Lava Mini Chiffon Cake Recipe

Lava mini chiffon cake recipe is a delightful twist on the classic chiffon cake, featuring a rich, gooey center that oozes out like lava when you cut into it. These cakes are perfect for celebrations, afternoon tea, or a simple indulgence. Their light and airy texture, combined with the molten center, makes them irresistible to dessert lovers. In this article, we’ll explore the origins of chiffon cakes, provide a detailed recipe, and share tips for achieving perfection.

A Brief History of Lava Mini Chiffon Cake Recipe:

The chiffon cake was invented in the 1920s by an American named Harry Baker, who kept the recipe a secret for over 20 years before selling it to General Mills. Unlike traditional sponge or butter cakes, chiffon cakes are made with oil, giving them a moist and tender crumb. The concept of a molten or “lava” center in cakes became popular in the 1980s, combining the charm of chiffon cakes with the allure of molten desserts to create the lava mini chiffon cake.

Lava Mini Chiffon Cake Recipe

Pinklady

The chiffon cake was invented in the 1920s by an American named Harry Baker, who kept the recipe a secret for over 20 years before selling it to General Mills. Unlike traditional sponge or butter cakes, chiffon cakes are made with oil, giving them a moist and tender crumb.

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Prep Time 20 minutes mins

Cook Time 27 minutes mins

Course Dessert

Cuisine American

Servings 6 Mini cakes

Calories 220 kcal

Equipment

• Mixing bowls
• Hand or stand mixer
• Whisk
• Mini chiffon cake pans or ramekins
• Saucepan
• Spatula
• Wire rack
• Piping bag or spoon

Ingredients

  

For the Cake Batter:

• 1 cup all-purpose flour (120 g)
• ¾ cup granulated sugar (150 g), divided
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, separated
• ¼ cup vegetable oil (60 ml)
• ¼ cup water (60 ml)
• ½ teaspoon vanilla extract
• ½ teaspoon cream of tartar

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For the Lava Filling:

• 4 oz semi-sweet chocolate (113 g), chopped
• ¼ cup heavy cream (60 ml)

Instructions

 

• Step 1: Prepare the Lava Filling

  In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

  Remove from heat and pour the cream over the chopped chocolate in a bowl.

  Let it sit for 2 minutes, then stir until smooth.

  Transfer the mixture to the refrigerator to firm up for about 15 minutes.
• Step 2: Make the Cake Batter

  Preheat your oven to 325°F (160°C). Grease and flour your mini chiffon cake pans or ramekins.

  In a large bowl, sift together the flour, ½ cup of sugar, baking powder, and salt.

  In a separate bowl, whisk the egg yolks, oil, water, and vanilla extract until smooth. Add this mixture to the dry ingredients and mix until well combined.

  In another clean bowl, beat the egg whites with cream of tartar using a hand or stand mixer. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.

  Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.
• Step 3: Assemble and Bake

  Fill each mini cake pan or ramekin halfway with the batter.

  Scoop a teaspoon of the chilled lava filling and place it in the center of the batter.

  Cover the filling with more cake batter until the pan is about ¾ full.

  Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.
• Step 4: Cool and Serve

  Remove the cakes from the oven and let them cool on a wire rack for 10-15 minutes.

  Run a knife around the edges to loosen the cakes, then carefully remove them from the pans.

  Serve warm to enjoy the molten lava center, or let them cool completely and reheat slightly before serving.

Video

Keyword Lava Mini Chiffon Cake Recipe

Similar Recipes to Try:

Molten Chocolate Lava Cake

Matcha Chiffon Cake

Lemon Lava Cake

Orange Chiffon Mini Cakes

Coffee Lava Cake

Frequently Asked Questions About Lava Mini Chiffon Cake Recipe:

1. Can I use butter instead of oil?

Yes, but oil provides a lighter texture compared to butter.

2. Can I use dark chocolate for the lava filling?

Absolutely! Dark chocolate adds a richer flavor to the filling.

3. Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend.

4. How do I store leftovers?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

5. Can I freeze these cakes?

Yes, wrap them individually in plastic wrap and freeze for up to 3 months.

6. Why is my cake not airy?

Ensure you beat the egg whites to stiff peaks and fold them gently into the batter.

7. Can I make this in a regular cake pan?

Yes, but adjust the baking time as needed for a larger pan.

8. How can I add flavor variations?

Mix in extracts like almond or orange, or add cocoa powder to the batter.

9. What’s the best way to reheat these cakes?

Microwave for 10-15 seconds to warm the lava center.

10. Can I skip the lava filling?

Yes, but the molten center is what makes this recipe unique.

Conclusion:

Lava mini chiffon cakes are a delightful treat that combines the airy lightness of chiffon with the indulgent decadence of a molten center. They’re versatile, easy to make, and sure to impress guests or loved ones. Pair them with a scoop of ice cream or a dusting of powdered sugar for an extra touch of elegance.

YouTube Video Credits:
MoLaLa Cook