This lava cake stays moist and runny in the center long after you pull it out of the oven!
Make this cake right before Shabbos and keep it on the blech for a real lava experience! Bonus: This recipe is egg-free!
This recipe comes together completely in a 9×13, but there’s some steps so let’s get going. Start by combining your dry ingredients in the pan.
Dutch cocoa is preferred. We sifted it for best results.
Add your wet ingredients
and mix.
Next comes “Step 3”–the chocolate topping. You can just sprinkle all ingredients on top or combine them first in a Ziploc. Add the chocolate chips too.
Then pour the hot water over everything.
That’s all! A one pan molten experience!
You can even change this recipe up and make it your own! I always say, a recipe is a guideline. I love being able to have the ability to tweak a favorite to prevent boredom and make the recipe your own. In this recipe, you can swap out chocolate chips for white chocolate chips or cappuccino chips. Instead of water, feel free to use part coffee or even a bit of liquor. Serve with melted Lotus butter and crumbled Lotus cookies, chocolate, or vanilla ice cream…or keep it simple with some fresh berries and mint.
Combine all dry ingredients in a 9x13-inch baking pan. Add milk, oil, and vanilla and mix. Batter will be thick.
Sprinkle the top with ½ cup sugar, ½ cup brown sugar, and ¼ cup cocoa. (You can shake it up in a Ziploc if desired) sprinkle with chocolate chips.
Pour 1¼ cups boiled water over the top. Don’t mix. Bake 35-40 minutes uncovered. Let sit 10 minutes before serving. Serve warm.
Dust with confectioners sugar and a scoop of ice cream.
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Naomi Elberg
After moving to Michigan with her family back in 2011, Naomi unpacked her stand mixer, started baking, and hasn't stopped since. She specializes in gourmet challahs, babkas, and seasonal goodies for all dietary needs including vegan, gluten-free, and various allergies. She can be contacted via instagram @naomi_tgis.
I did this with King Arthur’s 1:1 gluten free flour and it is delicious! It was a bit thicker than the non-gf version so next time Inwld pur in a little less than 1 cup. Overall, a success.
This looks great! Just have a question. In the instructions it says don’t mix once you add the hot water- but the picture shows a fork mixing it all up. What’s correct? Also- when you write hot water from a tap- I’m assuming you mean a special hot water tap. I don’t think you mean hot sink water that hasn’t been boiled
If followed this recipe exactly. I made this last night and it came out ok at best. It did have that “wet” lava feel but it felt more wet than it did gooey and I even felt like I overcooked it a tad just in case. The cake did not rise and was pretty shallow in the standard 9×13 glass pyrex. It was too sugary and because the last step was to pour the dry ingredients and then the boiling water (not to mix,)that part didn’t cook very well – there were sections that were perfect but others that didn’t dissolve in the boiling water and came out in dusty uncooked patches. Overall I would reduce the sugar, put it in a smaller pan, and try it again. Not sure how to avoid the uncooked parts but I think in a 8×8 pan it might be more even. I love Naomi’s recipes but this wasn’t an instant winner like most of her others.
This takes approximately as long as oven takes to preheat! It’s easy as ever to assemble! Almost no dishes stay behind and tastes delicious! We loved it to the last lick. Followed exactly instructions, was perfect!
Following for ramekin size as well. My gut feeling is that I can split the one 9×13 recipe in 10 ramekins which would work for me. Can someone confirm if that makes sense? My ramekins are 4 in deep and hold 10 oz, not sure if all are like that.
Hey! Looks great! Can I use GF flour?
If anyone tries with GF flour please report back 🙂
I haven’t tried but I think it would work wonderfully. Make sure to use a cup for cup gf flour with xanthan gum already added
I did this with King Arthur’s 1:1 gluten free flour and it is delicious! It was a bit thicker than the non-gf version so next time Inwld pur in a little less than 1 cup. Overall, a success.
This is absolutely brilliant!
This looks great! Just have a question. In the instructions it says don’t mix once you add the hot water- but the picture shows a fork mixing it all up. What’s correct? Also- when you write hot water from a tap- I’m assuming you mean a special hot water tap. I don’t think you mean hot sink water that hasn’t been boiled
Hi Dinah! We re organized an image in the post. You don’t mix once you add the hot, boiled water.
Can this be made in advance and then re-warmed? Say for Friday night dinner…
Also want to know the answer to this!
This was amazing and so easy! I made it with half the amount of sugar both times the recipe called for it. Must try it for Fri night
Ok, now it makes more sense… thanks for clarifying!
Hi!
Can this be made in individual ramekins?
If yes, how would u adjust the cooking time?
This looks like Hershey’s chocolate pudding cake recipe (except for oil instead of butter) . It has been a family favorite for years!
Been making this for years… we call it pudding cake! Not sure where it originates. Always a fast easy last min dessert!
Can you make the day before and then warm before shabbos?
I know people have asked about the GF flour but has anyone tried it?
Would love to know about gf version as well
I made a gf version this week and it was delicious. I used a cup of gf flour mix and a teaspoon of xantham gum
What brand gf flour mix did you use?
I did a little more than 1/2 cup Bob’s red mill gluten free flour- the blue bag, and less than 1/2 cup oat flour
can this be made in individual portions? Say muffin cups?
If followed this recipe exactly. I made this last night and it came out ok at best. It did have that “wet” lava feel but it felt more wet than it did gooey and I even felt like I overcooked it a tad just in case. The cake did not rise and was pretty shallow in the standard 9×13 glass pyrex. It was too sugary and because the last step was to pour the dry ingredients and then the boiling water (not to mix,)that part didn’t cook very well – there were sections that were perfect but others that didn’t dissolve in the boiling water and came out in dusty uncooked patches. Overall I would reduce the sugar, put it in a smaller pan, and try it again. Not sure how to avoid the uncooked parts but I think in a 8×8 pan it might be more even. I love Naomi’s recipes but this wasn’t an instant winner like most of her others.
No eggs?
This takes approximately as long as oven takes to preheat! It’s easy as ever to assemble! Almost no dishes stay behind and tastes delicious! We loved it to the last lick. Followed exactly instructions, was perfect!
This was a huge hit. Used oat milk and coconut oil. Everyone loved it and it was gone fast. I was surprised by how much we liked it tbh.
Can someone please reply if this can be made for Friday night dessert? Anyone did it with success? Thank you!
I couldnt find words to describe it….so ill just say WOW!!! WOW!!! what an easy dessert yet enjoyed by all! No crumbs left!
My go to dessert! Did it for a party today was a huge hit!
Can you swap almond flour for flour?
Made this for Shabbos and served with ice cream… divine!
I made the cake Friday morning and then put it in the oven on Shabbos mode with the rest of my food. Stayed warm and oozy even at dessert time.
Has anyone tried baking this in individual ramekin? How much of each step (wet/drymix/water) do you put in each, and how long to bake?
Would be really nice if someone could reply for individual size please
Following for ramekin size as well. My gut feeling is that I can split the one 9×13 recipe in 10 ramekins which would work for me. Can someone confirm if that makes sense? My ramekins are 4 in deep and hold 10 oz, not sure if all are like that.
Did anyone try individual ramekins?
I’ve made these in ramekins, they rise a lot so fill less than halfway and I put a bit less than 1/4 cup water in each.