Chocolate lava cakes are a rich, restaurant-style dessert you can make right at home: a tender cake on the outside and a warm, molten chocolate center that spills out with the first spoonful. Top them with a scoop of vanilla ice cream and a few fresh berries for a cozy, special-occasion treat.
They take about 30 minutes from start to finish and bake in just 11 to 13 minutes, so they're easy to make for date night, a dinner party or a quiet evening in.
Why you'll love these lava cakes
- A molten chocolate center. The edges set while the middle stays soft and gooey.
- Restaurant-style, made at home. A dessert that feels special with simple ingredients.
- Quick to bake. Just 11 to 13 minutes in the oven.
- Just right for four. One batch fills 4 ramekins or a muffin pan.
Ingredients
For the cakes
- ½ cup butter
- 6 oz semi-sweet chocolate
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
- 6 tbsp flour
- Butter and cocoa for the ramekins
Equipment
- 4 ramekins or a muffin pan
- Mixing bowls
- Whisk
- Rubber spatula
- Microwave-safe bowl
- Baking sheet
How to make chocolate lava cakes
- Prep the ramekins. Heat your oven to 425°F. Grease the ramekins with butter and dust them with cocoa.
- Melt the chocolate. Melt the butter and chocolate together in a microwave-safe bowl or over low heat, stirring until smooth.
- Whisk the base. In a mixing bowl, whisk the powdered sugar, eggs, egg yolks, vanilla and salt.
- Add the chocolate. Add the melted chocolate mixture and whisk until combined.
- Fold in the flour. Fold in the flour until just combined.
- Fill the ramekins. Divide the batter among the prepared ramekins.
- Bake. Bake for 11 to 13 minutes. The edges should be set, but the center will be soft and molten.
- Rest and serve. Let them rest for 1 minute, then carefully invert onto plates and serve immediately.
Tip: Check the cakes at 11 minutes. Overbaking is the most common mistake, and it's what turns a molten center into regular cake.
Chef's notes
- Use quality chocolate.
- Check the cakes at 11 minutes.
- Grease the ramekins well.
Common mistakes
- Overbaking. The center should still be soft when they come out.
- Overmixing. Fold the flour in only until combined.
- Not preparing the ramekins. Skip the butter and cocoa and the cakes may stick.
Make it your own
Variations
- Salted caramel
- Peanut butter
- Espresso
- Mexican chocolate
Substitutions
- Semi-sweet chocolate: use dark chocolate.
- All-purpose flour: use a gluten-free flour blend.
Lighter options
- Use dark chocolate.
- Reduce the sugar.
- Serve with berries.
Serving ideas
- Vanilla ice cream
- Fresh whipped cream
- Berries
- Caramel sauce
Storage and reheating
- Refrigerate for up to 3 days.
- Freeze unbaked batter for up to 2 months.
- Reheat for 15 to 20 seconds in the microwave.
Nutrition note: approximately 430 calories per cake.
Chocolate lava cake FAQ
How do I know when lava cakes are done?
Bake for 11 to 13 minutes. The edges should be set, but the center will still be soft and molten. Start checking at 11 minutes.
Can I make lava cakes without ramekins?
Yes. A muffin pan works too. Grease it well with butter and dust it with cocoa.
Why did my lava cake have no molten center?
It was most likely overbaked. Check at 11 minutes next time and take them out while the center is still soft.
Can I make the batter ahead?
You can freeze the unbaked batter for up to 2 months.
What should I serve with lava cakes?
Vanilla ice cream, fresh whipped cream, berries or caramel sauce.
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More from the kitchen
Still craving chocolate? Try our deep chocolate fudgy brownies, or bake a cinnamon streusel coffee cake for tomorrow morning. And for a warm cup to enjoy with dessert, browse our Cozy Kitchen & Tea Time collection.