The Molten Chocolate Cake Baking Mistake That Ruins A Gooey Center

It's easy to get lost in the weeds when it comes to making the perfect chocolate cake. You can follow some expert tips for bakery-worthy chocolate cake – like add some extra egg yolks — or take your chocolate cake to the next level by dusting the pan with cocoa powder instead of flour. But a molten chocolate cake isn't just any ol' chocolate cake; this is one of the tougher cakes to make. To get the center just right with your molten chocolate cake, you really have to follow the rules. For some help on the subject, we reached out to Stella Parks, former pastry chef and author of "BraveTart: Iconic American Desserts."

"Molten chocolate cakes have their origin in contemporary French cuisine," Parks says, "so the easiest way an American baker can go astray is to try and make one with melted chocolate chips, which generally contain more sugar and less cocoa butter than a good quality chocolate." Plus, some chocolate chips contain additives to help them hold their shape, so they won't fully melt into the thick flowing liquid you're looking for. Opt for a plain chocolate bar instead. Parks ensures us that you're likely to find what you need right in the grocery store's snack aisle, just get a decent quality store-bought dark chocolate bar that's between 65% and 72% cocoa. 

While making molten lava cake doesn't have to be hard, that doesn't mean it's simple either. First, choosing the right recipe matters. Stella Parks advises against using any chocolate cake recipe and trying to turn into a molten lava cake. She explains, "The dessert is all about maintaining a delicate balance of structure and flow, which a novice baker is not likely to achieve by chance." 

Parks also advises to start with cold batter, which mimics how the dessert is made in restaurants, although that's not often specified in home recipes. Park says, "When translating a recipe from a professional to home environment, cold storage of the batter is not always included as it's viewed as a matter of convenience rather than necessity. Not so!" In fact, skipping this small step can have big consequences since warm batter cooks faster than chilled, leading to overcooked cake. To avoid this, Park recommends chilling the batter for at least several hours, though she prefers overnight as it's more convenient.

When your cakes are baking perfectly in the oven, the final step is to make sure to remove them from the oven at the right moment. Use a toothpick to check for doneness. When inserted in the outer edges of the cake it should come out clean, but when pushed (gently) through the center, the toothpick should come out with a little batter on it — that's your ooey, gooey lava. Firm edges and a slightly wobbly center are the signs your molten chocolate cake is ready to leave the oven.