Dominos Lava Cake Recipe
Dominos lava cake recipe taste stands famous for deep chocolate richness and warm molten center. The outer cake feels soft yet lightly baked, holding a tender crumb.Inside, melted chocolate flows gently, tasting smooth, buttery, and balanced between sweet and bitter cocoa. Sugar supports the chocolate rather than dominating it. Butter adds a creamy mouth feel while eggs bring light structure.
Equipment
- 4 ramekins (6–8 oz capacity)
- Mixing bowls
- Heatproof bowl
- Saucepan
- Whisk
- Rubber spatula
- Baking tray
- Oven
Ingredients
For the Chocolate Cake
- 165 g bittersweet chocolate 50–60% cacao, roughly chopped
- 115 g cold unsalted butter plus extra for greasing ramekins
- 20 g all-purpose flour plus extra for dusting ramekins
- 43 g granulated sugar
- 21 g light brown sugar
- 2 large eggs about 100 g without shells
- 2 large egg yolks about 36 g
- 5 g vanilla extract
- 3 g fine sea salt
- Powdered sugar for garnish
For the Ganache Center
- 85 g dark chocolate chips
- 85 g heavy cream
Instructions
Prepare the Ganache
- Heat the heavy cream in a small saucepan until just beginning to steam. Pour it over the dark chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth. Refrigerate for 10–15 minutes until slightly firm, then divide into 4 small spoonfuls and set aside.
Prepare the Ramekins
- Generously butter the ramekins and dust with flour, tapping out the excess. This helps the cakes release easily after baking.
Melt Chocolate and Butter
- In a heatproof bowl set over simmering water (or using a microwave in short bursts), melt the bittersweet chocolate and butter together. Stir until smooth and glossy. Remove from heat and let cool slightly.
Mix Eggs and Sugar
- In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and brown sugar until the mixture looks pale and slightly thick.
Combine Batter
- Slowly whisk the melted chocolate mixture into the egg mixture. Add vanilla extract and salt. Gently fold in the flour until just combined. Do not over mix.
Fill and Add Ganache
- Spoon batter into the ramekins, filling each about halfway. Place one ganache portion in the center of each, then cover with remaining batter.
Bake
- Place ramekins on a baking tray and bake in a preheated oven at 220°C for 12–14 minutes. The edges should be set, but the center should remain soft.
Serve
- Let the cakes rest for 1 minute. Carefully invert onto plates or serve directly from the ramekins. Dust with powdered sugar and serve warm.
Notes
Notes: Baking time is crucial; over baking will result in a fully set center. You can prepare the batter a few hours in advance and bake just before serving. Serve with vanilla ice cream or whipped cream for a classic pairing.