Chocolate Lava Cake

Indulge in a decadent dessert that perfectly balances a rich, gooey center with a soft, cakey exterior. Chocolate lava cake is a timeless treat that feels luxurious yet is surprisingly simple to make at home. Whether for special occasions or a spontaneous chocolate craving, this dessert never fails to impress.

Why You’ll Love This Recipe

This chocolate lava cake recipe delivers the ideal contrast of textures—warm molten chocolate in the middle, encased in a tender chocolate cake. It requires only a few pantry staples and minimal preparation time. The individual serving sizes make it perfect for dinner parties, date nights, or personal indulgence. Plus, it’s a naturally elegant dessert that doesn’t need elaborate garnishing to shine.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Semi-sweet or dark chocolate

• Unsalted butter

• Powdered sugar

• Eggs

• Egg yolks

• All-purpose flour

• Vanilla extract

• A pinch of salt

• Cocoa powder or butter (for greasing ramekins)

Directions

1. Preheat your oven to 425°F (220°C). Grease 4 ramekins with butter or spray and lightly dust them with cocoa powder.

2. In a microwave-safe bowl, melt the chocolate and butter together in 20–30 second intervals, stirring in between until smooth.

3. Whisk in the powdered sugar until combined.

4. Add the eggs and egg yolks, whisking until the mixture is smooth and glossy.

5. Stir in the vanilla extract and salt.

6. Gently fold in the flour until just incorporated, being careful not to overmix.

7. Divide the batter evenly among the prepared ramekins.

8. Place the ramekins on a baking sheet and bake for 12–14 minutes, or until the edges are set but the center is still soft.

9. Let the cakes rest for 1 minute after baking. Carefully invert each ramekin onto a plate and allow it to sit for a few seconds before lifting it off.

10. Serve immediately, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.

Servings and timing

This recipe serves 4. Preparation time is approximately 10 minutes, with a baking time of 12–14 minutes. Including cooling and serving, the entire process takes about 25 minutes.

Variations

• Peanut Butter Center: Add a teaspoon of peanut butter in the center before baking for a creamy twist.

• White Chocolate Lava Cake: Substitute dark chocolate with white chocolate for a sweeter version.

• Spiced Lava Cake: Add a pinch of cinnamon or cayenne pepper for a warm, spicy note.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make the recipe gluten-free.

• Coffee Infused: Stir in a teaspoon of instant espresso powder to enhance the chocolate flavor.

storage/reheating

Chocolate lava cakes are best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in the microwave for 20–30 seconds. Note that the center may be less molten after reheating.

FAQs

What makes the center of the lava cake gooey?

The gooey center is achieved by slightly underbaking the cake so that the exterior is set while the interior remains molten.

Can I make chocolate lava cake ahead of time?

Yes, you can prepare the batter in advance and refrigerate it in the ramekins. Let them sit at room temperature for about 20 minutes before baking.

Do I need ramekins to make lava cake?

While ramekins are ideal, you can also use a muffin tin or silicone molds in a pinch. Just adjust baking time accordingly.

Can I freeze lava cakes?

Yes, you can freeze the unbaked cakes in ramekins. When ready to bake, add 1–2 minutes to the baking time without thawing.

Can I use milk chocolate instead of dark chocolate?

Yes, but milk chocolate will make the cakes sweeter and less intense in flavor. Adjust sugar if needed.

How do I prevent the cakes from sticking?

Grease the ramekins well and dust with cocoa powder to help the cakes release easily.

Can I make this dairy-free?

Yes, use dairy-free butter and chocolate alternatives. The results will still be rich and delicious.

What kind of chocolate is best for lava cake?

Use high-quality semi-sweet or bittersweet chocolate for the best flavor and texture.

Can I double the recipe?

Absolutely. Simply double each ingredient and use additional ramekins. Bake in batches if needed.

Why did my lava cake collapse?

Overbaking or not letting the cake rest for a minute before inverting can cause it to collapse. Make sure the edges are firm and the center soft when removing from the oven.

Conclusion

Chocolate lava cake is a showstopping dessert that brings restaurant-level indulgence right into your home kitchen. With minimal effort and a few key ingredients, you can enjoy a rich, molten-centered cake that’s sure to delight every time. Whether you’re entertaining guests or treating yourself, this classic dessert will always satisfy.