Chocolate Lava Cake

This post may contain affiliate sales links. Please read my disclosure policy.

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!

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
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

Categories

You might also like:

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29