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

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Discussion Overview

This thread centers around the experiences and concerns of participants regarding the cooking of chocolate lava cakes, particularly when using the deep covered baker (DCB) in a microwave. Participants share their observations about the texture and doneness of their cakes, as well as their cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant describes a runny layer at the bottom of their lava cake after cooking it for 12 minutes in the microwave, expressing concern about whether it is still raw.
  • Another participant suggests that if the cake seems iffy, they would either cook it longer or choose a different dessert to take.
  • A participant mentions their experience with other cooking vessels, noting that cakes made in the square bowls and fluted stone come out moist but not runny.
  • One participant shares their experience cooking lava cakes in a rice cooker and fluted stone, stating that the cakes were cooked properly despite the icing being melted.
  • Another participant offers a perspective that the runny layer might be excess moisture, but also acknowledges the possibility of undercooking, suggesting checking with a toothpick for doneness.

Areas of Agreement / Disagreement

Views differ regarding the cooking results in the DCB, with some participants expressing confidence in their methods while others raise concerns about potential undercooking.

Contextual Notes

Participants share personal experiences with different cooking methods and vessels, highlighting the variability in microwave performance and cake outcomes.

Who May Find This Useful

Consultants interested in sharing experiences related to cooking chocolate lava cakes in various methods may find this discussion relevant.

J
janezapchef
Gold Member
Messages
1,096
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????
 
  • Thread starter
  • #2
Bumping! Thanks!
 
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.
 
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!)​
 
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!
 

Frequently Asked Questions

How can I tell if my lava cake is undercooked?

If your lava cake is undercooked, the center will remain liquid and gooey when you cut into it. A perfectly cooked lava cake should have a firm outer layer while the inside is soft and molten. If the center flows out like a thick sauce, it’s likely undercooked.

What temperature should I bake my lava cake at?

For optimal results, bake your lava cake at 425°F (220°C). This high temperature helps to create a crispy exterior while ensuring the inside remains molten. Keep an eye on the baking time, usually around 12-14 minutes, to achieve the perfect texture.

Can I use a toothpick to check if my lava cake is done?

Using a toothpick to check for doneness is not recommended for lava cakes. Instead, gently press the top of the cake; it should spring back slightly. If you insert a toothpick, it may come out clean if the cake is overcooked, which means you’ve lost the molten center.

What should I do if my lava cake turns out too runny?

If your lava cake is too runny, it may be underbaked. Try baking it for an additional minute or two next time. Alternatively, you can refrigerate the batter for a short period before baking, which can help set the structure better during cooking.

Can I make lava cakes in advance and reheat them?

Yes, you can prepare lava cakes in advance. Bake them, let them cool, and then refrigerate. When ready to serve, reheat them in the oven at 350°F (175°C) for about 5-7 minutes. This will help restore the molten center while keeping the outer layer intact.

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