Decadent, Gooey Chocolate Peanut Butter Lava Cake

Get ready to dive into a rich and gooey dessert that combines the irresistible flavors of chocolate and peanut butter. This indulgent treat promises a molten center that oozes with every bite, creating the perfect balance of sweetness and creaminess.

Ideal for special occasions or whenever you're craving something extra, this lava cake will satisfy your sweet tooth in a way that’s nothing short of heavenly.

Yield(s): Serves 6 to 8

15m prep time

30m cook time

Photo byGreat Life Publishing

Ingredients:

• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder (unsweetened)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon instant coffee granules
• 1 1/4 cups milk chocolate chips
• 1 cup unsalted butter, chopped into pieces
• 4 large eggs (at room temperature)
• 3/4 cup white sugar
• 9 tablespoons smooth peanut butter

Directions:

1. Preheat your oven to 350°F. Grease an 8x8-inch baking dish with nonstick spray and set aside.
2. In a small bowl, mix together the flour, cocoa powder, salt, and coffee granules. Set aside.
3. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue microwaving in 30-second bursts, stirring between each, until the mixture is fully melted. Set this aside to cool slightly.
4. In another bowl, beat the eggs and sugar using a hand mixer on medium speed until the mixture becomes pale and airy, about 2-3 minutes.
5. Gradually add the dry ingredients to the egg mixture, followed by the melted chocolate-butter combo. Mix until everything is well incorporated and smooth.
6. Pour half of the batter into the prepared pan, then drop spoonfuls of peanut butter across the surface (9 dollops). Spread the rest of the batter on top, covering the peanut butter.
7. Bake for 25-35 minutes, depending on your baking dish. The edges should firm up, but the center should remain slightly soft and jiggly.
8. Serve warm for the ultimate molten lava effect!

This warm, chocolatey dessert paired with creamy peanut butter is a crowd-pleaser you won’t be able to resist!

Substitutions:

• Flour: Swap all-purpose flour for gluten-free all-purpose flour to make the cake gluten-free.
• Cocoa Powder: You can replace unsweetened cocoa powder with Dutch-processed cocoa for a richer flavor.
• Milk Chocolate Chips: Substitute with dark chocolate chips or semi-sweet chocolate for a deeper chocolate taste.
• Instant Espresso Powder: If you don’t have espresso powder, you can use instant coffee granules or omit it entirely for a less intense flavor.
• Butter: Swap unsalted butter with salted butter; just reduce the added salt in the recipe.
• Peanut Butter: If you're allergic to peanuts, try almond butter, cashew butter, or even sunflower seed butter for a different nutty twist.

Storage Directions:

• At Room Temperature: You can keep the baked cake in an airtight container at room temperature for up to 2 days. Just reheat individual slices in the microwave for 10-15 seconds to restore the molten center.
• In the Fridge: Store in an airtight container in the fridge for up to 4 days. To reheat, place a slice in the microwave for about 20-30 seconds to soften the cake and melt the center again.
• In the Freezer: You can freeze the cake (either whole or in individual portions) for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When you're ready to enjoy, thaw it overnight in the fridge and reheat it in the microwave to bring back that molten texture.

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