There are cakes, which when cut, tumble out a hidden torrent of rainbow sprinkles or M&Ms.
This cake also boasts a surprise center, but a far more sophisticated one.
Cut into it with a fork, and a gush of melty, brilliant-green, matcha-chocolate will flow out instead.
This genius recipe for “Matcha Chocolate Lava Cakes” is from “The Honeysuckle Cookbook” (Rodale, 2020) by Dzung Lewis, a former Bay Area financial analyst who moved to Los Angeles to pursue her passion for cooking with her YouTube channel “Honeysuckle.”
There are several techniques to create the molten center of lava cakes. This one relies on freezing matcha ganache — melted white chocolate mixed with matcha and a little oil — in an ice cube tray until solid. The frozen cube then gets set into the cake batter, so that during baking, the frozen ganache slowly liquifies within the set cake.