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Giant salted caramel lava cake recipe
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Indulgent salted caramel center and popcorn topping elevate rich chocolate buttermilk cake to dessert stardom.
Ingredients:
  • 200g unsalted butter, chopped
  • 50g (1/2 cup) cocoa powder
  • 8.80 gm vanilla extract
  • 450g (3 cups) plain flour, sifted
  • 645g (3 cups) caster sugar
  • 3.75 gm bicarbonate of soda, sifted
  • 3 eggs, lightly whisked
  • 185ml (3/4 cup) buttermilk
  • Caramel popcorn, to serve
  • 250ml (1 cup) thickened cream
  • 50g unsalted butter, chopped
  • 315g (1 1/2 cups) caster sugar
  • 4.80 gm sea salt flakes
Instructions:
  • Preheat your oven to 180°C/160°C fan forced while generously greasing an 11cm-deep, 27cm (top measurement) bundt pan with oil spray.
  • In a saucepan, combine butter, cocoa, vanilla, and 375ml (1 1/2 cups) water. Cook over medium heat, stirring occasionally, until melted (2-3 minutes). Remove from heat and let it cool slightly before using.
  • In a large bowl, combine the flour, sugar, and bicarbonate of soda by whisking. Mix in the cocoa mixture, eggs, and buttermilk until smooth. Pour the batter into the prepared pan and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • To prepare the caramel, combine cream and butter in a microwave-safe bowl and heat in the microwave until the butter melts. Meanwhile, in a small saucepan, dissolve sugar in water over low heat, then bring to a boil and cook until golden. Remove from heat and carefully whisk in the cream mixture and salt. Return to medium heat and whisk occasionally until thickened. Transfer to a bowl and let cool completely.
  • Place the cake on a large-lipped serving plate. Fill the center with salted caramel, allowing the sauce to gently spill over and cascade down the sides of the cake. Finish by topping it with caramel popcorn before serving.

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