chocolate cakes

This chocolate babka is, admittedly, a labor of love. However, it is well worth all of the effort and waiting time. The original recipe calls for an optional addition of crumbled brownie or chocolate wafer cookies– a nice addition, but I prefer to err on the side of simplicity, so I simply stick with chopped pecans and or almonds (feel free to use whatever floats your boat). A chocolate with at least 70% cacao mass is recommended for the filling, but you can most definitely get away with something as low as a chocolate with 52%– especially if you prefer a filling that is not too rich. 

The babka calls for a very Middle-Eastern-inspired soak of simple syrup; if you can’t stand by the idea of a denser, moister babka, feel free to only use enough to coat the top of the babka a couple times. The moistness from the syrup makes the babka delectable, even when cold. But if you’re against using so much simple syrup, warming the babka for a few seconds in the microwave is highly recommended (I know it sounds wrong, but trust me – you need to try it).

Chocolate Babka

(about 8.1 g) Active dried yeast

g (about ½ cup) warm Milk

(about 4.25 g) Granulated sugar

280 g (about 2 ¼ cups) All purpose flour

90 g (about ½ cup) room temperature Unsalted butter

(about 50 g) room temperature Egg

¼ teaspoon (about 0.71 g) Kosher salt

g (about ½ cup) cubed Unsalted butter

250 g (about 1 ¼ cups) Granulated sugar

80 g (about ½ cup) coarsely chopped Bittersweet chocolate

(about 2.65 g) Ground cinnamon

g (about ½ cup) Cocoa powder

(about 34.2 g) toasted, coarsely chopped Hazelnuts

g (about ½ cup) Water

(about 21 g) Honey

Chocolate Lava Cakes are a decadent dessert that are known for their rich, gooey centers that spill out when cut into. This chocolate lava cake recipe comes together easily and calls for basic ingredients such as butter, chocolate, eggs, sugar, and flour.

Chocolate Lava Cakes

salted butter

chocolate chips

eggs

sugar

oz sweetened condensed milk

all-purpose flour

Prep: Preheat the oven to 400°F and grease 4 ramekins with butter.

Batter: In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave the ingredients for 30-seconds at a time until the chocolate chips are fully melted. Stir the mixture after each 30-second interval to prevent the butter from splattering.

Using a whisk or large fork, mix in the eggs until they are homogenous with the melted chocolate.

Add the sugar and condensed milk to the bowl. Mix again until the sugar is fully dissolved and the condensed milk is incorporated into the batter.

Gently mix in the flour until no clumps of dry flour remain anywhere in the batter.

Bake: Divide the batter among the 4 prepared ramekins and bake for 18-20 minutes, or until the top of the cakes are only slightly jiggly.

Immediately remove the ramekins from the oven and use a rubber scraper to loosen the cakes from their containers. Flip the ramekins over on plates to remove the cakes, serve, and enjoy!

The step by step photos were super helpful thank you! Loving this chocolate loaded lava cake recipe!

WOW! I can't believe I haven't made these sooner. So easy, yet so ridiculously good. This recipe nailed it--even for a beginner baker.

Top 2 chocolate cakes recipes from across the web

The most viewed chocolate cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Babka

Chocolate Lava Cakes

Top 2 chocolate cakes recipes from across the web

The most viewed chocolate cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Babka

Chocolate Lava Cakes

The most viewed chocolate cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine