Description
The ultimate dark chocolate cake with a molten lava center that flows dramatically when you cut into it. This Mount Doom Cake delivers intensely rich, complex chocolate flavor with a perfectly moist crumb and bakery-quality results. Made with premium dark chocolate in multiple forms for unbeatable depth and decadence.
Ingredients
8 oz high-quality dark chocolate (60-70% cacao), finely chopped
¾ cup unsalted butter, cut into cubes
1 cup granulated sugar
4 large eggs, at room temperature
½ cup all-purpose flour
3 tablespoons Dutch-processed dark cocoa powder
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
½ teaspoon sea salt
¼ teaspoon ground cinnamon (optional)
4 oz dark chocolate chunks (for molten center)
2 tablespoons heavy cream (for molten center)
For Ganache:
6 oz dark chocolate, finely chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup
Flaky sea salt for finishing
Fresh berries for garnish (optional)
Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 375°F and position rack in the center. Generously butter a 9-inch springform pan or six 6-oz ramekins, then dust with cocoa powder.
2. Create molten center by warming 2 tablespoons heavy cream and pouring over 4 oz dark chocolate chunks. Stir until smooth, spread on parchment paper, and freeze for 20 minutes until solid.
3. Create double boiler by placing heatproof bowl over simmering water. Add 8 oz chopped dark chocolate and butter, stirring until completely melted and smooth. Remove from heat and cool for 5 minutes.
4. In a large bowl, whisk sugar and room-temperature eggs for 3-4 minutes until pale, thick, and ribbony. Add vanilla extract and espresso powder.
5. Pour slightly cooled melted chocolate mixture into egg mixture, folding gently with rubber spatula until just combined with a few streaks remaining.
6. Sift together flour, cocoa powder, salt, and cinnamon. Fold dry ingredients into chocolate batter in three additions using broad strokes. Stop when just combined—a few small lumps are fine.
7. Pour half the batter into prepared pan. Place frozen chocolate center pieces in the middle, then pour remaining batter over top, smoothing gently.
8. Bake for 22-28 minutes (springform) or 12-15 minutes (ramekins). Edges should be set and pulling away slightly, while center remains soft with slight jiggle.
9. Remove from oven and rest in pan for exactly 10 minutes to allow structure to set.
10. Run thin knife around edges, then release springform or invert ramekins onto plates. Let rest another 5 minutes before slicing.
11. For ganache, heat ½ cup cream until steaming, pour over 6 oz chopped dark chocolate, let sit 2 minutes, then stir in butter and corn syrup until glossy smooth.
12. Serve warm with ganache drizzle, fresh berries, flaky sea salt, and powdered sugar dusting if desired.
Notes
Use room-temperature eggs for best incorporation—cold eggs can seize the melted chocolate.
The window between perfectly molten and overbaked is narrow—start checking at 20 minutes and watch closely.
A slight depression in the center is normal and desirable for molten texture.
Espresso powder doesn’t make the cake taste like coffee—it amplifies dark chocolate flavor dramatically.
This cake reheats beautifully. Microwave slices for 15-20 seconds to revive the molten center.
For gluten-free version, replace flour with ¼ cup almond flour plus 2 tablespoons cornstarch.
Store leftovers covered in refrigerator for up to 4 days, or freeze wrapped slices for up to 2 months.
Quality matters—use 60-70% cacao dark chocolate for best balance of richness and sweetness.
Don’t skip the resting periods—they’re crucial for proper texture and clean slicing.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 38g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 145mg
Keywords: dark chocolate cake, molten lava cake, chocolate dessert, mount doom cake, rich chocolate cake