Cooked - Brownie Batter Lava Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Brownie Batter Lava Cake

1.0

330 g (2 ¾ cups) cake flour, sifted

70 g (¾ cup) Majestic Dutch-process cocoa powder

2 ½ tsp baking powder

½ tsp baking soda

1 tsp fine sea salt

360 g (1 ½ cups) organic cane sugar

360 g (1 ½ cups) non-dairy milk, room temp

2 tsp apple cider vinegar

120 g (½ cup) plain non-dairy yogurt, room temp

240 g (1 cup) neutral oil (grapeseed, canola, sunflower)

2 tsp vanilla bean paste

100 g (½ cup, packed) light brown sugar

50 g (¼ cup) organic cane sugar

70 g (5 tbsp) non-dairy butter

40 g (½ cup) Majestic Dutch-process cocoa powder

40 g (5 tbsp) heat-treated all-purpose flour

80 g (⅓ cup) non-dairy cream

1 tsp vanilla bean powder

½ tsp fine sea salt

70 g (½ cup) chopped non-dairy chocolate (~50% cocoa)

60–90 g (¼–⅓ cup) non-dairy milk

100 g (½ cup, packed) light brown sugar

50 g (¼ cup) organic cane sugar

90 g (6 tbsp) non-dairy butter, room temp

60 g (½ cup) Majestic Dutch-process cocoa powder

120 g (1 cup) heat-treated all-purpose flour

2–3 tbsp non-dairy cream

1 tsp vanilla bean paste

½ tsp fine sea salt

70 g (½ cup) chopped non-dairy chocolate (~50% cocoa)

339 g (1 ½ cups) non-dairy butter, room temp

510 g (4 ½ cups) powdered sugar, sifted

68 g (½ cup + 1 tbsp) Majestic Dutch-process cocoa powder

Pinch fine sea salt

2 tsp vanilla bean paste

45–68 g (3–4½ tbsp) non-dairy cream

Combine cake flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together sugar, non-dairy milk, apple cider vinegar, non-dairy yogurt, oil, and vanilla bean paste.
Pour wet ingredients into dry ingredients and mix until just combined.
For the lava filling: Combine brown sugar, cane sugar, non-dairy butter, cocoa powder, flour, non-dairy cream, vanilla bean powder, and salt in a saucepan.
Cook over medium heat, stirring constantly, until thickened.
Stir in chopped chocolate and non-dairy milk until smooth.
For the raw brownie batter squares: Cream together brown sugar, cane sugar, and non-dairy butter.
Beat in cocoa powder, flour, non-dairy cream, vanilla bean paste, and salt until combined.
Fold in chopped chocolate.
For the chocolate buttercream: Cream together non-dairy butter and powdered sugar.
Beat in cocoa powder, salt, vanilla bean paste, and non-dairy cream until smooth and fluffy.

Course🍰Dessert

Diets🌱Vegan...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 11 weeks ago

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