Molten Lava Cake is such a delicious classic! It's moist and so very chocolaty. When you cut into it, luscious chocolate oozes out! This is the perfect recipe for an easy yet fancy dessert.
I've always been a chocolate person. My favorite snack is a bite of dark chocolate and I can never say no to a creamy yet light chocolate mousse. There are so many chocolate recipes on the blog such as chocolate magic cake (one of my favorites!), chewy double chocolate cookies and a quick and easy brownie recipe, which is perfect for those days when you have a chocolate craving out of the blue.
A treat for the chocolate lover
Ooey gooey and so chocolate-y, these individual cakes are basically everyone's favorite. You're likely to see molten chocolate lava cakes on the menu at a fancy restaurant. But, these little bites of heaven are so easy to make that when you try this recipe once, you'll make it again and again! I promise you, this is the ideal dessert for Valentine's Day, or frankly, any day of the year.
This molten chocolate cake recipe is so easy to make that even a baking rookie can whip it up in no time. It was one of the very first desserts I made when I started baking years ago. The soft exterior and the ooey gooey lava-like center makes this dessert look as if you've spent so much time perfecting it in the kitchen but the truth is that it has probably taken less than thirty minutes to come together.
The ingredients
This lava cake recipe calls for pantry staple recipes that you probably already have on hand. It's the technique that makes it special.
Chocolate
For this recipe, you need some good chocolate. I used semi sweet chocolate chips, but it's also possible to use a good chocolate bar and simply chop it.
Butter
Unsalted butter or even margarine works for this recipe. Don't use salted butter since it's too salty for the cake.
Powdered sugar
Make sure you're using powdered sugar and not granulated sugar in this recipe. If you only have granulated sugar, place it in a blender and blend it on high for a minute to get powdered sugar. Then measure and use in the recipe.
Eggs
You need one egg and one egg yolk for this recipe. Save the extra white and use it for breakfast or another recipe.
Flour
You only need 3 tablespoons of all purpose flour for this recipe.
Cocoa powder
This cake calls for both chocolate and cocoa powder and that's what makes it absolutely delicious!
How to make this recipe
Prepare the ramekins
Start with coating the ramekins with non stick spray. You can also use butter and some cocoa powder to make sure the cake won't stick to the ramekins.
Melt the chocolate and butter
Place the chocolate and butter in a microwave safe bowl and melt in the microwave. Take the bowl out and stir every 15 seconds to avoid burning. You can also melt them in a bowl over boiling water. read more about methods of melting chocolate on Spruce Eats.
Mix in the powdered sugar and eggs
Whisk in the powdered sugar and and the eggs until 100% incorporated. This might take about 2-3 minutes. It's important to whisk really well to make sure no bits of eggs are left in the batter.
Add the dry ingredients
To the chocolate and egg mixture, add the flour and cocoa powder. Stir well until fully combined and no lumps of flour is left.
Bake in the oven
Your oven should be preheated to 400°F. Divide the batter between the two ramekins. Bake in the oven for exactly thirteen minutes and then let them cool for exactly two minutes. Loosen the cakes from the edges with a butter knife, invert into a plate and serve immediately.
Can I make molten lava cake ahead of time?
Yes! You can make the batter before hand, divide it between ramekins and when you start preheating the oven, take them out of the fridge. Place the ramekins of batter on the counter until they're at room temperature and then bake them in the oven. You can also divide the batter between ramekins right before baking them.
Remember when I told you how we are going to celebrate V-day? Molten chocolate lava cake is going to be our dessert. It's easy, classic and unbelievably delicious. Most importantly, it's my favorite! If I could have four of them myself, I would. But, I won't for health reasons!
Is it possible to make these cakes for a crowd?
Totally! This is a recipe for molten chocolate cake for two but you can easily multiply it to make it for more people. You can either use several ramekins or a muffin tin. If using ramekins, bake the lava cakes for 13 minutes but if you're going to use a muffin tin, reduce the baking time to nine minutes.
Molten lava cake may appear to be a difficult, fancy dessert, but if you follow the steps carefully this will become your "go to" cake recipe as it's ready in 13 minutes and we all know that no chocolate craving will vanish after 13 minutes!
You can even reheat these!
And you know what else is awesome about this molten chocolate lava cake? You can easily reheat it in the microwave and still have the gooey runny chocolate center! Just reheat the cake for twenty to forty seconds and you'll have a delicious chocolate treat!
What is the difference between a souffle and a molten lava cake?
Souffle is usually made by separating whites and yolks of eggs which will result in an airy and very light texture whereas molten lava cake is made with whole eggs and is more dense. Also, chocolate lava cake has a melting center that souffle doesn't have.
Notes and tips for making this recipe
- Instead of using a non stick spray, you can coat the ramekins with butter and dust cocoa powder at the bottom and on the walls of the ramekins.
- You can serve chocolate lava cake with vanilla ice cream, whipped cream, strawberries or raspberries.
- To save time, make the batter ahead of time and bake it in the ramekins right before serving. Make sure the batter is at room temperature.
- Thirteen minutes is perfect timing to make sure the lava cake is firm on the outside and on the inside!
More Chocolate Deliciousness for you:
- Brownie Peppermint Cheesecake Bars
- Chocolate Pudding Chocolate Chip Cookie Cups
- Double Chocolate Walnut Skillet Brownie
- Ooey Gooey S'mores Brownies
- Peanut Butter Chocolate Dump Cake
- Surprise Snickers Stuffed Brownies
- Double Chocolate Mug Cake
Molten Chocolate Cake
Ingredients
- 2 oz semi sweet chocolate I used baking chocolate
- 4 tbsp unsalted butter
- ½ cup powdered sugar
- 1 egg
- 1 egg yolk
- 3 tbsp all purpose flour
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to 400 F.
- Coat 2 ramekins with non-stick spray.
- Melt chocolate and butter in microwave until smooth.
- Add powdered sugar and stir.
- Add egg and egg yolk and mix completely.
- Add flour and cocoa powder and stir until incorporated.
- Divide between the ramekins and bake for 13 minutes until firm on the edges and jiggly in the center.
- Let cool for 2 minutes, loosen the cake from the edges and invert it onto a serving plate.
- Top with some powdered sugar.
Video
Notes
- Instead of using a non stick spray, you can coat the ramekins with butter and dust cocoa powder at the bottom and on the walls of the ramekins.
- You can serve chocolate lava cake with vanilla ice cream, whipped cream, strawberries or raspberries.
- To save time, make the batter ahead of time and bake it in the ramekins right before serving. Make sure the batter is at room temperature.
- Thirteen minutes is perfect timing to make sure the lava cake is firm on the outside and on the inside!
Nutrition
Sandi (@fearless_dining)
I'm with you....chocolate is total happiness 🙂
unicornsinthekitchen@gmail.com
Indeed it is 😀
Rachel @ Bakerita
These photos are gorgeous, Shadi, and that cake is calling my name!! It looks so delicious. I could definitely devour one myself 🙂
unicornsinthekitchen@gmail.com
Thank you Rachel! All the tips you gave me and practice is paying off 😀 i can easily have 3 of these myself!
Rachel @LittleChefBigAppetite
YUM! This looks SOOOO decadent and delicious! This is my favorite dessert to order at a restaurant!
unicornsinthekitchen@gmail.com
Thank you Rachel! We love it too!
Amanda {Striped Sptaula}
Beautiful photos! Your cakes look perfect and that chocolate center just divine. I wish I had one right now! 🙂
unicornsinthekitchen@gmail.com
Thank you so much Amanda! What I love about it is that it's just so easy!
The Food Hunter
This looks perfect for a special occasion
unicornsinthekitchen@gmail.com
Thank you so much!
Patricia @ Grab a Plate
No way I could say no to these! Wow! Are you serious that they're ready so quickly? I'm definitely going to give these a try -- beautiful!
unicornsinthekitchen@gmail.com
15-20 minutes is all you need! Let me know how you like it!
Gloria @ Homemade & Yummy
OMG these look so good. I love these types of desserts...so yummy!! Nice pictures too.
unicornsinthekitchen@gmail.com
Thank you Gloria! It's easy too! 😀
Marisa Franca @ All Our Way
That strawberry is too perfect to be real! I can see me taking that beautiful berry and dipping it into the luscious sauce. MMMMMMM!! Good!! Great recipe -- wish I had it for tomorrow. Pinning!!
unicornsinthekitchen@gmail.com
Thank you Marisa! The strawberries were really good as you said! I got lucky! 😀
Mahy
OMG this looks DIVINE!
unicornsinthekitchen@gmail.com
Thank you so much!
Diane
I have never made or eaten a lava cake. This one is so pretty, I have to try one now!
unicornsinthekitchen@gmail.com
I'm sure you will love it! It's so easy!
Platter Talk
I'm a lifelong addict of chocolate and this post only reinforces my position! Thanks so much for this dreamy dessert; I'm loving it!!!
unicornsinthekitchen@gmail.com
Glad you like it, we made it again and loved it as much!
Ati
I made it, the amount mentioned in the receipe is perfect for two people.. Its really tasty.. If you have smaller molds then u need to let it in oven for shorter period.. Thank you Shadi ?
unicornsinthekitchen@gmail.com
Glad you liked it Ati! It's one of our favorites!! <3 :*
Dipti
what is the replacement for egg and egg yolk
unicornsinthekitchen@gmail.com
Hi! I know in many cases you can substitute eggs with 2tbsp water but here is a recipe for eggless version of this cake just in case 🙂 http://aromatic-cooking.blogspot.in/2012/11/eggless-molten-lava-cake.html
Patty
These were AMAZING! I had one and my daughter had the other. When she finished, she asked if there were more!
Thank you for a yummy recipe that is a "keeper"!
unicornsinthekitchen@gmail.com
Hi Patty! I'm SO HAPPY you liked it! It's one of my very favorite recipes, oh so good!
Berni
Would it be okay to double the recipe? I'd like 4 cakes.
Shadi HasanzadeNemati
Sure! You can easily double this recipe 🙂
Vanessa Enriquez
Oh man, I just made these today. I whipped it up and set it aside and once the family sat down to eat I put them in the oven. I had them on a plate ready to be served by the time we finished dinner. I didn’t have ramekins so I used a cupcake tin from ikea. It made 3 perfect lava cakes & they cooked in about 9 minuets. They were so gooey and yummy. I’ll definitely have to make them again
Shadi HasanzadeNemati
Hi Vanessa! It's great to hear you loved these cakes!
Suzanne
I've made this three times now and doubled it the last two times. It comes out delicious and decadent every time!
Next time, a plop of ice cream on top is something we want to try! Great recipe, thanks for sharing it!
Shadi HasanzadeNemati
Hi Suzanne! Super happy to hear you like this recipe! It's a family favorite and we love it, too! Ice cream on top sounds fabulous!
Katherine
Hi!
I'm hosting a dinner party and would like to make these. However, I would like to serve them straight out of the oven without having to prepare the dessert while my guests are over. Can I prepare the dessert like 1 hour before they arrive and have the filling sitting in the ramekins for a few hours at room temperature before placing them in the oven once dinner is done? Will the filling still pour out as it's supposed to if the batter sits at room temperature for a few hours?
Shadi HasanzadeNemati
Hi Katherine! Yes, you can make the batter beforehand and divide them between ramekins but I suggest you keep them in the fridge and when you preheat the oven, take them out of the fridge and have them sit on the counter until the oven is hot. Enjoy!
Katherine
Thank you so much Shadi! I really appreciate it!!!
Katherine
Hi Shadi,
If I double the recipe to 4 ramekins, do I need to double the time as well or is 13 minutes still okay?
Shadi HasanzadeNemati
Hi Katherine,
The baking time will still be 13 minutes as long as there are four ramekins if you double the recipe. Enjoy 🙂
Katherine
Thank you!!!!
Anonymous
I have always been hesitant with unknown recipes in case they aren't what they say they are, but this recipe is AMAZING. I have made it countless times and it has always been better each time... Thank you so much for sharing your magic with the world!
Shadi HasanzadeNemati
So happy to hear you like this recipe!
Mona
If I want to make a dozen or more of these (for an event), will I still get good results factoring for 6 times the recipe?
Shadi HasanzadeNemati
Hi Mona, yes you can multiple this recipe by 6 but you will also need 12 ramekins and I would probably bake them in batches of four and not all 12 at the same time 🙂
MasterCakes
There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate. Regards MasterCakes
Robert
These look great! I wanted to know if I made them a day before serving would it be okay to store them in a container and reheat when I want to serve them? Robert
Shadi HasanzadeNemati
Hi Robert, I haven't done that myself so I don't know how that would turn out. If you want to prepare ahead of time, I suggest you prepare the batter and refrigerate it. Then when you're ready to bake them, pour the batter into ramekins and bake right away. It will take less than 15 minutes 🙂
Elaine
What size ramekins did you use?
Shadi HasanzadeNemati
Hi Elaine, These are made in 4 oz ramekins, you can also use 4.5 oz ramekins. Enjoy!
Fiona
Looks like a really good recipe!! I already made them but I haven’t eaten them yet and it is very easy! I want to serve them after dinner though. Is it okay if I leave them and reheat them right before I serve them or do they have to be eaten right away?Thank you so much!
Shadi HasanzadeNemati
Hi Fiona, Sorry I saw this comment a bit late. I haven’t done that myself so I don’t know how that would turn out. If you want to prepare ahead of time, I suggest you prepare the batter and refrigerate it. Then when you’re ready to bake them, pour the batter into ramekins and bake right away. It will take less than 15 minutes. Would love to know if it worked out by reheating (I'm guessing microwaving must work with this)
Julie Evink
Love that gooey middle and that it only makes two servings. Perfect for spoiling my husband and I!
Shadi HasanzadeNemati
Yes! This molten chocolate cake is perfect for date night in!
Suzy
This is the best ever molten chocolate cake!Just so rich and tasty
Shadi HasanzadeNemati
Thank you so much Suzy! <3
Sardesai
They turned out great! I had to keep them for more than 13 mins though. Made these for me and mom. Mom gave thumbs up.
Shadi HasanzadeNemati
Happy to know you enjoyed this molten chocolate cake recipe!
Lindsay Cotter
Love how easy this is to make! Yum!
Tracy S
This was my first time making a lava cake.. and it came out PERFECT!!!! I followed this recipe exactly, and it was a WOW! I didn’t real how easy it could be! Thanks for the great recipe!
Shadi HasanzadeNemati
Hi Tracy! So happy to know you enjoyed this lava cake recipe! It's a family favorite!
Katie
Hi,
Could I use a cupcake tin instead of ramekins? Would it change the baking time?
Thank you!
Shadi HasanzadeNemati
Hi Katie, I have not used a cupcake tin myself, but I've known readers who've done it and they were happy with it. Just make sure that you coat the tin with non stick cooking spray. The cooking time could be a minute or two shorter since the tin is smaller than a ramekin.
Denise
Hi,
I was just wondering what measurement (such as 1/4 cup) you used of chocolate chips for the 2oz of chocolate?
Shadi HasanzadeNemati
Hi Denise 🙂 That would about 1/3 cup for 2 oz chocolate chips 🙂
Denise
Thank you so much Shadi!
wilhelmina
These lava cakes are to die for! I am all about that gooey chocolate center!
Laura
Hi! Looks delish! Any idea how long it would take if i make the whole amount in on 8oz ramekin? Thanks in advance!
Shadi HasanzadeNemati
Thank you! I don't recommend baking it in a large ramekin as the texture wouldn't be the same.
Meagan
I am jusr a little hesitant about the safety of the eggs if the middle stays molten. I imagine being heated through to 400 would make them safe though?
Shadi HasanzadeNemati
Hi Meagan, we've never had a problem with the safety of the eggs.
Denise
If you buy eggs at the store they are pasturized so they should be safe to use.
Courtney
How do you get the melted chocolate in the middle? Does it just not cook all the way through?
Shadi HasanzadeNemati
Because of the amount of ratio of liquid to flour in the recipe, the middle is melted. However, if you cook it longer, the middle will be cake-y too.