Crackled Chocolate Lava Cake

Ingredients

• 1 Egg (At room temperature, if possible)
• 0.5 cup Vegetable oil
• 1 cup Sugar
• 1 cup Milk
• 1.5 cup All-purpose flour (Sifted)
• 0.5 cup Unsweetened cocoa powder (Sifted together with the flour)
• 1 tsp Baking powder (Sifted with the dry ingredients)
• 150 g Chocolate discs (Place plenty in the center to form the creamy core)
• 50 g Chocolate chips (For decorating the surface)

Steps

1. 1

   Preheat the oven to 180 °C. Grease and, preferably, line a round pan approximately 20 cm in diameter with parchment paper.

2. 2

   Place the egg, vegetable oil, sugar, and milk in a large bowl. Whisk until the mixture is well combined and smooth.

3. 3

   Sift the flour, cocoa powder, and baking powder over the liquid mixture. Incorporate with a whisk or spatula until you have a smooth, lump-free chocolate batter; avoid overmixing.

4. 4

   Pour half of the batter into the prepared pan and spread it into an even layer.

5. 5

   Arrange the chocolate discs in the center of the batter, leaving a small margin around the edges so the filling remains contained inside the cake.

6. 6

   Carefully cover the discs with the remaining batter and smooth the surface without displacing the filling.

7. 7

   Sprinkle the chocolate chips over the surface for decoration.

8. 8

   Bake at 180 °C for approximately 45 minutes, until the surface is firm and crackled. The center may remain slightly soft because of the chocolate filling.

9. 9

   Let the cake rest for a few minutes before removing it from the pan. Serve it warm and cut it just before serving so the melted chocolate center is visible.

Notes

The video does not provide exact quantities; the listed amounts are estimates for making a cake approximately 20 cm in diameter. Baking time may vary depending on the pan and oven. To preserve the lava effect, serve the cake warm; if it cools, reheat it briefly before serving.

Nutrition per serving

• dessert
• cake
• chocolate
• baking
• creamy center
• baking and pastry
• for sharing