Chocolate Lava Cake

Ingredients

Instructions

1. Make the chocolate cake. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Stir the espresso powder into the hot brewed coffee until completely dissolved. Set it aside while you begin the batter.
3. In a large bowl, whisk together the milk, apple cider vinegar, neutral oil, yogurt, vanilla bean paste, granulated sugar, and brown sugar until smooth and fully emulsified.
4. Add the sifted cake flour, sifted Dutch-process cocoa powder, sifted natural cocoa powder, baking powder, baking soda, and salt directly to the same bowl. Whisk gently until the batter is mostly combined and only a few dry streaks remain.
5. Slowly stream in the hot coffee mixture while whisking gently. Continue just until the batter is smooth and uniform. The batter will be thin; do not overmix.
6. Divide the batter evenly among the prepared pans, preferably by weight. Tap each pan lightly on the counter to release large air bubbles.
7. Bake for 24–27 minutes, or until the centers spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool the cakes in the pans for 10–15 minutes. Turn them out onto wire racks, remove the parchment, and cool completely before assembling.
9. Make the chocolate lava. In a medium saucepan over low heat, warm the butter and cream, whisking frequently, until the butter is fully melted and the mixture is smooth. Remove from the heat.
10. Add the sifted powdered sugar and both sifted cocoa powders. Whisk until completely smooth and glossy, taking care to work out any pockets of dry cocoa.
11. Whisk in the corn syrup, vanilla bean paste, and salt until the lava is fully emulsified. Transfer it to a heatproof container and cool completely. Refrigerate until chilled and thickened before assembling.
12. Before assembly, whisk the chilled lava until smooth. If it is too firm to spread, add milk 1 teaspoon at a time until it reaches a slow, thick, spreadable consistency. I recommend keeping the lava thicker if you are new to assembling filled layer cakes.
13. Make the chocolate buttercream. Get the temperatures right before mixing. The butter should be softened and easy to press, but not melted or greasy. Bring the cream to room temperature. Gently melt the chocolate, then let it cool until still fluid but no longer warm. Weigh the cocoa powder first, then sift it. Sift the powdered sugar too.
14. Beat the softened butter on low speed until completely smooth and creamy, scraping the bowl and beaters as needed.
15. Add the sifted powdered sugar, sifted cocoa powder, vanilla bean paste, and salt. Mix on low until incorporated and smooth, stopping to scrape the bottom and sides of the bowl. Avoid prolonged whipping or high speed.
16. With the mixer running on low, slowly stream in the melted, cooled chocolate. Mix just until fully incorporated. If the chocolate has started to thicken in its bowl, gently rewarm it until fluid, then let any warmth subside before adding it.
17. Keep the mixer on low and slowly stream in the room-temperature heavy cream. Continue mixing just until the frosting is smooth and evenly combined.
18. Switch to a spatula and stir slowly by hand, pressing the frosting against the side of the bowl to release excess air. Let it rest for 15-20 minutes so it can settle and the color can deepen. Give it a gentle final stir before spreading or piping onto a completely cooled cake.
19. Assemble the cake. Level the completely cooled cake layers if needed. If the layers feel delicate, chill them briefly before stacking.
20. Place the first cake layer on a cake board or serving plate. Spread a thin, even layer of chocolate buttercream over the top, then pipe a tall, continuous buttercream dam around the outer edge.
21. Spoon chocolate lava inside the dam and spread it gently into an even layer. Keep the filling below halfway up the height of the dam so it remains contained when the next layer is added.
22. Place the second cake layer on top and repeat the thin buttercream layer, sturdy dam, and lava filling. Top with the final cake layer.
23. Apply a thin crumb coat over the top and sides of the cake. Refrigerate for 15 minutes, or until the buttercream feels firm.
24. Frost the cake with the remaining chocolate buttercream and finish as desired. Chill for 20–30 minutes to set the structure before slicing.