top of page

Blood Orange Lava Cake w/ Maple Orange Whipped Cream

Blood Orange Lava Cake


1/4 cup Vanilla Taza Dark Chocolate (find in store)

1 1/3 Cup unsweetened cocoa powder

2/3 cup brown sugar, packed

2 Cups sugar

1 1/2 cups brewed coffee

1 1/2 cups water

2/3 cup milk

2 Tbsp vanilla Extract

2 egg yolks

4 tsp Baking Powder

1/2 TSP Vanilla Bean Sea Salt

1 1/2 cups Flour

Chocolate Espresso Balsamic, to drizzle over top


  1. Adjust oven rack to the middle and preheat oven to 325 F. Heat oil, chocolate, Balsamic, and 2/3 cup cocoa powder in a Dutch oven, over low heat. Stir frequently, until smooth, 2-4 minutes. Remove from heat and let cool.

  2. Whisk brown sugar, 2/3 cup sugar, and remaining cocoa powder in a bowl, break up large clumps with fingers. In a separate bowl combine coffee and water.

  3. Whisk milk vanilla, yolks, baking powder, salt, and remaining sugar into the cooled chocolate mixture. Whisk in flour until well combined. Sprinkle brown sugar mix evenly over top, covering the entire surface. Pour coffee mixture over top, gently.

  4. Scrape down exposed sides of the pot, then transfer to the oven. Bake uncovered until the cake begins to pull away from the side of the pot. Top should be just firm enough to touch, roughly 1 1/4 - 1 1/2 hours. rotate pot halfway through to get an even bake. Remove from the oven and let cool for 15 minutes before serving.

  5. Serve with whipped cream or even ice cream with a drizzle of balsamic.

Maple Orange Whipped Cream


1 Cup Heavy Whipping Cream

1 Tsp Vanilla Extract

1 cup powdered sugar


  1. Beat the heavy whipping cream in a mixing bowl with vanilla extract and Sugar Shaker. Then add the powdered sugar, mix until well combined.

  2. Once to your liking serve on top of Lava Cake and ENJOY!


Suggested Recipes
bottom of page