Mmmm, what’s better than chocolate lava cake? The nice thing about this recipe is that it’s versatile– you can make it in either a large bundt cake pan, or in individual cake or muffin tins. You can bake it as a lava cake- with a warm, gooey center, or if you prefer a traditional chocolate cake, you bake it longer as well.
2 1/4 cups flour
3/4 cup cocoa
1 3/4 cups sugar
1 3/4 cups butter
2 cups powdered sugar
1.) Cream sugar and butter, then add eggs one at a time until well combined.
2.) Stir in powdered sugar.
3.) Add flour and cocoa.
4.) Pour into buttered and floured pan. It’s important to have a buttered and floured pan, even if you are using nonstick bakeware– these cakes are delicate and need the extra help to come out of the pan cleanly.
5.) For a large bundt cake (which will serve 20- perfect for a potluck!) bake the cake at 350 degrees for 45-50 minutes. For individual cakes (6 mini-bundt or 12 muffin) bake at 350 degrees for 20-30 minutes. For the individual cakes, it’s okay if the top centers look a little under-done. Both types of cakes need to cool in the pan on a wire rack for 45 minutes (to let the insides set slightly) before unmolding.
You can serve these plain, but you can also sift powered sugar over the top, serve with thinned raspberry jam (warm it on the stovetop with a little water to thin it slightly into a glaze) or make a simple chocolate glaze by mixing 3/4 cup powdered sugar, 1/4 cup cocoa and 2-3 tablespoons of soymilk or water to spoon over the top.