Chocolate Lava Buns (Soft Cocoa Buns with Molten Chocolate Filling)

Overview

These chocolate lava buns combine a tender, lightly sweet cocoa dough with a rich, flowing chocolate center. The outside is soft and slightly crackled, while the inside releases warm, glossy chocolate when broken open. This recipe is written in a Western bakery style, focusing on technique, texture control, and flavor balance rather than Asian-style steamed buns.

• Yield: 8–10 buns

• Prep time: ~45 minutes (active)

• Proofing time: ~2–2.5 hours

• Baking time: 14–16 minutes

• Difficulty: Intermediate (home baker–friendly)

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Ingredients

1. Chocolate Lava Filling (Core)

This filling must be firm when cold but fluid when warm.

• 150 g dark chocolate (60–70% cocoa), finely chopped

• 120 ml heavy cream

• 20 g unsalted butter

• 1 tbsp honey or glucose syrup

• Pinch of salt

Optional (for deeper flavor):

• ½ tsp vanilla extract

• 1 tsp espresso or strong coffee

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2. Cocoa Bread Dough

• 360 g bread flour

• 30 g cocoa powder (Dutch-processed preferred)

• 50 g granulated sugar

• 7 g instant dry yeast

• 1 tsp salt

• 180 ml warm milk (about 38–40°C / 100–104°F)

• 1 large egg (room temperature)

• 40 g unsalted butter, softened

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3. Optional Finishing

• Light dusting of cocoa powder or powdered sugar

• Neutral glaze (simple syrup) for shine

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Step-by-Step Instructions

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Step 1: Prepare the Chocolate Lava Filling

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam. Do not boil.

2. Place chopped chocolate and butter in a heatproof bowl.

3. Pour the hot cream over the chocolate. Let sit for 1 minute.

4. Stir slowly from the center outward until smooth and glossy.

5. Add honey and salt. Stir until fully incorporated.

6. Optional: add vanilla or espresso for depth.

7. Refrigerate the mixture for 1–2 hours until firm enough to scoop.

Tip:
The filling should be firm like soft fudge. If too soft, it will leak during baking.

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Step 2: Make the Cocoa Dough

1. In a large bowl, combine bread flour, cocoa powder, sugar, yeast, and salt.

2. Add warm milk and egg. Mix until a rough dough forms.

3. Knead for 5–6 minutes (by hand or mixer) until the dough begins to smooth.

4. Add softened butter gradually, kneading until fully absorbed.

5. Continue kneading for 8–10 minutes, until the dough is elastic, smooth, and slightly tacky.

Windowpane test:
Stretch a small piece of dough—if it stretches thin without tearing, it’s ready.

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Step 3: First Proof

1. Shape dough into a ball.

2. Place in a lightly greased bowl.

3. Cover and let rise in a warm place for 60–90 minutes, until doubled in size.

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Step 4: Portion and Fill

1. Punch down the dough gently.

2. Divide into 8–10 equal pieces (about 70–80 g each).

3. Roll each piece into a ball, then flatten into a 10–12 cm disc.

4. Place 1 frozen chocolate filling ball (about 20 g) in the center.

5. Carefully gather edges, pinch tightly to seal.

6. Roll gently seam-side down to form a smooth bun.

Important:
A poor seal = leaking chocolate. Take time here.

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Step 5: Second Proof

1. Place buns seam-side down on a parchment-lined tray.

2. Cover loosely with plastic wrap or a towel.

3. Proof for 35–45 minutes, until slightly puffy (not doubled).

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Step 6: Bake

1. Preheat oven to 180°C / 355°F.

2. Bake buns for 14–16 minutes.

   • Tops should look dry and lightly crackled.

   • Do NOT overbake, or the center will solidify.

3. Optional: Brush lightly with warm simple syrup for shine.

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Step 7: Rest and Serve

• Let buns rest 5 minutes after baking.

• Serve warm for the molten center effect.

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Texture & Flavor Notes

• Crust: Soft, thin, cocoa-scented

• Crumb: Tender, slightly chewy

• Center: Fluid, glossy chocolate lava

• Sweetness: Balanced, not overly sugary

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Common Mistakes & Fixes

• Chocolate leaks during baking:
  Filling too soft or seal not tight enough.

• No lava flow:
  Overbaked or chocolate too low in fat.

• Dry buns:
  Too much flour or oven too hot.

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Storage & Reheating

• Store at room temperature (airtight) for 1 day

• Refrigerate up to 3 days

• Reheat at 160°C / 320°F for 5–6 minutes to restore lava center

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Variations

• Hazelnut lava: Replace 30% of chocolate with hazelnut spread

• White chocolate center: Use high-fat white chocolate + less cream

• Orange chocolate: Add orange zest to filling