These individual pumpkin spice lava cakes are filled with a decadent chocolate ganache and are big enough to share with someone you love.
I found these inexpensive ramekins at Target and wanted to try making lava cakes with them. Since my girls are grown I like the idea of being able to make smaller desserts for just me and my husband on occasion.
Since it's fall I decided to make pumpkin spice lava cakes. I used the same blend of spices that were used in my Pumpkin Spice Cookies but you can use a store blend or create your own.
Pumpkin Spice Lava Cake Filling
For the lava, I used a basic chocolate ganache. I'm a real chocolate lover but I think you could try other ideas in this part of the recipe.
Some kind of vanilla cream or caramel would also work really well with the pumpkin spice cake.
To make the cakes flip out easily, just coat your ramekins with butter and then dust them with sugar. This is a coarse organic sugar that I have on hand but any kind of sugar, even brown sugar would work.
To assemble the cake pour batter halfway. Then add a scoop of the ganache that has hardened in the freezer.
Top off with more pumpkin spice batter.
When the cakes are done they will start to pull away from the edge.
Allow the cakes to cool for a few minutes and then run a knife around the edge.
This will allow you to flip them over onto a plate and serve to your guests.
You could add some whipped cream or vanilla ice cream on the side for even more decadence.
These cakes were definitely big enough to share but if you're feeling indulgent feel free to keep one all to yourself.
Pumpkin Spice Lava Cakes
- 1 whole can of pumpkin 15 oz
- 1 cup flour
- 2 eggs
- 4 egg yolks
- 1.5 cups brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin spice mix
Pumpkin Spice Mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each: allspice nutmeg, ginger, and clove
Chocolate Ganache Filling
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- In a heavy saucepan melt chocolate chips with cream and vanilla on low to medium heat stirring to make sure it doesn't burn.
- Once it's melted allow to cool for a few minutes then place in the freezer for about 30 minutes.
- Make the cake by combining the canned pumpkin and brown sugar. Mix well. Next, add in the eggs. Continue to mix.
- Finally, mix in the flour and salt, and pumpkin spice mix.
- Butter and sugar four large ramekins.
- Pour pumpkin batter half way.
- Then scoop some of the chocolate ganache on top.
- Cover with more pumpkin cake batter.
- Place on a cookie sheet and bake at 425 degrees for 20 minutes or until the sides begin to come away from the ramekin.
- Cool for 5 minutes then using a knife loosen the sides and then flip the cakes upside down onto a plate for further cooling.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.