Easy Molten Chocolate Lava Cake

Rich and chocolaty, this Chocolate Lava Cake recipe is perfect for when you need an elegant dessert for a dinner party or romantic event! This recipe makes individual-sized chocolate cakes that have a soft molten filling that oozes out when they are cut into. Plated up with a dusting of powdered sugar, they are wonderful desserts for those who love chocolate. While chocolate lava cakes may look complicated to make, they are actually quite easy to put together. First, chocolate and butter are melted on the stove before being mixed with sugar, eggs, and flour until a smooth batter forms. Then, they are poured into molds before being baked in the oven. Since these cakes should be served warm, they should only cool for 10 minutes before being inverted onto serving plates. This will ensure that you get that creamy, oozing chocolaty centre to the chocolate lava cakes.

What is Chocolate Lava Cake?

Chocolate lava cake is a cake with a soft and creamy chocolate filling that has French origins. It may have been created in the 1980s although there is some contention surrounding its origin story.

The chocolate lava cake that everyone knows and loves is individual-sized dessert that are normally made in ramekins. They have a rich chocolate taste from the use of dark chocolate, which makes them perfect for those who adore chocolate. They contain just enough flour and eggs to bind the cakes together while still allowing the centers to remain fluid.

Pro Tips

• Melt the chocolate in a pan over low heat and continuously stir it so it doesn’t scorch.
• If you don’t have an electric mixer, you could use a whisk to mix the batter instead.
• You will know the chocolate lava cakes are properly baked when they are just set.
• Allow the chocolate lava cakes to sit for 10 minutes after baking them before inverting them onto serving plates.

What to Serve with Chocolate Lava Cake?

Chocolate lava cake looks beautiful with some icing sugar dusted on top for a contrasting color to the dark chocolate cake. However, if you would like to make it more special, you can also serve it with some raspberry coulis, macerated strawberries, ice cream, whipped cream, or chocolate sauce.

Can I Bake Chocolate Lava Cakes in a Muffin Tin?

Yes, if you don’t have molds like ramekins, you can bake the chocolate lava cakes in a muffin tin instead. You may need to reduce the baking time to accommodate for baking in a muffin tin rather than ramekins.

Can I Use Milk Chocolate for Chocolate Lava Cakes?

Yes, you can! While dark chocolate is the most common for chocolate lava cake due to the rich flavor and color that it imparts, milk chocolate would work well, too. The cake will just have a paler appearance and a less rich flavor.

Can I Use Chocolate Chips in Chocolate Lava Cake?

While technically you could use chocolate chips in this chocolate lava cake recipe, they likely won’t produce as much “lava” as higher-quality chocolate. As a result, try to use high-quality dark chocolate such as Lindt, Ghirardelli, or Baker’s for the best results.

Can Chocolate Lava Cake Be Made Ahead of Time?

Yes, these lava cakes can be made ahead of time! You can prepare the batter in advance and store it in the fridge for up to 24 hours. When ready to bake, let the batter sit at room temperature for about 10–15 minutes before filling the molds.

You can also bake them and reheat later, but they’re best enjoyed fresh to keep the gooey center. If reheating, warm them in the oven at 300°F for a few minutes. 

Do They Freeze Well?

Yes, these lava cakes freeze well! You can freeze the unbaked batter in the molds for up to 3 months—just bake straight from frozen, adding 2–3 extra minutes to the baking time. If freezing baked cakes, let them cool completely, then wrap them tightly. Reheat in the oven at 300°F for about 10 minutes to restore the warm, gooey center.

How to Store Chocolate Lava Cake

These chocolate lava cakes can be stored in a container in the fridge for up to 2 to 3 days, although they may not have as fluid of a centre. Then, when you are ready to serve them, you can warm them up in the microwaves for 20 to 30 seconds.

How to Make Chocolate Lava Cake

Melt the chocolate with the butter in a saucepan set over low heat while stirring continuously. Allow it to cool slightly.

Pour the chocolate mixture into a large bowl. Beat in the sugar until combined.

Beat in the eggs.

Sift the flour over the batter and beat it until it is smooth and lump-free.

Butter 6 molds and dust them with cocoa powder. Pour the batter in so they are two-thirds full. Bake in a 180 C (350 F) oven for 13 minutes.

Allow the cake to cool for 10 minutes before serving.