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Churro Lava Cakes! Churro cakes filled with chocolate ganache to make something so beautiful, rich and decadent… Served with cream for extra comfort.
Holy Churro. These Lava Cakes are insane…
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By far…one of the BEST Churro Recipe I have on here. By a mile.
Coated in buttery Cinnamon Sugar….crispy on the outside and soft on the inside.
And it all starts with a beautiful rich chocolate ganache; freezing it….and spooning it into your Churro battered ramekins.
Once they’re out of the oven…all golden and perfect…they’re brushed with melted butter and coated in Cinnamon Sugar.
The ganache is so rich and beautiful sitting in these cakes…and you could stop here if you really wanted to.
But…going an extra mile….I cut a small hole in the tops and filled them with remaining chocolate ganache
Because Lava Cakes need to have this effect. Oozing with Melted Chocolate.
There may have been some fighting over these Churro cakes. But in the end…we all lived happily ever after.
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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.
Would these lava cakes freeze well? I’d love to make them ahead of time for Christmas Day, but I won’t be at my house and don’t want to be in the kitchen when all the family is outside.
I’m not too sure as I haven’t tried freezing them, but they should be fine.
I’m going to try them this week, my question is: the coconut milk – we have to types of it in Germany, liquid one like milk and a creamy one almost like ice cream or even harder.. Which one should I use? Or can I also use whipping cream? Thanks!!
I Denise! Did you receive my email?
Thank you, I’ll probably try them both ways – with ganache and with dulce de leche. This is my next dessert recipe to try. I’m thinking perfect for Mexican night!
Sounds incredible! I’d freeze the dulce de leche in the same way as the ganache just to make sure it holds!
Could you use caramel (dulce de leche) instead of chocolate ganache?
Yes certainly
Made these last night. They’re perfect! And the chocolate in the centre oozed out when cutting the cakes open. I’m a new subscriber and already in love with your recipes. You make diet food a pleasure to eat. Now making your creamy zoodles and I can’t wait!
Welcome to my blog Sara! So happy you tried them! I hope you enjoy those Zoodles too 😉
These lava cakes look so delicious and decadent! And I’m seeing that you have tons of churro recipes. I’ll check them out. For the moment this lava cakes are pinned.
Thank you so much for pinning! I’m so happy you like these! Xx
Woah! My eyes are bugging out of my head. These look absolutely divine and I love that you added that extra eruption of chocolate. Stunning!
Thank you Lynn! This would have to be one of the best comments on my blog! Thank you so much for the compliments! Xxx
Thanks 🙂
It’s my pleasure Xx
Do you use the mini muffin tin? Or regular size?
Hi Trisha Just a regular muffin tin 🙂
These look amazing! Do you know how many weight watcher points they are?
Yes! Just updated the recipe to include them. 6pp per cake including the extra ganache! 🙂
Great, thanks so much (:
My pleasure!