Chocolate Lava Cake Recipe
Chocolate lava cake is a rich chocolate dessert with a soft baked exterior and a warm, molten center that flows when you cut into it. This recipe makes individual lava cakes with simple ingredients and bakes in under 15 minutes—perfect when you want a dessert that feels impressive without a long prep.
What makes lava cake special isn’t complicated technique, but timing. When baked just right, the edges set while the center stays soft, glossy, and spoonable. That contrast is what gives lava cake its signature “wow” moment.
I started making lava cake years ago whenever I needed a dessert that looked planned but wasn’t. It worked every time. Guests assumed effort. The oven did most of the work.
Why You Will Love This Lava Cake Recipe
This recipe keeps things simple and reliable. It does not rely on tricks or gimmicks. It works because timing and texture do the heavy lifting.
You will love it because:
- It bakes in under 15 minutes, start to finish.
- It uses basic ingredients you probably already have.
- It creates individual mini lava cakes, which makes serving easy.
- It delivers a guaranteed gooey center when you follow the timing.
Ever notice how desserts that look complicated taste even better? Lava cake proves that theory right.
For another dessert that looks fancy but takes minimal effort, try this French silk pie recipe or the chocolate covered strawberries!
What Makes Lava Cake Different From Regular Chocolate Cake
Lava cake walks a fine line between cake and pudding. The edges bake fully, while the center stays soft and liquid. That contrast defines the entire experience.
Regular chocolate cake bakes evenly. Lava cake intentionally stops early. That early stop traps heat and keeps the center molten. Timing controls everything here.
Lava cake is also known as molten chocolate cake, a dessert popularized in fine dining restaurants.
I learned this after overbaking a batch once. The cakes tasted fine, but the lava moment disappeared. Sad day. Lesson learned.
Mini Chocolate Lava Cakes Explained
This recipe makes mini chocolate lava cakes, not one large dessert. That choice is intentional.
Mini portions bake faster, release more easily, and reduce the risk of overbaking. They also feel more special on the plate. Everyone gets their own cake. No slicing stress. No sharing negotiations.
You can bake them in ramekins or a muffin tin. I tested both, and both deliver consistent results.
Ingredients for Chocolate Lava Cake
This recipe sticks to exact measurements. No guessing. No vague scoops.
Ingredients for 4 Mini Lava Cakes
- 113 g unsalted butter
- 170 g semi sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 100 g granulated sugar
- 30 g all purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Quality chocolate matters here. I always use semi sweet or dark chocolate with at least 60 percent cocoa. Cheap chocolate ruins texture and flavor. FYI, this dessert forgives many mistakes, but bad chocolate is not one of them.
Kitchen Tools You Will Need
You do not need fancy equipment to make lava cake. Basic tools work perfectly.
- 4 ramekins or a muffin tin
- Mixing bowl
- Whisk
- Microwave or double boiler
- Baking tray
- Nonstick spray or butter
If you own ramekins, use them. If not, muffin tins still deliver. I reach for whatever sits closest to me.
How to Make Chocolate Lava Cake
Melt the Chocolate and Butter
Place the butter and chocolate in a heatproof bowl. Melt them together in short microwave bursts. Stir after each round until smooth and glossy.
Burned chocolate smells like regret. Go slow.
Mix the Eggs and Sugar
Whisk the eggs, egg yolks, and sugar until the mixture turns pale and slightly thick. This step builds structure and stability.
Ever notice how this part feels oddly satisfying? Same.
Combine the Batter
Pour the melted chocolate into the egg mixture. Add vanilla and salt. Whisk gently until smooth. Fold in the flour last.
Stop mixing as soon as the batter looks uniform. Overmixing kills texture.
Baking Time and Doneness
Preheat your oven to 220°C. Grease your ramekins generously. Pour the batter evenly.
Bake for 9 to 11 minutes.
The edges should look set, while the center jiggles slightly. That jiggle equals lava. I pull mine at 10 minutes every time.
Trust your eyes, not the timer.
How to Serve Lava Cake
Let the cakes rest for one minute. Run a knife around the edges. Flip onto plates and serve immediately.
Lava cake waits for no one.
Popular toppings include:
- Powdered sugar
- Vanilla ice cream
- Fresh berries
- Whipped cream
Serve it with a scoop of vanilla ice cream for the perfect hot and cold contrast.
Hot cake plus cold ice cream always wins. IMO, this is not negotiable.
Prep Time, Servings, and Nutrition
- Prep time: 10 minutes
- Bake time: 10 minutes
- Total time: 20 minutes
- Servings: 4 mini lava cakes
Approximate Nutrition Per Serving
- Calories: 420
- Fat: 28 g
- Carbohydrates: 38 g
- Protein: 6 g
Nutrition values are approximate and vary based on ingredients used.
Common Lava Cake Mistakes to Avoid
I made these mistakes so you do not have to.
- Baking too long and losing the lava center
- Using low quality chocolate
- Forgetting to grease the ramekins
- Letting the cakes sit too long before serving
Lava cake shines in the moment. Delay kills the magic.
Frequently Asked Questions About Lava Cake
Can I make lava cake ahead of time?
Yes. You can prepare the batter and refrigerate it for up to 24 hours. Bake directly from cold and add one extra minute.
Can I bake lava cake in a muffin tin?
Yes. Muffin tins work well and release easily when greased properly.
How do I know when lava cake is done?
The edges should look set, and the center should jiggle slightly when you move the pan.
Why did my lava cake turn into regular cake?
You baked it too long. Reduce baking time by one minute next time.
Can I reheat lava cake?
You can, but the center may firm up. Lava cake tastes best fresh.
Final Thoughts
Chocolate lava cake proves that simple desserts can still feel exciting. You do not need advanced skills or rare ingredients. You just need timing, decent chocolate, and confidence.
Bake it. Cut into it. Watch the chocolate flow. Then come back and tell me how it went.
If chocolate desserts are your thing, browse our favorite easy dessert recipes for more ideas like this.
Leave a comment below with your experience, tweaks, or even your lava cake fails. Those stories help everyone bake better.
Chocolate Lava Cake
Rich chocolate lava cake with a soft baked exterior and a warm, gooey chocolate center. This easy recipe makes individual mini lava cakes using simple ingredients and bakes in just minutes.
Ingredients
- ½ cup unsalted butter (113 g)
- 6 oz semi sweet chocolate, chopped (170 g)
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar (100 g)
- ¼ cup all purpose flour (30 g)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 425°F (220°C) and generously grease the ramekins.
- Melt the butter and chocolate together until smooth and glossy. Let cool slightly.
- In a bowl, whisk the eggs, egg yolks, and sugar until pale and slightly thick.
- Add the melted chocolate, vanilla, and salt. Whisk gently until smooth.
- Fold in the flour just until combined.
- Divide the batter evenly between the prepared ramekins.
- Bake for 9 to 11 minutes, until the edges are set and the centers remain soft.
- Rest for 1 minute, then carefully unmold and serve immediately.
Notes
- The center should jiggle slightly when the cakes are done.
- Overbaking will turn lava cake into regular chocolate cake.
- Serve immediately for the best molten center.
- For make ahead, prepare the batter and refrigerate for up to 24 hours. Add 1 extra minute to the baking time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 420Total Fat: 28gCarbohydrates: 38gProtein: 6g
Nutrition information is approximate and may vary based on ingredients used and portion sizes.
