Hojicha Lava Cake (Printable)

Decadent white chocolate cake with molten hojicha center. Earthy roasted green tea ganache flows luxuriously for an unforgettable Japanese fusion dessert.

# What You’ll Need:

→ Hojicha Ganache Center

01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder
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

# How-To:

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 molten center never fails to impress, making you look like a professional pastry chef in under 40 minutes.
  • Hojicha's subtle, toasted flavor cuts through white chocolate's sweetness in a way that feels sophisticated rather than cloying.
  • These cakes come together with just one bowl technique and a few basic tools you already have.
02 -
  • The ganache ball must be completely chilled and firm, or it will dissolve into the batter instead of staying a distinct molten center.
  • Not opening the oven door during baking is genuinely important; even a quick peek can cause the temperature to drop and ruin the balance between set edges and jiggly center.
  • If your white chocolate seizes during melting, it means water got into it; start over rather than trying to rescue it with cream.
  • Overmixing the final batter is the quickest way to a tough, bouncy cake instead of a tender one, so fold, don't stir.
03 -
  • Invest in a kitchen thermometer for your oven; so many baking disappointments come from an inaccurate oven temperature that you don't even know about.
  • Use room-temperature butter and eggs for the ganache and batter respectively; cold ingredients won't emulsify properly and warm ones can cause problems with texture.
  • If you don't have hojicha powder, you can order it online or find it at any Japanese market or specialty tea shop; it's worth the effort to seek it out.
Return