This Lava Cake Matcha Latte is a dessert-inspired drink that layers a rich, molten chocolate lava cake at the bottom of a glass with a smooth, creamy matcha latte poured over the top. The combination of bitter-sweet matcha and dark chocolate creates a balanced flavor profile that works surprisingly well, while the warm, flowing chocolate center adds a luxurious texture. It’s a fun, indulgent twist on both a classic lava cake and a traditional matcha latte, perfect for a special treat or an afternoon pick-me-up.
Ingredients
- For the lava cake:
- 2 oz (55 g) dark chocolate (60-70% cacao), chopped
- 2 tbsp (28 g) unsalted butter, plus extra for greasing
- 1 large egg
- 1 large egg yolk
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (8 g) all-purpose flour
- 1 tbsp (5 g) unsweetened cocoa powder, for dusting
- For the matcha latte:
- 1 tsp (2 g) culinary-grade matcha powder
- 1 tbsp (15 ml) hot water (not boiling, about 175°F / 80°C)
- 1 cup (240 ml) whole milk (or any milk of choice)
- 1-2 tsp (5-10 ml) honey or sugar, to taste
- Ice cubes (optional, for iced version)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 6-ounce (180 ml) ramekin or oven-safe mug with butter, then dust with cocoa powder, tapping out the excess.
- In a microwave-safe bowl, combine the chopped dark chocolate and 2 tbsp butter. Microwave in 20-second bursts, stirring between each, until melted and smooth. Alternatively, melt over a double boiler. Set aside to cool slightly.
- In a separate bowl, whisk the whole egg, egg yolk, and sugar together until pale and slightly thickened, about 2 minutes.
- Slowly pour the melted chocolate into the egg mixture, whisking constantly to prevent the eggs from scrambling. Fold in the flour until just combined.
- Pour the batter into the prepared ramekin. Bake for 12-14 minutes, until the edges are set but the center is still soft and slightly jiggly. The top should look just set. Do not overbake.
- While the cake bakes, prepare the matcha. Sift the matcha powder into a small bowl. Add the hot water (about 175°F / 80°C) and whisk with a bamboo whisk or small whisk until frothy and no lumps remain.
- In a small saucepan, heat the milk over medium heat until steaming, but not boiling. If using honey or sugar, stir it in until dissolved. If making an iced latte, skip heating and use cold milk.
- Pour the prepared matcha into the hot milk, stirring to combine.
- Once the lava cake is done, let it rest in the ramekin for 1 minute. Then carefully invert it onto a serving plate (or leave it in the ramekin for a more rustic look).
- To serve, pour the warm matcha latte over the lava cake, or serve the latte in a separate glass and place the cake on the side. For an iced version, pour the matcha latte over ice and serve with the cake on the side.
Tips
- Don’t overbake: The key to a molten center is pulling the cake out while the center is still soft. Start checking at 11 minutes; the edges should be firm, and the center should wobble slightly when you gently shake the ramekin.
- Use good chocolate: Since chocolate is the star, use a high-quality dark chocolate bar (not chips, which often contain stabilizers) for the best flavor and texture.
- Matcha quality matters: Use culinary-grade matcha for a vibrant color and less bitterness. Ceremonial grade is too delicate and expensive for a latte mixed with chocolate.
- Make it ahead: You can prepare the lava cake batter up to 24 hours in advance, cover the ramekin, and refrigerate. Add 2-3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve this lava cake matcha latte warm, with the cake on a small plate and the latte in a tall glass or mug. Dust the top with a little extra matcha or cocoa powder for a beautiful finish. For a more decadent dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. The bitterness of the matcha pairs well with the sweetness of the cake, so you can also offer a small dish of extra honey or sugar syrup for those who prefer a sweeter drink.
Variations
- Iced version: Prepare the lava cake as directed, but let it cool slightly. Make the matcha latte with cold milk and pour over ice. Serve the warm cake alongside the iced latte for a hot-cold contrast.
- White chocolate lava: Swap the dark chocolate for white chocolate and reduce the sugar to 1 tablespoon, as white chocolate is sweeter. The matcha’s bitterness will balance it nicely.
- Vegan option: Use a vegan dark chocolate, plant-based butter, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Use oat milk or almond milk for the latte. The texture will be slightly less gooey but still delicious.
- Spiced matcha: Add a pinch of cinnamon or a tiny pinch of cayenne pepper to the matcha powder before whisking for a warming twist.
Storage and Reheating
Lava cakes are best enjoyed fresh, but you can store baked cakes in the refrigerator for up to 2 days. To reheat, microwave on medium power for 20-30 seconds, or until the center is warm and flowing again. The matcha latte is best made fresh; however, you can prepare the matcha concentrate (matcha + water) and store it in the fridge for up to 24 hours. When ready to serve, add hot milk. Do not refrigerate the assembled drink, as the cake will become soggy.
Frequently Asked Questions
Can I use matcha powder that’s meant for baking? Yes, culinary-grade matcha is perfect for this recipe. It’s less expensive and has a stronger, more robust flavor that stands up to the chocolate.
My lava cake didn’t have a molten center. Why? The most common reason is overbaking. Every oven is different, so check at the 11-minute mark. The center should look slightly underdone and jiggle when you shake the ramekin. Also, make sure your ramekin is the right size; too wide and the cake will cook too quickly.
Can I make this without a ramekin? Yes, you can use a standard muffin tin. Grease the cups well and fill each about 3/4 full. Baking time will be shorter, about 9-11 minutes. You may need to adjust the quantity to fill 2 muffin cups.
Is it safe to eat the egg in the lava cake? The cake is baked at 400°F (200°C) for 12-14 minutes, which is enough to reach a safe internal temperature of 160°F (71°C) for egg dishes, even if the center is soft. Use a food thermometer to check if you’re concerned; insert it into the edge of the cake, not the center.
Can I use a different milk? Absolutely. Whole milk gives the creamiest texture, but oat milk, almond milk, or coconut milk all work. Keep in mind that lighter milks will make the latte less rich.
How do I get a good foam on the matcha? Use a bamboo whisk (chasen) and whisk in a zigzag motion, not circular. Sifting the matcha first prevents clumps. If you don’t have a bamboo whisk, a small electric milk frother works well.
Related
- Simmering Pot Recipes for a Fragrant Home
- Simmering Meat Recipes: Tender & Flavorful
- Simmering Orange Peels and Cinnamon: How-To
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).