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If you’re a fan of silky, rich desserts with a twist, this Hojicha Lava Cake Recipe is about to become your go-to indulgence. Combining the deep, smoky flavors of roasted green tea with the classic molten center of a lava cake, it creates an unforgettable taste experience that’s as beautiful as it is delicious. Every bite offers a warm, molten core of hojicha-infused white chocolate ganache, surrounded by a tender, buttery cake – perfectly balancing earthiness and sweetness in a way that invites second helpings without guilt.
Ingredients You’ll Need
Each ingredient in this Hojicha Lava Cake Recipe plays an essential role in building its texture, flavor, and that signature molten center. From the smoky hojicha powder that gives it its distinctive aroma to the creamy butter and chocolate that provide the silky richness, everything is simple yet critical for dessert perfection.
- 2.1 oz white chocolate, finely chopped: Melts smoothly, forming the base of the luscious ganache and cake batter.
- 2 tbsp heavy cream: Adds richness to the ganache, giving it a creamy, melt-in-your-mouth texture.
- 1 tsp hojicha powder: Imparts the signature roasted green tea flavor, elevating this cake into something truly unique.
- 0.35 oz unsalted butter, room temperature: Incorporated into the ganache for added smoothness and richness.
- 3.5 oz white chocolate, chopped: Combines with butter to create the silky cake batter full of flavor.
- 2.8 oz unsalted butter: Adds moisture and tenderness to the cake, ensuring a melt-away crumb.
- 2 large eggs: Provide structure and a light, airy texture when whisked properly.
- 1 large egg yolk: Enriches the batter, contributing to a tender crumb and deep color.
- 2.1 oz granulated sugar: Sweetens while helping to create a delicate crust around the cake.
- 1.4 oz all-purpose flour: Gives the cake just enough structure without weighing down the delicate crumb.
- 1/8 tsp salt: Balances sweetness and enhances all the flavors beautifully.
- Softened butter for greasing: Prevents sticking and helps cakes release perfectly from ramekins.
- Cocoa powder or flour for dusting: Ensures easy unmolding and a light, elegant finish on the exterior.
How to Make Hojicha Lava Cake Recipe
Step 1: Prepare the Hojicha Ganache
Start by combining 2.1 ounces of finely chopped white chocolate with 1 teaspoon of hojicha powder in a small heatproof bowl. Heat 2 tablespoons of heavy cream until it just begins to simmer—this gentle heat helps melt the chocolate perfectly without burning. Pour the cream over the chocolate and let it sit for one minute, then stir until the mixture turns silky smooth. Stir in 0.35 ounces of room temperature unsalted butter until it’s completely incorporated. Pop this ganache into the refrigerator for about 30 minutes until it firms up enough to scoop and roll into 4 small balls. These will be the molten hearts of your lava cakes, so keep them chilled until assembly.
Step 2: Prepare the Ramekins
Grease four ramekins, ideally about 2.4 to 3.1 inches in diameter, with softened butter. This step is crucial to getting the cakes out cleanly after baking. Once greased, dust them lightly with cocoa powder or flour, tapping out any excess. This thin coating helps the cakes release easily and adds a subtle rustic finish to the outer crust.
Step 3: Make the Cake Batter
Using a heatproof bowl set over a pan of barely simmering water, melt 3.5 ounces of chopped white chocolate with 2.8 ounces of unsalted butter, stirring continuously until perfectly smooth. Allow this mixture to cool slightly—it should be warm, not hot, to avoid scrambling the eggs in the next step. In another bowl, whisk together 2 whole eggs, 1 large egg yolk, and 2.1 ounces of granulated sugar until pale and thick, the key to a light and airy cake. Gently fold the chocolate mixture into the eggs, then sift in 1.4 ounces of all-purpose flour and 1/8 teaspoon salt. Fold everything together carefully until just combined; overmixing will toughen the texture.
Step 4: Assemble the Cakes
Spoon a generous tablespoon of batter into each prepared ramekin, making a small well in the center. Place a chilled ball of the hojicha ganache right into this spot, then cover it evenly with the remaining batter, smoothing the tops so they bake evenly. This layering is what creates the molten surprise inside every cake.
Step 5: Bake and Serve
Bake the cakes in a preheated oven at 390°F for 11 to 13 minutes. Keep an eye out for edges that are set but centers that still jiggle slightly; this texture promises a molten core. After baking, let the cakes rest for 1 to 2 minutes, then carefully run a thin knife around each edge before inverting onto serving plates. Serve immediately while warm to enjoy the iconic flowing lava center, optionally dusted with powdered sugar or paired with a scoop of vanilla ice cream for extra decadence.
How to Serve Hojicha Lava Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a pretty contrast to the subtle brown hues and a touch of sweetness. You can also sprinkle a bit of toasted hojicha powder on top for an intensified tea aroma. A dollop of lightly whipped cream or a quenelle of vanilla bean ice cream provides a cool, creamy counterpoint to the warm, molten center.
Side Dishes
While this Hojicha Lava Cake Recipe shines as a decadent dessert on its own, serving it alongside fresh berries or a citrus compote adds brightness that balances the richness. If you want to keep things simple yet elegant, a strong cup of green tea or hojicha tea paired with the cake makes for a harmonious flavor experience that feels both soothing and indulgent.
Creative Ways to Present
For a special occasion, try serving the cakes in unique dishes like mini cast iron skillets or elegant cups for a rustic-chic vibe. Garnish the plates with delicate edible flowers or a light drizzle of matcha syrup for added flair. If you’re hosting a crowd, assembling the cakes ahead and reheating just before serving keeps things stress-free and allows you to impress effortlessly.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Hojicha Lava Cake Recipe treats, wrap them tightly with plastic wrap and store in an airtight container in the refrigerator for up to two days. While the molten magic won’t be quite the same after chilling, gently reheated cakes still offer delightful flavors and moist textures.
Freezing
To freeze, place assembled but unbaked lava cakes in their ramekins and cover tightly with plastic wrap and foil. Freeze for up to one month. When you’re ready to indulge, bake them directly from frozen, adding a couple of extra minutes to the baking time until edges are set and center jiggles.
Reheating
Reheat refrigerated or thawed lava cakes in a preheated 350°F oven for about 7-10 minutes or until warmed through. Avoid microwaving as it can cause uneven heating and affect the texture. Serving warm is key to recapturing that luscious molten center that makes the Hojicha Lava Cake Recipe so lovable.
FAQs
What does hojicha taste like?
Hojicha has a unique, smoky flavor derived from roasting green tea leaves, giving it a slightly nutty and caramel-like profile. It’s less bitter than matcha and adds a warm, earthy depth to desserts like this lava cake.
Can I substitute dark chocolate for white chocolate?
You can, but the flavor and texture will change significantly. White chocolate offers sweetness and creaminess that complements hojicha’s smokiness perfectly. Dark chocolate would make the cake more bitter and less sweet.
How do I know when the cakes are done baking?
The edges should be set and firm, but the centers will still jiggle slightly when gently shaken. This indicates the molten center is intact and will flow beautifully once you cut into the cake.
Can I make this recipe vegan?
Making a vegan version would require substitutions like dairy-free butter, plant-based cream, egg replacements, and vegan white chocolate. These changes may alter the texture and structural integrity of the cake, so some experimentation is encouraged.
What size ramekins should I use?
Ramekins that are about 2.4 to 3.1 inches in diameter work best for this recipe. They ensure the cakes bake evenly and maintain the signature molten center without over- or under-baking.
Final Thoughts
If you’ve been searching for a dessert that blends comforting warmth with an exciting flavor twist, the Hojicha Lava Cake Recipe is a must-try. Rich, tender, and infused with the beautifully roasted notes of hojicha, it delivers an experience that’s both familiar and refreshingly new. Invite friends or treat yourself to this cozy yet elegant cake – it’s sure to become a cherished recipe in your collection.
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Print
Hojicha Lava Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
Description
This Hojicha Lava Cake combines the rich, roasted flavor of Japanese hojicha green tea with a decadent molten white chocolate center. The silky hojicha-infused white chocolate ganache melts perfectly inside a tender, buttery cake, creating an indulgent dessert that is both unique and comforting. Ideal for impressing guests or treating yourself to a cozy, gourmet experience at home.
Ingredients
Hojicha Ganache
- 2.1 oz white chocolate, finely chopped
- 2 tbsp heavy cream
- 1 tsp hojicha powder
- 0.35 oz unsalted butter, room temperature
Cake Batter
- 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 Preparation
- Softened butter for greasing
- Cocoa powder or flour for dusting
Instructions
- Prepare the Hojicha Ganache: Combine 2.1 oz finely chopped white chocolate and 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering, then pour over the chocolate and powder mixture. Let it sit for 1 minute to melt, then stir gently until smooth. Stir in 0.35 oz unsalted butter until fully incorporated. Transfer to refrigerator and chill for about 30 minutes until firm enough to scoop. Roll the ganache into 4 small balls and keep chilled.
- Prepare the Ramekins: Grease four ramekins (approximately 2.4-3.1 inches in diameter) thoroughly with softened butter. Dust each ramekin evenly with cocoa powder or flour, tapping out any excess to ensure an even coating that will help the cakes release easily after baking.
- Make the Cake Batter: Melt 3.5 oz chopped white chocolate together with 2.8 oz unsalted butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Allow this mixture to cool slightly to avoid cooking the eggs. In a separate bowl, whisk together 2 large eggs, 1 large egg yolk, and 2.1 oz granulated sugar until pale, thick, and tripled in volume. Gently fold the melted chocolate and butter mixture into the egg mixture, then sift in 1.4 oz all-purpose flour and 1/8 tsp salt. Fold the dry ingredients in gently until just combined to maintain the batter’s lightness.
- Assemble the Cakes: Spoon a generous tablespoon of the cake batter into the bottom of each prepared ramekin. Place a chilled hojicha ganache ball in the center of each ramekin atop the batter. Cover the ganache completely with the remaining batter, smoothing the tops to ensure even baking and a neat finish.
- Bake the Lava Cakes: Preheat the oven to 390°F (200°C). Bake the assembled ramekins for 11 to 13 minutes, or until the edges are set and the centers remain slightly jiggly for the signature molten texture. Remove from the oven and allow the cakes to rest for 1 to 2 minutes to settle.
- Serve: Run a thin knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Serve immediately while warm to enjoy the molten hojicha ganache center flowing out. Optionally, dust with powdered sugar or accompany with a scoop of vanilla ice cream for extra indulgence.
Notes
- Ensure the chocolate and butter mixture is cooled before folding into eggs to prevent curdling.
- Chilling the hojicha ganache is crucial for forming firm balls that won’t melt too quickly during baking.
- Watch baking time closely; overbaking will eliminate the molten lava center effect.
- Use fresh eggs at room temperature to achieve the best whipping results.
- For added flavor, you can sprinkle a bit of matcha powder on top as a garnish.
