50 minutes
A rich and gooey chocolate fudge lava cake with a warm, molten center, perfect for an indulgent dessert experience.
Unsalted Butter, melted, plus extra for greasing
tablespoons
cups
Granulated Sugar, divided
cups
Dutch-Process Cocoa Powder, divided, sifted if lumpy
cups
teaspoons
teaspoons
Fine Sea Salt, plus a pinch for the sauce
teaspoons
Sour Cream, room temperature
cups
Large egg, room temperature
each
Boiling Water
cups
1. Prep and Pan
Set your oven rack to the center position and preheat the oven to 350°F (175°C). Grease a 1 1/2-quart baking pan with butter.
2. Combine Dry Ingredients
In a large bowl, whisk together flour, 1/2 cup (100 g) of the sugar, 1/3 cup (30 g) of the cocoa powder, baking powder, baking soda, and 1/2 teaspoon of salt.
3. Mix Wet Ingredients
In a separate bowl, whisk the sour cream, melted butter, and egg until smooth.
4. Make Batter
Create a well in the center of the dry ingredients and pour in the sour cream mixture. Stir with a rubber spatula until just combined, then transfer the thick batter into your greased pan, smoothing out the top evenly.
5. Prepare Sauce
In a different bowl, whisk together the remaining 1/2 cup (100 g) sugar, 1/3 cup (30 g) cocoa powder, boiling water, and a pinch of salt until well mixed.
6. Assemble and Bake
Carefully pour the sugar and cocoa sauce over the batter. Do not mix. Bake for 30 to 35 minutes until the cake is puffed up and set.
7. Rest and Serve
Let the cake rest for 10 minutes. Serve warm, optionally topped with ice cream or whipped cream for an extra indulgent treat.
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