Molten Lava Cake

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By: Jill Mills Updated: Aug 3, 2024

This gooey Molten Lava Cake recipe is one you will want to make over and over again. The cake is rich and moist, with fudgy chocolate center that flows out like “lava” when you slice it. It’s the ultimate decadent dessert.

Easy Chocolate Molten Lava Cake Recipe

There are Molten lava cake recipes that are very technical dessert that few people get right. However, this recipe is an easy version that’s perfect for an amateur baker. It has simple instructions that will give you a perfectly baked lava cake every time. If you love gooey chocolate and have a craving for an indulgent treat, this one is hard to beat. Plus, you will leave your loved ones impressed when you pull it off!

This starts with individual chocolate cakes that have a molten chocolate center. These are delicious “as is”, but I love to top them with a dusting of powdered sugar, vanilla ice cream and chocolate syrup. We love these all year long, but it’s a must to make for Valentine’s Day!

Why You’ll Love This Molten Lava Cake

• Ready in 30 minutes. From prep time to bake time, it takes less than 30 minutes to make the lava cakes.
• Wow factor. When you first cut into the center of the cake, it is sure to wow guests — maybe even you, too!
• Basic ingredients. This dessert requires easy, common ingredients. Many of them I always keep on hand.

Recipe Ingredients

Below is everything you need for this recipe. You will notice that the ingredients used are pantry staples — butter, eggs, sugar, etc. They are both cheap and easy to find at any grocery store.

• Butter: Unsalted butter is best for this recipe to prevent a salty taste. It will be melted it into cake batter but leave a small amount out to soften so you can grease your ramekins.
• Baking chocolate: This type of chocolate is unsweetened and slightly bitter. It is meant to balance the sweetness of the added sugar. I prefer this to chocolate chips for flavor and texture, as the chips typically have stabilizers added to help them keep their shape.
• Eggs: I add eggs for structure. They are used in baked goods, so cakes, cookies, etc retain their shape.
• Sugar: Simple, white granulated sugar is the sweetener in this molten cake recipe.
• Vanilla: When possible, I prefer pure vanilla extract for the most authentic vanilla flavor. In this case, it also enhances the rich flavor of the chocolate.
• Salt: A little salt helps to balance the ingredients.
• Flour: I use all-purpose flour for this recipe.
• Cocoa powder: For the perfect deep chocolate flavor, I add a little cocoa powder to the batter and also dust the cakes when they come out of the oven.

How to Make Molten Lava Cake

Here are all the steps needed to make this lava cake recipe. I included extra details to help ensure the most success!

• Prep the oven and ramekins. Preheat the oven to 450 degrees F and grease the ramekins with butter and dust with cocoa powder. 
• Melt the butter and chocolate. In a large microwave-safe bowl, melt the butter and chocolate in 30-second intervals. Stir after each one until melted and smooth.

• Combine eggs and sugar. Whisk the eggs, yolks, and sugar in a separate mixing bowl until fluffy. It will take 2-3 minutes.
• Add the chocolate mixture and vanilla. Stir the melted chocolate mixture, salt, and vanilla extract into the egg mixture.

• Fold in dry ingredients. Next, gently fold the flour and cocoa powder into the chocolate until it is just combined and smooth.

• Divide the batter among the ramekins. Carefully pour the batter into the 6 ramekins and place them on a baking sheet.
• Bake. Put the cakes into the oven and bake them for 10-12 minutes. The edges will be set, but the centers will be soft.

• Cool and remove. Let the molten cakes cool in the ramekin for about a minute. Then, cover each one with a small palace and carefully invert it to release the cake.
• Serve. Enjoy with your favorite topping or a scoop of vanilla ice cream.

Proper Storage

Store the molten lava cakes in an airtight container for 2-3 days. To reheat, place on a microwave-safe plate and only heat for 20-30 seconds.

More Chocolate Cake Recipes

• Chocolate Dump Cake
• Chocolate Cosmic Cake
• Take 5 Cake
• Mint Chocolate Cake
• German Chocolate Cake

5 from 2 votes

Molten Lava Cake

This gooey Molten Lava Cake recipe is one you will want to make over and over again. The cake is rich and moist, with fudgy chocolate center that flows out like “lava” when you slice it. It’s the ultimate decadent dessert.

Servings: 6 Servings

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

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Ingredients

  

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• ▢ 1 cup unsalted butter plus 1 tablespoon softened butter for greasing
• ▢ 8 ounces baking chocolate chopped
• ▢ 4 large eggs
• ▢ 4 egg yolks
• ▢ 1 1/2 cups granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup all-purpose flour
• ▢ 2 tablespoons cocoa powder plus extra for dusting
• ▢ Powdered Sugar, Vanilla Ice Cream and Chocolate Sauce optional

Instructions

• Preheat your oven to 450°F (230°C). Grease six 4-ounce ramekins generously with butter and dust with cocoa powder. Set aside.
• Melt the butter and baking chocolate together in a microwave-safe bowl, using 30-second intervals and stirring after each until smooth and fully melted.
• In a large mixing bowl, whisk the eggs, egg yolks, and granulated sugar until the mixture is pale and fluffy, taking about 2-3 minutes.
• Combine the melted chocolate mixture, vanilla extract, and salt into the egg mixture, stirring until well mixed.
• Gently fold in the flour and cocoa powder until just combined.
• Evenly distribute the batter among the prepared ramekins about ¾ of the way full. Place the filled ramekins on a baking sheet.
• Bake for 10-12 minutes, or until the cake edges are set but the centers remain soft.
• Allow the cakes to cool in the ramekins for 1 minute. Place a small plate over each ramekin and carefully invert it to release the cake. Let the cake sit for a few seconds before removing the ramekin.
• Serve each cake topped with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a dusting of powdered sugar if desired. Enjoy!

Last Step:

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Video

Equipment

• 6 Ramekins

Notes

• When filling the ramekins, leave some space at the top to allow the cakes to rise while baking. This prevents overflow and ensures a perfectly baked molten center.
• Keep an eye on the cakes towards the end of the baking time. The edges should be set, but the centers should remain soft and slightly gooey for that classic molten lava cake texture.
• These decadent chocolate cakes pair beautifully with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar for added sweetness and presentation.
• If you have any leftover molten chocolate cakes, allow them to cool completely before storing them in an airtight container in the refrigerator. They can be refrigerated for up to 2-3 days.
• To reheat the molten chocolate cakes, place them in the microwave for about 20-30 seconds until warmed through. Be cautious not to overheat them to preserve the gooey center.

Nutrition

Calories: 777kcal | Carbohydrates: 71g | Protein: 12g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 159mg | Potassium: 415mg | Fiber: 7g | Sugar: 51g | Vitamin A: 1277IU | Calcium: 83mg | Iron: 8mg

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