Martha Stewart Lava Cake

This Martha Stewart Lava Cake is a rich and gooey dessert, which uses dark chocolate chips and unsweetened cocoa powder. It’s a no-fuss take on the classic, ready in about 40 minutes.

Martha Stewart Lava Cake Ingredients

• 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon instant espresso granules
• 3/4 cups dark chocolate chips (approx. 5 oz)
• 1/2 cup semi-sweet chocolate chips (approx. 4 oz)
• 1 cup unsalted butter (2 sticks)
• 4 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 3/4 cup granulated sugar

How To Make Martha Stewart Lava Cake

1. Preheat the oven: Set oven to 350°F. Grease your baking dish and set aside.
2. Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, espresso granules, and salt.
3. Melt chocolate and butter: Over low heat, melt butter and chocolate chips in a small saucepan or microwave in short bursts, stirring until smooth.
4. Beat eggs and sugar: In a large bowl, use a mixer on medium-high speed to beat eggs, sugar, and vanilla until pale and doubled in volume (about 2 minutes).
5. Combine ingredients: Lower mixer speed and mix in dry ingredients until just combined (about 30 seconds). Slowly drizzle in melted chocolate mixture and beat until fully combined.
6. Bake the cake: Pour batter into prepared dish, smooth top, and bake 30–35 minutes until edges pull away and center is slightly jiggly.
7. Serve immediately: Place on serving plate and serve warm with ice cream, whipped cream, powdered sugar, or berries.

Recipe Tips

• Can I use a different baking dish?
  Yes, this recipe works in an 8×8, 9×9, or a 9-inch skillet.
• Why espresso powder?
  It enhances the chocolate flavor without tasting like coffee.
• How to tell when lava cake is done:
  The edges should be set, but the center should still jiggle slightly.
• Can I make it ahead of time?
  It’s best served immediately, but you can prep the batter in advance and refrigerate until ready to bake.
• What toppings work best?
  Vanilla ice cream, fresh berries, whipped cream, or powdered sugar.

What To Serve With Lava Cake

This indulgent dessert pairs perfectly with creamy or fruity sides:

• Vanilla bean ice cream
• Whipped cream with a hint of vanilla
• Fresh raspberries or strawberries
• Mint leaves for garnish
• Espresso or dessert wine

How To Store Lava Cake

Refrigerate: Store leftovers covered in the fridge for up to 3 days. Reheat gently before serving.

Freeze: Freeze in individual portions in airtight containers for up to 1 month. Thaw and warm before serving.

Lava Cake Nutrition Facts

• Calories: ~480 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 35g
• Saturated Fat: 20g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this lava cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use only one type of chocolate?
Yes, but combining dark and semi-sweet gives better depth of flavor.

What happens if I overbake it?
It will lose the molten center and become more like a brownie.

Do I need to use a mixer?
A hand mixer or stand mixer is best for achieving volume in the eggs.

Why is my cake too runny or underbaked?
Make sure your oven is fully preheated and avoid underbaking.

Try More Recipes:

• Martha Stewart Lane Cake
• Martha Stewart Key Lime Cake
• Martha Stewart Key Lime Bundt Cake