Mexican Hot Chocolate meets lava cake (AKA Mexican Hot Chocolate Lava Cakes) in this fun and unique twist on the classic dessert. Sweet and spicy flavors are combined in this rich dessert, which is absolutely perfect topped with a scoop of vanilla ice cream.
📍Mexico
Traditionally, lava cakes are made with a basic chocolate cake recipe. But I thought it would be interesting to change it up a bit. I decided to combine two desserts together, Mexican hot chocolate and lava cakes, to create something unique! These cakes are of course made with the typical chocolate recipe, but I've added a few special ingredients to add an extra punch of flavor (the same ingredients you would find in Mexican hot chocolate): cinnamon, cayenne, and chili powder.
I know the thought of adding such strong spices like this may sound odd in a cake, but the spices really help to accentuate the chocolate flavor even more.
Lava cake may sound intimidating, but this recipe is surprisingly easy to make! In only 20 minutes these cakes will be ready to serve! This fun dessert is perfect for Valentine's Day or any holiday (or even just for fun!) I recommend topping them with a scoop of vanilla ice cream, raspberries, and garnished with mint. Serve as soon as they come out of the oven so that you can guarantee that the "molten" center stays "molten" upon serving!
💭 FAQs
Serve these lava cakes warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. A sprinkle of cinnamon or chili powder adds a fun kick!
Ramekins are the best choice for baking lava cakes as they allow for even cooking and the perfect molten center. However, you could also use muffin tins if you don't have ramekins on hand. Just be sure to adjust the baking time.
🌮 More Mexican Recipes
📋 Recipe
Mexican Hot Chocolate Lava Cakes
Ingredients
- cocoa powder for dusting ramekins
- ½ cup unsalted butter
- 6 oz semisweet or bittersweet chocolate baking bar coarsely chopped
- 2 large eggs
- 2 large egg yolks
- 4 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- pinch of cayenne
- pinch of salt
Instructions
- Preheat oven to 425F. Melt butter and brush four 8 oz ramekins. Lightly dust with cocoa powder.
- Heat butter and chocolate in microwave, stirring after 30 second intervals until chocolate is melted. Stir until combined.
- With an electric mixer, blend together eggs, yolks, sugar, and vanilla extract until light and thick. With a spoon, stir in melted chocolate, flour, cinnamon, chili, cayenne, salt, and mix until just combined.
- Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to the preheated oven. Bake until sides are set and center is soft, 9-10 minutes. (Do not overbake or the cakes will have cooked centers rather than "molten.")
- Immediately after removing from oven, turn over each ramekin onto a plate and let stand for 10 seconds. Tap the tops of the ramekins and carefully lift to remove the cake. If the cake gets stuck on the sides, you can use a knife to gently cut along the edge of the ramekin.
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