Ingredients
1/3 cup (55g) Simple Mills Chocolate Muffin & Cake Mix
1 Tbsp cocoa powder
1 large egg yolk
2 1/2 Tbsp grapeseed oil (or coconut oil, melted and slightly cooled)
1 Tbsp water
1/4 tsp vanilla extract
Instructions
- Preheat the oven to 400F / 200C (180C Fan)
- Very thoroughly grease a 3.5” wide x 2” deep oven safe ramekin, place on a cookie sheet, and set aside
- In a small bowl (like a cereal bowl), whisk together the Simple Mills mix and the cocoa powder and set aside
- In a medium mixing bowl, whisk together the egg yolk, oil, water and vanilla extract
- Pour the dry ingredients into the wet ingredients and stir to combine. Be gentle, and stop stirring the second the batter is combined. This minimizes the amount of air that gets incorporated into the batter
- Pour the batter into the prepared ramekin and bake in the preheated oven 7-8 minutes (mine was perfect at 7 minutes and 30 seconds) until the top of the cake has mostly solidified but the spot in the centre still looks a little wet
- Remove from the oven and place a small plate over the mouth of the ramekin. Using oven mitts, carefully (it’s hot!!) hold the plate firmly over the ramekin as you flip the ramekin over. Give the ramekin a firm hit to make sure the cake dislodges itself, then remove the ramekin
- Garnish your lava cake with a dusting of cocoa powder, some whipped cream, berries, or all of the above and enjoy immediately!
Notes
- Time really does matter and a minute here or there could make or break these cakes. Make sure that you have everything laid out and ready to go, and it is best to have the oven fully preheated and the ramekin/s you need greased and standing by before you start mixing
- This recipe makes one cake, but can be multiplied as necessary
