1 cup whipping cream
2 cups semisweet chocolate chips
Lava Cakes:
1 (15.25 oz) box devil's food cake mix (ignore box instructions)
1 (3.9 oz) box chocolate instant pudding
1 1/4 cups buttermilk
1/2 cup melted butter
3 large eggs
For Ganache: Heat heavy cream in the microwave until slightly steaming but not simmering, about 90 seconds. Pour over chocolate chips. Stir until melted and shiny. Let cool, cover, then refrigerate overnight or until firm (it should still be scoop-able). Keep ganache in the fridge until RIGHT when you’re ready to use it.
For Lava Cakes: Preheat oven to 350 degrees F and grease 2 (12 slot) non-stick muffin tins with cooking spray. In a large bowl, beat together dry cake mix, instant pudding, buttermilk, butter, and eggs.
Evenly scoop the batter into the prepared pans (about 3 tablespoons or a big cookie scoop worth - should fill 1/2 the muffin tin).
Place 1 level tablespoon ganache into the center of the batter and gently press down. Spoon a bit more cake batter over the ganache to cover.
One pan at a time, bake 15-20 minutes. The center will still be gooey, but an inserted toothpick in the edge of the cake will come out *mostly* clean. Let the cakes cool for 5 minutes in the pan. Run a knife along the sides of the cakes. Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.
Serve with powdered sugar, ice cream, whipped cream, hot fudge, etc. and enjoy!
Recipe adapted slightly from showmetheyummy.com
