Chocolate Lava Cake Recipe

Ready for a dessert that’ll leave you grinning after every bite? This chocolate lava cake is just that—rich, dark, and basically a warm chocolate hug in a ramekin.

Here’s why you’ll want to make it:

Forget shelling out big bucks at some fancy place just for a good dessert. You can whip this up at home, no sweat. Seriously, it takes just a handful of ingredients and almost no effort. That moment when you dig in and the molten chocolate flows out? Pure magic. And hey, no need to share—each cake is the perfect size for one. Unless, I guess, you’re feeling generous.

Honestly, making this cake is a surefire way to wow anyone. I first tried it out for my partner on Valentine’s Day years ago, and now it’s the most-requested dessert in our house. The combo of rich cake and melty center never gets old. You can’t go wrong with this one.

Ingredients Breakdown

Let’s break down the ingredients you’ll need for this heavenly chocolate lava cake:

• Unsalted Butter: 6 tablespoons (85g), this provides richness and moisture. Use high quality butter for best results.
• Semi-Sweet Chocolate: 6 ounces (170g), chopped. I prefer semi-sweet chocolate for the perfect balance of sweetness and dark chocolate flavor but you can experiment with darker chocolate.
• Granulated Sugar: 1/4 cup (50g), contributes to the sweetness and structure.
• Eggs: 2 large at room temperature. These are essential for binding and creating that airy texture. Make sure the eggs are room temperature: cold eggs will alter the batter’s consistency.
• Egg Yolks: 2 large at room temperature, the secret to the lava’s rich, molten center.
• All-Purpose Flour: 2 tablespoons (15g), provides structure to the cake, but not too much! We want it light.
• Pinch of Salt: Enhances the chocolate flavor.
• Powdered Sugar (optional): For dusting before serving. A little goes a long way for that finishing touch!

Kitchen Tools Needed

• Two 6-ounce Ramekins: These are essential for baking individual lava cakes.
• Double Boiler or Heatproof Bowl and Saucepan: For gently melting the butter and chocolate. Alternatively, you can microwave in short bursts.
• Whisk: To combine the ingredients.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Measuring Cups and Spoons: Accurate measurements are key!

How to Make Chocolate Lava Cake (Step-by-Step Instructions)

Here’s how to create your own chocolate lava cake at home:

1. Prep: Preheat oven to 425°F (220°C). Grease and flour two 6-ounce ramekins. This prevents sticking and ensures easy release.
2. Melt Chocolate and Butter: In a double boiler or heatproof bowl set over simmering water (or in 30-second bursts in the microwave), melt the butter and chocolate together, stirring until smooth. Remove from heat.
3. Whisk in Sugar: Whisk in the granulated sugar until well combined. The mixture should be glossy.
4. Add Eggs and Yolks: Whisk in the eggs and egg yolks one at a time, mixing well after each addition. The batter will thicken slightly.
5. Fold in Flour and Salt: Gently fold in the flour and salt until just combined. Do not overmix! Overmixing will result in a tougher cake.
6. Divide Batter: Divide the batter evenly between the prepared ramekins.
7. Bake: Bake for 12-15 minutes, or until the edges are set and the center is still slightly jiggly. This is where the magic happens; don’t overbake!
8. Cool Slightly: Let the ramekins cool on a wire rack for 1-2 minutes.
9. Invert and Serve: Run a knife around the edges of the cake and invert each ramekin onto a plate. Dust with powdered sugar, if desired, and serve immediately for the ultimate molten experience.

Pro Tips for Success

• Don’t Overbake: This is the golden rule! The center should be slightly jiggly after baking. Overbaking will result in a solid cake with no molten center.
• Room Temperature Eggs: Room temperature eggs incorporate more easily, resulting in a smoother batter.
• Use High-Quality Chocolate: The flavor of the chocolate really shines in this recipe, so use the best quality you can find. Refer to King Arthur Baking’s article on choosing the right chocolate for your bake for further information.
• Grease and Flour Ramekins Thoroughly: This will ensure that the cakes release easily. You can also use baking spray with flour.
• Pay attention to baking time and oven temperature because baking times vary due to oven calibration
• If the cakes stick to the ramekins, run the knife around the cake and place it back in the oven for 1 minute.

Variations & Dietary Swaps

• Dark Chocolate Lava Cake: Use dark chocolate instead of semi-sweet for a richer, more intense flavor.
• Espresso Chocolate Lava Cake: Add 1 teaspoon of instant espresso powder to the batter for a coffee-infused twist.
• Gluten-Free Chocolate Lava Cake: Substitute all-purpose flour with a gluten-free all-purpose flour blend.
• Vegan Chocolate Lava Cake: Use vegan butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and dairy-free chocolate.

Serving Suggestions

The best way to enjoy this chocolate lava cake is warm, right out of the oven! Here are some serving suggestions:

• With a scoop of vanilla ice cream: The classic pairing!
• With fresh berries: Raspberries, strawberries, or blueberries add a touch of freshness and acidity.
• With whipped cream: A light and airy topping.
• Drizzled with chocolate sauce: For extra chocolate decadence.

Storage & Reheating

This chocolate lava cake is best enjoyed immediately. However, if your baked lava cakes have cooled, refrigerate in an airtight container for up to 24 hours. To reheat, microwave for 15-20 seconds until the center is warm and molten.

If you only have the batter, you can store batter in the refrigerator for up to 24 hours. Bring to room temperature before baking as directed.

Troubleshooting / FAQ

Final Thoughts

This chocolate lava cake is the perfect dessert for any occasion. It’s easy to make, incredibly delicious, and guaranteed to impress. Now, go forth and bake some chocolate lava cake magic! You’ll adore this gooey, rich chocolate lava cake!

Related Recipes

If you loved this chocolate lava cake recipe, be sure to check out my other decadent desserts, like my Fudgy Brownies for another chocolatey treat.

Chocolate Lava Cake Recipe

Create decadent chocolate lava cake with a molten center that flows like lava. This impressive dessert is easier to make than it looks and delicious.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Course Dessert

Cuisine American

Servings 2

Calories 650 kcal

Ingredients

  

• 6 tablespoons 85g unsalted butter
• 6 ounces 170g semi-sweet chocolate, chopped
• 1/4 cup 50g granulated sugar
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 2 tablespoons 15g all-purpose flour
• Pinch of salt
• Powdered sugar optional, for dusting

Instructions

 

• Preheat oven to 425°F (220°C). Grease and flour two 6-ounce ramekins.
• In a double boiler or heatproof bowl set over simmering water (or in 30-second bursts in the microwave), melt the butter and chocolate together, stirring until smooth. Remove from heat.
• Whisk in the granulated sugar until well combined.
• Whisk in the eggs and egg yolks one at a time, mixing well after each addition.
• Gently fold in the flour and salt until just combined. Do not overmix!
• Divide the batter evenly between the prepared ramekins.
• Bake for 12-15 minutes, or until the edges are set and the center is still slightly jiggly.
• Let the ramekins cool on a wire rack for 1-2 minutes.
• Run a knife around the edges of the cake and invert each ramekin onto a plate. Dust with powdered sugar, if desired, and serve immediately.

Notes

Nutrition (per serving):

• Calories: 650 (approximate)
• Protein: 10g
• Carbohydrates: 55g
• Fat: 45g
• Fiber: 3g
• Sodium: 100mg

Values are approximate and may vary.

• Enjoy warm, right out of the oven!
• Don’t overbake!
• Use high-quality chocolate for best results.