My grandma has been cleaning out her house and she gave me some of her old kitchenware. Amongst the kitchenware, I found a cute mini fluted cake pan. I was so excited that I wanted to immediately go home and start baking. This recipe combines two of my favorite dessert things: cookies ‘n’ cream and cake that has a warm, oozy lava middle. If you don’t have a cake pan like mine, you may also use a 6-cup muffin tin, or 4 ramekins.
Recipe:
- 1 cup semisweet chocolate
- 3/4 cup milk
- 1/2 cup flour
- 1 1/2 tsp sugar
- 2 TBSP oil
- 1 tsp baking powder
- 1/2 cup white chocolate
- 1/2 cup heavy cream
- 8 chocolate sandwich cookies, crushed
- desired toppings (e.g: whipped cream, ice cream, crushed Oreos, powdered sugar, chocolate syrup)
Instructions:
1. Preheat the oven to 350 F. Grease and flour your cake pan or ramekins.
2. Melt the white chocolate into the heavy cream. Add the crushed sandwich cookies. Chill in the freezer until set.
3. Melt the semisweet chocolate into the milk. In an a small mixing bowl, sift together the flour, sugar, and baking powder. Add the melted chocolate/milk mixture to the sifted flour mixture. Mix them together until everything is incorporated, then add the oil and mix again.
4. Spoon the cake batter into the prepared baking pans until they are about 1/2 full.
5. Spoon 1- 2 TBSP of the white chocolate/cookie filling on top of the cake batter in the pans. Cover the filling with the remaining cake batter until the pans are 3/4 full.
6. Place the filled cake pan into the oven and bake for 17- 18 minutes. The surface of the cakes should be just set. Do not over bake.
7. Dislodge the cakes from the sides of the pan. Place a plate or cookie sheet on top of the cakes and flip upside down so that the cakes are now inverted on top of the plate. Top the cakes with your desired toppings and serve immediately.
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