EGGLESS LAVA CAKE

There’s something truly magical about slicing into a cake and watching a river of gooey chocolate lava flow out. If you’ve ever dreamed of creating this dessert spectacle at home, you’re in for a treat! This lava cake made in a bundt cake pan redefines indulgence, delivering the softest sponge paired with a luxurious milk chocolate lava core. The best part? It’s entirely eggless, making it perfect for everyone to enjoy without compromising on texture or flavor.

This recipe is a game-changer, blending ease and decadence in one stunning creation. The bundt pan gives the cake an elegant shape, while the milk chocolate lava adds a delightful richness that chocolate lovers won’t be able to resist. What makes this the tastiest and yummiest cake ever? It’s all about the balance of flavors and textures. The sponge is incredibly light and airy, practically melting in your mouth, while the molten milk chocolate center provides a creamy and smooth contrast. The cake is easy to prepare, using simple ingredients that are likely already in your pantry. No complex techniques or fancy equipment are needed, yet the results are nothing short of spectacular.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless Delight
• Easy to Make
• Versatile for Any Occasion
• Guaranteed Crowd-Pleaser
• Milk Chocolate Lava

INGREDIENTS USED IN MAKING LAVA CAKE

• YOGURT

Yogurt acts as a fantastic egg substitute in this recipe, providing the necessary moisture and structure to the cake. Its slight acidity reacts with the baking soda, creating bubbles of carbon dioxide that help the cake rise and achieve a light, airy texture. The creaminess of yogurt also contributes to the soft, melt-in-your-mouth quality of the sponge.

• BAKING SODA

Baking soda, also known as sodium bicarbonate, is a leavening agent that reacts with acidic components like yogurt. This reaction releases carbon dioxide, which helps the cake expand and rise during baking. It’s essential for achieving the fluffy texture of the sponge.

• SUGAR

Sugar adds sweetness and enhances the flavor of the cake. Beyond taste, sugar also plays a role in tenderizing the cake by breaking down proteins in the batter. Additionally, it contributes to the moistness of the sponge and helps in achieving a balanced flavor profile when combined with cocoa powder. I use castor sugar in my cakes, if you don’t have castor sugar you can use powdered sugar as well.

• OIL

Oil is the fat used in this recipe to create a moist and tender crumb. Unlike butter, oil stays liquid at room temperature, which helps retain the cake’s softness even after it cools. It also ensures the sponge is light and doesn’t dry out.

• MILK

Milk adds moisture to the batter, ensuring it’s smooth and easy to work with. It also contributes to the softness and overall flavor of the cake. The liquid helps dissolve dry ingredients and ensures even mixing for a uniform texture.

• ALL- PURPOSE FLOUR

The base of the cake, all-purpose flour provides structure and stability. Its gluten network holds the cake together while allowing it to remain soft and spongy. The right balance of flour is essential to avoid a dense or overly crumbly texture.

• COCOA POWDER

Cocoa powder is what gives the cake its rich chocolate flavor. It also contributes to the texture, as its fine particles help bind the batter. Unsweetened cocoa powder is typically used to balance the sweetness of the cake and provide a deep, chocolaty taste.

• BAKING POWDER

Baking powder is another leavening agent that works alongside baking soda. It provides additional lift and ensures the cake rises evenly. Baking powder contains both an acid and a base, which allows it to activate in the absence of acidic ingredients, making it essential for an even, fluffy texture.

EQUIPMENTS USED IN MAKING LAVA CAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

I used this 5 inch bundt cake pan to make the chocolate cake.

I have used pyrex jar to make milk chocolate ganache.

Bake the cake in this oven.

TIPS TO MAKE LAVA CAKE

1. Since the lava center is the star of the show, opt for high-quality milk chocolate for a rich and smooth molten core. Avoid compound chocolate for better taste and texture.
2. To ensure the cake releases easily, generously grease the bundt pan with oil or butter. This prevents sticking and helps maintain the cake’s beautiful shape.
3. For smooth mixing and better results, bring ingredients like yogurt and milk to room temperature before starting. This helps in achieving an even texture.
4. Fill the bundt pan no more than 2/3 full to leave room for the cake to rise without spilling over.
5. Allow the cake to cool for 5-10 minutes in the pan before attempting to unmold. This prevents it from breaking apart while still warm
6. The molten center is at its best when served warm. If you’re serving later, reheat the cake for a few seconds in the microwave to restore the gooey lava consistency.

If you like my lava cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!