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Churro Lava Cakes take everything you love about churros, warm cinnamon-sugar coating, soft cake, and hide a molten chocolate surprise inside. These rich, decadent Churro Cakes are baked until tender, then filled with silky ganache that flows with every bite. Served with a dollop of cream, they’re comfort and indulgence in one.
Holy churro, this lava cake is next-level. Whether you call it a churro cake recipe or a molten masterpiece, each bite is pure magic. One spoonful and you’ll be hooked.
What Makes These Churro Cakes Work
These Churro Cakes mix the cinnamon-sugar goodness of a churro with the molten center of a lava cake. Soft on the outside and filled with rich chocolate, they’re pure comfort in every bite. This easy churro cake recipe makes impressive churro lava cakes with simple ingredients. Quick to prepare, they’re perfect for guests or a cozy night in.
What Goes Into Churro Cakes
These Churro Cakes come together with simple pantry staples and a touch of chocolate magic. A few basic ingredients are all you need for rich churro lava cakes at home.
- Block Chocolate: Dark or semi-sweet chocolate creates a rich, silky ganache that oozes from the center.
- Plain Flour: The base of this churro cake recipe, giving the cakes their soft, tender crumb.
- Ground Cinnamon: Brings that classic churro warmth and spice to every bite.
- Butter: Adds richness to the cake batter and helps the cinnamon-sugar coating stick perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Churro Cakes
- Make Ganache: Microwave chocolate and milk for 30 seconds, stir, then another 20 seconds; stir until smooth and add vanilla.
- Chill the Ganache: Cover and refrigerate until set, about 1 hour. It should be scoopable and hold its shape.
- Preheat and Prep Pans: Preheat oven to 176°C | 350°F. Lightly grease eight 1/4-cup ramekins or a 12 cup muffin tray, then wipe away excess.
- Mix the Batter: Whisk flour, sugar, salt, and baking powder in a large bowl. Make a well and whisk in melted butter or oil, egg, vanilla, and milk until smooth.
- Fill the Ramekins: Spoon 1 tablespoon ganache into the center of each ramekin. Pour 3 to 4 tablespoons batter over the ganache to cover.
- Bake: Bake for 20 minutes until golden and a toothpick inserted comes out clean. The centers should stay soft and molten, like classic churro lava cakes.
- Coat in Cinnamon Sugar: Cool for 5 minutes, loosen edges, and transfer to a tray. Brush with melted butter, mix sugar with cinnamon, and gently roll each cake to coat.
- Finish and Serve: Warm remaining ganache until pourable, adding a splash of milk if needed. Cut a small indent on top, fill with ganache, and serve your Churro Cakes with cream.
These Churro Cakes pair beautifully with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for extra indulgence. For a complete dessert spread, serve alongside Chocolate Rum Balls or Nutella Hot Chocolate for an extra hit of chocolate bliss. If you’re after a fruity contrast, try them with a side of Strawberry Crepes for a sweet-and-tart balance.
Recipe FAQ’s
Absolutely, milk chocolate will make the ganache sweeter and creamier. Adjust the sugar in your churro cake recipe if you prefer a less sweet dessert.
Don’t overbake the cakes. The centers should remain slightly undercooked so they stay molten like a classic lava cake.
Yes, a muffin tray works perfectly. Just be sure each cavity holds about 1/4 cup of batter for even baking.
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Churro Lava Cakes
Ingredients
Ganache:
- 4 oz block chocolate of your choice I used dark/semi sweet
- 1/4 cup canned lite coconut milk or thickened/heavy cream
- 1 teaspoon pure vanilla extract
Churro Cakes:
- 1 cup plain/all purpose flour
- 1 tablespoon white sugar, granulated sweetener or coconut sugar
- ¼ teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons light butter/spread of choice melted (or canola oil/melted coconut oil)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup low fat milk or almond milk
Coating:
- 1 tablespoon light butter/spread of choice melted
- 1/4 cup sugar of choice
- 1 teaspoon ground cinnamon
Instructions
- First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together a microwave safe bowl. Microwave on high for 30 second. Stir and heat again for a further 20-30 seconds until cream is hot. Stir again, mixing well to melt the chocolate through the cream. Once ganache is glossy and creamy, stir in the vanilla extract. Cover and place in the refrigerator until set (about an hour).
- Once Ganache has set, preheat oven to 176C | 350F. Lightly grease 8 small ramekins (to fit 1/4 cup of batter) or a 12-count muffin tray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Remove ganache from the fridge; spoon 1 tablespoon of ganache into the centre of each ramekin (or muffin hole); pour 3-4 tablespoons of batter over the ganache to cover.
- Bake for 20 minutes, or until they are golden in colour and a toothpick inserted into the sides of a cake comes out clean.
- Allow them to cool for 5 minutes; loosen the edges of the cakes with a butter knife and transfer them onto a baking tray. Brush each cake over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; gently roll each cake into the cinnamon sugar mix until evenly coated. (Be very gentle, they are very soft when first taken out of the oven).
Optional:
- Warm remaining ganache in the microwave (or over stove top) until warm (or to make it liquid in consistency again) or mix in a tablespoon or two of extra milk or cream. Cut a small indent into the tops of each cake, and fill with the ganache.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They look fab, I really want to make them. Just struggling with quantities. Is it possible to write the weight in grams as well?
You are welcome to use a converter chart online to help with any additional measurements that you are looking for. Hope that helps! Enjoy!
Not sure what I did wrong 🙁 the taste was delicious and I still ate them lol but it was just chocolate on the bottom and cake on the top. The chocolate wasn’t surrounded, it was just a melted pile on the bottom. I was wondering if maybe I was supposed to put batter then the ganache and then more batter on top but the directions didn’t say that so I didn’t. Like I said still delicious though!