If you’ve ever dreamed of a dessert that feels like an elegant treat yet is surprisingly simple to make, let me introduce you to the magic of the Hojicha Lava Cake Recipe. This delightful dessert combines the rich, toasty flavor of hojicha green tea with the decadence of molten white chocolate, creating a warm, gooey center that will captivate your taste buds and impress your guests. It’s the perfect indulgence for any occasion, blending classic lava cake comfort with a unique Japanese twist that brings a subtle smokiness and depth you won’t forget.
Ingredients You’ll Need
The beauty of this Hojicha Lava Cake Recipe lies in its straightforward ingredients, each chosen to contribute to the cake’s divine texture and flavor balance. From the silky white chocolate that melts perfectly to the aromatic hojicha powder that adds that signature warm note, every element plays a vital role in creating something truly special.
- White chocolate (5.6 oz total): This is key for both the ganache center and the cake, giving sweetness and a creamy texture.
- Heavy cream (2 tbsp): Helps create the smooth ganache filling.
- Hojicha powder (1 tsp): Infuses the ganache with a smoky, roasted green tea flavor that sets this lava cake apart.
- Unsalted butter (3.15 oz total): Adds richness and moistness, essential for that tender crumb.
- Large eggs and egg yolk (3 total): Provide structure and lift while keeping the cake wonderfully soft.
- Granulated sugar (2.1 oz): Sweetens without overpowering the delicate hojicha notes.
- All-purpose flour (1.4 oz): Just enough to hold the cake together without making it dense.
- Salt (1/8 tsp): Enhances all the sweet and savory flavors.
- Butter and cocoa powder/flour for ramekins: Ensures your lava cakes slide out perfectly after baking.
How to Make Hojicha Lava Cake Recipe
Step 1: Prepare the Hojicha Ganache Center
Start by combining finely chopped white chocolate with hojicha powder in a heatproof bowl. Warm the heavy cream until it’s just about to simmer—this step is crucial to melt the chocolate smoothly without burning. Pour the cream over the chocolate and let it sit a minute before stirring to a silky consistency. Incorporate butter for that extra richness, then pop your ganache into the fridge to firm up for about 30 minutes. Once chilled, roll into four small balls that will become the molten heart of your cakes.
Step 2: Prepare the Ramekins
While the ganache chills, prepare your ramekins. Grease them well with softened butter—this makes unmolding your lava cakes a breeze. Then dust them lightly with cocoa powder or flour, tapping out any excess so you have an even coating that prevents sticking without affecting flavor.
Step 3: Make the Cake Batter
Melt the remaining white chocolate and butter together gently over simmering water, stirring until perfectly smooth. Let this luxurious chocolate mixture cool just a bit while you whisk eggs, yolk, and sugar until thick and pale, creating a light and airy base. Gently fold the cooled chocolate mixture into the eggs, then sift in flour and salt, folding just to combine and keep your batter tender and luscious without overmixing.
Step 4: Assemble the Cakes
Now the fun begins. Spoon a generous tablespoon of cake batter into each prepared ramekin, then nestle a chilled ball of the hojicha ganache right in the center. Cover the ganache with the rest of the batter, smoothing the tops carefully so that each cake bakes evenly and holds the molten center perfectly.
Step 5: Bake Your Hojicha Lava Cake Recipe
Bake the ramekins in a preheated oven at 390°F for 11 to 13 minutes. You’re aiming for a delicate balance with set edges and a slightly jiggly center—the hallmark of an ideal lava cake. Once baked, let them rest briefly, then run a knife around the edges and invert onto plates for that stunning molten reveal.
Step 6: Serve Immediately
To enjoy the full effect of this Hojicha Lava Cake Recipe, serve the cakes warm while the inside remains molten and flowing. A light dusting of powdered sugar or a scoop of vanilla ice cream adds the perfect finishing touch, elevating the experience with contrast in temperature and texture.
How to Serve Hojicha Lava Cake Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar or a delicate sprinkle of hojicha powder enhance both appearance and flavor. Fresh berries or edible flowers add a pop of color and freshness, while a scoop of creamy vanilla ice cream offers a cool counterpoint to the warm, rich cake center.
Side Dishes
While the lava cake is a showstopper on its own, pairing it with light, complementary sides can turn it into a complete dessert experience. Think fresh fruit salad, a citrus sorbet, or even a lightly brewed cold matcha tea to echo the tea notes in the cake.
Creative Ways to Present
For a dinner party, consider serving your Hojicha Lava Cake Recipe in charming mini ramekins accompanied by small dessert spoons and a drizzle of caramel or chocolate sauce. For a romantic touch, place a single edible flower on top of each cake or create a molten cake tower by stacking mini versions with layers of whipped cream and berry compote in between.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, gently cover the lava cakes with plastic wrap and refrigerate for up to two days. While the texture won’t be quite as luscious cold, they can be reheated to bring back some of that signature molten delight.
Freezing
You can freeze unbaked assembled lava cakes in their ramekins by wrapping them tightly with plastic wrap and then foil. Freeze for up to one month, then bake directly from frozen with an additional minute or two of baking time for perfect results.
Reheating
To revive your lava cakes, warm them in a preheated oven at 350°F for about 5 to 7 minutes. This reheats the cake gently and restores the molten center without overcooking the edges.
FAQs
What makes hojicha different from other green teas?
Hojicha is unique because it’s roasted over charcoal, giving the tea leaves a warm, smoky flavor that is less grassy and more mellow compared to traditional green teas. This depth works beautifully in desserts like the lava cake.
Can I use matcha instead of hojicha powder?
While matcha offers a vibrant green color and a fresh, vegetal flavor, it lacks the toasty smokiness of hojicha. You can substitute it, but it will change the overall flavor profile of the lava cake.
How do I know when the lava cakes are perfectly baked?
Look for firm edges that hold their shape and a slightly jiggly center. This ensures the outer cake is set while the inside remains molten and molten lava-like.
Can I make this recipe vegan?
Vegan substitutions would require plant-based alternatives for butter, cream, and eggs. While possible, it may take some experimentation to get the ideal texture and molten center characteristic of this recipe.
Why is it important to chill the ganache before baking?
Chilling the ganache balls helps them hold their shape inside the batter during baking, ensuring a perfect molten center instead of blending into the cake batter.
Final Thoughts
This Hojicha Lava Cake Recipe is a truly special dessert that transforms simple ingredients into an unforgettable indulgence. Its warm, smoky notes paired with molten white chocolate make it a perfect treat to share with loved ones or to savor on a quiet evening. I wholeheartedly encourage you to try making this at home—once you taste that molten center, you’ll understand exactly why it’s become such a personal favorite.
Print
Hojicha Lava Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Vegetarian
Description
Indulge in the rich, aromatic flavors of this Hojicha Lava Cake, featuring a molten white chocolate center infused with toasty roasted green tea powder. Perfectly baked until the edges are firm and the center remains gooey, these individual cakes deliver a delightful contrast of textures and a sophisticated tea-flavored twist on the classic molten chocolate cake.
Ingredients
Hojicha Ganache Center:
- 2.1 oz white chocolate, finely chopped
- 2 tbsp heavy cream
- 1 tsp hojicha powder
- 0.35 oz unsalted butter, room temperature
White Chocolate Cake:
- 3.5 oz white chocolate, chopped
- 2.8 oz unsalted butter
- 2 large eggs
- 1 large egg yolk
- 2.1 oz granulated sugar
- 1.4 oz all-purpose flour
- 1/8 tsp salt
For the Ramekins:
- Softened butter for greasing
- Cocoa powder or flour for dusting
Instructions
- Prepare the Hojicha Ganache: Combine the finely chopped white chocolate and hojicha powder in a small heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit for one minute to soften, then stir until smooth and fully combined. Stir in the softened unsalted butter until incorporated. Chill the ganache in the refrigerator for about 30 minutes until firm enough to scoop. Once chilled, roll into 4 small balls and keep refrigerated until assembly.
- Prepare the Ramekins: Grease four ramekins (about 2.4-3.1 inches in diameter) with softened butter. Dust the insides evenly with cocoa powder or flour, then tap out any excess to ensure an even coating. This prevents sticking and helps the cakes release easily after baking.
- Make the Cake Batter: Melt the white chocolate and unsalted butter together in a heatproof bowl over a pan of barely simmering water, stirring frequently until smooth. Allow this mixture to cool slightly. In a separate bowl, whisk together the eggs, egg yolk, and granulated sugar until the mixture becomes pale and thickened. Gently fold the melted chocolate mixture into the egg mixture. Sift the all-purpose flour and salt over the combined batter and fold gently until just combined, being careful not to overmix.
- Assemble the Cakes: Spoon a generous tablespoon of the batter into each prepared ramekin, spreading it evenly. Place one chilled hojicha ganache ball in the center of each ramekin nestled into the batter. Cover the ganache with the remaining batter, smoothing the tops to ensure an even surface for baking.
- Bake: Preheat your oven to 390°F (199°C). Bake the assembled cakes for 11-13 minutes or until the edges are firm and set but the centers remain slightly jiggly and molten. Remove from the oven and let them rest for 1-2 minutes. Run a thin knife around the edges of each ramekin to loosen, then carefully invert each cake onto a serving plate.
- Serve: Serve the Hojicha Lava Cakes immediately while warm to enjoy the luscious molten center. Optionally, dust with powdered sugar or serve alongside vanilla ice cream for an extra indulgent finish.
Notes
- Keep a close eye on baking time to ensure the molten center remains gooey; timing is key.
- Hojicha powder can be found at specialty tea shops or online; you can substitute with matcha for a different tea flavor.
- Make sure the ganache is well chilled before rolling into balls to maintain shape during assembly.
- Use fresh eggs at room temperature for best results in texture and rise.
- For easy release, greasing and dusting the ramekins thoroughly is essential.
- Leftover cakes can be gently reheated but are best enjoyed fresh.
