Just here to satisfy all your chocolate cravings today. With individual servings of a moist, fudgy chocolate cake, stuffed with gooey, melty chocolate inside. It’s warm and comforting and delicious. If you were to add vanilla ice cream or whipped cream, you’re a genius!
A while ago , I’d tried a recipe from Olive and Mango in which, on the spur of the moment, I stuck a few pieces of chocolate in the center, and it made me want to revisit this whole thing. That version had buckwheat flour, but I wanted to switch things up with a classic butter-flour combination and squares of chocolate hidden inside that would reveal a lovely melty centre.
This time around, I wanted to take new photos and make it a quick one-bowl recipe as well. It’s not quite a lava cake or molten chocolate cake or any name of the sort, but it does have a wonderfully chocolatey center and a rich, buttery, fudgy texture which is just incredible to dig into.
A simple dusting of icing sugar and you’re done although as I said earlier, a creamy topping of some sort is a terrific idea, I just didn’t have any on hand at the time. Fresh from the oven, these taste heavenly and are at their gooey-est while still hot. This recipe makes two perfect little portions and the batter comes together very very quickly and honestly, you don’t even need to go to the trouble of flipping the cakes out onto a plate. Just dig in with a spoon, it’s going to be molten either way!
Gooey Chocolate Cakes (Eggless)
Ingredients
- 1/3 cup all-purpose flour (40 gms)
- 2 tbsps cocoa powder
- 1/4 tsp baking powder
- Pinch of salt if using unsalted butter
- 5 tbsps brown sugar (see notes)
- 4 tbsps melted butter
- 1/3 cup whole milk, at room temperature (80 ml)
- 1/4 tsp vanilla extract
- 40 gms dark chocolate, broken into squares (I used 55%, you can use whatever you prefer)
Instructions
- Preheat the oven to 175 C. Grease two ramekins that are 3.5 inches wide and 2 inches high. Ramekins are best for this recipe but you can use a small 4 or 5 inch baking dish, keeping in mind the batter will spread more in it.
- In a bowl, sift together the flour, cocoa, baking powder and salt. Stir in the sugar.
- Now pour in the melted butter, milk and vanilla. Stir well to combine, using a whisk if needed till the batter is smooth. The batter isn't runny or super thick.
- Divide the batter equally among the ramekins. Stick half the squares of chocolate in the center of one ramekin, covering them with the batter. Repeat with the other.
- Bake for 25 minutes, until the cakes have formed a few cracks on the top and a toothpick poked roughly in the center comes out with only moist crumbs or melted chocolate, no wet batter.
- You can dig into the cakes 5 minutes after they're out, but if you plan to flip the cakes onto a plate, let them cool in the ramekins for 10 minutes at room temperature. Then loosen the edges with a sharp knife, and place a plate over the top. Flip it all together and gently shake the ramekin to release the cake. Dust with icing sugar or top with whipped cream or vanilla ice cream and dig in. When you cut into them, the chocolate will be gooey and melty and delicious!
- The cakes will keep for 1 to 2 days at room temperature (longer if it's not hot where you live) and in the fridge for 4 to 5 days. Reheat as needed before eating. Happy baking!
Notes
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