Hojicha Lava Cake

A recipe for Hojicha Lava Cake! This rich, crumbly hojicha white chocolate cake gives way to a molten hojicha white chocolate ganache center for quite the decadent dessert.

Disclosure: This post is sponsored by Hojicha Co. All comments and opinions are my own.

Hojicha Lava Cake

Traditionally, Chocolate Lava Cake is prepared by underbaking small ramekins of rich chocolate cake just enough so the edges are set, but the interior is still molten with a brownie batter-like center. A couple of years ago, I came across a different method while researching how to make Matcha Lava Cake following our visit to New York City. By placing a spoonful of frozen chocolate ganache in the center and covering with the cake batter, you still get that molten center, but with more consistent and “lava-like” results.

In this particular version, Hojicha is the star! Hojicha (ほうじ茶) is created by roasting green tea leaves over charcoal. This results in a light reddish-brown color with a toasted, more subtle flavor. Due to the roasting process, Hojicha also has a lower caffeine content- making it perfect for an evening tea, palate cleanser, or to add to baked goods when in powdered form. I blended the hojicha into both the cake and the white chocolate ganache center to highlight that flavor in every bite. 

I paired the Hojicha Lava Cake with a little whipped cream, strawberries, and fresh mint. For a fun presentation, sprinkle Hojicha Powder over part of the plate (cover the rest with a piece of paper or towel to keep it clear) before adding the cake. I sprinkled a little powdered sugar over the top of each cake immediately before serving. It is also delicious served alongside this Maple Hojicha Latte from Hojicha Co.- currently one of my favorite fall drinks. 

Looking for more hojicha recipes?

Try my Hojicha Madeleines and Hojicha Ice Cream.

Hojicha Co.

I used Hojicha Co.’s Hojicha Powder in both the cake and the ganache center to really let the flavor shine through. I especially love using the powder for baked goods since you can just mix it right in with the other ingredients. No brewing or steeping required! 

Hojicha Co. features roasted green tea grown in the fields of Kyoto and is the first brand to specialize in Hojicha outside of Japan. They “distribute small batch, single origin teas which are naturally low in caffeine, contain no additives, and no unnecessary blending or processing.” In addition to this incredibly versatile Hojicha powder, other current products include loose-leaf Hojicha Dark Roast, Gold Roast, Hanamitsu, and Kukitori.

A Few Helpful Tips

• The biggest trick to making these Hojicha Lava Cakes is pulling them from the oven at the right moment. Not enough baking time and everything will be molten. Cook them too long and the ganache will burst from the center and bubble out of the cake. 13 minutes is usually perfect for me. Start checking after 10 and it should be done by 15 minutes. The outside should be firm, but still show some moisture and be a little wobbly in the center of the top.
• Make sure the ramekins are well-greased before adding the batter. I personally like to grease the ramekins with butter and coat with a layer of coarse sugar. This helps the cakes release more easily and adds a crunch on the outside of the cakes which contrasts nicely with the gooey, molten center.
• Freeze the ganache until solid before preparing the rest of the cake. I usually pour the ganache in little chocolate molds and freeze for about 1-2 hours. This will help keep the ganache in the center of the cake and stop it from bubbling out.
• When placing the ganache in the center, make sure it doesn’t touch the side and is completely enclosed by the cake batter. If any of the ganache reaches the edge, then it will bubble out during baking and cause the cake to fall apart when removed from the ramekin.
• After removing from the oven, allow the cakes to set for 10 minutes before removing from the ramekin. Gently use a butter knife around the edges to help release any sides that may be stuck.

Hojicha Lava Cake Recipe

Adapted from Loving Life

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Hojicha Lava Cake

A recipe for Hojicha Lava Cake! This rich, crumbly hojicha white chocolate cake gives way to a molten hojicha white chocolate ganache center for quite the decadent dessert.

Course Dessert

Cuisine N/A

Keyword cake, dessert, hojicha, lava cake, tea

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Resting Time: 1 hour hour 10 minutes minutes

Total Time 1 hour hour 38 minutes minutes

Servings 6 Lava Cakes

Ingredients

Hojicha White Chocolate Ganache:

• 1/4 cup (60 ml) heavy cream
• 1 teaspoon hojicha powder
• 6 ounces (170 grams) white chocolate chips or chopped

Hojicha White Chocolate Cake:

• 5 ounces (142 grams) white chocolate chips or chopped
• 8 tablespoons (113 grams) unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1/2 cup (113 grams) granulated sugar
• 1/2 cup (70 grams) all-purpose flour
• 1 tablespoon (5 grams) hojicha powder
• 1 teaspoon (5 ml) vanilla extract

For serving:

• Powdered sugar
• Fresh berries
• Whipped cream or ice cream
• Fresh mint

Instructions

To make the ganache:

• In a small saucepan, whisk together the heavy cream and hojicha powder over medium heat. Bring to a simmer.
• Place the white chocolate chips in a heat-safe bowl. Pour the hojicha cream over the chips and allow to rest for 1 minute. Whisk until smooth.
• Transfer the ganache to ice cube trays or square chocolate molds. Freeze for 1-3 hours to thicken. 

To make the Hojicha White Chocolate Lava Cake:

• Preheat oven to 400˚F (200˚C). Grease 6 (4 ounce) ramekins with butter and coat in coarse sugar. Place the ramekins on a baking sheet.
• In a double boiler or microwave in 20 second increments, melt the butter and white chocolate chips until smooth. Set aside and allow to cool slightly.
• In a large bowl, beat together the eggs and sugar until pale. Mix in the flour and hojicha powder until smooth. Whisk in the vanilla extract and slowly fold in the cooled chocolate until combined.
• Fill the prepared ramekins 1/3-1/2 full with the batter. Gently place about 1 tablespoon of the chilled Hojicha White Chocolate Ganache in the center of each ramekin over the batter, being careful to not allow it to go along the edges or bottom. Top with additional cake batter until the ramekins are 3/4 full, making sure it fully encloses the ganache. 
• Bake in preheated oven just until the tops are barely set but still wobbly in center, about 13 minutes- start checking at 10 minutes. Allow to cool for 10 minutes before inverting onto serving plates.
• Serve immediately with a dusting of powdered sugar, whipped cream or ice cream, fresh berries, and fresh mint.