I called my mother in law last week because she had told me all about this wonderful microwave molten chocolate lava cake and Gabriel was out of town and I needed something to cheer me up (chocolate always does that for me!)
All you need to make it is Chocolate cake mix (and the ingredients to mix it up – in my case it was 3 eggs, quarter cup oil and water, but I don’t know if other box cake mixes will be different) and a can of chocolate icing.
That’s all. My only problem was, I had no icing then my lovely mother in law sweeps in to save the day (again!) to tell me that icing is super easy to make, all you need is cocoa powder, butter, powdered sugar and milk…how did I not know this?! It’s probably best because by now I would’ve calculated how to make icing by the cup and be eating it from a spoon daily! My chocolate addiction is no joke people!
When I got the Hershey’s Cocoa Powder box out I discovered they had an icing recipe on the back, so I decided to just follow Hershey’s direction. This icing is no joke people – literally the best icing I think I’ve ever had – waaaaaay better than the canned stuff!
• 1 stick butter
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp. vanilla extract
(Yields 2 cups frosting)
1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed.
4. Stir in vanilla.
Once you’ve made the cake batter to the directions, and have (or made) your icing put the cake batter into a large microwaveable bowl (I used a 2qt Pyrex bowl) and then dump the icing into the middle of the cake batter. Put it in the microwave for 8 mins and then let it sit for 4 mins. Then flip over onto a plate.
This part was a little tricky, you might need four arms to accomplish it, but since I was without hubby I stuck with it and eventually got it to come out onto the plate without any serious injury to myself!
It may not be super pretty but is it super yummy!!! The thing about this cake is, it’s not a ‘make ahead’ cake, it is best eaten when it’s still warm and gooey, and even with a scoop of ice cream if your feeling totally indulgent! (mouth watering anyone?!) I would suggest it as a last minute dessert or something you make while your cleaning up from dinner.
Leftovers, let’s talk leftovers. Since I was by myself when I made this cake I ended up with a huge cake sitting on my counter. Now, I am a major chocolate lover but eating just a slice of regular ole room temperature chocolate cake just isn’t my thing, especially when I already know how good this cake is when served hot. My first attempt to reheat it didn’t fare so well, yeah the icing was pretty melty and gooey, but the cake got dried out. It was then that I remembered another little tip that my mother in law gave me (seriously, did I get lucky or what?! she’s at dessert-God status for me right now!!*).
So here is my newest Quick Tip (brought to you by the best bomb-diggity mother in law ever)
When you are reheating anything (or above yummy gooey chocolate deliciousness cake) in the microwave take a coffee filter (!!) and run it under cold water, squeeze it out a little and then place it over the dish you are microwaving, then microwave as you normally would. It’s as easy as that! And guess what? It totally worked! The cake was still soft and the icing melted perfectly – just as good as the first time I made it.
I’ve tried this microwaving method with lasagna (a dish that tends to really dry out in the microwave) and it worked great also.
And now I’m going to go eat another slice of cake!
*this is also the wonderful mother in law that drove in from Tulsa this past weekend so me and my hubby can go away for the weekend! Someone give this woman a raise?! And while you at it please move her here!