ChocoLava Delight Cake
This indulgent cake bakes into a luscious, self-saucing dessert that’s perfect for any summer evening. It’s quick to prepare and can be made in the oven or a crockpot, making it versatile and convenient. With options to reduce sugar by using Swerve substitutes, this cake can be tailored to fit your dietary needs without sacrificing flavor. Serve it warm with a scoop of ice cream for an extra special treat.
Equipment
- 9x9x2" square pan
Ingredients
- 1 cup unbleached all-purpose flour
- ¾ cup granulated sugar or Swerve granulated
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons avocado oil or oil of your choice
- 1 teaspoons vanilla
- 1 cup chopped nuts optional
- 1 cup packed brown sugar or Swerve Brown
- ¼ cup bakin cocoa
- 1 ¾ cups very hot water
- ice cream if desired
Instructions
- Heat oven to 350℉.
- Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan. Mix in milk, oil, and vanilla with a fork until smooth. Stir in nuts if desired. Spread in pan.
- Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water evenly over batter.
- Bake about 40 minutes or until top is dry. Cool 10 minutes.
- Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
Notes
- For a lower sugar option, substitute granulated sugar with Swerve Granular and brown sugar with Swerve Brown.
- The cake can be made in a crockpot: prepare the batter as directed, pour into a greased crockpot, and cook on high for 2 to 2.5 hours.
- If using self-rising flour, omit the baking powder and salt.
- Serve warm for the best experience, with a scoop of ice cream for added indulgence.
- The recipe makes 9 servings, each approximately 255 calories (without ice cream).
- The cake creates its own chocolate sauce as it bakes, making every bite rich and gooey.