Description
This decadent loaf cake features a tender, chocolatey crumb with a hidden molten chocolate ganache center that oozes out when sliced. It’s an easy yet show-stopping comfort dessert perfect for chocolate lovers and special occasions.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup (85g) semi-sweet chocolate chips or chopped chocolate
- 4 ounces (113g) dark chocolate (60–70% cocoa)
- 1/4 cup (60ml) heavy cream
- Powdered sugar, for dusting (optional)
- Fresh berries or vanilla ice cream, for serving (optional)
Instructions
- Prepare the Lava Ganache: Add 4 ounces chopped dark chocolate and 1/4 cup heavy cream to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and glossy (about 1 minute total), or melt on the stove over low heat, stirring constantly.
- Let the ganache cool for 10 minutes, then refrigerate for 20–30 minutes until thick but still scoopable.
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Lightly grease the pan and paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder (if using). Set aside.
- In a large bowl, beat softened butter with sugar until pale and fluffy (about 3–4 minutes on medium speed).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined—do not overbeat.
- Gently fold in chocolate chips or chopped chocolate with a spatula.
- Spoon half the batter into the prepared loaf pan and smooth the surface.
- Drop the chilled ganache in a thick line down the center, leaving a 1-inch border from the sides.
- Carefully cover with the remaining batter, smoothing to seal the ganache inside.
- Bake for 50–60 minutes, or until the top is set and a toothpick inserted into the edge (not the center) comes out mostly clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Let the cake cool in the pan for 20 minutes, then use the parchment to lift it out onto a wire rack.
- Slice while still slightly warm for the ultimate molten lava effect. Dust with powdered sugar and serve with berries or ice cream if desired.
Notes
For best results, use room temperature eggs and milk. Chill the ganache until thick but scoopable to keep the lava center intact. Do not overbake—check doneness at the edges, not the center. The loaf is best served warm for maximum molten effect. For gluten-free or dairy-free adaptations, use appropriate substitutes as described in the blog. The cake can be made ahead and reheated for a gooey center.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/10th of loaf
- Calories: 370
- Sugar: 22
- Sodium: 180
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 37
- Fiber: 2
- Protein: 5
Keywords: molten chocolate lava loaf cake, chocolate loaf cake, lava cake, easy chocolate dessert, comfort food, ganache center, showstopper dessert, American dessert, loaf cake recipe