Churro Lava Cakes Delight (Print Version)
# Ingredients:
→ Chocolate Ganache
01 -
1 cup dark chocolate (4 oz), broken into pieces
02 -
1/4 cup thickened cream or coconut milk
03 -
1 teaspoon pure vanilla extract
→ Churro Cakes
04 -
1 cup all-purpose flour
05 -
1 tablespoon sugar (white, granulated, or coconut sugar)
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon baking powder
08 -
1/2 cup milk
09 -
4 tablespoons butter or olive oil, melted
10 -
1 large egg
11 -
1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
12 -
1/4 cup sugar
13 -
1 teaspoon ground cinnamon
14 -
2 tablespoons butter, melted (for brushing)
# Instructions:
01 -
In a microwave-safe bowl, combine chocolate pieces and cream. Microwave for 30 seconds, stir, and heat another 20–30 seconds until smooth. Add vanilla extract and stir until smooth. Set aside.
02 -
Preheat oven to 375°F (190°C). Grease 8 ramekins or a 12-count muffin tray with butter or oil; set aside. In a large bowl, whisk flour, sugar, salt, and baking powder. Make a well in the center. Add melted butter (or oil), egg, milk, and vanilla extract. Whisk until combined and smooth. Divide batter evenly into prepared ramekins or muffin tray, filling about 3/4 full. Bake for 15-20 minutes or until golden and set. A toothpick inserted into the side of cakes should come out clean. Allow cakes to cool for 5 minutes, then loosen edges and remove carefully.
03 -
Combine cinnamon and sugar in a shallow bowl. Brush cakes lightly with melted butter and gently roll in the cinnamon-sugar mixture.
04 -
Warm remaining ganache gently (if necessary, mix with a tablespoon of extra cream or milk). Carefully cut a small hole in the top of each cake and fill with extra ganache for a decadent lava center.
# Notes:
01 -
Adjust sweetness by choosing your preferred sugar or sweetener.
02 -
Cakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.