Molten Chocolate Cake

Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes

Molten Chocolate Cake is a chocolate lover’s dream. Crunchy cake with a molten fudge center dusted with powdered sugar!

No need to go to a fancy restaurant if you are craving an ultimate chocolate Dessert like Marbled Brownie or this delicious molten lava cake. With this collection of Chocolate Recipes, you can satisfy so many of your favorite cravings!

Molten Chocolate Cake on plate dusted with powdered sugar and garnished with mint leaves and melted center

This recipe takes a traditional Chocolate Lava Cake to the next level. Make it for any chocolate lovers in your life to treat them to a decadent chocolatey heaven-in-a-bite dish!

This Molten Chocolate Cake is a lot easier to make than it looks. Definitely the kind of cake that will impress without having to spend all night in the kitchen! There are a few key points to making a lava cake but once you have the basics down, they are foolproof.

These Molten Chocolate Cakes are baked in individual ramekins which makes them great for making ahead, especially if you are baking for one. Simply cool the cakes completely and freeze in the ramekins tightly covered in plastic wrap and foil, or transfer to container. Reheat the frozen cakes in the microwave for about 2-3 minutes on high.

Molten Chocolate Cake collage of prep steps

An easy way to serve Molten Chocolate Cake is to dust it with powdered sugar, but you don’t have to stop the toppings there. Try homemade Vanilla Ice Cream or Whipped Cream for a creamy, cool topping. Use a fruit sauce like this Strawberry Topping for a delicious, beautiful dessert on Valentine’s Day.

Some More Delicious Topping Ideas

Tips for Making Molten Chocolate Cake

  • Do not over mix the batter when you combine the wet and dry ingredients. Stir until just combined.
  • Butter the ramekins well and dust with flour or cocoa powder. Cooking spray, which is oil and flour, can also be used.
  • Instead of ramekins, you can use a regular muffin tin or an extra large muffin tin (for 2 larger cakes).
  • You don’t want to over bake molten lava cakes, so test them after about 7 minutes to be safe.
Molten Chocolate Cake on plate dusted with powdered sugar and garnished with mint leaves

Frequently Asked Questions

Why do some chocolate cake recipes use espresso?

You can bring out even more rich chocolatey flavor by sifting 2 tablespoons of instant espresso powder into the cocoa powder. This won’t give a coffee flavor, it just makes the chocolate richer!

Can I use hot chocolate in a chocolate cake recipe?

Yes! Instead of cocoa powder, use your favorite hot chocolate mix and reduce the sugar by ¼ cup, unless you like really sweet cake. You can use different flavors of hot cocoa mix too!

How do I make Molten Chocolate Cake with peanut butter inside?

Make a peanut butter molten center by mixing ½ cup peanut butter and powdered sugar. Divide mix into 4 balls and freeze about an hour. Press frozen peanut butter into cake batter before baking.

Can I add chocolate chips to Molten Chocolate Cake?

Absolutely! Press your favorite chocolate chips like white chocolate chips or dark chocolate chips into the center of each cake before baking to give an even more melty, chocolate fudge center.

What nuts would taste great with Molten Chocolate Cake?

Top your Molten Chocolate Cakes with chopped toasted pecans, walnuts or almonds after they are done baking. Make a praline topping by sprinkling brown sugar and toasted pecans into the bottom of the ramekin before adding batter.

More Delicious Chocolate Cake Recipes

How to Store Molten Chocolate Cake

  • Serve: These are best enjoyed warm, as they cool the chocolate won’t be as melted. Store after 2 hours at room temperature.
  • Store: Molten Chocolate Cake should be refrigerated and last up to 3 days. Keep in an airtight container.
  • Freeze: Cool completely and then freeze for up to 2 months in a sealed container. Reheat in the microwave.
Molten Chocolate Cake on plate dusted with powdered sugar and garnished with mint leaves and melted center

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Molten Chocolate Cake

Molten Chocolate Cake is a chocolate lover's dream. Crunchy cake with a molten fudge center dusted with powdered sugar!
Yield 4
Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 4 ounces semi sweet chocolate chips
  • 1 cup flour
  • 1 cup cocoa powder
  • 1 cup powdered sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1/2 cup melted butter
  • powdered sugar , for dusting


  • Preheat oven to 425 degrees. Grease ramekins or large muffin tin, dust with cocoa powder or flour. Set aside.
  • In a microwave safe bowl, melt semisweet chocolate stirring every 30 seconds.
  • Pour melted chocolate into 4 small candy molds or 4 ice cube tray wells. Refrigerate for 15 minutes.
  • Sift flour, cocoa powder, and powdered sugar together in a large bowl. Add baking soda and baking powder, set aside.
  • In another bowl whisk together milk, vinegar and butter.
  • Stir wet ingredients into flour mixture until just combined. Do not over mix.
  • Divide batter into prepared ramekins (or muffin tin).
  • Place chilled chocolate into the center of each cake.
  • Bake cakes for 5-7 minutes. Let rest for 1 minute.
  • 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 powdered sugar.


Calories: 674kcal | Carbohydrates: 85g | Protein: 11g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 66mg | Sodium: 375mg | Potassium: 711mg | Fiber: 10g | Sugar: 43g | Vitamin A: 839IU | Calcium: 174mg | Iron: 6mg
Molten Chocolate Cake collage

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.

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