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–+ servings
Dutch Oven Chocolate Lava Cakes by CampingForFoodies features a black cast iron camp oven filled with freshly baked individual servings of mini chocolate cakes in foil cupcake wrappers. The pot is set on the ground next to a rock and piece of firewood.

Chocolate Lava Dutch Oven Cakes Camping Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 Servings
Author: Kim Hanna
Camping For Foodies Dessert Camping Recipes: These easy Dutch oven chocolate cakes are quick to prep and bake. Their gooey, lava texture is a real crowd pleaser.
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Ingredients

  • 5 large eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 1 tablespoon all purpose flour
  • 1 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon powdered sugar

Instructions

  • In bowl, combine the eggs, sugar, salt and flour, beat by hand till sugar is dissolved.
  • In a medium saucepan over medium heat, melt the butter and chocolate chips.
  • Remove saucepan from heat and stir in the egg/sugar mixture until smooth.
  • Pre-heat 12-inch Dutch oven to 450°F (approximately 33 coals total: 22 on the lid of the oven / 11 below the bottom of the Dutch oven). (see * Note)
  • Add foil cupcake liners to fit bottom of the oven (will make about 12 cakes).
  • Pour equal amounts of batter in each liner.
  • Let cake bake approximately 8-10 minutes, you want the batter to puff up BUT not enough to set the center (this is where the lava comes from...yum!)
  • Let cool and sprinkle with powdered sugar.

Notes

*NOTE: If you are using a different size oven, see my Dutch oven temperature char for number of charcoal briquettes to use and other cooking tips.
Camp Cooking Tip: You can prepare this batter and refrigerate it up to 24 hours before you bake this Dutch oven cake recipe. I like to make the batter before I prepare dinner so it is ready as soon as we finish eating our main course.
NOTE: Let these little cakes cool slightly in the bottom of the oven by removing the lid and setting the oven away from the coals. They will fall as they cool. I like serving them when they are slightly warm and gooey so I don't let them cool too much. Just before serving, I sprinkle them with a little bit of powered sugar. Be careful when removing the cakes from the Dutch oven because the oven will retain heat for a period of time.
 

Nutrition Information

Serving: 1g | Calories: 283kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 30mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 579IU | Calcium: 24mg | Iron: 1mg