Gingerbread Lava Cake Recipe cara c.

Name: Gingerbread Lava Cake Recipe cara c.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All Purpose Flour 10oz.; Fresh ginger, minced 3TB; Powdered Ginger 2tsp.; Black Pepper 1/2 tsp; Cinnamon 1/2 tsp.; Baking Soda 1/2 tsp.; Salt 3/4 tsp.; Butter, at room temp. 8oz.; Dark Brown sugar 12oz; Eggs 4each; Sour Cream 4 oz.; Molasses 5oz.; Dark Chocolate 12oz; Heavy Cream 8oz (1 cup)

Servings: persons

All Purpose Flour 10oz.
Fresh ginger, minced 3TB
Powdered Ginger 2tsp.
Black Pepper 1/2 tsp
Cinnamon 1/2 tsp.
Baking Soda 1/2 tsp.
Salt 3/4 tsp.
Butter, at room temp. 8oz.
Dark Brown sugar 12oz
Eggs 4each
Sour Cream 4 oz.
Molasses 5oz.
Dark Chocolate 12oz
Heavy Cream 8oz (1 cup)

1
Bring heavy cream to a boil and pour over chocolate in a bowl; put bowl in fridge; when firm, about 2-3hrs, scoop and roll ganache into 1-1-1/2 balls; keep in fridge (can be done a day ahead);( ganache balls do not have to be perfectly round!)
2
Mix dry ingredients (flour, ginger,pepper, cinnamon, powdered ginger, baking soda and salt) together and set aside.
3
Mix together the molasses and sour cream and set aside
4
Beat butter with sugar until fluffy; add eggs one at a time, scraping down sides of bowl after each addition
5
Add flour in 2 additions, alternating with sour cream; do not over mix
6
Line 8 muffin cups with their own square of foil- make sure the foil square goes up and over the sides; spray well w/ nonstick coating
7
Fill cups 3/4 of the way with gingerbread batter and gently press down w/ ganache ball in center; add just enough batter to cover the ganache
8
Bake cakes at a 375 degree oven for 10-15 min, until browned well on outside.
9
Use foil to lift cakes out and peel foil off.
10
Serve immediately, while still warm, with ice cream

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: All Purpose Flour 10oz., Fresh ginger, minced 3TB, Powdered Ginger 2tsp., Black Pepper 1/2 tsp, and more.

Yes, Gingerbread Lava Cake Recipe cara c. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!