This Mint Chocolate Lava Cake recipe combines the warm gooey chocolate
the richness of a lava cake with a refreshing cool taste of mint.
This recipe can be made for 2, 4, or 6 people.
Lava cakes are the perfect cake. They are served fresh out of the oven with a flow of warm chocolate in the center. Even better, they are mixed and baked in 30 minutes! For this version, I added mint chocolate chips. The mint adds a cool refreshing twist to this classic cake!
Let’s Talk Mint
Mint has a cool refreshing taste that is good year-round, particularly in the winter. It just adds a nice cool pop of flavor that goes along with the season! However, mint is one of those flavors that can easily overpower or taste artificial. When baking, I avoid the liquid mint flavors. A little goes a long way and it’s very easy to overpower any recipe with just a couple of drops. Instead, I prefer to use baking chips. As I am writing this it is just before Christmas and Target is stocked with all kinds of fun baking chip flavors including mint chocolate.
For this recipe, I used Andres Mint Chips. They are currently in stock at Target and Walmart or you can find them year round on Amazon. I do have to warn you though, Andres Mint Baking Chips are addictive. If you buy a bag of them, you might just turn the corner and see this…
If your lucky to have enough mint baking chips leftover, you only need 2/3 of a cup for this recipe. I recommend adjusting how many chips to use based on your personal preference.
Deciding how Much Mint to Use
When I first made this mint chocolate lava cake I used a full 2/3 of a cup. However, between four people we were divided. Two thought it was just right and two thought the mint was overpowering and detracted from the overall flavor of the lava cake.
The next time I made the cake I used 1/2 of a cup of mint chips and 1/4 of a cup of chocolate chips. This combination gave the mint flavor without tasting artificial. I would adjust the use of chips depending on how strong you like the mint flavor. Here are some ratio’s you can use to adjust the flavor.
- For a strong mint flavor use 2/3 cup of mint baking chips
- For a medium mint flavor use 1/2 cup of mint baking chips + 1/4 cup chocolate chips
- For a mild mint flavor use 1/2 cup of chocolate chips + 1/4 cup mint baking chips
Getting Prepared to make Mint Chocolate Lava Cake
To get started you will want to gather your ingredients. the list below is for two people. Simply double or triple the recipe depending on how many lava cakes you are baking. (The recipe card below will calculate this for you. All you need to do is click on the correct number in the upper right-hand corner.)
- 1/4 cup of unsalted butter
- 2/3 cup of chips (mint + chocolate combo using the preference chart above.)
- 1/2 cup powdered sugar
- 1 large egg
- 1 large egg yoke
- 1/2 teaspoon vanilla extract
- 1/4 cup flour
- 1 tbsp coco powder or flour for dusting
- Medium mixing bowl
- 2 – 6 ramekins or muffin tin
Once you have measured the ingredients, use the butter wrapper or cooking spray to grease the ramekins. Then using the cocoa powder or flour, lightly dust the ramekins. This step is necessary for the lava cake to release from the ramekin after baking.
Mint Chocolate Lava Cake Baking Steps (only four!)
Step one: Using the microwave, melt the butter and baking chips together in 20 – 30 second increments.
Once melted, use a whisk to fully combine the butter and baking chips
Step two: Whisk in the powdered sugar, egg, egg yolk, vanilla extract and flour just enough to mix the ingredients.
Note: at this stage, it’s very easy to over mix. The result will be a flatter lava cake.
Step three: Pour mixture into ramekins or muffin tins and bake at 425 until the edges are firm and the center soft.
- If you use the ramekins bake for 12 – 14 minutes.
- If you use a muffin tin bake for 8 – 10 minutes.
Step four: Remove from the oven and allow lava cake to stand for one minute then serve.
- If you used a ramekin invert and serve.
- If you used a muffin tin use a spoon to remove it.
No worries if your lava cakes fall apart in the process. Lava cakes are always delish and the smiling faces (like this one) are always worth it!
Great British Baking Show Bake
Season 1, Episode 4, Technical Challenge – Puddings
Looking at my recent pages, I have written six non GBBO posts since my first pudding challenge. The current technical challenge is actually Mary Berry’s Lemon Souffle. I have been trying to find the desire to make this dish. However, there were two reasons I was dragging my feet on baking a lemon souffle.
1. It’s winter here (December 14th) and eating anything lemon just does not feel right with Christmas right around the corner.
2. If I am being honest, nothing about a soufflÃ© sounds good to me. I know I should probably try to make one and give it a fair shot. However, it just sounds like something my dad would have paired with an ambrosia salad in the ’70s. That alone is enough to make me not want to make one.
In time I will try a souffle, but not today. So after much thought, I went with a lava cake. It does fall into the pudding category and is a semi-baked souffle. It requires much of the same skills and I knew I would enjoy baking it.
Count: 10 down, 268 to go!
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Mint Chocolate Lava Cake
- Mixing bowl
- Ramekins or muffin tin
- 1/4 cup unsalted butter
- 2/3 cup baking chips. Use one of these ratios for desired outcome: * 2/3 cup mint baking chips for the strong mint flavor
* 1/2 cup mint baking chips +1/4 chocolate chips for the medium mint flavor
* 1/4 mint baking chips + 1/2 chocolate chips for the mild mint flavor
- 1/2 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup flour
- 1tbsp cocoa powder or flour for dusting
- Preheat the oven to 425 degrees.
- Melt the butter and baking chips in the microwave in 30-second bursts.
- Once melted, use the whisk to fully incorporate the butter and baking chips.
- Once incorporated, add the powdered sugar, egg, egg yolk, vanilla extract, and flour to the mixture. * Mix just enough to incorporate the ingredients and use caution not to over mix.
- Evenly distribute the ingredients between the ramekins.
- Bake at 425 until the edges are firm and the center still soft. * If you used a ramekin cook for 12 – 14 minutes * If your using muffin tins, cook for 8 – 10 minutes.
- Remove and let stand for 1 minute. * If you used a ramekin, invert and serve. * If you used a muffin tin use a spoon to release