easy chocolate lava cake recipe

Written BySheba G Updated On
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The Best easy chocolate lava cake recipe

I love this easy chocolate lava cake recipe because it feels fancy but is actually so simple to make. My kids get so excited when I tell them we are having lava cake for dessert and they love watching the warm chocolate center flow out when we break into the cake. This is my go to recipe for birthdays or just a regular weeknight treat and it uses basic ingredients you probably already have in your pantry. The best part is that dark chocolate offers some antioxidants so you can feel a little better about indulging. This recipe always makes me look like a pro baker without all the hard work.

Easy Chocolate Lava Cake

4.5 from 1830 votes

A rich and decadent chocolate cake with a gooey molten center. This simple recipe uses everyday ingredients and is ready in under 30 minutes.

Prep Time10 mins
Cook Time14 mins
Resting Time0 mins
Total Time24 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cakes

1/2 cup unsalted butter
6 ounces dark chocolate (70% cocoa)
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F. Butter the inside of four 6 ounce ramekins and dust them with a little cocoa powder or flour. Tap out the excess.
2Melt the butter and dark chocolate together. You can do this in a small saucepan over low heat stirring constantly or in a microwave safe bowl in 30 second bursts stirring between each. Let it cool for a few minutes.
3In a separate bowl whisk together the eggs egg yolks and sugar until thick and pale about 2 to 3 minutes.
4Fold the melted chocolate mixture into the egg mixture until just combined. Then gently fold in the flour salt and vanilla extract. Do not overmix.
5Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
6Bake for exactly 12 to 14 minutes. The edges should be set but the center should still jiggle when you gently shake the ramekin.
7Let the cakes cool in the ramekins for 1 minute. Run a knife around the edge of each ramekin then invert the cake onto a plate. Serve immediately with ice cream or whipped cream if desired.

🔧Equipment

4 (6 ounce) ramekins
Mixing bowls
Whisk
Small saucepan or microwave safe bowl
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 245mg🧂Sodium: 200mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 27g🥩Protein: 8g

📝Notes

Tips: For the best results use a good quality dark chocolate. Do not overbake or the center will not be molten. You can also prepare the batter in the ramekins and refrigerate for up to 2 hours before baking just add 1 to 2 minutes to the baking time.

Watch Video Of How Easy Chocolate Lava Cake Works

This easy chocolate lava cake recipe is my favorite for any occasion because it feels so special but comes together with almost no effort. It is a guaranteed crowd pleaser for family gatherings or a cozy night in and everyone always asks for the recipe. I hope you enjoy making these as much as my family does.

❓ Frequently Asked Questions About Chocolate Lava Cake

1. Can I use milk chocolate instead of dark chocolate?

Yes you can use milk chocolate but the cake will be much sweeter. Dark chocolate gives a richer more balanced flavor that is traditional for lava cake. If you use milk chocolate you may want to reduce the sugar slightly.

2. My lava cake did not have a molten center. What went wrong?

This usually means the cake was overbaked. The key is to bake just until the edges are set and the center still jiggles. Every oven is different so start checking at 12 minutes. Also make sure your ramekins are the right size 6 ounce ramekins are standard.

3. Can I make this recipe gluten free?

Absolutely. You can substitute the all purpose flour with a gluten free all purpose blend that contains xanthan gum or use almond flour. The texture will be slightly different but still delicious.

4. How do I store leftover lava cake?

These cakes are best eaten fresh and warm. If you have leftovers you can cover the ramekins with plastic wrap and refrigerate for up to 2 days. To reheat microwave on high for about 20 to 30 seconds or until the center is warm again.

5. Can I use a different type of pan instead of ramekins?

Yes you can use a standard muffin tin. Grease the cups well and fill them about three quarters full. Reduce the baking time to 10 to 12 minutes. You can also use small oven safe bowls or custard cups.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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