I start by preheating my oven to 350°F (175°C). This ensures that the cake bakes evenly and rises perfectly.

I grease my 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.

In a small saucepan over low heat, I combine the chocolate chips, heavy cream, and butter. I stir continuously until the mixture is smooth and melted. Once ready, I set it aside to cool slightly.

In a large mixing bowl, I cream together the softened butter and sugar until light and fluffy. I then add the eggs, one at a time, beating well after each addition. Next, I mix in the vanilla extract.

In a separate bowl, I whisk together the flour, baking powder, and salt. Gradually, I add this mixture to the wet ingredients, alternating with the milk. I stir until just combined; I don’t want to overmix.

Pour half of the cake batter into the prepared pan. I then pour the chocolate lava filling over the batter and finally top it with the remaining cake batter. This layering creates that luscious center.

I place the cake in the preheated oven and bake for about 25 minutes. To check for doneness, I insert a toothpick into the outer part of the cake; it should come out clean while the center remains soft.

After baking, I allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. I serve it warm for that gooey lava effect!