A creamy twist on a chocoholic’s favorite, this Bailey’s Molten Lava Cake is infused & topped with Irish Creme. Decadent – but perfectly sized for just one!
I’m a thirty-something.
It finally happened. My birthday came and went this past Sunday, and I moved on from just being thirty, to being thirty…something.
Ugh. I’ve been dreading it. I knew it was going to get here, and to be completely honest, amidst the whirlwind that was the weekend (with it being Food Blog Forum and all), I didn’t really feel it. It was just another day, albeit full of well-wishes and running around Disney World.
JUST TAKE ME TO THE BAILEY’S MOLTEN LAVA CAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy molten lava cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I think I’ll take a moment celebrate my age
End of an era and the turning of a page
Now it’s time to focus in on where I go from here
Lord have mercy on my next thirty years
– Tim McGraw
I remember as a kid, back in the late eighties, there was a popular TV show called Thirtysomething, and if I’m not mistaken, that is where the catchphrase came from. I had no idea what the show was about – I was way too young to grasp the concept of adult dramas, but I definitely remember the theme song.
I also never fathomed actually going through anything that the characters on the show went through (I may or may not have watched a few clips, for research purposes of course). I would never get old!
Turns out you can’t defy time, no matter how invincible you think you are. And all that dated stuff on the show? Totally relevant to my last thirty years.
As I said, this birthday celebration was very different from the norm. I spent it with my husband and a few of my closest friends (and a couple new ones!) at Walt Disney World.
We had an early lunch at Le Cellier Steakhouse in Epcot’s Canada Pavilion, dining on classic poutine, assorted breads (with an amazing double churned rock salt and maple sugar butter), roasted heirloom tomatoes, and the most delicious rib-eye steak I’ve ever tasted – it literally melted in my mouth.
I washed it all down with a lovely draft Moosehead Pale Ale (which was a treat since you can’t get it anywhere outside of Canada), and a raspberry champagne toast, courtesy of our sweet server.
Obviously, there was no big birthday cake with dozens of candles. I opted for a sweet little grapefruit ginger cake, which was interesting, but not at all what I would call a suitable birthday cake.
This Bailey’s Molten Lava Cake is more my style, and boy, was I wishing I’d had one on Sunday.
It’s deep, dark, and decadent, but it’s small and made for one person.
Meaning it’s OK to eat every last crumb.
It’s also OK if you plop the Bailey’s whipped cream on while the cake is still super warm, because it melts just the right amount of it so it marries with the molten core of the cake just so.
As it turns out, these little cakes are perfect for celebrating a birthday, St. Patty’s Day, Tuesday…
LOOKING FOR MORE CHOCOLATE CAKE RECIPES?
- Mexican Chocolate Tres Leches Cake
- Flourless Espresso Chocolate Cake
- Double Chocolate Mousse Cake
- Chocolate Zucchini Cake
- Small Batch Irish Coffee Cupcakes
HELPFUL KITCHEN TOOLS FOR MAKING MOLTEN LAVA CAKES:
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Bailey's Molten Lava Cake
- 4 ounces baking chocolate bittersweet, semi-sweet, or combination
- 8 tablespoons unsalted butter cubed, plus more for greasing ramekins
- 2 tablespoons Bailey's Irish Creme
- 1 cup powdered sugar sifted
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons all-purpose flour
Bailey's Whipped Cream
- ¼ cup heavy cream
- ¼ cup Bailey's Irish Creme cold
- ½ tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Grease four ramekins or custard cups with butter, then dust with cocoa powder. Set aside.
- Place butter and chocolate in a microwave safe bowl. In 30 second bursts, melt the ingredients, whisking in between bursts until melted and combined. (Or melt over a double boiler)
- Whisk in Bailey's, followed by confectioner's sugar, and stir until smooth.
- In a separate small bowl, whisk together eggs and yolks until fluffy, then add to chocolate mixture and stir to combine.
- Whisk in flour, stirring until combined.
- Divide batter in to ramekins, being careful not to fill higher than ¾ of the way, as cakes will rise in the oven. Refrigerate 30 minutes.
- Preheat oven to 425 degrees.
- Set ramekins on baking sheet, and bake for about 13 minutes, or until cakes are springy on outer edges, but centers are soft.
- Remove from oven and let sit 1-2 minutes before inverting on serving plates. Serve while warm with Bailey's Whipped Cream or ice cream.
Bailey's Whipped Cream
- Chill the bowl of a stand mixer and whisk attachment in the freezer for 10 minutes.
- Add all of the ingredients to the bowl; whisk on high speed until medium peaks form, about 1 minute. (You can also use a hand whisk and a large chilled bowl, whisking the ingredients about 2 to 3 minutes until medium peaks form.) Serve immediately.