Hojicha Lava Cake White Chocolate (Print)

Individual white chocolate cakes with molten hojicha centers. Earthy roasted green tea meets creamy sweetness in this decadent Japanese-inspired dessert.

# Components:

→ Hojicha Ganache Center

01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder (roasted green tea)
04 - 0.35 oz unsalted butter, room temperature

→ White Chocolate Cake

05 - 3.5 oz white chocolate, chopped
06 - 2.8 oz unsalted butter
07 - 2 large eggs
08 - 1 large egg yolk
09 - 2.1 oz granulated sugar
10 - 1.4 oz all-purpose flour
11 - 1/8 tsp salt

→ For the Ramekins

12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting

# Directions:

01 - In a small heatproof bowl, combine 2.1 oz white chocolate and 1 tsp hojicha powder. Heat 2 tbsp heavy cream until just simmering and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 0.35 oz unsalted butter until incorporated. Chill the ganache in the refrigerator for about 30 minutes, until firm enough to scoop. Roll into 4 small balls and keep chilled.
02 - Grease 4 ramekins (approximately 2.4-3.1 inches diameter) with butter and dust with cocoa powder or flour. Tap out excess.
03 - Melt 3.5 oz white chocolate and 2.8 oz butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Let cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 2.1 oz sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture. Sift in 1.4 oz flour and 1/8 tsp salt, and gently fold until just combined.
04 - Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each. Cover with remaining cake batter, smoothing the tops.
05 - Bake in a preheated oven at 390°F for 11-13 minutes, until edges are set but centers are still slightly jiggly. Remove from oven and let rest 1-2 minutes. Run a thin knife around the edge and invert onto plates.
06 - Serve immediately while warm for the signature lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.

# Expert Advice:

01 -
  • The hojicha ganache creates an impressive lava effect that looks restaurant-quality but requires zero professional skills.
  • White chocolate and roasted tea are a genuinely delicious pairing that makes people ask for the recipe immediately.
  • You can prep the ganache and batter ahead, so last-minute entertaining becomes actually manageable.
02 -
  • Underbaking is your friend here—cakes that look slightly underdone at the edges will have that signature lava effect, while overbaked ones turn into regular cake with no molten center.
  • If you assemble the cakes ahead and refrigerate them, add 1–2 minutes to the bake time so the cold batter cooks through properly.
  • Your ramekin size matters; if they're too large, the batter spreads too thin and the ganache center bakes solid instead of staying molten.
03 -
  • Room temperature ingredients whisk to a more stable foam, which creates lighter, more tender cakes that rise properly and bake evenly.
  • Don't skip the resting period after whisking the eggs and sugar; that few extra minutes of resting helps stabilize the foam so your cake structure holds up during the critical early bake.
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