Easy Chocolate Lava Cakes Dutch Oven Camping Dessert!

Using Cupcake Liners For Individual Dessert Servings

Camp Cooking Tip: One of the secrets to easily making these chocolate lava cakes in a camp Dutch oven is to use Foil Cupcake Liners because they stay in place as you pour the batter in each cup and they hold their shape as the batter bakes.

Cupcake Liners Aluminum Foil Cups Cake Muffin Molds For Baking

 

Just place the liners in the bottom of the oven and pour an even amount of batter in each cup.

Steps To Make This Recipe

Step 1. Make The Batter. You can prepare this batter and refrigerate it up to 24 hours before you bake these Dutch oven chocolate cakes. I like to make the batter before I prepare dinner so it is ready as soon as we finish eating our main course.

Step 2. Pre-Heat The Oven, Add Batter And Bake. Pre-heat 12-inch Dutch oven to 450°F. (33 total coals = 22 coals on the lid / 11 coals below the oven.) If you are using a different oven size, see my Dutch Oven Temperature Chart for the number of charcoal briquettes to use and other cooking tips.

Step 3. Cool, Sugar And Serve. Let these little Dutch oven lava cakes cool slightly in the bottom of the oven by removing the lid and setting the oven away from the coals.

Step 4. 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.

Step 5. Be careful when removing the cakes from the Dutch oven because the oven will retain heat for a period of time.

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Leftovers

If you have any leftovers just place them in your RV refrigerator or camp cooler … once chilled they are sort of like a cross between a chocolate cupcake and a delectable chocolate fudge!

Pairings

I like serving chocolate cake with a tall glass of cold milk. It’s also great with a cup of joe. Here’s how to make coffee when camping to have it turn out perfect every time. For an extra dose of chocolate flavors I like serving a mug of my rich & creamy Campfire Hot Cocoa.

These delicious molten lava cakes are perfect as is, but, if you really want to go all out you can top them with fresh whipping cream or a scoop of vanilla ice cream.

Similar Recipes

Enjoy the combination of cinnamon and cocoa powder with this brioche bread and a sweet cream cheese glaze with this simple Red Velvet French Toast.

This from-scratch Dutch Oven Carrot Cake was created to make this yummy cake in the wilderness. The cream cheese frosting puts this moist cake over-the-top delicious!

Chocolate for breakfast? YES! Try these Peanut Butter Chocolate Chip Camping Pancakes made simply with just-add-water pancakes!

These Chocolate Covered Peanut Butter Balls can be made in advance at home or right at the campsite. All of the ingredients are shelf-stable and require no refrigeration.

If you like chocolate Dutch oven desserts, you really need to try these Simple Camping Smores Dutch Oven Brownies.

No time for prepping? Try this Dutch Oven Apple Dump Cake that requires almost no effort at all and will satisfy your sweet tooth.

This Camper Cake is the perfect make-ahead dessert for special occasions!

Print This Recipe

Chocolate Lava Dutch Oven Cakes Camping Recipe

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.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert Camping Recipes

Cuisine American

Servings 12 Servings

Calories 283 kcal

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

Cook ModePrevent your screen from going dark

• 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.

*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.  

Serving: 1gCalories: 283kcalCarbohydrates: 17gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 30mgPotassium: 113mgFiber: 1gSugar: 14gVitamin A: 579IUCalcium: 24mgIron: 1mg

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Make every meal of your trip a delicious one!