These easy chocolate lava cakes come out soft around the edges with warm, melted chocolate in the middle. They only take about 20 minutes to make, and you don’t need anything fancy — just good chocolate and a few pantry staples. These little cakes feel special enough for guests but simple enough to make anytime, even on a weeknight.
Chocolate lava cakes have always been a favorite in my family. When my kids were growing up, we would order these at a restaurant, and everyone would fight over them. Who can resist that gooey chocolate flowing out of the center of the perfect chocolate cake? Not me!
Testing results for chocolate lava cakes
- I prefer using baking chocolate over chocolate chips in this recipe. The baking chocolate melts and blends better.
- However, when we ALSO added a few chocolate chips, we found that the center had even better lava flowing out.
I hope you make this recipe. I think you’ll love it!
P.S. Don’t miss our other delicious chocolate desserts, like these Thumbprint Cookies with Chocolate. They’re not just for Christmas! If we’re keeping it quick and easy, these Chocolate Cake Mix cookies are just about as easy as it gets. And if you want to go the chocolate chip cookie route, try our version of the Chocolate Chip Cookie in a Mug. It’s got more brown sugar just like our award-winning reader favorite Chocolate Chip Cookies.
Ingredients
Here are a few things to note about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cocoa powder: Regular Hershey’s cocoa powder is all you need here. Nothing fancy.
Bittersweet chocolate: We like Ghirardelli’s chocolate for this recipe. The bittersweet chocolate keeps the lava cakes from being too sweet, especially when served with vanilla ice cream. And you pretty much have to serve these cakes with vanilla ice cream!
Pin this now to save it for laterHow to make chocolate molten lava cakes
- Sprinkle cocoa powder in ramekins.
- Melt chocolate and whisk with butter.
- Whisk eggs and yolks with sugar.
- Mix chocolate and eggs.
- Pour into ramekins.
- Bake 7-9 minutes.
- Allow to set for one minute.
- Flip out onto plates.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chocolate Molten Lava Cake Recipe
Ingredients
- 1 stick unsalted butter plus 2 tablespoons for greasing ramekins
- ¼ cup cocoa powder (for sprinkling in the ramekins)
- 6 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1-2 tablespoons powdered sugar
- Chocolate chips or white chocolate chips (optional)
Instructions
- Preheat oven to 450 degrees F. Using the 2 tablespoons of butter, grease four 6-ounce ramekins. Sprinkle cocoa powder in ramekins and tap out excess. Set ramekins on a large baking sheet.1/4 cup cocoa powder (for sprinkling in the ramekins)
- Place the remaining butter in a medium bowl and melt it in the microwave. Add the chocolate and stir until chocolate is completely melted, then whisk until smooth and whisk in the vanilla.6 ounces bittersweet chocolate, chopped, 1 teaspoon vanilla
- In a separate bowl, beat the eggs and egg yolks with the sugar and salt until thickened and pale. I use a whisk for this but you could use a stand mixer or electric mixer.2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1/4 teaspoon salt
- Fold the chocolate and the flour into the egg mixture, mixing until blended. Spoon the batter into prepared ramekins. At this point, you can stir in a few chocolate chips if you want. Be sure to push them down into the batter.2 tablespoons all-purpose flour, Chocolate chips or white chocolate chips (optional)
- Leave the ramekins on the baking sheet and bake 7-9 minutes or until tops of the cakes are barely set and centers are still jiggly. Remove from oven and allow cakes to cool in ramekins for 1 minute, then cover with a dessert plate and carefully flip over. Let stand 10 seconds and remove the ramekins. Sprinkle powdered sugar over the top and serve immediately with vanilla ice cream or homemade whipped cream.1-2 tablespoons powdered sugar
Video
Notes
- Err on the side of under-baking rather than over-baking.
- The batter can be made ahead and refrigerated for several hours. Bring to room temperature before baking.
Nutrition
Update Notes: This post was originally published February 11, 2015, and on September 18, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Recipe slightly adapted from Chef Jean-Georges Vongerichten’s Molten Chocolate Cakes Recipe.
Questions and tips
Storage
The lava cakes are best eaten when you make them. If you have leftovers, you can store in the refrigerator for a couple of days, but the gooey part will mostly absorb into the cake. They will still be delicious!
You can make chocolate molten lava cakes in advance up to the point of baking. Store the batter in the ramekins in the refrigerator and bring to room temperature before baking. You can also freeze the lava cakes, either unbaked or baked.
You can make chocolate lava cakes in a standard muffin pan. Butter the pan and sprinkle with cocoa as instructed for the ramekins.
