Molten Center Chocolate Cake Recipe

JULY 25, 2016 UPDATED CHOCOLATE MOLTEN CAKE RECIPE

An easy and delightful chocolate cake rich in chocolate that everyone loves.

Yield: 24 (4oz) aluminum soufflé, or 24 – 3” high x 2.5” diameter cakes.

sbc-molten-center-chocolate-cake.jpg

Ingredients

Chocolate cake

 

Chocolate cake mix:

48 oz prepared mix

Onyx ganache balls:

See below

Pan sprayed and sugared muffin tins:

24

 

 

Onyx ganache balls

 

Onyx:

16 oz

Heavy cream:

8 oz

Directions

  •     Melt Onyx to 110°F.
  •     Whisk heavy cream at similar temperature.
  •     Option 1: pipe/pour into silicone mold with approx. 1oz filled cavities – 1.5” high x 3/4” diameter. Freeze.
  •     Option 2: Pour 1” deep layer into hotel pan, refrigerate until firm. Using 1oz scoop, scoop into balls and freeze. 

*Important: balls must be frozen when placed on top of cake batter, just prior to baking.

 Directions for Assembly of Chocolate Cake

  •     Make cake mix per box directions.
  •     Fill pan sprayed and sugar dusted 4oz foil soufflé cups ½ full of cake batter.
  •     Just before placing into oven, place frozen ganache ball on top center of each batter filled mold and immediately bake as directed (350°F for 15 minutes).
  •     Allow cooling, and refrigerating before de-molding.
  •     Keep de-molded cakes in refrigerated storage.

*For service: Warm cake on serving plate in microwave. Serve with ice cream, whipped cream or fresh fruit.