I’m going to be typing this while starving, which is torture given the deliciousness of what we’re about to discuss.
A few years ago the lava cake craze completely took over (and is still alive and kickin’!) and I actually wasn’t mad at that at all. If you’ve ever had one of those yummy things, you know they’re IT. To be honest, out of all the ones I’ve ever ordered for desserts over the years, the cheap Domino’s Pizza lava cake takes the cake. And that was bad. I shouldn’t ever make puns. But seriously, it’s even better than the ones at the fancy restaurants that I feel angry about not enjoying as much because they cost triple the price.
But my problem with these lava cake things is that I don’t care for their size. Listen, I want more. I also don’t want to make a bunch of tiny cakes when I can just make 1 big ol’ cake. It’s no wonder there isn’t a cupcake recipe on my blog… yet. I’ll probably be eating my words soon.
So then one of my YouTube subscribers all the way over in New Zealand requested for me to make their version of a lava cake—a self-saucing chocolate pudding cake—which is great because it’s just a lava cake in a bigger baking dish.
Why didn’t I think of that? This is exactly up my alley, so I set out to make the best chocolate lava pudding self-saucing something or other cake I’ve ever had.
This cake is so fudgy and is so perfect for those intense chocolate cravings. The warm gooey pudding and the soft chocolate cake make for the ultimate cozy dessert. Also, it’s totally the easiest cake I’ve ever baked and it doesn’t at all seem like it should be.
Because I like to keep it honest here after all, I need to say that I try my best to make sure the ingredients I buy are as natural as possible. I might not get it right 100% of the time in my search for organic and natural, because it’s very difficult to find certain natural ingredients as many are shockingly unnatural. Chances are that that flour in your pantry is “enriched” with exogenous vitamins and minerals, as is your salt and baking powder—hello added aluminum. I prefer to get my vitamins/minerals from food that naturally contains them, not from foods that have them thrown in unnaturally in some production facility. The exogenous vitamins/minerals found in many grocery store foods are absolutely awesome for shelf-life and keeping salt from clumping together in a salt shaker, but it’s definitely not for my health benefit. I’m not down with that deal.
My ingredient list below has some suggestions for what to buy if you’re looking for good and healthy options.
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- 1 cup Sugar
- ¾ cup Cocoa Powder
- 4 tablespoons Butter + extra for greasing baking dish
- ½ cup Milk Chocolate Chips (I personally love Ghirardelli ones for their taste & texture)
- ½ cup Whole Milk (room temperature -- I buy milk without added vitamins)
- 1 Egg Yolk (room temperature)
- 2 teaspoons Pure Vanilla Extract
- ¾ cup All-Purpose Flour (I always use unbleached, unenriched flour -- Whole Foods 365 Organic Flour is what I often use)
- 1 ½ teaspoons Aluminum-Free Baking Powder
- ¼ teaspoon Sea Salt
- 1 cup Boiling Water
- Homemade Whipped Cream or Vanilla Ice Cream to serve with cake (Optional)
- Preheat oven to 350°F (176°C).
- Butter a 8’’x8’’ baking dish.
- Whisk ½ cup sugar with ¼ cup cocoa powder in a small mixing bowl and set aside.
- Melt butter and chocolate chips together in a large mixing bowl. I put it in the microwave for 30 seconds before mixing together.
- Slowly whisk in milk, egg yolk, and vanilla.
- Add in flour, sugar, ½ cup cocoa powder, baking powder, and sea salt and give the dry ingredients a slight whisk to incorporate before mixing into the wet ingredients. This is the lazy method. Alternatively, you can whisk the dry ingredients in another large mixing bowl before combining into the dry ingredients.
- Once the mixture is combined, add it to your greased baking dish and spread the batter to the edges, forming an even layer.
- Evenly, top the batter with the cocoa powder-sugar mixture and then evenly add the boiling water right over the top of that. I know it sounds weird, but trust me, it’ll be magical.
- Bake for about 25-28 minutes or until a toothpick inserted into an area at the edge comes out mostly clean.
- Serve with homemade whipped cream or vanilla ice cream and enjoy!