Big-Batch Lava Cake Recipe

Introduction

This Big-Batch Lava Cake delivers rich, molten chocolate in every bite, perfect for sharing with friends and family. With a luxuriously gooey center and a delicate crust, it’s an impressive dessert that’s surprisingly easy to make.

Ingredients

• 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
• 7 large eggs, separated
• 1 1/2 cups (300 g) granulated sugar, divided
• Flaky sea salt (optional)
• Vanilla ice cream, for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ springform pan with butter. Line the bottom with parchment paper, then grease the parchment with butter.
2. Step 2: In a medium heatproof bowl set over a pot of barely simmering water (making sure the bowl doesn’t touch the water), melt the butter, bittersweet chocolate, and dark chocolate together, stirring frequently until smooth, about 3 minutes. Alternatively, melt in the microwave in 30-second increments, stirring between each until smooth.
3. Step 3: Stir in the cocoa powder, instant coffee, kosher salt, and vanilla extract until the mixture is smooth and well combined.
4. Step 4: In a large bowl, beat the egg whites on medium-low speed until frothy, about 1 minute. Gradually add half the sugar (3/4 cup) while increasing the speed to medium-high, then beat on high until stiff, glossy peaks form, about 3 minutes. Transfer the egg whites to another bowl.
5. Step 5: Wipe out the bowl and beat the egg yolks with the remaining 3/4 cup sugar on medium-high speed until pale and fluffy, about 2 minutes.
6. Step 6: Pour the chocolate mixture into the egg yolks and gently fold with a spatula until no streaks remain. Carefully fold in the egg whites, mixing as little as possible to keep the batter light and airy.
7. Step 7: Reserve 1 1/2 cups of batter in a small bowl, cover, and refrigerate until ready to use. Pour the remaining batter into the prepared pan and smooth the top with an offset spatula.
8. Step 8: Bake until the cake is firm on top but slightly soft when pressed in the center, about 22 to 24 minutes. Remove and let cool for 10 minutes with the oven still on.
9. Step 9: Spread the reserved batter evenly over the cooled cake. Sprinkle with flaky sea salt if desired.
10. Step 10: Return the cake to the oven and bake until the top has formed a thin crust but remains very soft underneath, about 14 to 16 minutes more. Let cool for 5 minutes.
11. Step 11: Carefully remove the cake from the springform pan and transfer to a serving platter. Serve warm with vanilla ice cream.

Tips & Variations

• For an even richer flavor, use high-quality chocolates with at least 60% cacao.
• If you prefer a less intense coffee flavor, reduce the instant coffee to 1 teaspoon or omit it entirely.
• Serving the cake with fresh berries adds a bright contrast to the rich chocolate.
• To make individual servings, bake the batter in greased ramekins and adjust baking time accordingly.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat gently in the microwave for about 20 seconds to restore the gooey center. For best texture, serve warm with fresh ice cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lava cake ahead of time?

Yes, you can prepare the batter up to the point of baking and refrigerate overnight. Cover tightly and bake as directed when ready to serve.

What if I don’t have a springform pan?

Use a well-greased 9-inch cake pan or a deep skillet with parchment lining. Just be extra careful when removing the cake to avoid breaking the delicate crust.