Easy Chocolate Lava Cakes

As the name implies, a chocolate molten lava cake is like a little chocolate volcano. Soft chocolate cake outside, and a gooey chocolate explosion when you cut into it. Whenever I see chocolate lava cake on a menu, it’s an immediate yes, and my kids will say the same! I started making this homemade chocolate lava cake recipe, and it’s definitely a crowd-pleaser at dinner parties.

Best of all, this is the easiest way to make a lava cake that I’ve tried. One bowl, a microwave, and some oven time. That’s it. Baked in 6-inch ramekins, they’re really the perfect individual serving size and easy to turn upside down for quick removal.

What This Chocolate Lava Cake Recipe Has to Offer

• 3 steps. Lava cakes are easy to make at home, with only 3 steps. My teenagers make these on their own, and they come out perfect every time.
• No mixer. Piggy-backing on the easy part, you don’t need special tools to make a chocolate lava cake. As long as you have ramekins to bake in, you’re all set.
• Dessert with a show. If you’re looking for a “fancy” yet simple dessert to make for a dinner party, Valentine’s Day, or a family get-together, chocolate lava cakes are it. Everyone delights in poking into their cakes and watching that molten chocolate flow!

Only 7 Ingredients in This Lava Cake Recipe

Most of the ingredients needed to make chocolate lava cake are pantry staples. Scroll to the recipe card for the full recipe with exact measurements.

• Chopped Chocolate – As a general rule, the better quality chocolate you use, the more “lava” you’ll get from your cakes. This is because good-quality baking chocolate melts more smoothly than, say, regular chocolate chips. However, for this easy chocolate lava cake recipe, anything goes. Semisweet chocolate chips are fine to use in a pinch.
• Butter – Salted or unsalted.
• Eggs – You’ll need whole eggs as well as egg yolks. I recommend separating the eggs while they’re cold from the fridge. It’s easier this way.
• Flour – I use regular all-purpose flour. A flour alternative (like almond flour) will also work as long as it’s finely ground.
• Powdered Sugar – Confectioners’ sugar, not granular sugar, keeps the molten-like texture smooth and consistent.
• Vanilla and Salt – Two staples to deepen and balance the flavor of the cakes. Choose pure vanilla extract or an equal amount of vanilla paste. Avoid imitation vanilla because… It’s imitation!

How to Separate Egg Yolks From the Whites

If you struggle to separate egg yolks from the whites using the classic method that passes through the shell, don’t be afraid to get your hands dirty! Crack the eggs into your hands over a bowl and let the whites drip until all that’s left is the yolk. Save your whites to use in an omelette later on.

How to Make Chocolate Lava Cake

My chocolate lava cakes are so simple to prepare that my kids have learned how to make them by themselves, which I consider a major parenting win. If they can do it, you can! Follow these steps to chocolate lava cake heaven.

• Prepare the ramekins. I like to prep 4 ramekins first by greasing them with non-stick spray. You can also add a light coating of cocoa powder if you have some available.

• Melt the chocolate with butter. Combine the chocolate chunks and butter in a microwave-safe bowl, and microwave in 10 to 15-second intervals for about 1 minute, or until everything is melted. Heating the chocolate in bursts avoids overcooking. Be sure to stir it each time!

• Fold in the powdered sugar. Next, add the powdered sugar to the melted chocolate and mix until smooth. This is when my kids always insist on licking the spoon! Can’t blame them for wanting to taste-test, I suppose.
• Combine the remaining ingredients. Add the salt, vanilla, eggs, separated egg yolks, and flour to the chocolate. Stir until everything is thoroughly combined. Then, carefully divide the batter between your ramekins using a spoon or spatula.
• Bake. Place your ramekins in the oven and bake at 425ºF for 12-14 minutes, until the edges are set, but the centers are still soft.

Serve the Lava Cakes

Chocolate lava cake is meant to be served warm. This is what gives it that deliciously molten chocolate texture. All this to say, don’t wait too long after baking or reheating (not that you’ll want to, anyway).

Let the cakes cool for a few minutes, and then invert them. It might also be helpful to run a knife carefully around the sides to loosen them for serving.

• Flip. To serve, place a plate face down over one ramekin at a time. Hold tight and flip the lava cake onto the plate, right-side-up.
• Remove the ramekin. Carefully lift and remove the ramekin. If you find it’s still sticking, gently tap the ramekin to help it loosen.
• Serve. Once your chocolate lava cakes are inverted onto individual plates, give them an extra dusting of powdered sugar. I also highly recommend dressing them up with a scoop of vanilla ice cream. Then, dig in!

Tips for Perfect Chocolate Lava Cakes

• Quality is king. While I’ve found you can use regular ol’ chocolate chips in a pinch (I’m no chocolate snob!), for the very best, lava-like results, it’s worthwhile to use a higher-quality baking chocolate.
• Measure the flour correctly. Rather than scooping directly from the bag, use a spoon to fill your measuring cup with flour, and then level it off with the back of a knife. This way, you won’t pack down the flour and use more than needed.
• Do a temperature check. Between 12 and 14 minutes in the oven should be enough time for the eggs in a lava cake to reach the temperature considered safe to eat (160°F). If you’re concerned about your eggs being cooked enough, take the cake’s temperature using an instant-read thermometer to be sure.

Optional Toppings

A warm chocolate lava cake is delicious on its own, but I’d be lying if I said I wasn’t a sucker for toppings. Ice cream and melted chocolate ganache are a good place to start. That being said, there are so many options that pair great with lava cakes.

• Whipped cream
• Peanut butter
• Hot fudge sauce
• Caramel sauce
• Crushed pecans or hazelnuts
• Sprinkles
• Berry coulis

Can I Reheat a Molten Lava Cake?

Sure thing. Just pop these lava cakes in the microwave for about 20 seconds to reheat them before serving. Leftover lava cakes can be stored in an airtight container at room temperature.

More Chocolate Desserts to Try

• Easy Chocolate Mousse
• Salted Chocolate Cookies
• Chocolate Pound Cake
• Chocolate Cheesecake
• Sour Cream Chocolate Cake
• Chocolate Hazelnut Cake