Pumpkin Lava Cake takes a classic chocolate lava cake and adds irresistible pumpkin flavor! In this sweet and decadent dessert, the spongy outer cake contains pumpkin puree and pumpkin pie spice for that Fall-inspired twist. Pumpkin dessert lovers, it’s time to pull of your spoons and dig in!
The melted chocolate ganache center oozes out as you dig in! That moist and rich chocolate center is the best ‘surprise’ with this pumpkin lava cake. Enjoy your pumpkin lava cake with a scoop of vanilla ice cream or a dollop of whipped cream.
WHAT YOU SHOULD KNOW ABOUT PUMPKIN LAVA CAKE
Pumpkin Lava Cake is a delicious fall-inspired twist on the classic chocolate lava cake, also known as molten chocolate cake.
Instead of oozing melted chocolate pouring out of the center of a traditional mini chocolate cake, this recipe encases the melted chocolate in a pumpkin-flavored mini cake! The combination of pumpkin and chocolate is a much-loved duo, and this pumpkin lava cake combines those flavors at its best!
IS LAVA CAKE JUST UNDERCOOKED CAKE?
No, definitely not! Traditional lava cake is a combination of chocolate cake and souffle. While the center is liquid, the internal temperature of the cake still reaches 160F, which makes it completely safe to eat!
HOW DO YOU SERVE PUMPKIN LAVA CAKE?
This pumpkin lava cake has been assembled and baked in an 8 oz ramekin. Once baked, you can carefully remove the lava cake from the ramekin using a butter knife to gently dislodge the sides of the lava cake from the ramekin.
Alternatively, serve the lava cakes in the ramekin! This is a great choice if you are worried that the cake may stick and break apart if you try to remove it from the ramekins.
It’s best to serve these pumpkin lava cakes a few minutes after they have baked so the chocolate ganache center is still runny and will ooze out easily.
HOW MANY LAVA CAKES DOES THIS RECIPE MAKE?
This recipe makes two pumpkin lava cakes using 8 oz. ramekins. You can easily double this recipe to make more pumpkin lava cakes.
HOW SHOULD I STORE LEFTOVERS?
Leftover lava cake can be stored in an airtight container in the fridge for up to 5 days. Reheat leftover lava cake in the microwave or in the oven. It’s a great dessert to share, or to eat my yourself! Since the recipe makes 2, you can have one now and one later. Score!
CAN I MAKE PUMPKIN LAVA CAKE IN AN INSTANT POT?
Yes, you can! I love making my Chocolate Peanut Butter lava cake in my Instant Pot! The 8oz ramekins I used will allow them to sit side by side in your Instant Pot Liner with no problem! Here are the step-by-step directions to make your pumpkin lava cake in an Instant Pot instead of the oven:
- Place the Trivet into the Instant Pot and add 1 cup of water.
- Place the two ramekins onto the Trivet. Close the lid and set it on High for 9 minutes. Once done, allow a quick release.
- Flip the ramekins out over on a plate and serve with ice cream or whipped cream. A little caramel sauce or chocolate sauce never hurt anyone either!
WHAT VARIATIONS CAN I MAKE TO THIS PUMPKIN LAVA CAKE RECIPE?
- For a classic lava cake, ditch the pumpkin puree and pumpkin pie spice and use cocoa powder instead.
- Make it gluten-free! You most definitely can use gluten-free flour, such as Bob’s Red Mill or King Arthur gluten-free flour.
- “Bake” this in an Instant Pot instead of the oven. Check out the detailed directions above.
TIPS FOR MAKING THIS FALL FLAVORED MOLTEN LAVA CAKE
- I don’t recommend using regular milk instead of dry milk powder, as the dry milk adds more richness to this dessert.
- It’s normal for the melted butter, powdered sugar, dry milk, and vanilla not to whisk together smoothly. Trust me, it will still turn out perfectly!
- This pumpkin dessert can be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
- It’s important to prepare the ramekins by greasing the inside with butter and dusting them with flour. This should make it easier to remove the baked lava cakes.
1 hour 3 minutes
Chocolate Ganache Ingredients:
- 2 ounces (1/4 cup) semi-sweet chocolate chips
- 1⁄4 cup heavy cream
- 1⁄4 teaspoon vanilla extract
Lava Cake Ingredients:
- 1⁄2 cup butter, melted
- 1⁄3 cup powdered sugar
- 2 teaspoons dry milk (powdered milk)
- 1⁄4 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1⁄3 cup brown sugar
- 1⁄3 cup pumpkin puree
- 1⁄4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon salt
- Prepare the ganache first by placing the chocolate chips and heavy cream in a small bowl. Microwave until melted, stirring every 30 seconds. Once melted, add in the vanilla and stir, then cover and place in the fridge. This needs to be refrigerated for at least 30 minutes so that it solidifies a bit to be able to place into the middle of the batter later.
- To prepare the lava cake, add the melted butter, powdered sugar, dry milk, and vanilla to a small bowl and whisk together. Set aside.
- In a large bowl, add the egg, egg yolk, brown sugar, and pumpkin puree and whisk together. Pour in the melted butter mixture and whisk together. Then add the flour, pumpkin pie spice, and salt and whisk until combined.
- Coat your two ramekins very well with some butter and flour. Pour the lava cake mixture evenly into both ramekins. Then remove the ganache from the fridge and divide it evenly between the two ramekins, spooning it into the middle of each ramekin filled with the lava cake mixture. Then cover any exposed ganache with lava cake mixture, using a spoon. Cover and refrigerate for 15 minutes.
- Preheat the oven to 400°F. Bake the two lava cakes for about 18 minutes. The edges should be firm and the middle should be slightly squishy. Cool for a few minutes then run a butter knife around the edges to loosen it from the ramekin. Flip upside down onto a plate and serve with vanilla ice cream! Or enjoy it straight from the ramekin!
INSTANT POT DIRECTIONS
1. Place Trivet into Instant Pot, and add 1 cup of water.
2. Place ramekins onto Trivet. Close lid and set on High Manual Pressure (High Pressure/Pressure Cook Button) for 9 minutes. Once done, quick release pressure.
3. Flip out over on a plate and add ice cream. Enjoy! OR you an eat it right out of the ramekin. YUM!
I do recommend the dry milk instead of regular as it adds more richness to the flavor! When you mix the melted butter, powdered sugar, dry milk and vanilla together it may not whisk together perfectly smooth. That’s ok! It will still turn out great!
This article originally appeared on FoodNService and was syndicated by MediaFeed.
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