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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.

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 11/8/2012 2:02:33 PM REPORT ABUSE jenniemo1 said:

Rating:

Haven't tried the recipe yet as I could not believe it did not require eggs. Is this so?

This reply was: Helpful Inspiring

Posted 11/5/2012 4:07:36 PM REPORT ABUSE MrsShun said:

Rating:

To Mrs. Don, if I were to try and do individual servings, I think I would put all of the dry ingredients into a big measuring cup (I have an 8 cup capacity) and then from there I would divide the dry ingredients into a muffin pan. Then you can divide the hot water equally among the muffin containers. Don't know if this will work, but it seems logical to me. Good luck. :)

This reply was: Helpful Inspiring

Posted 11/4/2012 3:23:40 PM REPORT ABUSE FFShelly said:

Rating:

I remember my mom making this dessert when we were kids. It isn't pretty......but it is so delicious especially with some vanilla ice cream and a dollop of whipped cream. I lost my copy of her recipe so I am going to give this one a whirl.

This reply was: Helpful Inspiring