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Molten Chocolate Cakes

Delicious molten chocolate cakes with a gooey center and rich flavor, made with pantry staples using a simple pour-over technique.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup All Purpose Flour
  • 2/3 cup Sugar
  • 1/2 cup Unsweetened Cocoa Powder Use fresh cocoa powder for the best flavor.
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Low Fat (1 percent) Milk Use room-temperature milk for better mixing.
  • 3 tbsp Canola Oil Can be substituted with melted butter.
  • 1 tsp Vanilla Extract
Toppings
  • 2/3 cup Brown Sugar
  • 1/4 cup Semisweet Chocolate Chips
  • 1 1/4 cups Boiling Water Ensure boiling for the pour-over step.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Grease ramekins or a baking dish.
  3. In a shallow dish, combine flour, sugar, cocoa, baking powder, and salt; stir until mixed.
  4. Add the milk and canola oil; mix until well combined, then spread out in the baking dish or pour into ramekins.
Baking
  1. Sprinkle brown sugar and chocolate chips on top of the batter.
  2. Add vanilla to the hot water and pour over the batter without mixing.
  3. Bake at 350°F for 30 minutes in a baking dish, or 15 minutes if using ramekins.
Serving
  1. Serve warm so the center stays gooey.
  2. Optionally add a scoop of vanilla ice cream or dust with powdered sugar before serving.

Notes

Store leftovers loosely covered at room temperature for up to 1 day, refrigerate for up to 3 days. To freeze, wrap cooled pieces tightly in plastic and place in a sealed bag for up to 1 month.