Churro Lava Cakes with Cinnamon Sugar and Rich Chocolate Ganache Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- 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.
- 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.
- 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.
- Bake: Bake for 20 minutes or until the cakes are golden and a toothpick inserted into the side (not center) comes out clean.
- 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.
- 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.
