What is the difference between molten cake and lava cake?

While the terms are often used interchangeably, there is a subtle difference. A molten cake typically refers to an underbaked chocolate cake with a liquid center, achieved by precise baking time. A lava cake, on the other hand, is designed with the intention of having a flowing center, sometimes by adding a distinct filling like ganache or peanut butter. This ensures the signature “lava” effect in every bite.

Can I add peanut butter to a chocolate cake mix?

Yes, you absolutely can! Adding peanut butter to a chocolate cake mix is a quick way to elevate a standard dessert. You can swirl peanut butter into the batter or layer it in the center of each portion for a molten effect. For extra richness, consider enhancing your cake mix with techniques similar to those used in Chocolate Cake Mix with Sour Cream .

What chocolate is best for lava cakes?

High-quality semi-sweet chocolate bars like Ghirardelli or Lindt are ideal for lava cakes. These chocolates melt smoothly and provide a deep, luxurious flavor. Avoid chocolate chips, which often contain stabilizers that can impact texture.

Can I use a cupcake pan for lava cake?

Yes! A cupcake pan works wonderfully for lava cakes, especially if you don’t have ramekins. Be sure to grease and dust each cavity well to prevent sticking. You’ll also need to adjust the baking time slightly, as cupcake portions bake faster than traditional ramekins.

Peanut Butter Chocolate Lava Cakes: A Decadent Delight You’ll Crave Again and Again

Name: Peanut Butter Chocolate Lava Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 ounces (170g) high-quality semi-sweet chocolate (such as Ghirardelli or Lindt); 1/2 cup (8 Tbsp; 113g) unsalted butter; 1/4 cup (31g) all-purpose flour (spooned & leveled); 1/2 cup (60g) confectioners’ sugar; 1/8 teaspoon salt; 2 large eggs; 2 large egg yolks; 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake); Optional: Ice cream, melted peanut butter, chocolate syrup

Description

Decadent Peanut Butter Chocolate Lava Cakes with a rich molten center. Perfect for dessert lovers and special occasions.

Ingredients

6 ounces (170g) high-quality semi-sweet chocolate (such as Ghirardelli or Lindt) 1/2 cup (8 Tbsp; 113g) unsalted butter 1/4 cup (31g) all-purpose flour (spooned & leveled) 1/2 cup (60g) confectioners’ sugar 1/8 teaspoon salt 2 large eggs 2 large egg yolks 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake) Optional: Ice cream, melted peanut butter, chocolate syrup

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Instructions

1. Preheat your oven to 425°F (218°C). Grease six 6-ounce ramekins and dust with cocoa powder. 2. In a medium bowl, melt the chocolate and butter together. Stir until smooth. 3. In a separate bowl, whisk flour, confectioners’ sugar, and salt. 4. Combine the dry ingredients with the chocolate mixture. Add eggs and yolks; whisk until smooth. 5. Spoon batter into ramekins. Add 2 teaspoons peanut butter to each, then top with remaining batter. 6. Bake 12–14 minutes, until edges are set but centers are soft. 7. Cool 1 minute, then invert onto plates and serve warm.

Notes

You can prepare these cakes ahead and refrigerate unbaked. Bake from cold or frozen with slight time adjustments. Experiment with toppings like sea salt, caramel drizzle, or chopped nuts. For best results, use a high-quality chocolate bar, not chocolate chips.

Prep Time: 10 minutes
Cook Time: 12–14 minutes
Category: Dessert
Method: Baking
Cuisine: American