The Best Chocolate Peanut Butter Lava Cake

The Best Chocolate Peanut Butter Lava Cake

Faith Kennedy

Servings

4

Cuisine

American

Category

Dessert

Deeply rich and fudgy with a warm molten center, this lava cake brings together classic chocolate decadence with a twist of nutty peanut butter. The cake hides a gooey peanut butter ganache surprise inside and is finished with a gently sweet peanut butter swirl baked into the top.

Ingredients

    Tools

    • Lancaster No. 6 Skillet

    Cake Batter Ingredients:

    • 8 oz semi-sweet or dark chocolate (60–70%), chopped
    • 1 cup unsalted butter (2 sticks)
    • 1 cup powdered sugar
    • 4 large eggs
    • 4 egg yolks
    • 1/2 cup all-purpose flour
    • 2 teaspoons vanilla extract
    • Pinch of salt

    Peanut Butter Ganache Filling Ingredients:

    • 1/2 cup dark chocolate chips or chopped chocolate
    • 1/4 cup peanut butter (all natural for best texture)
    • Pinch of salt

    Peanut Butter Swirl Ingredients:

    • 1/4 cup peanut butter
    • 2 teaspoons maple syrup or powdered sugar

    Directions

    1. Preheat oven to 425°F. Grease your cast iron skillet with butter and lightly dust with cocoa powder.

    2. In a heatproof bowl, melt chopped chocolate and butter over a double boiler or in short microwave bursts. Stir until smooth.

    3. Remove from heat and whisk in powdered sugar until glossy.

    4. Beat in eggs and yolks one at a time, then add vanilla and salt.

    5. Fold in flour gently until just combined.

    6. In a small bowl, melt the chocolate and peanut butter together in a microwave at 30 second intervals until mostly melted. Then mix ingredients together until smooth and thick.

    7. In another small bowl, stir together peanut butter and maple syrup (or sugar) until pourable.

    8. Pour half the batter into the skillet. Spoon the ganache mixture into the center. Top with remaining batter and smooth surface.

    9. Drizzle peanut butter swirl over the top and use a skewer or knife to marble.

    10. Bake for 12–15 minutes (6”), 15–18 minutes (8”), or 18–22 minutes (10”) until the edges are set but the center is still soft.

    11. Let rest 5–10 minutes before serving. Serve warm with a sprinkle of flaky salt or a scoop of ice cream.
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