• Serves 10
  • Makes 10
  • 55 minutes
  • Difficulty Easy
  • 10 Ingredients


“This cake has become an all-time favourite! It seems to be a hit and is super moist and rich and goes perfectly with some thickened cream on the side.”

When it comes to adding the chocolate cake batter to your tin, this will rise slightly so you should only fill to 2/3. If you feel you have too much cake batter for your cake tin, divide the remaining cake batter between small ramekins and cook until set but still gooey (about 15 minutes).

You will have little lava cakes to eat while you wait for the main cake!

Ingredients (serves 10 | makes 10 portions)

  • 1 1/2 cups self-raising flour
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 cup white sugar
  • 200g chocolate
  • 1/4 cup cocoa powder
  • 250g butter
  • 2 eggs
  • 1 1/2 cups hot water
  • 2 tsp vanilla essence


  1. In a pot add the butter, sugar, cocoa powder, chocolate, honey, vanilla essence, hot water and coconut oil and place on medium-low heat. Stir gently until well combined.
  2. Transfer the melted mixture to a wide bowl to allow the mixture to cool quite a bit (too hot and your eggs may cook).
  3. Sift the flour into another bowl. Add the chocolate mixture and the eggs and whisk/stir together until well combined. You could use an electric mixer or food processor on a low speed if you wanted to.
  4. Take a 20cm round non-stick pop out tin, butter the sides and base and then coat with flour. If you'd prefer not to flour, line with baking paper but still use the butter as this helps the paper stick. Then add the mixture to the cake tin and cook in a 150-degree oven for 55 to 60 minutes or until just cooked through.
  5. If you'd like a chocolate drizzle (ganache) to serve over the top, place 250g of cooking chocolate (milk, dark or even white) into a bowl with 1/4 cup of cream and gently melt until lovely and smooth. Pour over the cake or serve in a small jug so people can help themselves.

  • Thanks for the wonderful recipe.


  • Yes the cake mixture needs 250grams of butter, thanks


  • Look forward to making it. Thanks for the recipe.


  • I like the lava cake tamikin idea I might use all the batter this way


  • Looks so rich and delicious.


  • Thank you happymum2018. A great recipe.


  • Chocolate cake is a favourite, thanks for sharing with us all.


  • Hi again Maddison, printed out the recipe, placed the ingredients in the saucepan on heat, scrolled down recipe and was about to add further ingredients but got totally confused about the 250g of butter in the ingredient list. The method only states to butter the tin …250g of butter ? that’s a hell of a lot of butter to grease the tin I thought. Maybe some was for adding to the cake mixture I thought so I did. But sadly my cake was a real flop. Could you please clarify the recipe for me and the fellow moms. Thanks.

    • hi, yes the cake requires 250g of butter and extra for the cake tin


  • Thinking might just try baking paper to cook in.


  • Like the idea you have for leftovers, maybe make all of it in ramekins that they are single serves plus quicker.


  • I’ve never put coconut oil in a cake before – I will have to try it!


  • oh wow I love the advice about if you have too much cake batter! – this looks like an amazing cake – thank you for sharing your recipe


  • This chocolate cake looks so divine I am so making this


  • You are tempting me. I love chocolate cakes. And because of the coconut oil, it probably has a coconut aftertaste too. Great combination!!

    • Coconut oil doesn’t have a big coconut flavour, i doubt it would be detectable at all, it would just help make a super moist cake


  • Hi Maddison, I am not a fan of the flour around the side …could you please explain why you do this instead of maybe using baking paper. But apart from that the cake looks amazingly delicious. I will be giving it a try. thanks so much for sharing.

    • I buttered and floured the sides and bottom on an addition to the non-stick cake tin, but if you prefer baking paper that’s good too


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