This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
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.
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.
For another easy chocolate dessert, these condensed milk brownies are dense, fudgy, and made with pantry staples.
Chocolate Molten Lava Cakes
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.
Pin this now to find it later!
Pin It
Molten Chocolate Lava Cake
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
TO PREP THE DISHES:
- Butter
- unsweetened cocoa powder
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Will your gluten free blend work in this recipe?
Yes, it will. Just swap it 1:1. Thanks for asking.
Can the Molten Chocolate Lava Cakes be frozen and later warmed up in the microwave?
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.