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Churro Lava Cakes with Cinnamon Sugar and Rich Chocolate Ganache Recipe

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3.9 from 12 reviews

Indulge in these decadent Churro Lava Cakes featuring a molten chocolate ganache center encased in a tender cake, dusted with cinnamon sugar for the perfect churro-inspired treat. Perfect for dessert lovers craving a warm, gooey chocolate surprise with a hint of cinnamon sweetness.

Ingredients

Ganache

  • 4 oz dark/semi-sweet chocolate, broken into pieces
  • 1/4 cup canned lite coconut milk or heavy cream
  • 1 teaspoon pure vanilla extract

Cake Batter

  • 1 cup plain/all purpose flour
  • 1 tablespoon white sugar, granulated sweetener or coconut sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 tablespoons light butter or spread (melted, or canola oil/melted coconut oil)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup low fat milk or almond milk

Cinnamon Sugar Coating

  • 1 tablespoon light butter or spread (melted)
  • 1/4 cup sugar of choice
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Ganache: Break up the chocolate block and place in a microwave-safe bowl with the coconut milk or heavy cream. Microwave on high for 30 seconds, then stir. Heat again for 20-30 seconds until the cream is hot. Stir thoroughly until glossy and creamy. Stir in vanilla extract. Cover and refrigerate for about 1 hour until set.
  2. Preheat Oven and Prepare Ramekins: Preheat the oven to 176°C (350°F). Lightly grease 8 small ramekins or use a 12-count muffin tray. Wipe off any excess grease with a paper towel and set aside.
  3. Make Cake Batter: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Create a well in the center and add melted butter or oil, egg, vanilla extract, and milk. Whisk until the batter is smooth and free of lumps.
  4. Assemble Cakes: Remove the ganache from the refrigerator. Spoon 1 tablespoon of the ganache into the center of each ramekin or muffin cavity. Pour 3-4 tablespoons of batter over the ganache to completely cover it.
  5. Bake: Bake for 20 minutes or until the cakes are golden and a toothpick inserted into the side (not center) comes out clean.
  6. Cool and Coat: Let the cakes cool for 5 minutes. Loosen the edges with a butter knife and transfer the cakes carefully onto a baking tray. Brush the tops with melted butter. In a shallow bowl, mix sugar and cinnamon. Gently roll each cake in the cinnamon sugar mixture, being careful as they are soft right out of the oven.
  7. Optional Ganache Filling: Warm the remaining ganache in the microwave or over the stovetop until liquid. If desired, add a tablespoon or two of milk or cream to thin it. Cut a small indent in the top of each cake and fill with the warm ganache for extra gooeyness.

Notes

  • Use any chocolate of your choice for the ganache, dark or semi-sweet works best for balanced flavor.
  • You can substitute dairy milk with almond or other plant-based milk as preferred.
  • Be gentle when rolling cakes in cinnamon sugar to avoid breaking the soft cakes.
  • Ganache can be made ahead and refrigerated until ready to assemble.
  • Ensure not to overbake to keep the lava center molten.
  • These cakes are best served warm for the gooey effect.