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!
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!
Lindsay Cotter
Love how easy this is to make! Yum!
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!
Suzy
This is the best ever molten chocolate cake!Just so rich and tasty
Shadi HasanzadeNemati
Thank you so much Suzy! <3
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!
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)
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!
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 🙂
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
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 🙂
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!
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!!!!
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!!!
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!
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!