Are words even necessary here? I mean, chocolate………………………
I was in one of those moods the other day and decided I wanted to make something chocolate that would be sweet and spicy at the same time. It may sound weird to some of you but there is something amazing about the match that many have fallen in love with.
Plus, I think there is something so perfectly ironic about a little lava cake that actually burns a bit when you eat it, don’t you? Way more fun then plain chocolate.
Speaking of molten lava, I have to say that I have a new appreciation for molten lava after literally experiencing a volcanic eruption from my home. In case you missed it, I live in the Andes mountain range which comprises a good amount of active volcanoes and the one closest to us, Calbuco, decided to erupt recently. Yeah, that will be quite a memory to tell the grandkids someday, it was spectacular to say the least.
There are actually a few different ones nearby that are on yellow alert to go off and I’m torn between feelings of excitement and anxiety. I know that the ash causes all kinds of damage and that people could get hurt, but on the other hand, everyone living here obviously knows these are active volcanoes and lives at a far enough distance to be safe and have plenty of evacuation time in the event of an eruption. I can’t say that I haven’t imagined the thrill of seeing Osorno, Calbuco’s (much taller) neighbor, spewing fiery red lava and ash. Come on, tell me that would not be fantastically epic.
These cakes are pretty epic on too. K, maybe not as much as a real life, earth-shaking volcanic event, but still amazing in their own right. I think there is a big controversy (like with every other great idea) over who invented molten lava cakes, but I’m pretty sure it was an accident. I’m sure that if you have ever baked a cake or two you know a little something about unintentional lava cakes so how opposite and almost sneaky it feels to make it oozy inside on purpose. Take that you impossible bundt cake recipes that ruin our lives!
So you’ve got to try these, it’s a worthy risk. They actually only take about 30 minutes from start to finish and the only catch is that they have to be served then and there. Okay, they will still be delish if you let them cool but they won’t be all runny with lava anymore, they’ll just be super soft and chocolaty in the center. Eat em warm though, and maybe add a scoop of ice cream! Yuh-UM!
- 2 eggs and 3 egg yolks
- 1 cup sugar
- 1 cup (2 sticks) butter, softened
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons chili powder
- 2 teaspoons cinnamon
- 1 teaspoon cayenne pepper
- 100g (about 2/3 cup) bittersweet chocolate, melted
- 1/4 cup cocoa powder
- 1/2 cup flour
- 2 tablespoons butter, softened
- 2 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- Preheat oven to 375 degrees F (190 C) and grease a 6-cavity extra large muffin tin.
- Beat butter and sugar together in a bowl of stand mixer (or mixing bowl) until creamed. Add eggs and yolk and beat until incorporated. Add salt, vanilla, and spices then stir in melted chocolate until smooth. Mix in cocoa and flour until combined, then divide batter into prepared pan evenly.
- Bake for 18 to 20 minutes until edges start to darken. While cakes are baking, whisk together powdered sugar and butter in a small bowl until smooth, then add remaining ingredients for icing and stir until combined.
- Remove pan from oven and cool for 4 to 5 minutes. Use a knife to loosen cakes from pan, then invert pan onto a large plate or tray and lift off of cakes. Gently top cakes with a spoon of icing and allow it to melt over sides. Serve cakes immediately.