Decadent Chocolate Lava Cake with Vanilla Cream Center is a show-stopping dessert that delivers pure indulgence in every bite. With its rich chocolate exterior and silky, flowing vanilla cream core, this cake is the perfect balance of deep cocoa flavor and smooth sweetness. When sliced, the center gently melts out, creating a dramatic and irresistible presentation that instantly elevates any dessert table.
This cake is ideal for special occasions, romantic dinners, holidays, or whenever you want to impress without complicated techniques. Despite its luxurious appearance, it’s made with simple ingredients and straightforward steps. The contrast between the moist chocolate sponge and the creamy vanilla filling makes this dessert unforgettable, offering both texture and flavor in perfect harmony.
Chocolate lovers will appreciate the intensity of the cocoa, while the vanilla cream adds a light, comforting richness that keeps the cake from feeling too heavy. Finished with a smooth chocolate coating, this dessert feels bakery-quality yet completely homemade.
Ingredients
For the Chocolate Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot water
For the Vanilla Cream Center
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Chocolate Coating
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Prepare the Vanilla Cream Filling
In a small saucepan, whisk together the milk, sugar, and cornstarch until smooth. Place over medium heat and stir constantly until the mixture thickens into a smooth, pudding-like consistency. Remove from heat and stir in butter and vanilla extract.
Transfer the cream to a bowl, cover with plastic wrap directly touching the surface, and refrigerate until completely chilled. Once cold, the cream should be thick and firm enough to hold its shape.
Make the Chocolate Cake Batter
Preheat your oven to 350°F (175°C). Grease a small loaf pan or round cake pan and line with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly pour in the hot water and stir until the batter is glossy and slightly thin.
Assemble the Cake
Pour half of the chocolate batter into the prepared pan. Carefully spoon the chilled vanilla cream down the center, forming a thick line without touching the edges. Gently pour the remaining chocolate batter over the cream, fully covering it. Smooth the top with a spatula.
Bake
Place the pan in the oven and bake for 40–45 minutes, or until the top is set and a toothpick inserted near the edge comes out clean. Avoid inserting the toothpick into the center, as the cream filling will remain soft.
Allow the cake to cool in the pan for 15 minutes, then carefully remove and let it cool completely on a wire rack.
Prepare the Chocolate Coating
Heat the heavy cream until just steaming. Pour it over the chocolate chips in a bowl and let sit for one minute. Stir until smooth and glossy.
Pour the chocolate coating over the cooled cake, letting it drip naturally down the sides. Use a spatula to smooth if desired.
Serving Suggestions
Slice the cake gently to reveal the creamy vanilla center. Serve slightly warm for a flowing core or chilled for a firmer, cheesecake-like texture. This cake pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar.
It also works well as a plated dessert with coffee or tea, making it ideal for elegant dinners or celebrations.
Storage
Store the cake in an airtight container in the refrigerator for up to three days. For best texture, allow slices to sit at room temperature for 10 minutes before serving.
Freezing is possible, but best done before adding the chocolate coating. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before glazing.
Why This Recipe Works
This recipe combines moisture-rich chocolate batter with a thick vanilla cream center that stays soft without leaking during baking. Baking the cake gently allows the outer layer to set while protecting the creamy interior. The final chocolate coating adds richness and visual appeal, completing the dessert with a professional finish.
Decadent Chocolate Lava Cake with Vanilla Cream Center is rich, elegant, and deeply satisfying. With its dramatic interior and luxurious flavor, this dessert transforms simple ingredients into an unforgettable experience. Perfect for chocolate lovers and special moments alike, it’s a recipe that guarantees applause with every slice. 🍫✨