Print

Perfect Chocolate Lava Graduation Cake with Edible Cap and Gown

chocolate lava graduation cake - featured image
Print Recipe

A rich and indulgent chocolate lava cake featuring a molten center and decorated with a creative edible graduation cap and gown made from fondant and chocolate. Perfect for graduation celebrations and last-minute parties.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 6 oz (170g) bittersweet or semi-sweet chocolate, chopped
  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • About 1 cup (250g) black fondant, store-bought or homemade
  • 1/4 cup (60g) white fondant (optional)
  • 2 oz (56g) dark chocolate, melted
  • Edible gold dust or food coloring pen (optional)
  • Butter or non-stick spray, for greasing ramekins
  • Cocoa powder, for dusting ramekins

Instructions

  1. Preheat oven to 425°F (220°C). Generously butter the inside of each ramekin, then dust with cocoa powder, tapping out the excess.
  2. In a heatproof bowl over simmering water (double boiler), melt 6 oz bittersweet chocolate with 1/2 cup softened unsalted butter. Stir gently until smooth and glossy. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk 4 large eggs and 3/4 cup granulated sugar until pale and thick. Stir in 1 tsp vanilla extract and 1/4 tsp salt.
  4. Slowly fold the melted chocolate mixture into the eggs, then gently fold in 1/2 cup sifted all-purpose flour until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared ramekins, filling about 3/4 full. Place ramekins on a baking sheet.
  6. Bake at 425°F (220°C) for 12-14 minutes until edges are firm but center is slightly soft and jiggly.
  7. Remove from oven and let cakes cool for 1-2 minutes.
  8. Run a thin knife around the edges of each ramekin to loosen the cake. Invert onto serving plates carefully.
  9. While cakes bake, roll out black fondant to about 1/8 inch thick. Cut a small square (about 2 inches) for the cap and shape a small dome for the top. Use melted dark chocolate as glue to attach pieces and form a tassel from melted chocolate or thin fondant strips.
  10. Shape a small rectangle with pleats for the gown and add white fondant details if desired. Let decorations set at room temperature.
  11. Place the edible cap and gown gently atop the warm cakes. Optionally dust with edible gold dust or add details with a food coloring pen.

Notes

Use room temperature eggs for better mixing and fluffier batter. Do not overmix the batter to keep it airy. Check cakes a minute or two before minimum baking time to avoid overbaking. Grease and dust ramekins well to prevent sticking. Dust fondant work surface with cornstarch if fondant feels sticky. Use quality bittersweet chocolate with at least 60% cocoa for best flavor. Fondant decorations can be made ahead and stored at room temperature in an airtight container. For a larger cake, bake in a 6-inch pan and adjust baking time to 18-22 minutes.

Nutrition

Keywords: chocolate lava cake, graduation cake, molten chocolate cake, edible decoration, fondant cake, easy chocolate dessert, party dessert

Find it online: https://tessierecipes.com/perfect-chocolate-lava-graduation-cake-recipe-with-edible-cap-and-gown-tutorial/