MICROWAVE LAVA CAKE WITH CAKE MIX RECIPES

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COPYCAT DOMINO'S CHOCOLATE LAVA CRUNCH CAKE RECIPE



Copycat Domino's Chocolate Lava Crunch Cake Recipe image

A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes. Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with. Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked. After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite. This chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end. Find more of your favorite Domino's copycat recipes here. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 37 minutes0S

Prep Time 25 minutes0S

Cook Time 1 hours 12 minutes0S

BEST CHOCOLATE GANACHE CAKE RECIPE - HOW TO MAKE CHOCOLAT…



Best Chocolate Ganache Cake Recipe - How to Make Chocolat… image

In this chocolate ganache cake recipe, warmed heavy cream melts bittersweet chocolate into a sweet, glossy coating over this rich, easy-to-make dessert.

Provided by By Josh Miller; Recipe by Sloane Layton

Categories     birthday party    Super Bowl    Valentine's Day    comfort food    dessert

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 18

Nonstick baking spray
3/4 c. all-purpose flour
1 c. granulated sugar
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 c. buttermilk 
1/4 c. canola oil
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
1/2 c. freshly brewed strong coffee 
1 c. bittersweet chocolate chips
1 tbsp. salted butter
1 c. heavy cream
1 1/2 tbsp. light corn syrup
1/2 c. peanut butter chips
1 tbsp. salted butter

Steps:

  • Preheat the oven to 350°. Spray a 9-inch round cake pan with nonstick baking spray. Line the bottom of the pan with parchment paper and spray with nonstick baking spray. Set the pan aside.
  • Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl; whisk to combine. In a separate large bowl, whisk together the buttermilk, oil, egg and vanilla. Gradually add the flour mixture to the buttermilk mixture, and whisk until well combined. Add the coffee and whisk just until evenly incorporated.
  • Transfer the batter to the prepared pan and bake for 28 to 32 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes. Invert onto a cooling rack to cool completely, 1 hour.
  • For the chocolate ganache: In a 4-cup heat-proof liquid measuring cup with a spout, combine the chocolate chips and 1 tablespoon butter. In a small saucepan, bring the cream and light corn syrup to low simmer over medium-low heat. Pour the cream mixture over the chocolate mixture and let it stand for 2 minutes. Stir until very smooth. Set aside until cooled slightly, but still pourable (about 105°), 2 to 5 minutes.
  • While chocolate ganache is cooling, set the cake, still on the wire rack, in a rimmed baking sheet. 
  • Once the ganache has cooled slightly, pour it over the cake, making sure to completely cover the top and sides, letting any excess run off into the rimmed baking sheet. Smooth the top of the cake using a large offset spatula.
  • Immediately transfer the cake to the refrigerator to harden the ganache, 30 minutes. Using 2 large spatulas, carefully transfer the cake to a serving platter. Serve slightly chilled or at room temperature.
  • For the peanut butter ganache swirl (optional): While the chocolate ganache is cooling in Step 4, combine the peanut butter chips and butter in a small microwavable bowl. Microwave on high until mixture is melted and smooth, 30 seconds, stopping to stir after 15 seconds. Transfer peanut butter mixture to a small Ziploc bag with a 1/4-inch hole cut in the corner. Immediately after covering the cake with warm ganache in Step 6, pipe 6 equally spaced lines of the peanut butter mixture across the top of the cake. Using a paring knife or skewer, drag the tip through the peanut butter and ganache in 7 evenly spaced lines perpendicular to the piped peanut butter, alternating the direction of each line. Proceed with Step 7 and cool cake as directed.

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