Chocolate Lava Cake

Chocolate Lava Cake is the ultimate indulgence for any chocolate lover. This decadent dessert features a rich, moist cake exterior with a molten, gooey chocolate center that oozes out with every bite. Perfect for special occasions or whenever you want to treat yourself, this recipe is surprisingly easy to make at home. With just a handful of simple ingredients, you can create a restaurant-quality dessert that will impress friends and family alike.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, perfect for last-minute cravings or dinner parties.
• Decadently rich: Combines a soft cake exterior with a luscious, melted chocolate core.
• Minimal ingredients: Uses pantry staples you probably already have on hand.
• Versatile serving: Delicious on its own or paired with ice cream, whipped cream, or fresh berries.

Ingredients

• 4 ounces semi-sweet or dark chocolate, chopped
• ½ cup (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter and cocoa powder (for greasing ramekins)

Directions

1. Preheat your oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with cocoa powder, tapping out the excess.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick and pale.
4. Gently fold the melted chocolate mixture into the egg mixture.
5. Sift the flour and salt over the batter and fold in carefully until just combined. Stir in the vanilla extract.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12–14 minutes, until the edges are set but the centers still look soft.
8. Let cool for 1 minute, then run a knife around the edges and invert onto plates. Serve immediately.

Serving Tips

Serve your Chocolate Lava Cake warm to fully enjoy the molten center. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavor. Fresh berries or a dusting of powdered sugar add a fresh, elegant touch. For extra decadence, drizzle with caramel or raspberry sauce.

Storage Tips

Chocolate Lava Cake is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the microwave for 20–30 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes to revive the gooey center. Avoid reheating too long to prevent overcooking the molten core.

Timing Information

• Prep Time: 10 minutes
• Cook Time: 12–14 minutes
• Total Time: 22–24 minutes
• Yield: 4 servings

Optional Variations

• White chocolate lava cake: Swap the semi-sweet chocolate for white chocolate for a creamy twist on the classic Chocolate Lava Cake.
• Peanut butter center: Add a teaspoon of peanut butter in the center of the batter before baking for a rich, nutty surprise.
• Vegan version: Use dairy-free chocolate, flax eggs, and plant-based butter to make a vegan-friendly Chocolate Lava Cake.
• Spicy kick: Add a pinch of cayenne pepper or chili powder to the batter for a subtle spicy heat that enhances the chocolate flavor.
• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend to make a gluten-free Chocolate Lava Cake.

Related Recipes

• Molten Chocolate Mug Cake
• Classic Chocolate Brownies
• Flourless Chocolate Cake

Conclusion

Chocolate Lava Cake is a stunning and easy dessert that never fails to impress. Its combination of a tender cake exterior and molten chocolate center makes it a favorite for any occasion. Whether you’re celebrating a special event or just craving something indulgent, this Chocolate Lava Cake recipe delivers rich, gooey satisfaction every time.

FAQs

Q: Can I make Chocolate Lava Cake ahead of time?
A: It’s best served fresh for the molten center, but you can prepare the batter ahead and refrigerate it for up to 24 hours before baking.

Q: What type of chocolate works best for Chocolate Lava Cake?
A: Use high-quality semi-sweet or dark chocolate for the richest flavor and smooth texture.

Q: Can I freeze Chocolate Lava Cake?
A: It’s not recommended to freeze after baking because it may affect the gooey center, but you can freeze the batter in ramekins and bake from frozen, adding a few extra minutes to the baking time.

Q: How do I know when Chocolate Lava Cake is done?
A: The edges should be firm and set, but the center will look soft and slightly jiggly.

📖 Recipe

Print