Molten Lava Cake Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

This Molten Lava Cake recipe is one of the easiest and most decadent desserts to make at home! Only a few ingredients are needed that you probably already have on hand! If you love chocolate dessert, give my perfect chocolate cake a try, with easy chocolate frosting. It’s one of my most popular recipes!

What is Lava Cake?

This decadent dessert is a mix between a soft chocolate cake and a soufflé. Originally from France, lava cakes are made from a combination of eggs, chocolate, sugar, butter, and flour. The outside is a dense chocolate cake while the inside is essentially uncooked cake batter brought to temperature for safety. The molten center is especially hot which is why this dessert is called Molten Lava Cake.

You can top this dessert with powdered sugar, whipped cream, ice cream, syrups, and/or fresh berries.

What Kind of Dish Do I Use for Molten Lava Cake?

Molten lava cakes are typically baked in a muffin tin or a small ramekin dish. Custard cups can also be used and are similar in size and shape to 3 or 4 oz ramekins. The main difference is that custard cups are made of porcelain or glass and are used for serving, while ramekin dishes are typically made of oven-safe ceramic or silicone and are used for baking.

Ingredients Needed For Molten Lava Cake

for the lava cake

• semi-sweet chocolate baking squares– or just use 4 oz chocolate chips
• butter– melted
• confectioners’ sugar- aka powdered sugar used for sweetening and texture
• whole eggs + egg yolks– use room temperature eggs
• all-purpose flour– fills out the cake and provides structure

equipment

• 4 ramekin dishes, custard cups, or a standard muffin tin

How to Make Molten Lava Cake

For full recipe details, including ingredients needed, see the printable recipe card below. If you want to make mini Lava Cakes using a mini muffin pan, scroll down for the step by step directions for that. Here is what you can expect when making this recipe:

Preheat Oven + Prep

Preheat oven. Spray 4 custard cups or ramekin dishes with non-stick cooking spray and place on a baking sheet.

Make the Batter

In a microwave-safe bowl, melt butter and chocolate in 30 second increments until butter is melted. Stir until chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Bake and Serve Hot

Divide the chocolate mixture evenly between prepared ramekins or custard cups. Bake for 13-15 minutes until sides are firm and center is soft. Let stand 1 minute before removing. Serve warm with ice cream, whipped cream, or powdered sugar and berries!

How to Make Mini Molten Chocolate Cakes

If you want to make mini lava cakes you’re going to need a mini muffin tin with 24 wells. Most of the recipe stays the same except for the baking temperature and time. Here’s how to do it:

Prep Mini Muffin Tin

Preheat the oven to 400° F. Generously spray a mini muffin tin with nonstick cooking spray and set aside.

Make the Batter

Melt the chocolate and butter in 30 second increments, in a large microwave-safe bowl. Cool 3 minutes. Stir in eggs and egg yolks until incorporated. Stir in powdered sugar and flour. Spoon into the prepared muffin tin so the batter is 3/4 full in each well.

Bake and Serve Hot!

Bake 4-7 minutes or until the edges are cooked and the centers are soft. Cool 5 minutes and carefully remove from the pan using a butter knife. Serve warm with a scoop of vanilla ice cream or whatever your heart desires!

Storage Directions for Molten Chocolate Lava Cake

While leftover lava cakes can be cooled down and refrigerated to enjoy later, I would highly suggest eating this dessert fresh instead of reheating leftovers. This is because reheating can over-bake the middle. If you are going to reheat I’d suggest doing so carefully either for a short time in the microwave or oven.

To make batter ahead of time (and bake later) – Prepare the batter up to 2 days in advance and store covered with plastic wrap in the fridge. Be sure to let the batter come to room temperature before baking.

To Freeze – Store in an airtight, freezer safe, airtight container. Baked Lava Cakes will stay fresh for up to 3 months in the freezer. Reheat in the microwave but don’t overdo it, you still want the center to be runny.

More Delicious Chocolate Cake Recipes!

• Black Forest Cake
• Dark Chocolate Cake
• Chocolate Candy Cane Cake
• Flourless Chocolate Cake
• Chocolate Birthday Cake
• Chocolate Swiss Roll Cake
• Chocolate Peanut Butter Sheet Cake

Voila! You can totally skip dessert at the fancy restaurant next time! These molten chocolate lava cakes are perfect for special occasions like Valentine’s Day, date night, an anniversary, or just because. The printable recipe card below. 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

PrintPrint Pin ItPin It

4.58 from 33 votes

Molten Lava Cake

Chocolate Molten Lava Cake is one of the easiest and most decadent desserts to make at home! Only a few ingredients needed that you probably already have on hand! Perfect for Valentine's Day!

servings 4 servings

Prep Time 5 minutes mins

Cook Time 13 minutes mins

Total Time 18 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 oz semi-sweet chocolate baking squares or just use 4 oz chocolate chips, about 1/2 cup
• ▢ 1/2 cup butter melted
• ▢ 1 cup powdered sugar
• ▢ 2 eggs
• ▢ 2 egg yolks
• ▢ 6 tbsp flour

US Customary – Metric

Equipment

• 4 ramekin dishes or custard cups, or muffin tins

Instructions

• Preheat oven to 425° F. Spray 4 custard cups with non-stick cooking spray and place on a baking sheet.
• In a microwave-safe bowl, melt butter and chocolate until butter is melted. Stir until chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide evenly between baking dishes.
• Bake 13-15 minutes until sides are firm and center is soft. Let stand 1 minute before removing. Serve warm with ice cream.

Video

Notes

Freezing. Freeze baked lava cakes for up to 3 months! Reheat in the microwave but don’t overdo it, you still want the center to be runny.

Make-Ahead. Prepare the batter up to 2 days in advance to make Lava Cakes ahead of time! But be sure to let the batter come to room temperature before baking.

Nutrition

Calories: 585kcal | Carbohydrates: 53g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 242mg | Sodium: 241mg | Potassium: 212mg | Fiber: 2g | Sugar: 39g | Vitamin A: 970IU | Calcium: 48mg | Iron: 3mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Lava Cake, Lava Cake, Lava Cake Recipe, Molten Lava Cake