A More Perfect Supper

Molten Middle

Molten Middle, photographed on white marble in the A More Perfect Supper kitchen

Off. Your screen will lock normally.

Chocolate cakes from a boxed mix with a warm peanut-butter center

An intentionally easy dessert: chocolate cake from a store-bought mix with a soft, molten peanut-butter center. The goal is a reliable warm dessert with almost no measuring, not a from-scratch pastry project.

Prep
10 min

Cook
20 min

Total
30 min

Yield
4 cakes Cake

Equipment Needed

  • 4 six-ounce ramekins
  • Baking sheet
  • Mixing bowl

Molten Middle, photographed on white marble in the A More Perfect Supper kitchen

Molten Middle

An intentionally easy dessert: chocolate cake from a store-bought mix with a soft, molten peanut-butter center. The goal is a reliable warm dessert with almost no measuring, not a from-scratch pastry project.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Cake
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 box chocolate fudge cake mix (15.25 oz)
  • Eggs oil, and water called for on the cake-mix box
  • 4 tablespoons creamy peanut butter chilled
  • Butter or nonstick spray for the ramekins
  • Cocoa powder for dusting
  • Vanilla ice cream or whipped cream for serving (optional); optional

Method
 

  1. Preheat the oven to the temperature directed on the 15.25-ounce chocolate cake-mix box, usually 350°F. Grease four 6-ounce ramekins and dust the insides lightly with cocoa powder.
  2. Prepare the chocolate cake batter with the eggs, oil, and water called for on the box. You will have more batter than the four ramekins require; reserve the extra for cupcakes rather than overfilling the ramekins.
  3. Fill each ramekin about halfway with cake batter. Add 1 tablespoon chilled creamy peanut butter to the center of each, then cover with enough additional batter to bring each ramekin to about two-thirds full.
  4. Set the ramekins on a baking sheet and bake until the outer cake is set but the center remains soft, usually 14 to 18 minutes depending on the mix and ramekin. Begin checking early.
  5. Rest 2 minutes. Run a thin knife around the edge and invert onto plates, or serve directly in the ramekins. Serve immediately with vanilla ice cream or whipped cream if desired.

How to Know It's Done

  • The cake around the edge should spring back lightly while the center remains soft. Do not bake until the center is firm or you will lose the molten effect.

Cook's Notes

  • Chilled conventional creamy peanut butter such as Jif or Skippy holds a defined center better than natural peanut butter.
  • Because cake mixes vary, the first batch establishes the exact bake time for the brand and ramekins you use.

More posts