Warm Chocolate Cake Recipe
Freshly baked chocolate cake with a molten center, served with vanilla bean ice cream, whipped cream, and caramel drizzle
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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour four ramekins or a muffin tin.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth and thin.
- 5
Melt Chocolate
In a microwave-safe bowl, melt the dark chocolate in the microwave in 30-second intervals, stirring in between until fully melted.
- 6
Add Chocolate to Batter
Fold the melted chocolate into the batter until incorporated.
- 7
Portion and Bake
Pour the batter into prepared ramekins, filling each about 2/3 full. Bake for 12-14 minutes, or until the edges are firm but the center is still soft.
- 8
Rest and Serve
Once baked, let the cakes rest for 1 minute before inverting them onto plates.
Serving Suggestions
- 9
Plate the Dessert
Serve the warm chocolate cake immediately with a scoop of vanilla bean ice cream on the side.
- 10
Garnish
Top with whipped cream and drizzle generously with caramel sauce before serving.