Although these Milo lava cakes are made using minimal ingredients, they have a rich, chocolatey flavor with a flowy center that no one can resist. You won’t believe how quick these cakes whip up! The Milo powder also gives these lava cakes a distinct chocolate-malt flavor that everyone will love.
An Easy Milo Lava Cake Recipe
It’s been a week since the implementation of the circuit breaker measures, and this means that all of us are staying home a lot more! Although we are certainly missing the freedom and social interaction of pre-circuit breaker days, all the extra time it has opened up has given us room to cultivate new habits and to explore both old and new hobbies.
For bakers like us, the great thing about spending more time at home is having more time to experiment with new recipes. We all know that boredom will inevitably strike, but baking is undoubtedly a very enjoyable way to use your free time. Besides getting a sweet treat, you will also hone your baking skills and spend quality time with your family.
With the limitations in heading out for non-essential items, it might be hard to find specific baking ingredients called for in some recipes. At times like these, simple recipes that only require common ingredients are the true lifesavers when you crave something sweet.
If you’re a fan of Milo and your taste buds are aching for something decadent, this fuss-free Milo Lava Cake Recipe will hit the right spot. Using only 6 ingredients and minimal equipment, you can bake up a batch of flowy lava cakes that have that distinctive flavour of chocolate malt, for your whole family. Dollop with a scoop of vanilla ice cream, and you’re good to go for Netflix nights.
Tips to the Perfect Lava Cake
Achieving the molten center in lava cakes isn’t that hard, but it still requires certain conditions to make it work. Here are some tips from us to help you in baking the perfect lava cake.
1. Grease the loaf pans well.
Not greasing your loaf pans with enough butter or oil will make it harder for you to remove the lava cakes. Or even worse, they might completely stick onto the loaf pans. Make sure you’ve applied enough grease before pouring in the batter, and popping them out will be effortless!
For this recipe, we used paper loaf pans that do not require greasing, but if you’re using ramekins or any other baking pans, remember to grease and flour them. We recommend flouring them with cocoa powder instead of cake/plain flour so that your finished cakes will not have a white film.
2. Cool them down a bit before serving.
We know it’s hard to resist the temptation of digging into your lava cakes the second they come out from the oven. But trust us, letting them cool and set a little for a minute or two will prevent them from collapsing when they’re removed from the ramekins/pans.
3. Baking Time and Temperature Matters
Since you’re baking these cakes for only a couple of minutes, the baking time and temperature matter greatly. Baking them for too long or at too high heat will result in overcooked and non-flowy cakes. Depending on the size of your ramekins or baking pans, your baking time will vary. The bigger your ramekin, the longer your cakes will take. We recommend baking one cake first to test how long you’ll need to achieve your desired texture!
Watch video tutorial:
Milo Lava Cake
yields 4x lava cakes
For the lava cakes
50g (mini) chocolate chips / chopped chocolate
100g unsalted butter
60g milo powder (regular, not 3-in-1)
40g caster sugar
80g cake flour
2 eggs + 2 yolks (medium)
4x mini loaf pans (8 x 4.5 x 4cm) / 5-6 ounce ramekins
20g cocoa powder (optional, for dusting)
- Preheat your oven to 180°C.
- Separate 2 eggs, keeping the yolks aside and storing the egg whites back in the refrigerator for other uses.
- In a heat-proof bowl, melt the mini chocolate chips and butter until smooth, using the microwave in intervals of 15 seconds or over a double-boiler. Remove from the heat.
- Add in the sugar and Milo powder. Whisk until well combined.
- After ensuring that your mixture is not too hot, add in the eggs and egg yolks one by one. Add the next one after the previous one has been fully incorporated. If your mixture curdles, do not panic and carry on!
- Sift in the cake flour and mix it in together until there are no visible lumps of flour. Don’t overmix.
- If you’re using ramekins or any other baking dish that requires greasing, butter & flour your baking dishes with cocoa powder. Distribute the batter evenly into the loaf pans/ ramekins (about 100g-120g of batter each), or about 80% full, and bake them for 10-15 mins. Check for doneness at 8 mins.
- At the 8-min mark, give the tray/rack/loaf pans a jiggle to check for the doneness of the cake. The center should jiggle slightly. Continue watching the lava cakes closely from this step onwards! Your cakes are done when the sides are firm and set, and the centers are still slightly jiggly. There should not be wet batter at all on top. Do not bake until the cake is all firm and set, otherwise the lava cakes will not be flowy anymore.
- Once the cakes are done, cool slightly and remove from the (loaf) pans if desired.
- Optional – Finish the cakes by sifting cocoa powder over the cakes before serving.
Fuss-Free Recipes For Stay-Home Season
After baking these Milo lava cakes, you’ll see that sometimes the best things are made from the simplest ingredients. Especially during times like these, it’s important to be creative and use whatever you have in hand to create something delicious! Use your spare time to make various baked goods throughout the circuit-breaker period, and it’ll be over before you know it.
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!