Is My Lava Cake Raw? Expert Advice for Perfectly Cooked Chocolate Lava Cakes

[janezapchef]

I just made the chocolate cake with chocolate frosting version in the dcb. There is a definite runny layer on the bottom of the pan, but above that it looks like actual batter. I cooked for 12 minutes in the microwave, and I have a strong one (it takes me 6-7 minutes for the pork tenderloin). I am supposed to take this to my husband to share at work (I took a little out to make sure I wasn't killing anyone) in a few minutes. Is this cake still raw????

 

[janezapchef]

Bumping! Thanks!

 

[pampermejolene]

If it's iffy I would either cook it longer or take something else. I've only made cakes in the SA square bowls and the fluted stone. They often come out very moist, but not runny.

 

[LeslieSGI]

I have never used the DCB to cook a lava cake so I can't say for sure. I have used the rice cooker and the fluted stone and while the icing was obviously "melted", the cake was definitely cooked. I always cook them uncovered BTW. Even the cake I cooked in the microwave with a non-turning turntable came out great. (There's a question I have added to my pre-show discussions with hostesses!)​

 

[Staci]

Hi there! It sounds like you may have experienced some issues with your chocolate cake in the deep covered baker. It's possible that the runny layer on the bottom is just excess moisture from the cake, but it's also possible that it may be undercooked. I would recommend checking the cake with a toothpick or cake tester to make sure it comes out clean before serving it to your husband's coworkers. If it's still gooey, you may need to cook it for a few more minutes in the microwave. Every microwave is different, so it's important to keep an eye on the cake and adjust the cooking time as needed. I hope it turns out delicious in the end! Let me know if you have any other questions or concerns. Happy cooking!