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This Molten Lava Cake 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, give my perfect chocolate cake a try, with easy chocolate frosting. It’s one of my most popular recipes!
What is Lava Cake?
Lava Cake is a mix between a 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 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?
Molten lava cakes are typically baked in a muffin tin or a ramekin dish. Custard cups can also be used and are similar in size and shape to ramekin dishes. 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.
How to Make Lava Cakes
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 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 and Serve Hot
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 Lava 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 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 whatever your heart desires!
Make Ahead + Storage Directions
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 ahead (and bake later) – Prepare the batter up to 2 days in advance and store covered in the fridge. Be sure to let the batter come to room temperature before baking.
To Freeze – Store in an airtight, freezer safe 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! That’s it! Perfect for Valentine’s Day, date night, an anniversary, or just because. If you try this recipe, I would love it if you would give it a star review and let me know what you think in the comments. The printable recipe card below. 🙂
Molten Lava Cake
- 4 ramekin dishes or custard cups, or muffin tins
- 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.