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ThisMicrowaveLava Cake is made with chocolate truffles so it has a molten lava center. It takes about five minutes to make and is so easy! If you want a rich chocolatedessertfor one, you need to try thisrecipe.
Thank goodness it’s Friday. This week seems to have taken forever. I’m celebrating the end of the week with this amazingly easymicrowavechocolate lava cakemade with truffles.
Chocolate truffles are decadent and rich. So you can imagine how a cake made with chocolate truffles tastes right? And ready in about 5 minutes? This may be one of my most dangerous creations yet.
The base of the cake is made with melted chocolate truffles. Themolten centeris made withdark chocolatepieces whichmeltcreating the chocolate lava center during the cooking.
It’s a variation on my belovedmug cakesand you can make it in a mug or, for a fancier presentation, make mini lava cake with silicone cupcake molds. Whichever way you make it, this lava cake will cure yourchocolate craving.
Ingredients
- Chocolate truffles – I like Lindt truffles
- Fat free milk – or for a richer cake use whole milk
- All-purpose flour
- Bakingpowder
- Granulated sugar
- Lindt Diamonddark chocolatepieces
- Chocolate pieces: If you don’t want to use the Lindt chocolate pieces, you can add somechocolate chips,chocolate chunks, or chopped chocolate.
How to aMolten Chocolate Mug Cake
Place the truffles and milk in amicrowave-safe mug.Microwavethem for about 20 seconds and thenwhiskto combine. The chocolate should be completely melted.
Stirin the flour,bakingpowder, sugar, and the rest of the milk. Place the chocolate pieces in the middle of thebatter.
Cook the lava mug cake in themicrowavefor about one minute. The cake is done when it is dry on top. Let it cool for a minute or so before eating.
You can also divide thebatterbetween twoindividual silicone cupcake molds*. These are great if you want a pretty presentation – the cakes will slip out of the molds quite easily and you can dust them with powdered sugar. If you use a mug, you will need to eat the cake directly from the mug.
*The following equipment links are affiliate links. This means I earn a commission from qualifying purchases.
Topping Ideas
Thischocolate cakeis already pretty rich and delicious warm, but you can add a smallscoop of vanilla ice creamor adollop of whipped creamon top. Some grated chocolate would be good, too.
Can you double thisrecipe?
You can, but you will need to use two separate mugs and cook the cakes separately in themicrowave.
I love how easy this mug cake is and theflavoris amazing. Digging my spooninsideto reach themolten centeris my favorite part! Definitely give this a try.
MoreMicrowaveMug Cakes
- FlourlessNutellaMug Cake
- Cake Mix Chocolate Lava Mug Cake
- Red VelvetMolten Lava Cake
- FlourlessPeanut ButterMug Cake
5 Minute Chocolate Truffle Lava Cake
Servings: 1
Prep Time: 4 minutes minutes
Cook Time: 1 minute minute
Total Time: 5 minutes minutes
Course: Dessert
Cuisine: American
Chocolate truffles are decadent and rich. So you can imagine how a cake made with chocolate truffles tastes right? And ready in about 5 minutes? This easy chocolate truffle lava cake may be one of my most dangerous creations yet.
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Ingredients
- 3 Lindt truffle balls or about 1/4 cup of chopped truffle chocolates
- 4 tbsp fat free milk
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 1 tbsp granulated sugar
- 1 1/2 Lindt diamond dark chocolate pieces
Instructions
In a mug, combine truffles and 3 tbsp of milk (reserving 1 tbsp). Microwave for about 20 seconds. Stir with whisk until chocolate is completely melted. add in the flour, baking powder, sugar, and remaining milk and stir again until batter is smooth.
Divide each chocolate diamond into 4 pieces. If just cooking in the mug, put 6 pieces into center, making sure that the batter completely covers them. Eat the remaining 2 pieces or save for another time. Microwave for 1 minute. Top of cake should be dry to the touch. Let cake cool slightly before eating.
If cooking in small ramekins or silicone cupcake molds, divide batter into two. Add 3 pieces of chocolate to the center of each. Cook each separately for 30 seconds or until top is dry and not gooey. If using silicone molds, they should easily slide out once you turn the cakes upside down. If using ramekins, I suggest you leave in the ramekin as indicated in my note in the above post.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
