Chocolate Lava Cake

These Chocolate Lava Cakes are decadent, gooey and will melt in your mouth! Served with a scoop of ice cream, they are an easy treat to whip up!

lava cake with a bite taken on white plate

What is Chocolate Lava Cake?

A chocolate lava cake is one that has a gooey center when you break it open. It’s not under baked, but isn’t fully set either. You can think of it like a custard or curd. They are still soft, but fully cooked. If it’s something you’re concerned about with these, you can always use already pasteurized eggs.

Some people like to place chocolate ganache in the center of the cakes rather than worry about undercooked cake or overcooked cake that doesn’t “lava”. I actually tried those too and found them to have the same issues of not really oozing that well if over baked.

What Ingredients are Used to Make Lava Cake?

  • Butter: No need to bring it to room temperature, cold is fine.
  • Chocolate: You’ll need 6 ounces. I use semi-sweet chocolate.
  • Eggs: You’ll need 2 large whole eggs and 3 large egg yolks. The combination gives the right amount of structure versus gooey center.
  • Vanilla Extract: For flavor.
  • Salt: For flavor.
  • Sugar: For sweetness.
  • All Purpose Flour: To give the cakes some structure.
chocolate lava cake on white plate with sliced strawberry

How to Make Molten Lava Cake

  1. Prep: Preheat oven to 450 degrees F and grease and flour 6 ramekins.
  2. Make Chocolate Mixture: Melt the butter and chocolate over a double boiler or in the microwave. Whisk until combined and smooth. Set aside.
  3. Whip Egg Mixture: In a large mixer bowl, beat the eggs, egg yolks, vanilla, salt and sugar at high speed with the whisk attachment until the volume triples, is light in color and it drops from the whisk in a smooth, thick stream, about 5 minutes.
  4. Combine Everything and Fold Together: Add egg mixture to chocolate and butter mixture, then sprinkle flour top and gently fold everything together.
  5. Bake: Divide the batter evenly between the ramekins. Bake the cakes for 7-10 minutes, or until cakes have puffed up, have a thin crust on top and jiggle slightly at the center when shaken very gently. The time can vary by oven.
  6. Serve: Cool for 1 minute, then invert onto plate and lift off the ramekins. Dust with powdered sugar, serve immediately with fresh strawberries or raspberries, if desired.
lava cake with bite taken and melty ice cream on top

How to Serve Chocolate Lava Cake?

Chocolate Lava Cake should be served within a few minutes of coming out of the oven. As they sit, the centers will begin to firm up. There are lots of great options for serving.

Can You Reheat Chocolate Lava Cake?

You can, but the molten center will likely firm up at that point. Pop it in a 350 degree F oven for about 10 minutes or microwave it for about 30 seconds.

chocolate lava cake with lava center on white plate and sliced strawberry
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chocolate lava cake with lava center on white plate and sliced strawberry
Recipe

Chocolate Lava Cake

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Chocolate Lava Cakes are decadent, gooey and will melt in your mouth! Served with a scoop of ice cream, they are an easy treat to whip up!


Ingredients

  • 6 tbsp (84g) unsalted butter, sliced
  • 6 oz semi-sweet chocolate, coarsely chopped
  • 2 large eggs
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (104g) sugar
  • 1 1/2 tbsp (12g) all purpose flour
  • Powdered sugar, for serving
  • Strawberries or raspberries, for serving


Instructions

  1. Preheat oven to 450 degrees F and grease and flour six 6 oz ramekins.
  2. Melt the butter and chocolate over a double boiler or in the microwave. Whisk until combined and smooth. Set aside.
  3. In a large mixer bowl, beat the eggs, egg yolks, vanilla, salt and sugar at high speed with the whisk attachment until the volume triples, is light in color and it drops from the whisk in a smooth, thick stream, about 5 minutes.

  4. Add egg mixture to chocolate and butter mixture, then sprinkle flour top and gently fold everything together.
  5. Divide the batter evenly between the ramekins.
  6. Bake the cakes for 7-10 minutes, or until cakes have puffed up, have a thin crust on top and jiggle slightly at the center when shaken very gently. The time can vary by oven.
  7. Cool for 1 minute, then invert onto plate and lift off the ramekins.
  8. Dust with powdered sugar, serve immediately with fresh strawberries or raspberries, if desired.

Nutrition

  • Serving Size: 1 cake
  • Calories: 368
  • Sugar: 33 g
  • Sodium: 126.5 mg
  • Fat: 23.5 g
  • Carbohydrates: 36.9 g
  • Protein: 5.8 g
  • Cholesterol: 184.8 mg

Keywords: chocolate lava cakes, molten lava cakes, molten chocolate cakes

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Recipe rating

11 Comments
  1. Nancy

    Do you think you could make the cakes up until the baking process and then put them in the oven right before you wanted to have dessert? I’m thinking of putting it into the remains then baking them after dinner, so maybe half an hour to an hour prior to baking.

    1. Lindsay

      You can definitely refrigerate them prior to baking for up to 8 hours. It’s best to let them sit at room temperature for about 30 minutes prior to baking.

      1. Nancy

        Do you think they’d be alright non-refrigerated for a short period of time, like 45 minutes though? I’m trying to put together a class and just want them to pop them in the oven before the dessert portion.

  2. kathy

    But I don’t have any remekins, could these be made in small in 4 in springform pans instead

    can I make them in small

    1. Lindsay

      4 inch springform pans will probably be too large. You could try using a cupcake pan, you just might need to make them a little smaller and cook them a little less time.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12