Chocolate Peppermint Lava Cakes

by Sabrina Snyder

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6
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
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Chocolate Peppermint Lava Cakes are the most indulgent winter dessert with a molten chocolate middle and peppermint flavoring.

This amazing Dessert Recipe adds a holiday twist to classics, like Chocolate Lava Cakes and Roy’s Chocolate Soufflé. The peppermint adds the perfect festive flavor to make this the ultimate holiday dessert for after Christmas dinner.

Sabrina’s Chocolate Peppermint Lava Cakes

Molten Lava Cakes get their name because of their hot, melted, gooey center. When you take a first bite of the decadent chocolate cake, it breaks open to reveal the warm chocolate sauce in the middle. The chocolate center makes molten chocolate cake an instant favorite with chocolate fans. This version adds a little bit of holiday cheer to the classic cake with its ooey-gooey peppermint dark chocolate interior flavored with peppermint extract.

Recipe Card

Dinner, then Dessert

Chocolate Peppermint Lava Cakes Recipe

Chocolate Peppermint Lava Cakes are the most indulgent winter dessert with a molten chocolate middle and peppermint flavoring.
Yield 6
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Cake on a white plate with vanilla ice cream on top.
PrintRate

Ingredients
 

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

Instructions

  • Preheat the oven to 400 degrees.
  • Butter your ramekins, or use 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 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well.
  • Sift in the flour and whisk 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.
  • Serve with ice cream and crushed peppermint candies.

Nutrition

Calories: 504kcal | Carbohydrates: 46g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 33mg | Potassium: 257mg | Fiber: 3g | Sugar: 34g | Vitamin A: 663IU | Calcium: 46mg | Iron: 3mg

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About this Recipe

If you’re looking for a decadent dessert to serve on Christmas or at a holiday party, these delicious single-serving chocolate cakes are sure to impress. Instead of making the cake in normal-sized baking dishes, each of the chocolate desserts gets its own ramekin, so you have multiple mini cakes. It’s the perfect way to finish a fancy dinner with miniature cakes on each dessert plate.

Chef’s Note:

These gooey peppermint chocolate cakes are perfect topped off with a scoop of Vanilla Ice Cream. The melty dark chocolate flavor is perfectly complemented by the creamy vanilla. We also like to sprinkle on some broken peppermint candy pieces for a pretty presentation.

There are lots of other ways you can top off the dish depending on your taste. Try drizzling chocolate sauce over the top of the ice cream. You could also add a dusting of cocoa powder or powdered sugar. Or, instead of broken candy canes, try breaking pieces of Peppermint Bark and using the chocolate bark for topping off the cake. There are really endless options for how you can decorate these beautiful Chocolate Peppermint Lava Cakes.

How to Store

  • Serve: After baking, you don’t want to leave this holiday dessert at room temperature for more than 2 hours.
  • Store: Let the lava cakes cool down then cover them in plastic wrap or put them in an airtight container to store for up to 3 days.
  • Freeze: As long as they’re properly sealed, Chocolate Peppermint Lava Cakes can also stay good in the freezer for up to 3 months.

Variations

  • Chocolate: For even more chocolatey flavor added to this perfect dessert, you can add some chopped chocolate pieces or mini-chocolate chips to the batter. Semi-sweet chocolate chips or pieces of chocolate mint candy (like Andes mints) would taste amazing.
  • White chocolate peppermint glaze: Try making a white chocolate peppermint glaze to top off this perfect dessert. To make the glaze, bring ¼ cup of heavy cream to a boil. Then remove from heat and 1 cup white chocolate chips. Cover and let sit for a few minutes before stirring until smooth. Then add in 1 teaspoon peppermint extract and 1 teaspoon vanilla extract. Let the glaze cool before pouring it over the Chocolate Lava Cakes.
  • Peppermint mocha cakes: To add some coffee flavor to the recipe, mix 1 tablespoon instant espresso powder in with the chocolate cake batter.

More Amazing Peppermint Desserts

Collage of peppermint and chocolate dessert on a plate from different angles

Photos used in previous versions of this post:

Mini chocolate cake with bite taken out and melted center coming out
Collage with prep steps for chocolate cake batter
Baked mini chocolate cakes from above
Mini chocolate cake topped in crushed peppermint
Chocolate cake topped in ice cream, chocolate drizzle, and peppermint pieces

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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