Choco Lava Mug Cake

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👤 by admin

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Perfect for late-night cravings, single-serve desserts, or quick indulgent treats without oven baking.

Usage

A quick, rich chocolate dessert with a soft outer layer and a molten center. Designed for instant cravings, this recipe delivers a bakery-style lava cake in minutes using CakeShake Chocolate Lava Mix.

 Brief

Author

Admin

Category

Cakes

Difficulty
Easy
Yields

1 Serving

Prep Time 2 mins

COOK TIME 1 min

TOTAL TIME 3 mins

Ingredients

  • ½ cup CakeShake Chocolate Lava Mix
  • 3 tbsp milk
  • 1 chocolate cube or Oreo (for filling)

Instructions

  1. In a microwave-safe mug, add the CakeShake Chocolate Lava Mix and milk. Stir well until a smooth, lump-free batter is formed.
  2. Place a chocolate cube or Oreo in the center of the batter, ensuring it is fully covered without mixing it into the batter.
  3. Microwave on high for 60–70 seconds. The top should appear set while the inside remains soft.
  4. Remove the mug carefully and allow it to rest for about 1 minute. This helps the structure settle while keeping the center molten.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.