Cinnamon Molten Lava Cake
Your favorite molten lava cake with a cinnamon roll twist!
Equipment
- 3 mixing bowls
- Hand whisk
- 3 oven-safe ramekins
- 1 Piping or zip lock bag
Ingredients
Vanilla Cake
- 190 grams all-purpose flour
- 100 grams granulated sugar
- 2 tsp baking powder
- Pinch of salt
- 190 ml full-fat milk
- 1 egg
- 1 tsp vanilla essence
- 57 grams unsalted butter (melted)
Cinnamon Filling
- 113 grams unsalted butter (softened)
- 100 grams packed brown sugar
- 1 tsp cinnamon
Icing Glaze (optional; skip it if you don't want it to be too sweet)
- Icing sugar
- Full-fat milk
Instructions
Vanilla Cake
- Preheat the oven to 200 Degree Celsius
- Prepare the ramekins by greasing with butter and flour to make sure that the cake does not stick while baking
- Combine the dry ingredients in a mixing bowl: flour (190 gms), sugar (100 gms), baking powder (2 tsps), and salt with a hand whisk
- In another mixing bowl, combine the liquid ingredients: milk (190 ml), egg (1), and vanilla (1 tsp) with a hand whisk
- Pour the combined liquid ingredients into the dry ingredients mix and whisk until they are well combined
- To finish, drizzle the melted butter (57 gms) into the batter while slowly whisking it. You should now have a smooth batter that is ready to be baked
Cinnamon Filling
- In a bowl, combine the softened butter (113 gms), brown sugar (100 gms), and cinnamon (1 tsp) using a hand whisk until everything is well incorporated and you have a smooth paste.
- Transfer the cinnamon paste into a piping bag or zip lock bag
Icing Glaze
- In a bowl, add icing sugar and pour milk, a little at a time, until you reach the consistency of your choice
Baking
- To bake, pour the vanilla batter into the prepared ramekin (fill it halfway)
- Then, take the piping bag, push it into the center of the batter and fill it with the cinnamon paste. You will see your batter swell up as you do this. Don’t overfill it with cinnamon paste, you only need a little. The batter should be fully covering the cinnamon paste inside to avoid any spills
- Bake the cake for 12-15 minutes, until the sides are set but the center is still jiggly. Pay attention to the center, it should still be soft and jiggly but not too soft. Experiment with the baking time on your first time to make sure you get it right
- To take the cakes out of the ramekin, place an inverted plate over it, then turn the ramekin around with the plate and place it on the table. Be very careful at this step as the ramekins will be extremely hot, don’t forget to use a mitten. Then, slowly lift the ramekin from the plate, the cake should slide out smoothly. If your cake breaks down in a puddle at this step, you have underbaked it. Try leave it in the oven for a minute or two on your next try
- Top with the icing sugar glaze (if using) and serve immediately
Notes
Tips and tricks:
- Oven temperature and baking time: Contrary to popular belief, every oven works differently. The type and size of your oven majorly affect the end results. You may have to experiment a little to find the perfect baking time for your oven