Few desserts are as satisfying as chocolate molten lava cake — a soft, delicate cake with a rich, melty center that spills onto the plate with the first bite. It looks impressive, tastes incredible, and this easy recipe comes together with just a few simple ingredients in under 30 minutes.
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While you certainly don't need a special occasion to enjoy a chocolate molten lava cake (any weeknight will do, thank you!), it's a great dessert idea for Mother's Day, Valentine's Day, or an anniversary or birthday for someone special.
The secret to a perfect choco lava cake is all in the timing. Bake these individual mini cakes just long enough to set the edges while keeping that ooey gooey lava flowing. And if you really want to take it up a notch, add a scoop of ice cream, a drizzle of caramel, or just a sprinkle of powdered sugar on top.
Even better, you can make the batter ahead of time, pop it in the oven when you’re ready, and in less than 15 minutes, you’ll have a restaurant-quality dessert straight from your own kitchen. It’s the perfect mix of easy and indulgent.
If you love chocolate, you’ll also want to check out my mint chocolate cheesecake for a cool and creamy dessert, these chocolate pudding dirt cups that are always fun (and kids love it!), or maybe my peanut butter fudge for a nostalgic melt-in-your-mouth treat.
Now let’s get baking some chocolate molten lava cakes!
🤔 Who invented the lava cake?
Chocolate molten lava cake has been winning over chocoholics since the 1980s, thanks to a little kitchen magic—or maybe a happy accident. Some say French chef Michel Bras perfected it with a frozen ganache center, while others credit American chef Jean-Georges Vongerichten for underbaking a cake and discovering that irresistible molten middle. Either way, it became an instant classic and has been a hit ever since. A rich, chocolatey cake with a warm, gooey center? Yeah, that’s a recipe for pure happiness.
🥮 Lava cake vs molten cake vs volcano cake vs souffle
Lava cake and molten cake are basically the same thing—rich, chocolate cakes with a gooey, melty center that spills out when you cut into them. The main difference is that lava cake usually refers to the chocolate version, while molten cake can come in other flavors too.
Volcano cake is similar to lava and molten cakes, with that same gooey center, but it often takes things up a notch with an even more dramatic presentation. It can be shaped like a volcano and include an "eruption" of sauce or toppings, adding a fun element to the rich, melty chocolate inside.
A chocolate soufflé, however, is a whole different beast. It’s light and airy, made with a flavorful base and beaten egg whites to give it that fluffy texture. Unlike the dense, gooey lava cake, a soufflé rises high in the oven and is more delicate overall.
🧾 Ingredients
- Semi-sweet chocolate baking bar
- Butter
- Eggs
- Vanilla
- Salt
- Flour
- Powdered sugar
- Cocoa powder for dusting ramekins (optional)
See the recipe card below for full list of ingredients and their measurements.
⭐ Ingredient notes
- Chocolate baking bar - The reason to use a chocolate baking bar is because you want a high-quality chocolate that will melt well in the oven. For my recipe, I use a Ghirardelli 60% chocolate bar. While you can substitute chocolate chips, not all brands melt well, so try to use a higher-end brand, when possible, like Ghirardelli.
- Dairy - For a dairy free version, just use the dairy-free butter and chocolate that you like best.
🥣 How to make chocolate lava cake
Preheat the oven to 450℉.
Grease 6 ounce ramekins (3.5-inch in diameter) with melted butter, making sure to get every nook and cranny, and then apply a light dusting of cocoa powder. I prefer to use cocoa powder instead of flour because flour may tend to leave a white coating on the edge of the mini chocolate cakes, and cocoa powder will blend in.
Add the chocolate and butter to a bowl and melt in the microwave using 30 second increments, stirring between each time. If you prefer, you can also use the double boiler method by placing the bowl of chocolate and butter on top of a pot of simmering water, stirring constantly until the chocolate is smooth.
In another bowl, whisk together the eggs, egg yolks, and vanilla extract.
Separately, stir together the flour, powdered sugar, and salt.
Now add the egg mixture and the flour mixture to the melted chocolate, and gently fold all the ingredients together. The cake batter will be thick and a little lumpy and that's okay, just try to blend in any large clumps of flour as best as possible.
Divide the batter evenly between the four prepared ramekins. Each ramekin will be about two-thirds full with the cake batter.
Place the filled ramekins on a baking sheet and bake on the middle rack of the oven for about 9 to 12 minutes.
Now here's where it gets a little bit tricky. You want the cake edges to be set firm, but the inside of the cake still jiggly with hot lava.
Start checking the cakes at about the 9 to 10-minute mark. Give the pan a gentle shake and take a look at the cakes. Does it seem like the sides are set, but they're not really completely baked through? Perfect!
Remove from the oven and let them cool for just a minute or so. Using two pot holders, pick up the ramekin from the top with one hand and place it in the other hand so you're holding it.
Then, place an inverted dessert plate on top and flip it over. Place the plate on the countertop and give the bottom of the ramekin a quick tap or two with your hand. After about 10 seconds, gently lift the ramekin up to reveal the best chocolate molten lava cake.
Serve immediately and enjoy it on its own or with any of the toppings suggested below!
🍓 Toppings
- Powdered sugar - Lightly dust the top of the chocolate molten lava cake with powdered sugar, for an elegant and delicious idea.
- Berries - Any berries are a great compliment to chocolate, especially strawberries.
- Ice cream - A scoop of your favorite ice cream on top balances the hot lava from inside the cake with the cooling refreshment of ice cream.
- Whipped cream - A dollop of whipped cream makes all desserts better.
- Hot fudge - Even more chocolate...yes please!
- Salted caramel sauce - Caramel and chocolate are a dream combination, whether it's simply drizzled over the lava cake, or on top of ice cream - on top of the cake.
- Sprinkles - Add a fun element to your molten lava cake and sprinkle some sprinkles on top.
- Melted peanut butter or Nutella - Chocolate and peanut butter, and chocolate and Nutella, are great combinations for a reason.
- Sweet cream cold foam - The smooth, creamy texture of this delicious foam complements the rich, gooey chocolate center of the cake.
- Instant espresso powder - Whether dusted on top or added into the cake batter (about 1 teaspoon), add a pick-me-up to your chocolate fix.
🧺 Storage and freezing
You can store fully-baked cakes, covered in plastic wrap, in the fridge for up to two days, or freeze for up to three months.
❓ FAQ
Yes! That is a legitimate concern with these cakes. Since the idea is to slightly under-cook / under-bake the cakes, you want to be careful not to overbake them. Since everyone's oven is slightly different, here's my suggestion: Bake one lava cake first. Check on it early and frequently. Remember that you want the sides of the cake to be set firm, but the inside perfectly ooey, gooey, and delicious. That way you'll know how long to cook the rest of your cakes. If it's still baking and setting too quickly, you may need to adjust the oven temperature just slightly lower.
No problem! While ramekins are ideal, you can use any oven-safe dish, such as small ceramic or glass cups, as long as they’re greased properly. You can also make these mini cakes in a cupcake or muffin pan. Make sure to grease the tins and fill with batter. Since these pans are usually a darker metal and the tins are smaller, you'll need to start checking on the cakes after about five minutes.
Yes you can! You have two options here: The first option is to mix the batter a day or two before, fill the ramekins, and refrigerate. Then, when the craving hits, just let the cake batter come to room temperature and bake as usual. The other option is to bake the cakes and refrigerate for several days or freeze for up to three months. To reheat, just pop it in the microwave for 30 seconds.
Yes, you can use milk chocolate, but keep in mind it will be sweeter and less rich than dark chocolate, which could affect the flavor.
Yes, you can mix in flavors like vanilla, espresso powder, orange zest, or a pinch of cinnamon to enhance the cake batter flavor. Or, add a spoonful of peanut butter, caramel, or hazelnut spread to the center of the batter before baking for a fun and unique twist.
Love sweet treats? Check out a few more of our delicious recipes now!
- Mint Chocolate Cheesecake
- Chocolate Pudding Dirt Cups
- Irish Coffee Chocolate Mousse
- Chocolate Orange Layer Cake
- Triple Chocolate Cupcakes
- Chocolate Castella Cake
- Easy 3-Ingredient Peanut Butter Cups
- Fudgy Nutella Brownies with Salted Caramel Sauce
📝 Recipe
Chocolate Molten Lava Cake
Ingredients
- 6 ounces semi-sweet chocolate baking bar (I used Ghirardelli 60%), broken into small pieces
- ½ cup unsalted butter
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ teaspoon vanilla extract
- Pinch of salt
- 2 Tablespoons all purpose flour
- ¼ cup powdered sugar
- Extra melted butter for greasing ramekins
- Cocoa powder or flour for dusting ramekins
Instructions
- Preheat the oven to 450℉.
- Grease 6 ounce ramekins (3.5-inch in diameter) with melted butter, making sure to get every nook and cranny, and then apply a light dusting of cocoa powder.
- Add the chocolate and butter to a bowl and melt in the microwave using 30 second increments, stirring between each time. If you prefer, you can also use the double boiler method by placing the bowl of chocolate and butter on top of a pot of simmering water, stirring constantly until the chocolate is smooth.
- In another bowl, whisk together the eggs, egg yolks, and vanilla extract.
- Separately, stir together the flour, powdered sugar, and salt.
- Now add the egg mixture and the flour mixture to the melted chocolate, and gently fold all the ingredients together. The cake batter will be thick and a little lumpy and that's okay, just try to blend in any large clumps of flour as best as possible.
- Divide the batter evenly between the four prepared ramekins. Each ramekin will be about two-thirds full with the cake batter.
- Place the filled ramekins on a baking sheet and bake on the middle rack of the oven for about 9 to 12 minutes.
- Now here's where it gets a little bit tricky. You want the cake edges to be set firm, but the inside of the cake still jiggly with hot lava. Start checking the cakes at about the 9 to 10-minute mark. Give the pan a gentle shake and take a look at the cakes. Does it seem like the sides are set, but they're not really completely baked through? Perfect!
- Remove from the oven and let them cool for just a minute or so.
- Using two pot holders, pick up the ramekin from the top with one hand and place it in the other hand so you're holding it. Then, place an inverted dessert plate on top and flip it over.
- Place the plate on the countertop and give the bottom of the ramekin a quick tap or two with your hand. After about 10 seconds, gently lift the ramekin up to reveal the best chocolate molten lava cake.
- Serve immediately and enjoy it on its own or with a variety of fun toppings, like ice cream, whipped cream, powdered sugar, and berries!
Notes
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