Chocolate Lava Cake
Chocolate lava cake with its molten chocolate center is a moist and decadent dessert that’s simple to make at home. With just 6 ingredients, you can make these restaurant-worthy individual chocolate molten lava cake desserts in under 20 minutes.
Chocolate lava cake is one of those delectable and decadent desserts that I love to order in restaurants. These chocolate desserts are slightly undercooked, so the gooey chocolate centers ooze out when you cut into them, just like lava. They look and taste magical, but they can also be pretty pricey.
The real surprise is how easy and affordable it is to make these sophisticated desserts. That right, this chocolate lava cake recipe is so simple to make at home, and it’s perfect for Valentine’s Day, Easter, Mother’s Day, or simply as a treat for your favorite chocolate lover.
Chocolate lava cakes are made with just a few simple pantry ingredients. You’ll need a few small 4-ounce ramekins, but otherwise, they are easy to whip up in the oven or even using the air fryer.
The chocolate lovers in your life will rejoice when they learn you can serve a decadent treat that everyone will love in just a few minutes. Just like these delicious Instant Pot Chocolate Covered Strawberries and these crave-worthy Air Fryer Chocolate Chip Cookies.
Why Make This Recipe
- Perfect for Special Occasions – If you are looking for an impressive dessert for Valentine’s Day or Mother’s Day that doesn’t take much work, this is it.
- Perfect For Everyday – Chocolate Molton Lava Cake is quick and easy to make, so it’s perfect as a weekday dessert or for any time you get a chocolate craving.
Ingredient Notes
- Dark Chocolate – I used high-quality dark chocolate, but you can also use semi-sweet chocolate chips or even milk chocolate. Higher-quality chocolates melt better and will give you the gooey centers you desire.
- Butter – Using unsalted butter ensures that the cakes aren’t too salty. You will also need butter to grease the ramekins.
- Eggs – Fresh eggs make the cake batter rich and creamy.
- Sugar – Use granulated sugar for sweetness.
- Vanilla Extract – For adding flavor.
- Flour – I suggest using all-purpose flour. This recipe hasn’t been tested with gluten free flour.
- Cocoa Powder – For coating the baking dishes.
Ready to make this Chocolate Lava Cake Recipe? Gather your ingredients and I will show you…
How To Make Chocolate Lava Cake
Get the complete ingredients list and instructions from the recipe card below.
- Preheat the oven to 450 degrees F / 230 degrees C / gas mark 8.
- Place the cubed butter and chopped chocolate into a small bowl and microwave in 30-second increments until the chocolate is melted and the mixture fully combines when stirred.
- Using a stand mixer or handheld mixer, beat the eggs together with sugar and vanilla until foamy.
- Fold the chocolate mixture into the egg mixture, add the flour and gently mix everything until combined.
- Grease the ramekins with butter, dust with cocoa powder, and divide the chocolate cake batter between the ramekins.
- Place the prepared ramekins on a baking sheet and bake for 6 – 8 minutes or until the cake sides are firm, but the center is soft and jiggly.
- Remove the ramekins and let the cakes cool for one minute. Cover each dish with a plate and carefully flip the molten chocolate cakes upside down. Let stand for 10 seconds before removing the ramekins and serving.
How To Make Chocolate Lava Cake in Air Fryer
- Follow steps 1-5 above, then place the baking dishes into the air fryer basket and bake at 360 degrees F / 180 degrees C for 7 minutes. The batter inside the cakes should still be quite soft.
- Remove from oven and let cool for 1 minute. Cover each dish with a plate and carefully invert the lava cakes. Allow them to stand for 10 seconds before removing the ramekins and serving.
Pro Tips
- Carefully measure the ingredients, especially the flour.
- Bring all of your ingredients to room temperature before beginning this recipe.
- For the best results, use four 4-ounce ramekins that measure 4 inches across.
- Cooking times vary depending on the size of the ramekins, so you will need to adjust the baking time if you use a different size.
- Grease the ramekins with butter and dust with cocoa powder, so the chocolate molten lava cakes release easily for serving.
- If you prefer a denser cake, add 2 minutes or so to the cooking time.
- Using quality dark chocolate for making lava cakes that melt perfectly, without lumps, so the dessert will turn out to be as tasty as possible.
- Do not overbake. These are intentionally underbaked, so the middles stay gooey.
- You can make this in the air fryer if you prefer, or check out my Crockpot Chocolate Lava Cakes recipe to learn how to make it in the slow cooker.
- Serve immediately to get the very best lava cake experience.
Delicious Variations
- Top it Off – Garnish your lava cakes with powdered sugar, chocolate chips, or chocolate shavings.
- Make it Creamy – Top your cakes with vanilla ice cream or whipped cream for extra goodness.
- Drizzle It – Drizzle the molten lava cakes with melted chocolate, caramel sauce, hot fudge, or melted peanut butter.
- Add Fruit – Add fresh raspberries, strawberries, or other fresh berries.
Prep And Storage
- Prep Ahead – Advanced prep isn’t recommended.
- Store – Cover tightly and store in the fridge for up to 3 days. Reheat in the microwave, but the middles will firm up, so they won’t have a lava cake effect.
- Freeze – Once cooled, wrap tightly with plastic wrap and freeze for up to 3 months. However, the middles won’t be gooey and molten when reheated.
FAQs
Lava cake or molten lava cake is simply a cake that is slightly underbaked, so the middle comes oozing out when you cut into it. These are best baked in individual portions in small ramekins.
The best part of chocolate molten lava cake is the hot, gooey chocolate that oozes from the center when you cut into them. This is possible because the cakes are served hot. If you serve them cold, you will not get the molten lava effect.
Using individual ramekins makes making this recipe a breeze. If you don’t have individual ramekins, you can also use muffin tins. Grease four wells in the center of the muffin pan, carefully spoon the batter into them and bake as directed.
More Recipes You May Like
- Air Fryer Cannoli.
- Air Fryer Chocolate Cake.
- Air Fryer Brownie Mix Cookies.
- Crockpot Chocolate Peanut Butter Cake.
Serving Suggestions
Check out these main dish suggestions for creating a special celebration meal to serve with chocolate molten lava cake;
Thank you for reading my chocolate lava cake recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Chocolate Lava Cake
Ingredients
- ½ cup (80g) dark chocolate chopped
- ½ cup (113g) butter cubed
- 2 eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon butter for coating the ramekins
- 1 tablespoon cocoa powder for coating the ramekins
Instructions
To Bake in the Oven:
- Preheat the oven to 450 degrees F / 230 degrees C / gas mark 8.
- Place the cubed butter and chocolate into a small bowl and microwave in 30-second increments until the chocolate is melted and the mixture is fully combined when stirred.
- Using a stand mixer or handheld mixer, beat the eggs together with sugar and vanilla until foamy.
- Fold the chocolate mixture into the egg mixture, then add the flour and gently mix everything until combined.
- Grease the ramekins with butter and dust with cocoa powder, then divide the batter between the ramekins.
- Place the ramekins on a baking tray and bake for 6 to 8 minutes, or until the outside of the cakes are firm but the centers are still soft and jiggly.
- Remove from oven and let cool for 1 minute. Cover each dish with a plate and carefully invert the lava cakes. Allow them to stand for 10 seconds before removing the ramekins and serving.
To Make in the Air Fryer:
- Place the cubed butter and chocolate into a small bowl and microwave in 30-second increments until the chocolate is melted and the mixture is fully combined when stirred.
- Using a stand mixer or handheld mixer, beat the eggs together with sugar and vanilla until foamy.
- Fold the chocolate mixture into the egg mixture, then add the flour and gently mix everything until combined.
- Grease the ramekins with butter and dust with cocoa powder, then divide the batter between the ramekins.
- Place the baking dishes into the air fryer basket and bake at 360 degrees F / 180 degrees C for 7 minutes. The centers should still be quite soft.
- Remove from air fryer and let cool for 1 minute. Cover each dish with a plate and carefully invert the lava cakes. Allow them to stand for 10 seconds before removing the ramekins and serving.
Notes
- Carefully measure the ingredients, especially the flour.
- Bring all of your ingredients to room temperature before beginning this recipe.
- For the best results, use four 4-ounce ramekins that measure 4 inches across.
- Cooking times vary depending on the size of the ramekins, so you will need to adjust the baking time if you use a different size.
- Grease the ramekins with butter and dust with cocoa powder, so the chocolate molten lava cakes release easily for serving.
- If you prefer a denser cake, add 2 minutes or so to the cooking time.
- Using quality dark chocolate for making lava cakes that melt perfectly, without lumps, so the dessert will turn out to be as tasty as possible.
- Do not overbake. These are intentionally underbaked, so the middles stay gooey.
- You can make this in the air fryer if you prefer, or check out my Crockpot Chocolate Lava Cakes recipe to learn how to make it in the slow cooker.
- Serve immediately to get the very best lava cake experience.
- Storage – you can store baked chocolate lava cakes in an airtight container inside the fridge for 2-3 days, however, the centers will solidify.
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