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Big-Batch Lava Cake Recipe

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★★★★★

4.6 from 127 reviews

This Big-Batch Lava Cake recipe is a decadent chocolate dessert perfect for sharing. Featuring a rich, fudgy center and a delicate crust, it combines bittersweet and dark chocolate for intense flavor, enhanced with a hint of coffee and sea salt. Baked in a springform pan, it’s ideal for gatherings and served best warm with vanilla ice cream.

Ingredients

Scale

Chocolate Mixture

  • 1 cup (2 sticks) unsalted butter, cut into 1 Tbsp pieces, plus more for pan
  • 1/2 cup (80 g) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (80 g) dark chocolate (63% cacao), coarsely chopped
  • 2/3 cup (70 g) unsweetened cocoa powder
  • 1 1/2 tsp instant coffee
  • 1 tsp kosher salt
  • 1/2 tsp pure vanilla extract

Egg Mixtures

  • 7 large eggs, separated
  • 1 1/2 cups (300 g) granulated sugar, divided

Finishing

  • Flaky sea salt (optional)
  • Vanilla ice cream, for serving

Instructions

  1. Prepare Oven and Pan: Arrange the oven rack in the center and preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter, then line its bottom with parchment paper and grease the parchment with butter to prevent sticking.
  2. Melt Chocolate and Butter: Place butter, bittersweet chocolate, and dark chocolate in a medium heatproof bowl over a pot of simmering water, ensuring that the bowl doesn’t touch the water. Stir frequently until melted and smooth, about 3 minutes. Alternatively, melt in the microwave in 30-second bursts, stirring after each until fully melted.
  3. Add Cocoa and Flavorings: Stir in the unsweetened cocoa powder, instant coffee, kosher salt, and vanilla extract until the mixture is smooth and well combined.
  4. Beat Egg Whites: In a large bowl, beat the egg whites with a handheld or stand mixer on medium-low speed until frothy, about 1 minute. Gradually add 3/4 cup sugar while increasing speed to medium-high, then beat at high speed until stiff, glossy peaks form, about 3 minutes. Transfer egg whites to a separate bowl.
  5. Beat Egg Yolks: Clean the mixing bowl, then beat egg yolks with the remaining 3/4 cup sugar on medium-high speed until the mixture is pale and fluffy, about 2 minutes.
  6. Combine Chocolate with Yolks: Pour the warm chocolate mixture into the egg yolk mixture and gently fold with a spatula until no streaks remain.
  7. Incorporate Egg Whites: Fold the beaten egg whites into the chocolate mixture carefully to maintain volume, folding until just combined and smooth but with few streaks remaining.
  8. Reserve Batter and Prepare Pan: Spoon 1 1/2 cups of the batter into a small bowl, cover with plastic wrap, and refrigerate for later. Pour the remaining batter into the prepared springform pan and smooth the top with an offset spatula.
  9. Bake First Layer: Bake the cake for 22 to 24 minutes until the top is firm but the center yields slightly when pressed. Remove from oven and let cool for 10 minutes with oven still on.
  10. Add Second Layer: Spread the reserved batter evenly over the cooled cake. Sprinkle flaky sea salt on top if desired for contrast.
  11. Finish Baking: Return the cake to the oven and bake another 14 to 16 minutes until a thin crust forms on top while the interior remains very soft. Let the cake cool for 5 minutes after baking.
  12. Serve: Carefully remove the cake from the springform pan and transfer to a serving platter. Serve warm alongside vanilla ice cream for a perfect dessert experience.

Notes

  • The instant coffee enhances the chocolate flavor but does not make the cake taste like coffee.
  • Use a springform pan for easy removal and clean edges.
  • Do not overmix the egg whites when folding to keep the batter airy and light.
  • The two-step baking process creates a luxurious layered texture with a molten center.
  • Serving the lava cake warm with vanilla ice cream balances the rich chocolate with creamy coolness.

Keywords: lava cake, chocolate cake, molten chocolate, big batch dessert, springform cake, chocolate dessert

Find it online: https://frommamamaya.com/big-batch-lava-cake-recipe/