Warm Chocolate Pudding Cakes for Two

Warm Chocolate Pudding Cakes for Two, what could be better?! Also known as molten lava cakes, these delicious cakes are cake-y around the exterior and fudgy in the middle.

Craving something delicious? Easy? Decadent? But healty-ish? I GOT YOU. These fudgy cakes deliver all the above and more. Only a handful of ingredients and about a half hour of your time and all your chocolate cravings will be satisfied.

I partnered with my friends at California Prunes to make these decadent cakes that are as delicious as they pretty.

Why Add Bananas, Carrots, Applesauce
and Yes, Prunes To Baked Goods?

Adding fruits and veg to baked goods is almost always done to make them a touch healthier and almost always moister (is that a word?). Regardless, prunes (dried plums) are no different.

For this recipe the prunes are combined with hot espresso (or strong coffee or water), as well as vanilla, eggs and delicious chocolate to create a cake that is moist and fudge-like and the stuff of dream.

You won’t actually taste the prune flavor, but they make it so we can cut back on the refined sugar and they’re loaded with vitamins and minerals. Win.

Brown Sugar Caramel Sauce

I was going to go with the classic whipped cream and berries on these and then I thought: nope! Ice cream and caramel sauce all the way:  SO GOOD. 

I used this Brown Sugar Caramel Recipe, and I halved it (super easy). It makes the perfect amount of caramel for these two chocolate cakes and there might even be some left over for your coffee the next day. I’m just saying.

Last note: this caramel only uses 5 ingredients and comes together in 10 minutes!

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Warm Chocolate Pudding Cakes Step-by-Step

Below are step-by-step photos (with captions) to make your Fudgy Pudding Cakes perfect every time! My biggest tips are:

1. Weigh your ingredients: With so little ingredients It’s important to get all of the proportions correct.
2. Work fast: While filming and photographing these, I took longer to mix and and bake these resulting in an exterior that isn’t as smooth as it could be. That’s because the cake batter is supposed to be warm and will thicken as it cools (leaving gaps). If you work quickly, you’ll have smoother sides (but they taste delish either way).
3. Use good quality chocolate: The flavor really shines in these, so get the best you can afford (Ghirardelli is one of my favorite store brands!!).
4. Serve warm! These are so good while still warm. They’ll melt the ice cream (see photos ;)) and mingle with the brown sugar caramel and, well, it’s basically heaven.

Melting Your Chocolate

Plot twist: I recommend melting your chocolate in the microwave for these cakes. Which I never do. I wasn’t feeling great when I was recipe testing so I took a shortcut and it worked. 

I’m morally opposed to melting chocolate in the microwave because so many things can go wrong. The lower quality a chocolate is the more problems can arise. However, if you do it carefully and follow my instructions below, you shouldn’t have any problems. 

*IF* you’re anti-microwave (I get it), follow this method:  

In a large, heat-safe bowl, add the chopped chocolate, butter and sugar and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost completely melted. Take off the heat and stir until smooth. 

Chocolate Pudding Cake Equipment

Successful fudgy pudding cakes start with the correct ramekins. For the photos I used these ramekins. I also tested them in these and they looked super cute. Make sure you use 8 oz (226 g) ramekins and place a baking sheet beneath them to catch any overflow (we fill them pretty high!).

These are my favorite heat-safe stackable glass bowls.

My trusty spatula that catches alllll of the chocolate cake batter.

My well-worn Vitamix that I didn’t fully show in the video because it is so well-loved and battered. Every home needs one!

My fav scale!

More Chocolate Recipes

Because you wouldn’t have read this far if you didn’t love chocolate as much as I do, might I recommend these Soft & Chewy Chocolate Granola Bars, my current favorite Chocolate Chip Cookie recipe (made with olive oil!), these PERFECT Crinkly, Fudgy Brownies or these Soft, Chewy Vegan Brownie Cookies (also made with prune puree that no one will ever know!).

A Word About Baking Safety

A quick note on baking safety! Most people desire a fudge-like consistency with these molten lava pudding cakes. To ensure their safety, make sure they’re baked to at least 160°F (71°C) when tested with an instant-read thermometer. Enjoy your petite fudgy cakes!

Warm Chocolate Pudding Cakes for Two

Also called molten lava cakes, these small batch, fudgy, warm chocolate pudding cakes will quickly become your new favorite treat. Mostly mixed in a blender (yup), these are mixed and baked in 30 minutes!

5 from 5 reviews

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Dessert

Cuisine: Cakes

Keyword: Chocolate, Pudding, Cakes, Molten, Lava, Fudgy, Baking, Dessert

Servings: 2 Cakes

Author: Rebecca Firth

Ingredients

For the Cakes

• 1/2 cup (85 g) dark chocolate, (finely chopped)
• 6 tablespoons (76 g) unsalted butter, (melted and cooled slightly)
• 1/3 cup (67 g) granulated sugar
• 2 oz (57 g) California Prunes ((about 6 prunes))
• 1/4 cup (56 g) hot espresso, (fresh-brewed strong coffee or water)
• 1 (13 g) tablespoon real vanilla extract
• 4 tablespoons (20 g) unsweetened Dutch-processed cocoa powder
• 2 large eggs (room temperature)
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• ½ teaspoon baking soda
• 2/3 cup (90 g) cup all-purpose flour (how to measure flour)

To Serve

• Vanilla Ice Cream
• Brown Sugar Caramel Sauce
• Sea Salt Flakes

Instructions

• Preheat the oven to 350ºF (177 ºC). Butter two 8-ounce (226-g) ramekins. Place the ramekins on a baking sheet. Set aside.
• In a large, heat-safe bowl add the chocolate, butter and sugar and melt in the microwave for 10-second increments, stirring in between. Do not overheat your chocolate. You could also use the double-boiler method, see note below.
• To a high-speed blender, add the prunes, hot espresso (or water), vanilla and cocoa powder and run on low for 30 seconds to roughly combined. Add in the eggs, salt, baking powder and baking soda and blend for 1 minute, starting on low and working up to high as everything combines. You want the mixture as smooth as possible. Scrape down the sides of the blender and add in the melted chocolate; blend on high for 1 minute more. Pour back into the bowl that you melted the chocolate in. Finally, fold in the flour in as few strokes as possible. Make sure there aren’t any pockets of flour, the mixture will be thick.
• Divide evenly between the two prepared ramekins, smooth the tops and bake in the center of the oven for 18 to 22 minutes. 18 minutes will yield a more fudge-like center, whilst 22 minutes will yield firmer cakes. When done, the sides of the cakes will be set and the centers will slightly jiggle.
• Let cool for 10 minutes before running a knife around the edges of the cakes and turning out onto plates. Serve with vanilla ice cream, brown sugar caramel and sea salt flakes. Yum.

Notes

Alternate Way to Melt the Chocolate:

In a large, heat-safe bowl, add the chopped chocolate, butter and sugar and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost completely melted. Take off of the heat and stir until smooth. 

The longer the cakes sit after baking, the firmer the centers will be.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

These super fab, super delish Chocolate Pudding Cakes for two were created in collaboration with California Prunes!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!!