Made with rich, dark chocolate and infused with cannabis, these Chocolate Lava Cake Edibles are perfect for special occasions or a cozy night in. With a rich, molten center and a decadent exterior, it’s a chocolate lover and cannabis connoiseur’s dream come true.
Nothing says heaven quite like a dense, fudgy chocolate cake with a delicious chocolate sauce oozing out of its center. Add in some cannabis and you have instant perfection.
These Chocolate Lava Cake Edibles are exactly that. They make the best single-serving desserts for those late night cravings or intimate date nights in.
And the best part? It’s easy to make and customizable to your preferred level of potency. You can choose any infused chocolate bar of your choice to add some THC to this lava cake recipe.
We recommend adding a few squares of Kiva Dark Chocolate in place of the bittersweet chocolate (recipe below) for a simple infusion. Each square is 5 mg of THC – and this recipe yields 4 cakes – so adding 4 squares would make each cake 5mg each. Alternatively, you could add your infused chocolate to the chocolate sauce!
For even more fun, you could pair your chocolate lava cake with some THC-infused ice cream! We have Cloud Creamery’s mint chocolate chip for a refreshing zing that makes for the perfect winter-time dessert.
Just remember to dose responsibly with whichever method you choose.
Either way, you’ll get a rich, dense, and fudgy dessert. (If that sounds like your jam, you’re definitely going to love our No-Bake Cannabis Peanut Butter Bars as well!)
What’s great is that it only takes a handful of basic, pantry staples to make this lava cake. You’ll need:
- Dark or bittersweet cannabis-infused chocolate
- Unsalted butter
- Confectioners’ sugar
- All-purpose flour
- Ice cream and hot fudge, for serving
How to Make the Best Chocolate Lava Cake Edibles
The key to getting a good texture on your Chocolate Lava Cake is to fold your batter, instead of overmixing it. The key to getting that dense consistency is to prevent air from escaping your batter.
If you’ve see the clip from Schitt’s Creek of David barbarically stirring the batter, that’s a great example of what not to do.
Carefully lifting and folding the batter with a silicone baking spatula results in a lighter, more air-filled and delicate final product, which is exactly what you want for these lava cake edibles.
Another thing you can do to get a perfect lava cake is to generously grease your ramekin or muffin tray. The goal is to create a layer of butter and flour to stay between the dish and the cake so it will easily drop out later, without any imperfections. So, be to get the inside edges and corners when you’re greasing.
Most people will tell you that a lava cake is best made in a ramekin, and we agree. It will be much harder to invert the cakes onto a plate if you use a muffin tray, but it’s not impossible! Especially if you’re only making a few, do what works for you.
Lastly, use good quality chocolate! With such simple ingredients, the higher quality you use, the better the end result will be. Whether you choose to use an infused chocolate bar or add in your cannabis in a different form, make sure everything is high quality.
Our selection of cannabis products at Hennep is curated for you so you don’t have to second-guess the quality of what you’re getting. Explore our online menu or stop by and ask our budtenders which products would be best for you to use in your recipes.
Vegan & Gluten-Free Substitutions
If you are looking for diet-specific substitutions, we’ve got you covered. To substitute the egg for a vegan chocolate lava cake, you can use unsweetened applesauce of vegetable oil.
Unsweetened applesauce is a surprisingly close replacement; use a ¼ cup of applesauce for each egg, and ¼ for the two yolks (¾ cup total). Add as you would the eggs and add about 5 extra minutes baking time in the oven. That said, the final result will produce some excess liquid around the edges from the applesauce but the cake is still a delicious, gooey treat. It even adds a bit of an apple-y taste!
If you don’t want that apple taste, you could also use vegetable oil, which is a more common substitute for egg. We recommend mixing 1 ½ tablespoons of vegetable oil with 1 ½ tablespoons of water and 1 teaspoon of baking powder per egg.
For a gluten free option, we tested two different gluten free flours. Both Bob’s Red Mill and King Arthur work fantastic at a 1:1 substitution.
- ½ cup (1 stick) unsalted butter
- 6 oz 60% dark chocolate (or bittersweet chocolate of your choice)
- 2 whole eggs
- 2 egg yolks (4 eggs total)
- ¼ cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour, plus more for dusting
- Powdered sugar (optional)
Chocolate Sauce (optional)
- 2 tablespoons heavy cream (might as well make some whipped cream too)
- 1.5 oz chocolate (or 1 whole kiva bar)
- Preheat your oven to 450º F. Butter and lightly flour four 6-oz ramekins, tapping out excess flour. Set the prepared ramekins aside on a baking sheet. If you use a muffin tin instead, reduce your baking time by a few minutes and use some muffin liners.
- Set up a double boiler with about an inch of water in the pot, making sure there’s space in between the water and the bowl for the steam. Once your water is simmering, add your butter and chocolate to the top bowl and melt together. If you’re using infused chocolate, you could add your dose here.
- In a separate bowl, beat eggs with egg yolks, sugar, and salt at a high speed until thickened and pale. Using a stand or electric mixer is recommended but a hand whisk could also be used, just use your strength to really get the air beat in. Sprinkle the flour evenly over the top of the eggs to make for easier mixing later.
- Mix the melted chocolate mixture until smooth and then quickly fold into the egg mixture. We recommend a rubber spatula for this process.
- Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the center is soft. Let cakes cool in ramekins for a minute.
- Once cooled, cover the ramekin with an inverted dessert plate, then carefully flip both over at the same time. Let stand for 10 seconds then unmold.
- Lightly dust with powdered sugar to cover up any imperfect spots on the cake, load with your favorite toppings, and serve immediately!
- Break chocolate into small pieces in a microwave safe bowl with the heavy cream. Microwave for 30-45 seconds and stir. It will look thick and like it isn’t melting but just keep stirring and it will come together.
- Pour on dessert, enjoy!