ahammons
- 762
Click For Summary
Discussion Overview
This thread explores experiences and questions related to making a chocolate microwave lava cake, focusing on cooking times, frosting behavior, and recipe variations.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses concern about the cake rising above the rim of the baking bowl.
- Another participant questions how much longer to cook the cake if it doesn't appear done after 11 minutes.
- Several users mention that microwave strengths vary, suggesting experimentation may be necessary.
- One participant shares their experience of the frosting leaking out of the cake, leading to uncertainty about doneness.
- Another participant notes that their child initially liked the cake but later expressed dislike, creating confusion about its taste.
- One participant inquires about the specific recipe being discussed, noting a different version in the silicone pan.
- Another participant shares their preference for using a fluted stone for better results and suggests frosting the cake after baking.
- One participant mentions using a rice cooker for making the cake, stating it turns out well and confirming that the frosting is intended to melt and create a lava effect.
- Another participant discusses potential issues with microwaves lacking a turntable affecting the cake's texture.
- One participant describes their method of adding frosting to the cake mixture and the messiness of using too much frosting.
Areas of Agreement / Disagreement
Views differ regarding the best method and equipment for making the cake, with no clear consensus on the ideal approach or recipe variations.
Contextual Notes
Participants share personal experiences and preferences related to cooking techniques and recipe modifications, reflecting a variety of outcomes and methods.
Who May Find This Useful
Consultants interested in different approaches to making chocolate lava cake may find the shared experiences and tips relevant.
ahammons
- 762
pampermeplease
- 217
ahammons
- 762
ahammons
- 762
Okay, so I didn't burn it - :thumbup: lol
One question thought... isn't the frosting supposed to melt, and stay on the inside of the cake? Maybe I added a little too much or something... all of the frosting leaked out of the bottom of the cake, and covered the outside. (That's why I didn't think it was getting done!) It tastes okay though, so that's all that really matters. My 3 yr old saw it and said "That's a cool cake Mommy, I love it!"... he's usually my biggest critic when it comes to cooking, so I'm just happy he likes it.
One question thought... isn't the frosting supposed to melt, and stay on the inside of the cake? Maybe I added a little too much or something... all of the frosting leaked out of the bottom of the cake, and covered the outside. (That's why I didn't think it was getting done!) It tastes okay though, so that's all that really matters. My 3 yr old saw it and said "That's a cool cake Mommy, I love it!"... he's usually my biggest critic when it comes to cooking, so I'm just happy he likes it.
ahammons
- 762
Okay, maybe I should take back part of my last post.... My 3 yr old was eating away at the cake, then he just put down his fork and said he didn't like it. Actually his exact words were "that's disgusting, I don't like it" and started laughing... not sure if he's just joking or if he really means it. 
jenniferknapp
Gold Member
- 3,470
So you answered your own question, I was going to say that making this cake in the BB is deceiving, but you see the frosting at the bottom and think that the cake actually isn't cooked!My cakes in the BB doesn't always turn out so well, so I started using the fluted stone and like those much better!!! And, I only put it in for 12 mins and its pretty much always done when I test it!Oh, and I also started not adding the frosting to the cake. Make it like normal, then frost it afterwards!
ahammons
- 762
Jennifer - thanks! I think I'll definitely just frost the cake later, the next time I make it. I may also add something to the cake mix, because it was a little dry. I think DS liked the cake part... but the melted frosting on the outside grossed him out. lol I don't have a fluted stone yet, but I hope to get one soon.
ahammons
- 762
chefheidi2003
Gold Member
- 2,935
ahammons said:Okay, so I didn't burn it - :thumbup: lol
One question thought... isn't the frosting supposed to melt, and stay on the inside of the cake? Maybe I added a little too much or something... all of the frosting leaked out of the bottom of the cake, and covered the outside. (That's why I didn't think it was getting done!) It tastes okay though, so that's all that really matters. My 3 yr old saw it and said "That's a cool cake Mommy, I love it!"... he's usually my biggest critic when it comes to cooking, so I'm just happy he likes it.
I always make mine in the rice cooker and it turns out great. Also the icing is supposed to go to the bottom and melt then when you flip it out it looks like lava running down.
ahammons
- 762
aPamperedBride
Gold Member
- 252
If your microwave doesn't have a turntable, the frosting might get stuck in the middle, making it a "tunnel" cake instead. I've had the happen when doing German Chocolate Cake in the Fluted Pan. If I want the impressive Molten Chocolate Lave Cake, I use the Rice Cooker. The instructions I got say to leave the lid off, but I always put it on and mine have been fine. Never tried the BB.
As for the recipe, some consultants make alterations like substituting in sour cream, but I just make the recipe as indicated on the cake box and then use the small scoop to put 1/2 of a premade frosting container in the center of the cake mixture. It is way too messy if you use the whole container in the RC.
As for the recipe, some consultants make alterations like substituting in sour cream, but I just make the recipe as indicated on the cake box and then use the small scoop to put 1/2 of a premade frosting container in the center of the cake mixture. It is way too messy if you use the whole container in the RC.
Frequently Asked Questions
What ingredients do I need to make a Chocolate Microwave Lava Cake?
To make a Chocolate Microwave Lava Cake, you will need the following ingredients: 1/2 cup of chocolate chips, 1/4 cup of unsalted butter, 1/2 cup of powdered sugar, 2 large eggs, 1/2 teaspoon of vanilla extract, and 1/4 cup of all-purpose flour. Optionally, you can add a pinch of salt for flavor.
How long should I microwave the Chocolate Lava Cake?
The cooking time for a Chocolate Microwave Lava Cake typically ranges from 1 to 1.5 minutes, depending on your microwave's wattage. Start with 1 minute and check for doneness; the cake should be set around the edges but still slightly gooey in the center.
Can I use a different type of chocolate for the Lava Cake?
Yes, you can use different types of chocolate, such as semi-sweet, dark, or even white chocolate, depending on your preference. Keep in mind that the sweetness and richness of the cake may vary with the type of chocolate you choose.
What kitchen tools do I need to make this cake?
You will need a microwave-safe mug or ramekin, a mixing bowl, a whisk or fork for mixing, and a microwave. Optionally, you may want to have a spatula for scraping down the sides of the bowl.
Can I make this cake ahead of time and reheat it?
While it's best enjoyed fresh, you can make the cake ahead of time and store it in the refrigerator. To reheat, microwave it for about 15-20 seconds until warm. However, be cautious not to overheat, as this can affect the gooey center.
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