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Molten Koko Black Cakes

Give in to charming choc concoctions and treat yourself to these gooey chocolate lava cakes. Ready in less than 30 minutes! Serve these decadent molten chocolate cakes with double cream, our Tasmanian Leatherwood Honeycomb & orange rind.
  • Cooking Time: 13 minutes
  • Serving Amount: Makes 6
  • Difficulty Level: Easy-Medium


Molten Cake

125g unsalted butter, chopped plus extra to grease

90g Koko Black Pure Darkness Block, broken

2 tbs Koko Black Cocoa Powder

2 tbs milk

2 tbs Kahlua 

3 eggs, room temperature

3/4 cup (110g) caster sugar

1/2 cup (85g) brown sugar

1 cup (150g) plain flour


Assembly and Garnish

100g Koko Black Golden White Dotties

80g Koko Black Salted Caramel Surprise

Double cream, to garnish

Smoked salt, to garnish

125g Koko Black Tasmanian Leatherwood Honeycomb

Orange rind, to garnish


Molten Cake

1. Preheat oven to 200°C. 

2. Grease 6 ramekins or metal pudding moulds with butter, sprinkle with a little plain flour to coat and set aside on baking tray.

3. Place butter and Koko Black Pure Darkness Block in a small bowl and microwave for 30 seconds. Stir and repeat for a further 10-20 seconds or until melted. Add Koko Black Cocoa Powder, milk and Kahlua, stir and set aside.

4. Using an electric mixer, whisk eggs, caster sugar and brown sugar on high for 12 minutes or until pale and creamy, scraping down with a spatula occasionally. 

5. Reduce speed to lowest setting and slowly pour in chocolate mixture, whisk until just combined. Add flour and whisk a further 30seconds on low or until just combined.

6. Pour mixture into each mould until about one third full. Add an even amount of Koko Black Golden White Dotties and Koko Black Salted Caramel Surprise into each mould. Top up with remaining batter and bake for 10-12 minutes or until just firm to touch. 


Assembly and Garnish

7. Allow to sit for 5 minutes, gently run a knife around each mould and turn out onto serving plate. 

Garnish with double cream, smoked salt, Koko Black Tasmanian Leatherwood Honeycomb and orange rind. Serve immediately.