Chocolate Oreo Lava Cake in 30 Minutes
- 8 ring molds
- Baking sheet
- Heatproof bowl
- Large mixing bowl
- Kitchen scale
INGREDIENTS
- 9 ounces/250 grams dark chocolate
- ¼ cup sugar
- ¼ cup brown sugar
- 2 cups/480 milliliters oat milk
- ½ cup/100 milliliters oil
- 3½ cup/100 milliliters all-purpose flour
- ¾ cup cocoa powder
- 2½ teaspoons/10 grams baking powder
- A pinch of salt
- 7 ounces/200 grams dulce de leche
- 3 ounces/85 grams Oreo cookies, finely chopped
INSTRUCTIONS
- Heat the oven to 350°F/180°C. Line 8 metal ring molds with parchment paper and place on a baking sheet.
- Melt the dark chocolate in a double boiler or microwave in short intervals. Stir in both sugars until smooth, then set aside to cool slightly.
- In a large bowl, whisk the soy milk, oil, flour, cocoa powder, baking powder, and salt until smooth and fully combined.
- Stir in the melted chocolate until the batter is thick, glossy, and uniform.
- In a small bowl, mix the milk spread with the chopped Oreos and transfer to a piping bag.
- Fill each ring mold one-third full with batter. Pipe a spoonful of the Oreo filling into the center, then top with more batter until three-quarters full.
- Bake for 10 minutes, until the edges are set and the centers remain soft and jiggly. Serve immediately.
FAQ
What type of chocolate works best for an Oreo lava cake?
High-quality dark chocolate with at least 60–70 percent cocoa content is ideal. This level of cocoa provides a deep chocolate flavor that balances the sweetness of the Oreo filling and the dulce de leche. Lower-percentage chocolate will make the lava cake too sweet and less structured, while unsweetened chocolate can create a bitter taste unless additional sugar is adjusted. Using couverture chocolate or any chocolate designed for baking ensures smooth melting and glossy batter. Chop the chocolate evenly to allow consistent melting, whether using a double boiler or microwave.
How do I achieve a perfect molten center?
The perfect molten center in an Oreo lava cake is achieved by precise baking time and oven temperature. Preheat the oven to 350°F/180°C and fill the molds carefully, ensuring the Oreo filling is fully enclosed within the batter. Bake just until the edges are set but the center is still soft and jiggly. Overbaking will create a fully set cake, while underbaking may cause the cake to collapse or remain too liquid. Using ring molds lined with parchment paper helps maintain shape and allows even heat distribution. Resting the cakes briefly after baking can slightly firm the edges while preserving the molten core.
Can I make the Oreo lava cake ahead of time or freeze it?
The cake can be prepared ahead of time but is best served immediately for the molten effect. You can assemble the batter and Oreo-dulce de leche filling in the molds, then cover and refrigerate for up to 24 hours. For freezing, assemble the cakes in molds, cover tightly with plastic wrap, and freeze for up to one month. Bake directly from frozen, adding a few extra minutes to the baking time until the edges are set and centers remain soft. Avoid thawing before baking, as this may cause the lava center to leak and lose the characteristic molten texture of the Oreo lava cake.
What is the best way to serve and garnish an Oreo lava cake?
Oreo lava cake is best served immediately after baking to enjoy the molten center. Serve in the molds or gently remove onto a plate. Dust with powdered sugar or cocoa powder for visual appeal and add a scoop of vanilla ice cream or whipped cream for a contrast in temperature and texture. Fresh berries, chocolate shavings, or a drizzle of chocolate or caramel sauce complement the Oreo filling and enhance flavor. Small edible flowers or mint leaves can add elegance for presentation. Serving warm ensures the center flows correctly when cut, maximizing the indulgent experience that makes the Oreo lava cake a show-stopping dessert.
Can I use gluten-free flour to make an Oreo lava cake?
Yes, but adjustments may be needed for texture and structure. Gluten-free flours often lack the elasticity of wheat flour, so adding a small amount of xanthan gum or guar gum can help the cake hold together and rise properly. Make sure the flour blend is a 1:1 substitute for regular all-purpose flour, and avoid overmixing, as gluten-free batters can become dense if handled excessively. The final cake may be slightly more delicate, but the molten center will still be rich and chocolatey. Always bake and monitor carefully, as baking times may vary slightly with gluten-free flour.
What is the best way to chop Oreos?
Use a sharp knife or a food processor for quick, uniform pieces, taking care not to pulverize them into crumbs unless you prefer a smoother texture. Mixing the chopped Oreos with the dulce de leche before piping helps suspend the pieces evenly and keeps the filling intact during baking. Uniformly chopped Oreos also create a visually appealing cross-section when the lava cake is cut, giving pockets of cookie within the molten chocolate that enhance flavor and texture.
Can I make the cake in a regular muffin tin?
Yes, a regular muffin tin can be used to make an Oreo lava cake if ring molds are unavailable. Line each muffin cup with parchment paper or lightly grease to prevent sticking. Baking time may vary slightly because muffin cups are shallower or narrower than ring molds, so monitor closely. Fill each cup one-third full with batter, add the Oreo-dulce de leche filling, then cover with more batter to three-quarters full. The smaller size can result in slightly faster baking, so check after 8 minutes.
What is the ideal temperature to store leftovers?
Allow the cake to cool to room temperature for 15–20 minutes, then cover tightly and store in the refrigerator for up to 2 days. The molten center will firm slightly when chilled. To reheat, place in a preheated 350°F/180°C oven for 5–7 minutes or microwave for 20–30 seconds to restore the soft, gooey texture. Avoid freezing fully baked cakes, as thawing may cause the molten center to leak.
How can I make this cake vegan?
Use plant-based milk such as oat, almond, or soy milk, and choose a neutral oil instead of butter. Ensure the dark chocolate is vegan, as some brands contain milk solids. Standard Oreos are typically vegan, but always check for your local brand or preference. Replace the dulce de leche with a vegan-friendly caramel sauce or a homemade coconut milk caramel to maintain the rich, sweet filling. Baking times and techniques remain the same, but carefully monitor the center for the molten effect, as plant-based ingredients may slightly alter texture.
How can I prevent the edges of my Oreo lava cake from overbaking?
Use metal ring molds lined with parchment paper for even heat distribution. Avoid overfilling the molds, as excess batter may bake unevenly. Preheat the oven thoroughly to 350°F/180°C and bake for the recommended 10 minutes, checking visually for edges that are firm but not browned excessively. Rotate the baking sheet halfway through if your oven has hot spots. Allow the cakes to rest for a minute or two after baking; residual heat firms the edges slightly without affecting the molten center.
Can I use milk chocolate instead of dark chocolate?
Milk chocolate has a higher sugar content and lower cocoa solids than dark chocolate, resulting in a sweeter, creamier batter that may be less intense in chocolate flavor. You may want to slightly reduce the added sugar in the batter to prevent it from being overly sweet. Additionally, milk chocolate melts faster and can make the batter slightly thinner, so careful attention to baking time is needed to maintain the molten center. The resulting Oreo lava cake will be softer, sweeter, and less rich than one made with dark chocolate, but still delicious and indulgent.
How do I prevent the Oreo filling from sinking to the bottom?
Carefully layer the batter and filling. First, fill the mold about one-third with chocolate batter. Pipe a small portion of the Oreo-dulce de leche mixture into the center and gently cover with the remaining batter, filling the mold to three-quarters full. Avoid overmixing after adding the filling, as this can cause it to disperse. Using a thick filling helps it remain suspended, while evenly chopped Oreos create structure and prevent large clumps from dropping. Proper oven temperature also ensures the edges set quickly, holding the filling in place while the cake bakes and keeping the molten center intact.
What is Borekitas?
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
What is Borekitas?
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
