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

Ingredients

1
cup Gold Medal™ white whole wheat flour
3/4
cup granulated sugar
2
tablespoons unsweetened baking cocoa
2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup milk
3
tablespoons butter or margarine, melted
1
teaspoon vanilla
1
cup semisweet, bittersweet or milk chocolate chips (6 oz)
1/2
cup packed brown sugar
1/4
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.