RASPBERRY CHOCOLATE LAVA CAKE — Fresh raspberry filling is swirled into this warm chocolate lava a cake for a dessert that’s decadent, delicious, and oh so easy!
If you’re looking for an amazing tasty but easy dessert to serve to family and friends, this Raspberry Chocolate Lava Cake will have everyone coming back for seconds!
If you’ve had a chocolate lava cake before, you know how delicious it is. Now imagine that with a ribbon of fresh raspberry filling! It’s even better, if that’s possible.
And this cake is so easy to make! Just be sure not to over cook it. You want it to be a little bit gooey in the center. That’s what lava cakes are all about!
This cake is baked in a 9-inch square pan, but it can easily be doubled to serve a crowd. Either way, I like to finish it off with a sprinkling of fresh raspberries.
And yes, if you want to make a regular old chocolate cake, you can just leave out the raspberry filling. It’s definitely still delicious.
Even though raspberries are considered a summer fruit, I really like to serve this warm dessert on chilly days. It’s just so comforting and heartwarming. But it’s definitely worth making year round!
Considering how divine this Raspberry Chocolate Lava Cake is, you’re not going to believe how easy it is to make. It’s sure to become a regular part of your dessert repertoire.
Be sure to save this Raspberry Chocolate Lava Cake recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Raspberries
Appearance: Look for berries that are bright and uniform in color. Avoid berries that look dull, dark, wrinkled or dried out. Be sure to check the container for crushed or moldy berries–don’t forget to check the bottom too!
Storing: Do not wash raspberries until you are ready to use them. Store them in the container you bought them in, or some type of breathable container. Avoid keeping them in the coldest part of your fridge.
To freeze raspberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large zip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Raspberry Chocolate Lava Cake
- Fresh raspberries
- Cocoa powder
- Baking powder
- Chocolate chips
- Ice cream or whipped cream, for topping
- 10 ounces fresh raspberries
- 1 cup + 2 tablespoons sugar, divided
- 1 teaspoon cornstarch
- 1/2 cup cocoa powder, divided
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, melted
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 3/4 cup boiling water
- Vanilla ice cream or whipped cream, for topping
- Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray. In a medium bowl, toss together raspberries, 2 tablespoons of sugar and cornstarch. Set aside
- In a medium bowl, combine 1/2 cup sugar and 1/4 cup cocoa powder. Set aside.
- In a large bowl, whisk together flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt. Whisk in milk, butter, egg yolk and vanilla until smooth (batter will be stiff). Stir in chocolate chips.
- Spread batter into prepared pan. Dollop with spoonfuls of raspberries. Sprinkle reserved sugar and cocoa mixture over top.
- Carefully pour the boiling water evenly over the cake. Do not stir.
- Bake for about 25 minutes, or until the top of the cake is cracked and the edges are firm, but the center is still gooey.
- Serve warm with ice cream or whipped cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 259mgCarbohydrates: 35gFiber: 4gSugar: 14gProtein: 5g
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe