Microwave Molten Chocolate Lava Cake - Dish with Drew

Microwave Molten Chocolate Lava Cake

A great dessert does not have to be fussy to feel special, and this microwave chocolate lava cake is proof. It is rich, warm, and gooey in the center, but comes together in just a few minutes, which makes it perfect for date night or those random moments when you just want a sweet treat without committing to baking a whole cake.

The process is simple and low effort. Mix your dry ingredients in one bowl, mix your wet ingredients in another, then combine them just until the batter comes together. Pour it into a microwave safe ramekin or mug, then add your favorite chocolate right in the center.

And here is the little trick that makes it actually molten. Drop a small piece of ice on top before microwaving. It slows down the cooking just enough so the middle stays gooey while the outside sets, giving you that lava cake moment without the stress.

Finish with a dusting of powdered sugar, grab a spoon, and enjoy the fact that you made a legit dessert in minutes, enjoyyy! ❤️

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🧾 Ingredients 🧾

4 tablespoons all-purpose flour
4 tablespoons white granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon espresso powder or instant coffee
1/4 teaspoon kosher salt
2 tablespoons melted unsalted butter
1 whole large egg
1 teaspoon vanilla extract
2 tablespoons whole milk
0.25 ounces chocolate (about 2 pieces from a bar of chocolate)
1 ice cube or 1 tablespoon water
Powdered sugar, for garnish

👨‍🍳 Instructions 👨‍🍳

1) In a small bowl, whisk together the all-purpose flour, white granulated sugar, cocoa powder, baking powder, espresso powder, and kosher salt until evenly combined and no visible lumps remain.

2) In a second small bowl, whisk together the melted butter, egg, vanilla extract, and whole milk until smooth.

3) Pour the wet ingredients into the dry ingredients and stir just until a smooth batter forms and no dry flour remains. Do not overmix, as overmixing can make the cake tough.

4) Pour the batter into a 12 ounce or larger microwave-safe mug or ramekin. Push the chocolate pieces into the center of the batter. Place one ice cube on top of the batter or pour 1 tablespoon of water over the top. This helps prevent the top from overcooking and keeps the center gooey.

5) Microwave on high for 90 seconds. The batter may rise up the sides of the mug or ramekin while cooking, which is normal. If your mug or ramekin is smaller than 12 ounces, the batter may overflow and burn in the microwave.

6) Carefully remove the mug or ramekin from the microwave using a towel or oven mitts, as it will be very hot.

7) Allow the cake to cool for 60 seconds, then dust with powdered sugar and serve warm. This goes great with a scoop of ice-cream! 

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