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Molten chocolate lava cakes are a classic for a reason. With a soft, cakey exterior and a rich, flowing center, they strike that perfect balance between elegance and comfort. This recipe includes instructions for three pan sizes, including cupcake tins, so you can make them work for a dinner party or a casual dessert at home.

Spoon cutting chocolate lava cake with melting center, ice cream, strawberries.
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If you’re the type who wants lava cake for breakfast, you’re in luck, our molten chocolate muffins make that dream entirely justifiable.

Here’s Why This Molten Lave Cake Recipe Works

Deep chocolate flavor: Semi-sweet chocolate and espresso powder give you a bold, rich taste without tipping into bitterness.

Simple prep: One bowl, no mixer, no special techniques. Just melt, stir, pour, and bake.

Flexible sizes: Bake in ramekins or cupcake tins, and choose your gooey level with precise bake times.

Make-ahead friendly: The batter chills well, so you can prep ahead and bake when you’re ready.

Molten chocolate lava cake with ice cream, strawberries, and whipped cream.
molten chocolate lava cake

If you like this recipe, you will like our chocolate cake with cream cheese frosting. It is a no-fail recipe.

Recipe Tips

Use real chocolate: Chocolate chips work in a pinch, but chocolate bars or baking disks melt more smoothly and give a better lava texture.

Room temp eggs: Cold eggs can make the batter seize. Let them sit out or warm them gently in a bowl of warm water.

Grease and dust well: Butter plus cocoa powder helps the cakes release cleanly from the dish.

Don’t overbake: The centers should still jiggle slightly. Overbaking means no chocolate lava flow.

Rest briefly before unmolding: Let the cakes sit for 1–2 minutes after baking so they set just enough to hold their shape.

If you’re looking for a full-sized cake with the same deep chocolate flavor, try our gluten free chocolate cake.

Chocolate lava cake with melting center, vanilla ice cream, strawberries garnish.

For another easy chocolate dessert, these condensed milk brownies are dense, fudgy, and made with pantry staples.

Chocolate lava cake with melting center, vanilla ice cream, and blurred strawberries.
Ice cream melting into the chocolate lava cake

Conclusion

Molten chocolate lava cakes are a classic dessert that delivers rich flavor and a soft, flowing center. They’re easy to prepare, bake up beautifully, and always leave an impression, whether it’s a dinner party or a quiet night in.

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Chocolate lava cake with melting center, vanilla ice cream, strawberries garnish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
4.91 from 11 votes

Molten Chocolate Lava Cake

These molten chocolate lava cakes are rich and decadent desserts that are filled with a warm fudgy sauce. There are instructions for three different size dishes including cupcake tins.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings
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Ingredients 

TO PREP THE DISHES:

FOR THE MOLTEN CHOCOLATE LAVA CAKES:

  • 8 tablespoons butter
  • 8 ounces semi-sweet chocolate, see notes
  • ½ cup powdered sugar
  • 2 large eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour

Instructions 

  • Pre-heat the oven to 425°F. Grease the baking dishes with butter then dust them with cocoa powder. (See the notes for the various sizes to bake in)
  • Melt the butter and chocolate. You can either place them in a double boiler or melt them on low power in the microwave. Let the mixture cool a bit (just enough that you can comfortably touch it).
  • Stir in the sugar until smooth. Add the eggs, egg yolks, vanilla, espresso powder and salt. Whisk well until smooth. 
  • Stir in the flour then divide the batter among the baking dishes. 
  • Bake until the edges are firm but the center is still soft. 

Baking times for different sized dishes:

  • For 8 standard sized cupcake tins, bake 7 to 8 minutes. 
  • For 6 (4 ounce) ramekins, bake for 9 to 10 minutes.
  • For 4 (6 ounce) ramekins, bake for 11 minutes.

When they are done baking:

  • The cakes will puff up a bit and get firm around the edges but jiggle in the center.
  • Remove the cakes from the oven and let them sit on a wire rack for 1 or 2 minutes. 
  • Run a knife around the edge of the cakes to loosen them from the baking dishes or the cupcake tins, then invert them onto serving plates. 
  • Serve while still warm.

Notes

Ramekin or Tin Options: Use six 4-ounce ramekins, four 6-ounce ramekins, or eight standard cupcake tins.
Egg Temperature Matters: Start with room temperature eggs. Cold eggs can cause the batter to curdle. If that happens, beat the batter with an electric mixer until smooth.
Choose the Right Chocolate: Chocolate chips contain additives that can prevent the centers from staying soft and molten. They’ll work in a pinch, but chopped dark chocolate bars, baking chocolate, or chocolate disks give the best results.
Make-Ahead Tips: The batter can be made a day ahead. Fill the baking dishes, cover with plastic wrap, and refrigerate. Before baking, let them sit at room temperature for 20 minutes while the oven preheats.

Nutrition

Serving: 1 serving, Calories: 331kcal, Carbohydrates: 28g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 150mg, Sodium: 259mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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molten chocolate lava cake

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

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4.91 from 11 votes (11 ratings without comment)

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4 Comments

  1. Felicia says:

    Will your gluten free blend work in this recipe?

    1. Dahn Boquist says:

      Yes, it will. Just swap it 1:1. Thanks for asking.

  2. Mary says:

    Can the Molten Chocolate Lava Cakes be frozen and later warmed up in the microwave?

    1. Dahn Boquist says:

      Yes, you can do that. It is easy to overcook the lava cake in the microwave, so give it short blasts and check on the cakes frequently and turn them frequently.