Chocolate Lava Cake

Lava cake is a melt-in-your-mouth molten lava cake that is going to blow you away. 6 ingredients are all you need for this Chocolate Lava Cake. As you slice into this cake, warm chocolate oozes from the center.

Molten chocolate cake is such a popular dessert at so many restaurants. Now you can make homemade molten cakes at home for you and your family.

These chocolate molten lava cakes are so easy to make and boy are they decadent. Top with a scoop of vanilla ice cream and some berries, and enjoy.

Or if you want give our lemon lava cakes a try as well, for a citrus-inspired molten cake.

Why You Will Love This Lava Cake…

• Chocolate lovers dessert
• 6 simple ingredients
• On the table in 25 minutes
• Bake in the oven or make into an Instant Pot dessert
• Store leftovers for a treat another night

Ingredients Needed

• Semi-Sweet Chocolate
• Butter
• Flour
• Powdered Sugar
• Salt
• Eggs
• Cocoa for dusting ramekins (optional)

How to Make

Step 1: Preheat the oven and spray your 6-ounce ramekins with cooking spray. Then dust with cocoa powder and shake out excess.

Step 2: Now you will chop your semi sweet chocolate and place in a microwave safe bowl and heat your chocolate and butter until melted.

Step 3: Now whisk your flour, powdered sugar, and salt in a bowl. Then add in the eggs and egg yolks. You will have a thick batter.

Step 4: Next, stir in the chocolate to the mixture, and then pour into the ramekins and bake for 12-14 minutes. Or until they are baked.

Step 5: Remove from oven and allow to cool for 1-2 minutes. Then carefully place a plate on top of the lava cake and flip it so the lava cake is now upside down. Carefully lift up the plate to remove the cake.

Step 6: Dust the volcano cakes with powdered sugar, a scoop of ice cream, hot fudge, etc. Serve immediately.

Storage

Molten cakes are best when served warm straight from the oven. But, if you don’t eat them all right away, store the lava cakes in the fridge for 3-4 days.

How to reheat lava cake – To warm up you will place the ramekin back in the oven and cook for 5-10 minutes or until warm.

Freezing lava cakes – Place the cakes in the freezer in the proper container. Freeze for 3 months. When you want to eat one, thaw completely in the fridge, then reheat in the microwave or oven till warmed through.

Don’t over-reheat or it will bake the center, making the lava disappear.

Expert Tips and Variations

• Make sure to use quality chocolate. The chocolate is the stand-out ingredient, and if your chocolate is not quality your cakes will lack.
• Dusting the ramekins with cocoa powder will help to ensure easy removal once done. That way you don’t break the cake as it comes out.
• Consider adding in some orange zest raspberry extract, etc. This will add a nice punch of flavor.
• If you use a different size of ramekins know that the baking time will vary. So watch the lava cakes as they bake and pull when they are done.

Practical notes

Helpful questions answered on how to make lava cakes are below.

What is a lava cake?

Chocolate cake and a soufflé join forces in this dessert. A lava cake is a soft cake that the center is like a melted chocolate that oozes out when cut. Molten chocolate cake offers that liquid chocolate center.

Can you make molten lava cakes ahead of time?

Whip up the batter and pour into prepared ramekins. Then store in the fridge for 1-2 days. Then when you go to bake add a minute or two longer to the baking time.

How to eat lava cake?

This chocolate cake can be served with a dusting of powdered sugar, whipped cream, ice cream, or even fresh berries. You have endless opportunities of serving up the cake.

What size ramekin for lava cakes?

We used 6-ounce ramekins, but you are more than welcome to reach for smaller or larger sizes. Just adjust the cooking time to fit the size of your cakes.

Can we make molten chocolate cakes without ramekins?

Go right ahead and make these cakes in a muffin tin. Dust with cocoa powder just as you would, and then pour batter into the muffin tin directly. Don’t use a cupcake liner. Then bake the cakes for 5-8 minutes or until they are done.

Craving More Epic Desserts

• Peach Scones
• Strawberry Cheesecake Tacos
• Lemon Pie
• German Chocolate Cake Balls
• Chocolate Bundt Cake

Ingredients

Makes 4 -6

• 3/4 cup semi-sweet chocolate, high quality
• 1/2 cup unsalted butter
• 1/4 cup all purpose flour
• 1/2 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• Dash of salt
• Cocoa powder for dusting, optional
• Toppings of choice

Method

1. Preheat the oven to 425 degrees. Spray your ramekins (6 ounce ramekins) with cooking spray then sprinkle with cocoa powder. Shake out the excess cocoa powder. If doing muffin tin, do the same with 6 muffin spot.
2. Take your semi-sweet chocolate and melt in a microwave safe bowl with the unsalted butter. Heat 20 second intervals stirring between each heat cycle.
3. Once melted fully, set it aside.
4. In a new bowl add in your flour, powdered sugar, salt, and whisk well. Then you will add in the eggs and mix, and then slowly stir in the chocolate.
5. Pour the lava cake batter into ramekins or muffin tin. Bake for 12-14 minutes for ramekins or 7-9 minutes for the muffin tin. The top of the cakes will be solid and firm to touch. The center of the cakes will have a little softness to them.
6. Allow the cakes to cool for around a minute or two, then use a knife to cut around the ramekins. Then invert your plate and flip it over. Carefully lift up the ramekins and the cake should come out.
7. Top with fruit, dust with powdered sugar, ice cream, or whatever you want.

Kitchen notes

Instant Pot Directions:

Mix up the cakes just as you would. Pour 1 cup of water in the Instant Pot. Place trivet in the Instant Pot. Place your ramekins on top of trivet. You can stack the 4th one on top. Then place lid on the pressure cooker, do manual high pressure, for 9 minutes with a quick release of pressure once it is done cooking. Then flip the cakes on a plate upside down and serve. Quality chocolate is recommended as it is going to be a stand out flavor. Lower quality chocolate will affect the batter. You can store leftover cakes in the fridge for 2-3 days. To warm up heat at 350 degrees for 5-10 minutes or microwave. Reheating can cause the lava to cook up more. But they will still taste delicious.