Chocolate Lava Cake

Chocolate Lava Cakes with a molten chocolate center made in just 30 minutes with 5 ingredients, 1 bowl and a whisk. The most impressive easiest dessert you’ll EVER make.

Chocolate Cake is a no brainer for the best cake on earth but this one kicks it up a notch with a warm gooey center. We also love Flourless Chocolate Cake (which has just 4 ingredients!) and Vanilla Pound Cake that you can make a quick shortcake with too!

 Chocolate Lava Cake
MOLTEN CHOCOLATE CAKE

You could of course make a two layer chocolate cake but the magic in lava cakes (aside from that amazing melted chocolate middle) is that these cakes are individually baked for the perfect servings for a crowd or for portioning out ahead or for even just making for a romantic meal for two.

The cake itself is incredibly easy to make, it doesn’t require a stand mixer, just a whisk, five ingredients and 1 bowl. If you’re looking to make a meal for a loved one and you’re not an experienced cook in the kitchen you can absolutely make this lava cake the show stopping dessert part of your meal.

I use bittersweet chocolate in these Chocolate Lava Cakes but you are free to use any sort of chocolate you would like. It is just a matter of taste, the bold flavor of bittersweet chocolate makes feels like the most chocolate-y flavor out there.

Toppings for Molten Lava Cake:

What to bake your lava cakes in:

You can bake you lava cakes in one of three types of cooking vessels, custard cups, muffin tins or extra large muffin tins. I used large muffin pan.

There is no wrong or right way to make your choice here, I picked the large muffin pan because I had the most confidence in my muffin pan releasing the cakes perfectly and I liked that the bottoms of them were smaller so I had less chance of them sticking at the bottom and tearing.

If you butter and flour/cocoa powder your ramekins well you can absolutely bake these in ramekins just as easily.

Tips for Chocolate Lava Cake:

    • Make sure you’re using a microwave safe bowl.
    • Microwave the chocolate and butter together, the melted butter will help melt the chocolate evenly.
    • After 2 cycles of 30 seconds, let the chocolate sit for 30-45 seconds before stirring.
    • Make sure to follow the egg instructions, the use of the extra egg yolks ensures the rich taste of the chocolate lava cake.
    • The better chocolate you can use the better these cakes will taste! I use Guittard Bittersweet Wafers.
    • You can mix everything as much as you want UNTIL you add the flour. Once you add the flour only mix until just combined.
    • Make sure you butter your ramekins well. I also sometimes flour/cocoa powder them to ensure no sticking. Alternately you can use a baking spray in a can, it sprays an oil/flour combo in one and it super easy.
    • If you coat the pan with something white (the baking spray or flour) you may get a hint of white coloring on your finished cakes. Don’t stress it! You can sift powdered sugar or cocoa powder on them.
    • Don’t let these cakes cool! The warmer they are the more molten the centers will be!

Lava Cake In Process ShotsThe steps in these Chocolate Molten Lava Cakes are so easy it is really just one bowl and a microwave before they go into the oven. Once the cakes come out of the oven, you can use a cookie sheet to help flip them onto your plate and serve them up with some chopped chocolate and berries.

Serve them quickly the warmer the cakes the more molten the center will be. This is a molten chocolate cake after all.
Molten Chocolate Cake

What to serve with Chocolate Lava Cakes:

The perfect Valentine’s Day Meal would start with an appetizer of Shrimp Cocktail or Calamari followed with a dinner of Ribeye Steak or Pot Roast with a side of Mashed Potatoes or Mac and Cheese with these Chocolate Lava Cakes for dessert.

Trust me, you’ll be highly appreciated by the time you serve this chocolate cake for dessert. Extra points if you top it with ice cream.

If you like lava cakes and want another fun flavor option I also have these Peanut Butter Lava Cakes on the blog too.

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Pin Recipe

Chocolate Molten Lava Cakes (5 Ingredients, 1 Bowl!)

Chocolate Lava Cakes with a molten chocolate center made in just 30 minutes with 5 ingredients, 1 bowl and a whisk. The most impressive easiest dessert you'll EVER make.
Yield 5
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • ½ cup unsalted butter
  • 8 ounces bittersweet chocolate
  • 1 cup powdered sugar
  • 2 large whole eggs
  • 2 large egg yolks
  • 6 tablespoons flour

Instructions

  • Preheat the oven to 400 degrees.
  • Butter your ramekins, I used a large muffin tin.
  • Melt the butter and chocolate in a microwave safe bowl in 30 second increments until smooth.
  • Let the chocolate cool for a 2 minutes, then add in the powdered sugar, whole eggs and yolks and mix.
  • Sift in the flour and mix until just combined.
  • Add the batter evenly to the muffin tins.
  • Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
  • Let them rest for 1 minute then add a cookie sheet on top of the muffin tin then flip over.
  • Using a spatula slide it under the cake carefully and transfer to your plate.
  • Dust with more powdered sugar if you would like, and garnish with chopped chocolate and berries.

Notes

This post contains affiliate links.

Nutrition

Calories: 605kcal | Carbohydrates: 55g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 209mg | Sodium: 43mg | Potassium: 305mg | Fiber: 3g | Sugar: 40g | Vitamin A: 810IU | Calcium: 55mg | Iron: 3.9mg
Keyword: chocolate, chocolate lava cake

Lava Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made these and they were delicious. I had a little trouble with them not coming out of the custard cup well though. Perhaps I did not butter enough. Is it possible to prepare the batter ahead and refrigerate, and then bake before serving?

  2. I made these for dinner this evening, couldn’t be bothered whisking so just stirred everything in the saucepan I melted the butter and chocolate in (don’t own a microwave), including four whole eggs as I didn’t want egg whites lurking in the fridge and eventually being abandoned… The mix stretched to four decent sized portions, maybe it would have gone further with whisking to get some air in but there were three of us for dinner so there was still a spare in case of serving mishaps. Not needed at all in the end, guess what I’m having for breakfast tomorrow!

    I served these with vanilla ice cream and passionfruit. This was an incredibly quick and easy dessert, with results far outweighing the minimal effort which went into producing the puddings. The outside was firm and the centre oozing and tasty, just as promised. Definitely a recipe to take note of for future dinner parties!

    Thank you, Sabrina 🙂

    1. I’m so happy you took the time to come back and let me know how much you enjoyed it. You really made my day.

  3. My 12-year-old daughter made these and they were aweseome! She ignored the instructions and in fact also ignored the part about separating the eggs, so there were 4 eggs altogether, but they were perfect. We baked them in regular muffin tins for about 12 minutes. Thanks!!!

  4. Lava cakes have always been my favorite dessert (besides maple butter blondies, they’re tied for 1st place). I have always wanted to learn how to make them but didn’t realize how easy they were to make… granted I had to substitute the butter, I used half evoo and half vegetable oil of course not the same amount as it calls for butter. I also didn’t have semi sweet chocolate lying around so I had to use my cocoa powder to make my own semi sweet chocolate. I was afraid that because I had to substitute 2 of the 5 items that maybe it wouldn’t turn out right. I was wrong. It actually turned out perfect!!! Thank you so much for this recipe, it was delicious!!

  5. Im making this tonight I think you missed telling when to add in the powdered sugar, but im just going to do it after the chocolate.

      1. They were TERRIFIC! Very easy just like you said. Cant believe how such an elegant dessert could be that simple. Thanks so much this really finished off Valentine’s Day dinner with style.

  6. I love lava cakes, they are so delicious and just fun to make. Plus they remind me of the movie Chef now and I laugh every time I see them. Love that you added strawberries. Fruit makes everything better.

  7. Holy cow these are awesome! I can’t believe they are only 5 ingredients and my family won’t either when I serve them on Valentine’s Day!

  8. Well, my sweetie will not be making these. Too many unknown words in the recipe like “ramekin” and “stir”. But I will!

    1. And points! Don’t forget points! Haha. Make them for the pup in case he finds something good at the park again. 🙂

  9. I *almost* wish I wouldn’t have seen these (not really), since they actually seem so easy to make! I’m a chocolate fanatic and these are gorgeous! I look forward to making these sooner than later! I’m pinning them 🙂

  10. I really love how this only takes one bowl and 30 minutes in the oven. It looks just like one you would order from a restaurant.

  11. AWW man I wish I saw this yesterday! This is the PERFECT dessert for the Super Bowl! You better believe I am going to make it though.