Chocolate Lava Cakes
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1/4 cup raw cane sugar
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
1 stick Earth Balance® Soy Free Vegan Buttery Sticks
1 cup almond milk
3/4 cup club soda
1 dark chocolate bar (3 oz.each)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 76 mg | 8% |
Carbohydrate | 35 g | 12% |
Cholesterol | 0 | |
Total Fat | 10 g | 16% |
Iron | 2 mg | 9% |
Calories | 236 kcal | 12% |
Sodium | 373 mg | 16% |
Protein | 2 g | 4% |
Saturated Fat | 3 g | 17% |
Sugars | 23 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 12 8-ounce ramekins with cooking spray. Sprinkle raw cane sugar into each and shake and rotate to coat the bottoms and sides of the ramekins, shaking out the excess. Place ramekins on a baking sheet and set aside.
In a medium bowl, combine cake mix, melted buttery spread, plant-based milk, and club soda. Mix with a mixer on medium speed until completely mixed and no clumps remain
Divide batter into prepared ramekins, about 1/3 cup each. They should be about half-full. Break chocolate bar into 12 pieces and place one in the center of each ramekin, pushing down to slightly submerge.
Bake on middle rack for about 15 minutes, or until a toothpick inserted near the edge comes out mostly clean. Let cool 5 to 10 minutes. Run a butter knife around the edges to loosen and invert onto a serving plate. If the cakes cool before serving, reheat in the microwave for about 10 seconds.
These can also be made in 2 12-cup muffin tins. Line with baking cups and divide the batter into each. Drop a few chocolate chips into the center of each and bake at 350°F for 12 to 15 minutes. Freeze the extra. When ready to serve, peel the wrapper off of the frozen lava cake and microwave for about 45 seconds or until heated through.
Chocolate Lava Cakes