 1 minute.
- 9
Run a knife around the edges of each cake to loosen it, then invert onto plates.
Tip: Serve immediately, with a drizzle of honey if desired.
- 10
Serve warm and enjoy the oozy, honey-filled centre!
Tip: This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
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