Go Back
–+ servings
Big-Batch Lava Cake

Melt-in-Your-Mouth Big-Batch Lava Cake for Sweet Sharing

This Big-Batch Lava Cake is a chocolate masterpiece perfect for sharing, offering a warm, gooey center that delights every guest.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture. Substitute with margarine for a dairy-free version.
  • 8 oz Bittersweet Chocolate (70% cacao) Adds deep chocolate flavor and richness. Use semi-sweet chocolate as an alternative.
  • 8 oz Dark Chocolate (63% cacao) Enhances the chocolate intensity. Swap with any favorite dark chocolate.
  • 1/2 cup Unsweetened Cocoa Powder Contributes to the chocolate flavor and texture.
  • 1 tbsp Instant Coffee Enhances chocolate flavor without actual coffee taste.
  • 1/2 tsp Kosher Salt Balances sweetness and enhances flavors.
  • 2 tsp Vanilla Extract Adds aromatic flavor.
  • 4 large Eggs (separated) Whites whipped to add volume.
  • 1 cup Granulated Sugar Sweetens the cake and contributes to its texture.
For Serving
  • 1 pinch Flaky Sea Salt (optional) Adds flavor contrast.
  • 1 quart Vanilla Ice Cream Serves as a complementary scoop for serving.

Equipment

  • 9x13-inch Baking Pan
  • Medium saucepan
  • Large mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and grease a 9x13-inch baking pan with unsalted butter.
  2. In a medium saucepan over low heat, melt the unsalted butter and bittersweet chocolate, stirring gently until smooth.
  3. In a large bowl, whisk together the unsweetened cocoa powder, instant coffee, kosher salt, and vanilla extract.
  4. In a separate bowl, whip the egg whites until soft peaks form; gradually add granulated sugar until stiff peaks form.
  5. In another bowl, whisk the egg yolks and remaining sugar until pale and creamy.
  6. Fold the melted chocolate mixture into the egg yolk mixture, then gently mix in the dry ingredients.
  7. Pour half of the batter into the prepared pan and bake for 8-10 minutes until set around the edges.
  8. Carefully pour the remaining batter over the first layer and bake for an additional 10-12 minutes.
  9. Let the cake cool for 5-10 minutes, then sprinkle with flaky sea salt before slicing.
  10. Serve warm with a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Store leftover cake in an airtight container in the fridge for up to 1 week or freeze for later enjoyment.

Tried this recipe?

Let us know how it was!