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.
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Why this recipe works
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.
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. Here is what you need:
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 (confectioner's 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!
Instructions
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!
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.
Frequently asked questions
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.
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.
Soufflé 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 soufflé 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 recipes
- Chocolate Pudding Chocolate Chip Cookie Cups
- Double Chocolate Walnut Skillet Brownie
- Ooey Gooey S'mores Brownies
- Surprise Snickers Stuffed Brownies
- Brownie in a mug
Step-by-Step Recipe
Molten Chocolate Cake
Ingredients
- 2 oz semi sweet chocolate I used baking chocolate
- 4 tablespoon unsalted butter
- ½ cup powdered sugar
- 1 egg
- 1 egg yolk
- 3 tablespoon all purpose flour
- 1 tablespoon 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!
Donna
This is a delicious recipe, I’ve made it before. Could this be prepared the night before and baked just before serving?
Shadi HasanzadeNemati
Hi Donna, Thank you for your comment. I don't recommend making the batter the night before since the consistency might change.
Cindy
Wondering what adjustments would be necessary for high altitude approx. 6000 ft? Thanks for your advice.
Shadi HasanzadeNemati
Hi Cindy, I don't have the expertise for baking at high altitude, but King Arthur Flour has a good guide on adjusting that you can check out.
Cari
Ramekins come in many different sizes. What size ramekins are recommended for this recipe?
Shadi HasanzadeNemati
4-ounce ramekins work best!
Claire Van Allen
Just made these last night and it was so easy to make and so delicious. Thank you for sharing, will definitely put this on my favourite list.
Shadi HasanzadeNemati
Glad you enjoyed it!
josie
hi! i was thinking of trying out this recipe, but i don't have any butter... do you think i could substitue the butter with safflower oil?
Shadi HasanzadeNemati
Sunflower oil cannot be used in place of butter in this recipe 🙂
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.
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.
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.
Michelle Goth
These turned out perfect for our date night at home. Very good recipe and I will make again!
wilhelmina
These lava cakes are to die for! I am all about that gooey chocolate center!
Michelle Goth
This is a really good recipe. They turned out perfect, we really enjoyed them for our date night at home. Will make again!
Rhonda
The recipe looks wonderful. How long would I bake in 1 - 8 ounce ramekin for a shareable dessert? Thank you.
Shadi HasanzadeNemati
Hi rhonda, These are best baked in individual ramekins.
Smurf
Omg!!!! These were delicious!!! I made 4 house I use the same sugar mentioned here for two plus 1 table spoon and it was delicious!!! We topped it with vanilla ice cream.
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!
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.