Get ready to please the crowd with our irresistible Inspiration Baking-Chocolate Cake Flour Blend. Lava cakes entice with their irresistible contrast: a delicate outer layer embraces a molten core of warm, velvety chocolate, creating a symphony of indulgence in every bite.
The Chocolate Cake Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes!
SERVINGS: 6 Individual Cakes
PREP TIME: 30 MIN
COOK TIME: 15 MIN
TOTAL TIME: 45 MIN
INGREDIENTS
Chocolate Lava Center
1/3 Cup Chocolate Chips
1/4 Cup Heavy Whipping Cream
Chocolate Lava Cake
1 2/3 Cup of Inspiration Baking-Chocolate Cake Flour Blend
1/2 Tablespoon Vanilla Extract
1/3 Cup Oil
2 Large Eggs
1/2 Tablespoon Apple Cider Vinegar
3/4 Cup Your Milk of Choice
DIRECTIONS
Chocolate Lava Center
In a microwave melt the butter and chocolate chips together, mixing every 30 seconds until fully incorporated.
Pour your chocolate mixture into a mixing bowl, then put it in the refrigerator for at least 2 hours.
Remove stiffened chocolate mixture from the refrigerator and form 6 balls. Place back in the refrigerator in a covered container until ready to use.
Chocolate Lava Cake
Pre-heat your oven to 400°F.
Spray or coat your six 4-ounce ramekins or custard cups with oil.
Using your mixer, cream your oil with the vanilla extract. Add your milk, eggs, and apple cider vinegar. Blend this mixture on low for about 1 minute and until well-mixed.
Add the Inspiration Baking-Chocolate Cake Flour Blend to the wet ingredients and then beat on low until the ingredients are well-mixed.
Pour batter into the ramekins or custard cups. Place one refrigerated chocolate ball in the middle of each container, making sure to push down just enough so that the batter covers the top of the chocolate ball.
Bake for 15 minutes or until cake is firm to the touch. Remove from oven and cool for 5 minutes.
Place a serving plate over the top of each Lava Cake. Invert the plate and Lava Cake, releasing the cake onto the plate.
Garnish and Enjoy!
NOTES:
You can refrigerate or freeze the raw cake for several days. If you freeze them, thaw in the refrigerator. Remove the cakes from the refrigerator and bring to room temperature before baking.
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