Thandai Molten Lava Cake
Molten Thandai Molten Lava Cake is a delicious vanilla cake with a warm colorful white chocolate thandai melted center that just oozes out. This is a foolproof way to make these- you will ALWAYS get that melted center when you cut it. This is an eggless recipe that is so easy to make. Who does not like this dessert- especially when you cut it open and the hot molten chocolate just flows out. Serve it with ice cream, whipped cream & berries to make it no less than a restaurant-level dessert, and wow everyone! This dessert is PERFECT for Holi!
I hope you enjoy making it as much as I do. For a chocolate cake batter with a thandai white chocolate center recipe with egg click here, without egg click here.
Happy Baking!
Servings: 6-8 cakes
Prep Time: 30-45 mins
Cooling Time: 3-4 hours
Baking Time: 15 mins
Total Time: 4-5 hours
Ingredients:
Cake:
2.5 cups/300g all purpose flour
3/4 cup/150g castor sugar
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp thandai powder
1 cup+ 2/3 tbsp/ 275ml like warm whole milk
115g melted unsalted butter
1.5 tbsp white vinegar
2 tsp vanilla extract/ paste
Ganache:
1/3 cup heavy cream
3/4-1 cup white chocolate, ideally couverture
1/2-1 tsp thandai
Oil based food coloring as per your choice
Directions:
Ganache: In a saucepan, warm cream and thandai powder. Mix it together using a whisk. Do not boil it, just heat it up.
Turn off the flame and add 3/4th cup white chocolate and ensure it is submerged in the cream.
Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the centre out. It will come together. If you need to add more chocolate.
Once the chocolate and cream are combined well, divide them in different bowls for the colors you are using. Add 2-3 drops of food coloring as per how light/dark you want it.
Once slightly cooled, let the ganache chill in the fridge till it sets for about 1-2 hours.
Scoop a little bit of each of the colored ganaches and slightly roll it them a ball. Place on a plate and and freeze them- about 2 hours. You need 1 ball per lava cake ramekin. The balls were about 1 tbsp.
Cake: Preheat oven to 325F. Prepare ramekins by greasing them with butter and dusting them with flour.
In a bowl, whisk the flour, sugar, baking soda, baking powder, salt and thandai powder.
Add lukewarm milk, melted butter, vinegar, and vanilla essence.
Mix well till combined. Do not need to over-mix, just till it is combined and no lumps are visible.
Pour it into the prepared ramekins 1/2 of the way up.
In the centre place 1 ball of the frozen ganache and cover with more batter. Ensure it is covered by the batter.
Bake for 13-17 mins till the cake is cooked.
Let it cool for 1 min and then run a knife around it. Unmold carefully and serve. You can even serve it directly in the ramekins.
Serve immediately with ice cream, whipped cream and berries or caramelised bananas.
Notes/Tips:
Make sure you do not boil the cream while making the ganache. Add more chocolate as needed to make it thick.
The better quality of chocolate, the more flavorful the cake will be. I used couverture to make the ganache. Thats what gives the cake the most flavor so use high quality.
Make sure your milk is warm; it does not need to be boiling but warm.
Do not over mix otherwise the cake will be dense.
Use foil ramekins if you plan to un mold as it is easier. Make sure they are well greased.
When the cake bakes the frozen ganache melts giving the gooey lava centre. You need to ensure it is frozen well so you get that melting chocolate when you cut it.
Make sure to serve it IMMEDIATELY when warm to get the best ooze when you cut it. If you let it sit the chcolate will start cooling and it won’t be a good.