Choco Lava Cake Eggless Recipe

A warm welcome to your favorite baking and dessert blog! Choco lava cake eggless is the perfect dessert for a chocolate lover craving something chocolatey. Also known as lava cake, molten chocolate cake, or the very famous Domino’s chocolate lava cake. This cake is a chocolate cake with a gooey molten chocolate core, making it all the more appealing to your taste buds.

There’s nothing wrong in saying that this molten lava cake will make your mouth water and will awaken your senses with its delicious chocolatey aroma wafting through your kitchen. The good thing is you can make this choco lava cake eggless in very little time with the simplest of ingredients.

You can enjoy this molten lava cake as it is or serve it warm with some vanilla ice cream and some nuts on top and drizzle some chocolate sauce on top if you want to make it extra chocolatey. So grab your apron and get ready to dig into this deliciousness coming your way.

What equipment do I require to make eggless choco lava cake?

A set of teaspoons and tablespoons:

This stainless-steel measuring spoon set is durable and perfect for measuring dry ingredients. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, yes, they may look boring, but stainless steel is best for long-term and safe use.

Big Bowl:

I use a big bowl because it reflects the light when I shoot videos, and you also get to see all the ingredients. It can also be used in the microwave.

Weighing Scale:

Well, you won’t get the recipe right if the measurements are wrong, and in baking, measuring your ingredients plays a vital role, so make sure you get your hands on this weighing scale.

Sieve:

This will help us remove impurities and lumps from the flour and cocoa powder.

Balloon Whisk:

Use this Balloon Whisk to ensure your cake batter is nicely mixed.

Ramekins/Aluminum Foil Cups:

To make the choco lava cake you will need to pour the batter into greased ramekins or aluminum foil cups.

What ingredients are required to make Domino’s chocolate lava cake?

Flour

Flour is used to provide the structure and to help form the gluten in the cake. A mix of fat in the form of refined oil will ensure that not too much gluten is formed in the cake and that the cake remains soft enough to hold the chocolatey core. If you are trying to make a gluten-free alternative, I have a delicious gluten-free chocolate cake recipe for you to try.

Icing Sugar

I have used icing sugar for a few reasons here. The first time I tried making this recipe, I used granulated sugar instead of icing sugar which did not give me the texture I was looking for in my cake. So through trial and error and trying to make this thrice I found that icing sugar was perfect to get that soft crumbly texture and since it dissolves easily it makes a uniform batter.

Cocoa Powder

I’m using cocoa powder to give the cake a yummy chocolate flavor as well as a rich dark color. Please ensure that you sieve the cocoa powder to remove lumps.

Baking Powder

Baking powder is used as a leavening agent. It helps rise the cake and creates a light and fluffy texture.

Salt

Salt enhances the flavor profile by balancing the overall sweetness and brings out the intense chocolate flavors in the cake.

Water

Water is used to dissolve all the ingredients and also provides the moisture required to make the cake soft.

Refined Oil

I have used refined oil which is used to provide richness and moisture so that our cake is soft and moist. You can use olive oil or any neutral-flavored oil. Oil or fat interferes with gluten formation thus keeping the gluten strands short. This is also why fat is also called shortening. Get it? Cool right? Short gluten strands make the cake crumb soft and light.

Chocolate Chunk

I have used a chocolate chunk for the lava. While I was trying to bake my eggless lava cake, I came across a few recipes where they undercooked the cake to get the lava. I wouldn’t recommend that as it would be unsafe to consume which is why I have used a chocolate chunk so that we get the perfect lava. Also, I hate undercooked batter. Raw cookie dough? Yes please, lol. But always no for batter.

Although as a kid, I remember, my mom used to give me the bowl with leftover batter and I would lick it clean, haha, I’m clearly not the same person anymore.

If you call yourself a die-hard chocolate lover, which is why you might have stumbled upon this recipe, I would like to surprise you with some more chocolate recipes you will love.

Brown Butter Espresso Chocolate Chip Cookies

Microwave Chocolate mug cake recipe

Step-by-step pictures on how to make Domino’s chocolate lava cake:

For video tutorial, click here.

How to make eggless molten lava cake?

Pre-prep for cake batter

In a bowl, sieve all the dry ingredients like cocoa powder, flour, baking soda, icing sugar, and salt and keep them aside. This will ensure that your batter is free from any lumps and all the ingredients are mixed well once the wet ingredients are added.

Put some icing sugar aside to dust the cake with, when ready.

Preheat the oven to 180 degrees centigrade or 356 degrees Fahrenheit.

Grease your ramekins.

Preparing the cake batter

Now add all the wet ingredients like water and refined oil to the dry ingredients and mix well with a whisk to get a smooth and even batter.

Pour the batter into the greased ramekin or aluminum foil cups till it reaches 2/3 full. This ensures that your lava cake has enough space to rise.

Place a chocolate chunk in the middle of the poured batter and gently push it into the center of the batter. You can also cover the top with some additional batter to ensure that your chocolate chunk rests well in the center.

Baking and Demolding the cake

Gently place the ramekin into the preheated oven and bake it for about 7 minutes. Do keep an eye on the cake to ensure it is thoroughly cooked.

Once cooked, please allow the cake to cool for about 30 minutes before demolding them.

After demolding give the finishing touches to your cake by dusting some icing sugar on top.

Now cut the warm lava cake and relish the gooey chocolate center-filled cake. You can have it alone or serve it with a scoop of your favorite ice cream to make it more delicious.

Frequently Asked Questions about making Dominos chocolate lava cake:

Can you explain what a choco lava cake is and what makes it special?

A chocolate lava cake is a chocolate cake filled with a molten chocolate center. The texture and gooey chocolate center are what make choco lava cake special. The contrast that this cake offers with the textures is very unique.

What is the texture of an eggless choco lava cake like compared to one with eggs?

The texture of an eggless choco lava cake and one with an egg both are the same. If you are avoiding eggs for any reason this recipe is perfect for you to try and satisfy your choco lava cake cravings.

How do I prepare the choco lava cake batter with these ingredients?

Please follow the procedure in the recipe with the detailed steps to make the perfect Domino choco lava cake.

Can I use regular granulated sugar instead of icing sugar?

I would not recommend you to use granulated sugar because I got this recipe right with icing sugar and it took me 3 trials to get the recipe right.

What role does cocoa powder play in this recipe, and can I use a different type of chocolate?

Cocoa powder helps impart the chocolate flavor to your cake batter.

Can I use a different type of oil instead of refined oil, and will it affect the taste?

If you are using a flavored oil yes the texture and taste will be different which is why I would recommend you to use any neutral oil. Also please do not use coconut oil because it will alter the taste and the texture.

What size baking dish or ramekin should I use for baking the choco lava cakes?

I have used an aluminum foil cup to make my choco lava cake, if you have ramekin you can use a small one to bake these. If you intend to make more quantity just increase the amount of ingredients approximately and also add extra chocolate chunk.

How long does it take to bake the choco lava cakes, and how do I know when they’re done?

Please follow the baking duration given in the procedure to bake your choco lava cake also ensure to test one single lava cake before making it in a bigger quantity or batch. It also depends on different ovens as not all are the same and not all take the same time. It also depends on the amount of batter you are putting in your ramekin. So try out one small lava cake first to check. If the lava is not coming out then bake it less or if it is coming out too much and if the cake is not holding its shape then you have to bake it for more time.

Should the center of the choco lava cakes be fully set after baking, or should they remain gooey?

The center should not be fully set. For the perfect lava cake, the center should be gooey and runny.

Can I adjust the sweetness or chocolate intensity of the cakes by changing the amount of sugar or cocoa powder?

I would not recommend you try this as this will alter the taste and the texture, so please follow the step-by-step procedure if you want to make the perfect molten lava cake.

What’s the purpose of water in this recipe, and can I use a different liquid instead?

Water is used to provide moisture to the cake. I would not recommend you use any other liquid except water.

How do I prevent the choco lava cakes from sticking to the baking dish or ramekin?

You can grease the ramekin with butter and the cake will come out easily while demolding. With aluminum foil I did not grease it, the cake came out well when I demolded it.

Can I make the batter ahead of time and bake the cakes later?

Yes make the batter and keep it in the refrigerator, do not freeze it.

Are there any variations or substitutions I can try to customize this recipe?

You can put any chocolate of your liking in the center, like caramel chocolate, milk chocolate, or dark chocolate.

Can I make this recipe gluten-free by using a gluten-free flour blend?

I haven’t tried a gluten-free flour blend for this recipe, if you do try please let me know in the comments.

How should I serve the choco lava cakes, and can I add any toppings or garnishes?

Yes absolutely, you can try adding a different topping. You can add in your favorite ice cream and drizzle it with chocolate sauce, caramel sauce, or some sea salt.

Can I reheat leftover choco lava cakes, and if so, what’s the best method?

No, I wouldn’t recommend reheating the choco lava cake, because if you reheat the lava will not be there so if you want to enjoy any leftovers, you can snack on it as a decadent chocolate cake.

Can I store unbaked choco lava cake batter in the refrigerator or freezer?

Cover and store your leftover batter in the refrigerator to avoid any unpleasant smells from the refrigerator interfering with the batter. Do not freeze the batter.

Are there any tips or tricks for ensuring the perfect molten center in the choco lava cakes?

Make sure you try a small batch or a single lava cake first, also ensure to check the baking time. If the lava is not coming out then bake it less or if it is coming out too much and if the cake is not holding its shape then you have to bake it for more time.

Can I store the chocolate lava cake in the freezer?

No, you cannot store the lava cake in the freezer, it needs to be enjoyed when warm.

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Choco Lava Cake Eggless

February 21, 2024

Servings: 6

Prep: 30 min

Cook: 7 min

Total: 37 min

Difficulty: Medium

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Happiness is just a cake away with this easy recipe for Choco lava cake eggless. Irresistibly rich, gooey center, a blissful treat.

By: Alisha Sarkar

Ingredients

Flour: 60 gm
Icing sugar: 90 gm
Cocoa powder: 30 gm
Baking powder: 1/2 tsp
Salt:1/4 tsp
Water: 120 ml
Refined oil: 30 ml
Chocolate chunks: as required

Directions

Step 1 In a bowl, sieve all the dry ingredients like cocoa powder, flour, baking soda, icing sugar, and salt and keep them aside. This will ensure that your batter is free from any lumps and all the ingredients are mixed well once the wet ingredients are added.
Step 2 Put some icing sugar aside to dust the cake with, when ready.
Step 3 Preheat the oven to 180 degrees centigrade or 356 degrees Fahrenheit.
Step 4 Grease your ramekins or aluminum foil cups with butter.
Step 5 Now add all the wet ingredients like water and refined oil to the dry ingredients and mix well with a whisk to get a smooth and even batter.
Step 6 Pour the batter into the greased ramekin or aluminum foil cups till it reaches 2/3 full. This ensures that your lava cake has enough space to rise.
Step 7 Place a chocolate chunk in the middle of the poured batter and gently push it into the center of the batter. You can also cover the top with some additional batter to ensure that your chocolate chunk rests well in the center.
Step 8 Gently place the ramekin into the preheated oven and bake it for about 7 minutes. Do keep an eye on the cake to ensure it is thoroughly cooked.
Step 9 Once cooked, please allow the cake to cool for about 30 minutes before demolding them.
Step 10 After demolding give the finishing touches to your cake by dusting some icing sugar on top.
Step 11 Now cut the warm lava cake and relish the gooey chocolate center-filled cake. You can have it alone or serve it with a scoop of your favorite ice cream to make it more delicious.

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