Chocolate lava cake is such a simple dessert that is so decadent and rich. The molten chocolate that oozes out the center of this cake is what makes it so special. This recipe is quick and easy. All you need are a few ingredients that are readily at hand and you will be enjoying this delicious treat in no time.
What is a Lava Cake
A chocolate lava cake, also known as a molten chocolate cake, is a decadent dessert distinguished by its liquid chocolate center encased in a baked, cake-like exterior.1 Unlike a regular cake, which is baked thoroughly throughout to achieve a consistent, solid texture, a lava cake is intentionally underbaked in the middle. This careful balance of baking creates a contrast between the firm, sponge-like edges and the warm, flowing chocolate core that erupts when the cake is cut into. This molten center is achieved through a precise baking time and temperature, ensuring the outer layer cooks while the inner chocolate remains fluid, offering a unique and indulgent textural experience.
This Post May Contain Affiliate Links
Watch the Video Tutorial for Chocolate Lava Cake
Ingredients For Chocolate Lava Cake
- Butter: Butter is essential in the richness, moisture, and flavor of the cake while helping create a velvety batter.
- Bittersweet Chocolate: Bittersweet chocolates provides a deep, intense chocolate taste and balanced sweetness.
- Semi-Sweet Chocolate: Semi-sweet chocolate is a slightly sweeter cocoa flavor that, when melted, helps achieve the molten center.
- Confectioners’ Sugar: Dissolves easily into the batter for smooth sweetness and a tender crumb.
- Eggs: Provide structure and lift, ensuring the cakes rise properly.
- Egg Yolks: Add extra richness and help achieve the signature lava-like texture in the center.
- All-Purpose Flour: Binds the ingredients just enough for the cakes to hold their shape while maintaining a soft interior.
- Vanilla Extract: Enhances and rounds out the chocolate flavor, adding a subtle aromatic note.
What You Will Need
Instructions for Chocolate Lava Cake
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C).
Step 2: Melt the Chocolates and Butter
To melt the chocolates, create a double boiler by placing a heat-proof bowl over a saucepan filled with a few inches of gently simmering water. Add the butter, bittersweet chocolate, and semi-sweet chocolate to the bowl. Stir occasionally until melted and smooth. Remove from the heat and let the mixture cool for 5 minutes.
Step 3: Combine Remaining Ingredients
After the chocolate mixture has rested, add the confectioners’ sugar, whole eggs, egg yolks, flour, and vanilla extract. Stir well until everything is fully incorporated.
Step 4: Fill the Ramekins with Batter
Generously spray custard cups or ramekins with non-stick cooking spray. Place them on a baking sheet. Fill each ramekin about three-quarters full with the batter.
Step 5: Baking the Chocolate Lava Cake
Place the baking sheet with the ramekins in the preheated oven. Bake for 13 minutes, or until the edges are set but the center still looks slightly soft.
Step 6: Cool and Serve
Remove from the oven and let the cakes rest for 2 minutes. Carefully invert each ramekin onto a serving plate. Dust with powdered sugar (optional) and enjoy immediately while the centers are warm and molten.
Serving Suggestions
Chocolate Lava cake is a great stand alone dessert but I love to pair mine with vanilla ice cream. The contrast of the creamy ice cream and the rich molten chocolate is simply out of this world. Another great way to enjoy chocolate lava cake is to top it with a heaping scoop of whipped cream. Again, the creamy contrast with the warm molten chocolate is a treat you will not soon forget.
Tips for Delicious Chocolate Lava Cake
Here are 3 tips for making a truly delicious chocolate lava cake:
- Don’t Overbake: This is the most crucial step. The goal is a molten center, which means the cake needs to be slightly underbaked. Use a toothpick to test the edges; they should be set, but the center should still be jiggly. Err on the side of underbaking rather than overbaking.
- Use High-Quality Chocolate: The rich, gooey center of a lava cake relies heavily on the quality of the chocolate. Opt for a good-quality dark chocolate with a high cocoa percentage (around 60-70%) for a deep, intense flavor. Avoid using chocolate chips, as they often contain stabilizers that can prevent them from melting smoothly.
- Chill the Batter (Optional, but Recommended): Chilling the batter for at least 30 minutes before baking can help create a more distinct molten center. This allows the outer layer to set faster, while the inner chocolate remains liquid.
Frequently Asked Questions
As long as you’re using fresh eggs and following proper food safety (cooking at safe temperatures and not leaving batter out), the lava center is safe to eat. Ensure you’re eating it promptly and refrigerating leftovers if any.
Yes! You can prepare the batter, pour it into individual ramekins, cover, and refrigerate for a few hours or overnight. Just add an extra minute or two to the baking time since the batter will be cold.
Bake just until the edges are set but the center jiggles slightly. Over-baking will solidify the center, losing the molten texture.
Consuming lava cake fresh is the best way to enjoy this decadent dessert however, freezing lava cake is feasible. For best results, freeze baked and fully cooled cakes, wrapped tightly in plastic wrap and store in an airtight container. This can last up to one month.
Try These Other Great Recipes
- The BEST Chocolate Cake Recipe
- Red Velvet Cake Recipe
- Perfect Cream Cheese Pound Cake
- 7UP Pound Cake Recipe
Chocolate Lava Cake
4
servings8
minutes25
minutesIngredients
1/2 cup butter
1/3 cup bittersweet chocolate
1/3 cup semi-sweet chocolate
1 1/2 cups confectioners’ sugar
2 eggs
3 egg yolks
1/2 cup all-purpose flour
1 tsp vanilla extract
Directions
- Create a double boiler by placing a heat-proof bowl over a saucepan filled with a few inches of gently simmering water.
- Add the butter, bittersweet chocolate, and semi-sweet chocolate to the bowl.
- Stir occasionally until melted and smooth.
- Remove from the heat and let the mixture cool for 5 minutes.
- After the chocolate mixture has rested, add the confectioners’ sugar, whole eggs, egg yolks, flour, and vanilla extract.
- Stir well until everything is fully incorporated.
- Generously spray custard cups or ramekins with non-stick cooking spray.
- Place them on a baking sheet.
- Fill each ramekin about three-quarters full with the batter.
- Place the baking sheet with the ramekins in the preheated oven.
- Bake for 13 minutes, or until the edges are set but the center still looks slightly soft.
Recipe Video
I’m Barbara, a dentist by day, a published cookbook author, and a passionate content creator by night. I’ve been sharing my love for authentic Soul Food, Southern and classic comfort food recipes for over a decade. My easy, family-friendly recipes, available as step-by-step guides on my blog and video tutorials on my YouTube channel, have been tested by millions of home cooks. My goal is to help you bring the delicious, time-honored dishes I’ve perfected to your family’s table.
