Double-Chocolate Lava Cake (White Whole Wheat Flour)

This awesome chocolate dessert separates into two layers as it bakes; one turns into a yummy fudge sauce and the other a moist cake. Serve it warm topped with vanilla, coffee or dulce de leche cream.

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 9


cup Gold Medal™ white whole wheat flour
cup granulated sugar
tablespoons unsweetened baking cocoa
teaspoons baking powder
teaspoon salt
cup milk
tablespoons butter or margarine, melted
teaspoon vanilla
cup semisweet, bittersweet or milk chocolate chips (6 oz)
cup packed brown sugar
cup unsweetened baking cocoa
1 3/4
cups very hot water
Ice cream, if desired
Chopped toasted walnuts or pecans, if desired

  • 1 Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
  • 2 Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
  • 3 Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.