Molten Chocolate Lava Cakes Recipe

5 from 1 reviews

Jump to RecipeLeave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Decadent, gooey chocolate lava cakes with a molten center are ready in just 20 minutes with a few simple ingredients! This dessert is a chocolate lover’s dream come true, perfect for impressing guests or indulging yourself. It’s a simple, fool-proof recipe anyone can achieve!

You’ll also love chocolate olive oil cake and chocolate chip ricotta cake.

Serve the chocolate lava cakes on a plate with berries, if desired. A bite taken out of the lava cakes and the molten center is spilling out onto the plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This recipe combines sophistication with simplicity, making it a dessert you’ll want to make again and again. It’s that perfect balance of elegance and effortlessness that’s sure to make it a favorite! More reasons to love these individual chocolate lava cakes:

  • Intensely Chocolatey– With high-quality chocolate at the core, each bite is pure, melt-in-your-mouth chocolate bliss.
  • Simple Yet Impressive– These cakes look and taste like something from a fine dining restaurant, yet they’re easy to make at home with simple steps and ingredients.
  • Gooey Molten Center- The best part of these cakes is the lava-like center that flows out when you cut into it. It’s warm, rich, and irresistible—perfect for satisfying your sweetest cravings.

These molten chocolate cakes make a great addition to any dinner party or Valentine’s Day treat. You’ll also love our Butter Cake recipe!

Serve the chocolate molten lava cake with ice cream- if desired. Ice cream melting down the sides of the cake just a bit. Taking a bite with a spoon.

Recipe Ingredients

With minimal ingredients and a few steps, this recipe delivers restaurant-quality molten chocolate lava cakes—ideal for a special dessert without fuss.

ingredients for chocolate lava cakes
  • Semi-Sweet Chocolate– Rich, high-quality chocolate that melts smoothly and creates a decadent, gooey center in the lava cakes. Choose a brand like Ghirardelli for a velvety, deep cocoa flavor.
  • Unsalted Butter– Adds creaminess and helps achieve that perfect molten texture while balancing the chocolate’s richness without additional salt.
  • All-Purpose Flour– Provides structure to the cakes, giving them a slightly set exterior while keeping the centers molten and soft.
  • Powdered Sugar– Sweetens the batter while dissolving easily into the mix, creating a fine, tender texture in the cakes.
  • Salt– Just a touch to enhance the chocolate flavor and balance the sweetness, creating a more rounded and layered taste.
  • Pure Vanilla Extract– Adds warmth and depth, subtly complementing the chocolate with a hint of aromatic vanilla.
  • Whole eggs and Egg Yolks– Bind the ingredients and provide richness to the cake’s texture. The extra yolks help with the custardy, molten center that makes these cakes irresistible.
  • Optional Toppings: Finish with any combination of whipped cream, powdered sugar, ice cream, fresh berries, or a drizzle of chocolate syrup for added texture, color, and a boost of flavor.

See the recipe card for quantities.

How to Make Chocolate Lava Cakes

These chocolate lava cakes are so easy to make! Follow the step-by-step photos and see the recipe card at the bottom for a printable version. Enjoy.

How to make Chocolate Lava Cakes step-by-step: melt the butter and the chocolate in a small bowl.

In a double boiler, melt chocolate until smooth and glossy. You can also do this in increments in the microwave; just be careful not to burn the chocolate!

How to make Chocolate Lava Cakes step-by-step: mix the eggs and sugar in a bowl.

Add the eggs, egg yolks, and sugar in a large bowl.

How to make Chocolate Lava Cakes step-by-step: sugar and eggs mixed to combine.

With an electric mixer on high speed, mix until pale yellow and fluffy.

How to make Chocolate Lava Cakes step-by-step: chocolate after it is melted.

The melted chocolate mixture after it is done.

How to make Chocolate Lava Cakes step-by-step: mix until smooth chocolate mixture.

Combine the chocolate and the egg mixture until smooth.

How to make Chocolate Lava Cakes step-by-step: add in the flour.

Add the flour and mix until combined.

How to make Chocolate Lava Cakes step-by-step: stir flour mixture to combine.

Do not overmix.

How to make Chocolate Lava Cakes step-by-step: add to the greased ramekins and bake.

Place the batter into the prepared ramekins. 4-ounce ramekins or 6- ounce work depending on how many and the size you desire.

How to make Chocolate Lava Cakes step-by-step: baked chocolate lava cakes in their ramekins.

Let cool for a minute in the ramekins after baking.

How to make Chocolate Lava Cakes step-by-step: invert the lava cakes onto a plate.

Take a thin knife and run it outside the cakes before turning them over onto the serving plate.

Serve the chocolate lava cakes on a plate with berries, if desired.

To get that warm chocolate center, watch the bake time closely as they bake fast.

Serve the individual chocolate cakes with ice cream, and surprise your guests with the chocolate molten lava center!

Serve the chocolate molten lava cake with ice cream- if desired. Ice cream melting down the sides of the cake just a bit.

FAQs

What if I don’t have ramekins?

You can use a muffin tin instead—reduce the bake time slightly and grease it well to prevent sticking. Check after 4-5 minutes.

Can I freeze the lava cakes?

Yes, you can! Bake and cool the lava cakes, then store them in an airtight freezer-safe container for up to 3 months. To reheat, microwave from frozen until warmed through. Do not thaw before warming.

What is the difference between molten cake and lava cake?

Molten cake and lava cake are often used interchangeably, but the main difference is subtle. Molten cake typically refers to any cake with a gooey center, while lava cake specifically describes a small chocolate cake with a flowing, lava-like center when cut open. Both are rich and decadent, but “lava cake” usually highlights that signature molten core.

What is the secret to the perfect Chocolate lava cake?

The key to flawless molten lava cakes is precise baking time and high-quality chocolate. Bake just until the edges are set, but the center is still soft and jiggly for that perfect lava flow. Using rich, quality chocolate ensures a smooth, intensely flavorful molten center.

What’s the best way to remove the cakes from the ramekins?

To turn over lava cakes, place a small plate over the top of each ramekin. Hold the ramekin and plate together firmly, then quickly flip them over. Let the ramekin sit for a few seconds before lifting it off gently to release the cake without breaking.

My Pro Tip

Recipe Tips

  • Use High-Quality Chocolate: Opt for a good brand of semi-sweet chocolate (like Ghirardelli). The quality of chocolate makes a big difference in flavor and texture.
  • Bring Ingredients to Room Temperature: Room temperature eggs and butter will blend better, giving you a smoother batter and ensuring the cakes bake evenly.
  • Watch the Bake Time Closely: Lava cakes only need 6–8 minutes. Bake just until the edges are set, but the center is still slightly jiggly. Over-baking will solidify the center, losing the molten effect.
  • Prepare Ramekins Well: Butter and lightly flour each ramekin to prevent sticking. This makes it easy to invert the cakes onto plates without breaking.
  • Fold, Don’t Over-Mix: When combining the chocolate and egg mixtures, gently fold them together to avoid deflating the batter. This keeps the cakes light and airy with a perfectly gooey center.
  • Serve Immediately: These cakes are best enjoyed warm, straight from the oven. Prepare your toppings in advance so you can serve them while the centers are still molten.
  • Test Run: If serving to guests, consider a test bake to nail down your oven timing for the ideal gooey center.

These tips will help you achieve that picture-perfect lava cake with a rich, flowing center and a delicate crust every time!

Substitutions and Variations

  • Chocolate: Swap semi-sweet chocolate with dark or milk chocolate for a different level of sweetness.
  • Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
  • Flavors: Add a splash of espresso, a pinch of cinnamon, or a drop of almond extract for extra depth.

How to Make Ahead, Store, and Reheat

Make-Ahead: Prepare the batter, pour it into ramekins, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Storing: Store baked cakes in the fridge for up to 3 days, covered with plastic wrap.

Reheating: Heat in the microwave for about 20 seconds. The center will not be as molten, but it will still taste delicious!

Serve the chocolate molten lava cake with ice cream- if desired. Ice cream melting down the sides of the cake just a bit. Taking a bite with a spoon.

Looking for other recipes like this? Try these:

Serving Suggestions

These are my favorite dishes to serve with chocolate lava cakes:

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Serve the chocolate lava cakes on a plate with berries, if desired. A bite taken out of the lava cakes and the molten center is spilling out onto the plate.

Chocolate Lava Cakes Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elena
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

Decadent, gooey chocolate lava cakes with a molten center are ready in just 20 minutes with a few simple ingredients! This dessert is a chocolate lover’s dream come true, perfect for impressing guests or indulging yourself. It’s a simple, fool-proof recipe anyone can achieve!


Ingredients

Units Scale
  • 6 ounces of high-quality semi-sweet chocolate (I used Ghirardelli)
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

  1. Prep the Ramekins- Preheat the oven to 425°F. Butter and lightly flour (4 or 6 ounce) ramekins and arrange them on a baking sheet.
  2. Melt the Chocolate and Butter- Combine the butter and chocolate in a double boiler over low heat, stirring continuously until smooth. Alternatively, place them in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until completely melted and smooth.
  3. Prepare the Egg Mixture- In a large mixing bowl, whisk together the eggs, egg yolks, powdered sugar, and salt. Beat on medium speed until the mixture is thick, pale yellow, and slightly foamy (about 5 minutes).
  4. Combine the Mixtures- Gently fold the melted chocolate mixture and vanilla extract into the egg mixture. Sift in the flour and fold until just combined; do not over-mix.
  5. Fill the Ramekins- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. You can use 3-6 ramekins, depending on their size. Larger ramekins will make less lava, but larger portions, and smaller ramekins will make slightly smaller and more lava cakes. 
  6. BakeBake for 5-8 minutes, or until the edges of the cakes are set, but the centers still jiggle slightly when gently shaken. Do not overbake, or you won’t get the molten lava center. These cook fast, so keep a close eye on them!
  7. Invert and Serve- Let the cakes cool in the ramekins for 1 minute. Place a small dessert plate over each ramekin, then carefully flip to invert the cake onto the plate. Let the ramekin sit for about 10 seconds before lifting it off to release the cake.
  8. Garnish and Enjoy- Dust with cacao powder or powdered sugar and add toppings like whipped cream, ice cream, fresh berries, or a drizzle of chocolate syrup. Serve immediately for that deliciously gooey lava center!

Enjoy these rich and decadent treats while warm—each bite is a chocolate lover’s dream!

Notes

Top Tips:

Use High-Quality Chocolate: Opt for a good brand of semi-sweet chocolate (like Ghirardelli). The quality of chocolate makes a big difference in flavor and texture.

Bring Ingredients to Room Temperature: Room temperature eggs and butter will blend better, giving you a smoother batter and ensuring the cakes bake evenly.

Watch the Bake Time Closely: Lava cakes only need 6–8 minutes. Bake just until the edges are set, but the center is still slightly jiggly. Over-baking will solidify the center, losing the molten effect.

Prepare Ramekins Well: Butter and lightly flour each ramekin to prevent sticking. This makes it easy to invert the cakes onto plates without breaking.

Fold, Don’t Over-Mix: When combining the chocolate and egg mixtures, gently fold them together to avoid deflating the batter. This keeps the cakes light and airy with a perfectly gooey center.

Serve Immediately: These cakes are best enjoyed warm, straight from the oven. Prepare your toppings in advance so you can serve them while the centers are still molten.

Test Run: If serving to guests, consider a test bake to nail down your oven timing for the ideal gooey center.

These tips will help you achieve that picture-perfect lava cake with a rich, flowing center and a delicate crust every time!

  • Prep Time: 10 min
  • Cook Time: 10 minutes
  • Category: Sweet
  • Method: American
  • Cuisine: American

You May Also Like

About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment