This Chocolate Lava Cake recipe is a quick and easy way to make one of the most popular chocolate desserts. Chocolate Lava Cake, also known as molten chocolate cake, is an indulgently rich, personal-sized cake with a gooey, chocolatey center. Prepare it for holidays, dinner parties, date nights, or as a casual late-night snack!
Craving chocolate? Try my Miso Chocolate Chip Cookies next!
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You can find variations of chocolate lava cake on plenty of restaurant menus but now you can make it from the comfort of home! It’s no wonder they’re so popular; they are soft and cakey on the outside with warm, decadent chocolate oozing from the middle. Grab some ramekins because we’re about to make this molten lava cake recipe from scratch!
Why This Recipe Works
- Simple – It’s super easy to make. With just a few simple ingredients, these chocolate lava cakes are ready in 30 minutes!
- Crowd Pleaser – This recipe makes enough for four servings. Impress your friends and family with a dessert that looks like it took loads of effort! Lava cake brings that “wow” factor.
- Delicious – If you’re a chocolate lover, this recipe was made for you! Moist chocolate cake with a soft, fudgy center, then topped with powdered sugar, shaved chocolate, and homemade whipped cream. Trust me, this is the dessert of your dreams!
Tools You’ll Need
- Ramekins
- Stand mixer
Ingredients You Will Need for Chocolate Lava Cake
- Chocolate – I used bittersweet chocolate bars with 70% cacao. When using chocolate for this recipe go for 70-74% cacao (Ghirardelli and Guittard are high-quality and great options). Using quality chocolate will result in silky, smooth chocolate which is what you need for that irresistible, melty center.
- Butter – Unsalted butter is used for this recipe both for the batter and ramekins so the cakes don’t stick.
- Sugar – For sweetness, of course!
- Eggs – You will need 2 large eggs as well as 2 large egg yolks. Make sure they are at room temperature for easier mixing.
- Pure vanilla extract – Use the good stuff. I keep pure vanilla extract on hand.
- All-purpose flour – We want the cake to have structure but not too much. Too much flour will make your center firm and it’s not lava cake without the chocolate lava! Make sure it is spooned and leveled for accurate measuring.
Garnish
- Powdered sugar – for dusting
- Shaved chocolate – 70% dark chocolate is preferred
Homemade Whipped Cream
- Heavy cream
- Pure vanilla extract
- Powdered sugar
How To Make Chocolate Lava Cake
There are no complicated steps in this straightforward recipe!
- Preheat the oven to 425°F.
- Melt the chocolate and butter in a heatproof bowl over a pot of nearly boiling water. (The water should not reach the bowl.) Continuously stir until the chocolate is melted.
- Add eggs, yolks, salt, sugar, and pure vanilla extract in a separate bowl and whip with a stand mixer or hand mixer until the mixture is pale and foam-like.
- Combine the egg mixture with the melted chocolate then add flour. Gently fold the ingredients until they are well combined.
- Pour the mixture into the ramekins and bake for 10-12 mins or until the edges are puffed and the center is soft.
- Let them cool for 6 mins before flipping them onto plates. Dust with powdered sugar and top with homemade whipped cream and shaved chocolate (optional). Enjoy warm!
Homemade Whipped Cream
- Add heavy cream, vanilla, and powdered sugar to a stand mixer bowl and whisk on high (using a whisk attachment) just until the mixture turns light and whipped. About 1-2 minutes. Top on lava cake just before serving.
- Store leftover whipped cream in a refrigerator-safe container for up to 3 days.
Tips and Tricks
- Make sure the oven is preheated before placing the ramekins inside. The heat will ensure the cake’s exterior bakes faster than the center.
- Oven times may vary. Some ovens run warmer than others, so be sure to keep an eye on the cakes starting at the 9 minute mark.
- If you don’t have ramekins, use a muffin pan instead. With this chocolate lava cake recipe, you should be able to make about a dozen in a muffin tin. Since they are smaller, they will cook a little faster. Check them at the 5-minute mark.
- Keep an eye on the chocolate lava cakes because they will bake fast. When you take them out, the edges should be firm but the center will be jiggly. Gently tap the center of the cake. If you have batter on your finger, let it bake for another minute or two.
Variations
Really want to indulge? Serve hot chocolate lava cake with a side of vanilla ice cream, top with salted caramel, and don’t skip on the shaved chocolate!
Serving this for Valentine’s Day, an anniversary, or a romantic evening? Garnish with berries to elevate this dessert and make it even more more special.
Frequently Asked Questions
Is the inside of the chocolate lava cake raw?
No. The internal temperature of the cake still reaches 160ºF so it is perfectly safe to eat.
What is the difference between molten chocolate cake and chocolate lava cake?
There is no difference, it’s the same cake under a different name. Chocolate lava cake is also called molten lava cake or molten chocolate cake.
How to store leftovers?
Lava cake is best enjoyed fresh out of the oven. However, you can store it in an airtight container in the fridge for up to 3 days. They last up to 3 months when properly stored in the freezer. To reheat, pop them in the microwave for 30-second intervals until they are warm enough. The center won’t be as gooey but the cake will still be yummy!
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Chocolate Lava Cake Recipe
Equipment
- 4 6 ounce ramekins greased and floured
Ingredients
- 6 ounces bittersweet chocolate bars, 70% cacao
- 1 stick (or 8 tbsp) unsalted butter, plus 1 teaspoon for ramekins
- 6½ tablespoons granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2½ tablespoons all-purpose flour, spooned and leveled, plus more for ramekins
Garnish
- Powdered sugar, for dusting
- Shaved chocolate, 70% dark chocolate
Homemade Whipped Cream
- ⅔ cup heavy cream
- 1¼ teaspoons pure vanilla extract
- 2½ tablespoons powdered sugar
Instructions
- Preheat oven to 425°F
- Fill a small pot with about 1 inch of water and bring to a near boil. Add the chocolate and 1 stick of butter to a heatproof bowl and set atop the pot of water, making sure the water is not touching the bottom of the bowl. Stir with a spatula until chocolate is completely melted, 1½-2 minutes.
- In a separate bowl add eggs, yolks, salt, sugar, and pure vanilla extract. Whip with a stand mixer or hand mixer until the mixture is pale and foam-like.
- Pour egg mixture into melted chocolate, then add flour. Use a spatula to gently fold over the mixture until the ingredients are well combined.
- Evenly distribute mixture among 4 ramekins and bake for 10-12 mins or until edges are puffed and center is soft.
- Leave to cool for 6 mins before carefully flipping onto a plate. Dust with powdered sugar and top with homemade whipped cream and shaved chocolate (optional). Enjoy warm.
Homemade Whipped Cream
- Add heavy cream, vanilla, and powdered sugar to a stand mixer bowl and whisk on high (using whisk attachment) just until the mixture turns light and whipped. About 1-2 minutes. Top on lava cake just before serving.
- Store leftover whipped cream in a refrigerator-safe container for up to 3 days.
How to Shave Chocolate
- Turn chocolate on its side and peel down lengthwise, creating small and thin pieces. Top over lava cake just before serving.