Hojicha Lava Cake (Printable)

Decadent white chocolate cakes with molten hojicha centers for an unforgettable dessert experience.

# What You’ll Use:

→ Hojicha Ganache Center

01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder
04 - 0.35 oz unsalted butter, room temperature

→ White Chocolate Cake

05 - 3.5 oz white chocolate, chopped
06 - 2.8 oz unsalted butter
07 - 2 large eggs
08 - 1 large egg yolk
09 - 2.1 oz granulated sugar
10 - 1.4 oz all-purpose flour
11 - 1/8 tsp salt

→ For the Ramekins

12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting

# How-To:

01 - Combine 2.1 oz finely chopped white chocolate and 1 tsp hojicha powder in a heatproof bowl. Heat 2 tbsp heavy cream until just simmering and pour over the chocolate mixture. Allow to sit for 1 minute, then stir until completely smooth. Incorporate 0.35 oz unsalted butter and stir until fully integrated. Transfer to refrigerator for approximately 30 minutes until firm enough to scoop. Form into 4 small balls and keep refrigerated.
02 - Generously grease 4 ramekins (approximately 2.4–3.1 inches in diameter) with softened butter. Dust evenly with cocoa powder or flour, then tap out excess to ensure clean preparation vessels.
03 - Melt 3.5 oz white chocolate and 2.8 oz butter together in a heatproof bowl positioned over a pot of barely simmering water, stirring continuously until smooth. Cool slightly. In a separate bowl, whisk 2 eggs, 1 egg yolk, and 2.1 oz sugar until pale and thick. Fold the melted chocolate mixture gently into the egg mixture. Sift 1.4 oz flour and 1/8 tsp salt over the mixture, then fold gently until just combined.
04 - Spoon a generous tablespoon of batter into each prepared ramekin. Place one chilled hojicha ganache ball in the center of each ramekin. Cover each ganache center with remaining cake batter and smooth the tops to ensure even baking.
05 - Preheat oven to 390°F. Bake cakes for 11–13 minutes until edges are set but centers remain slightly jiggly. Remove from oven and allow to rest for 1–2 minutes. Run a thin knife around the edge of each ramekin and carefully invert onto serving plates.
06 - Serve immediately while warm to showcase the signature molten lava effect. Optional garnishes include powdered sugar dusting or vanilla ice cream accompaniment.

# Expert Advice:

01 -
  • That molten center moment is pure magic, and honestly, it never gets old no matter how many times you make it.
  • Hojicha's earthy warmth with white chocolate's sweetness creates a flavor balance that feels sophisticated without requiring fancy technique.
  • Individual ramekin cakes mean everyone gets their own dramatically flowing dessert, which feels more special than sharing one big cake.
02 -
  • The ganache center must be completely cold and firm before assembly, or it will melt into the batter and you'll lose that dramatic flow effect entirely.
  • Baking time is everything here, and your oven might run hot or cold, so start checking at 11 minutes and trust the jiggle test over any timer.
  • Room temperature ingredients fold together much more smoothly than cold ones, which sounds finicky but actually saves you from overworking the batter.
03 -
  • Weigh your ingredients, especially flour and sugar, because scooping can compact flour by almost 20% and throw off your cake's structure entirely.
  • Your oven's temperature matters more than the exact baking time, so if you know your oven runs hot, start checking at 10 minutes instead of 11.
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