4pieceschocolatescant 1/4 cup of chopped chocolate
Preheat the oven to 180C/350F. Grease 4 aluminum muffin molds or 4 parts of a 12-count muffin tin generously. Set aside.
In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. Whisk in the oil and vanilla extract. Slowly add the milk until the batter is smooth.
Divide the batter amongst the molds/ramekins. Place one piece of chocolate in the center of each mold.
Bake for 20 minutes, before removing from the oven and letting sit for 15 minutes. Using a sharp knife, run it around the inside edge of the molds, before flipping onto a plate and serving.
TO STORE: Lava cakes can be stored in the refrigerator, covered, for up to 1 week. Be sure to have removed them from the muffin tin/muffin mold before refrigerating. TO FREEZE: Place individual lava cakes in shallow containers and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. TO REHEAT: Lava cakes are best enjoyed warm, so the chocolate oozes out of the center. Heat lava cakes in the microwave in 30-second spurts, until warm on top. Let sit for a minute, before cutting into the middle for the chocolate to ooze out.