There’s something special about digging your spoon into a warm chocolate lava cake and watching that molten center slowly spill out. It feels fancy enough for date night, but simple enough to make on any regular evening when a craving hits. The outside bakes into a soft, cake-like shell while the center stays warm, gooey, and rich basically the dream dessert for anyone who believes chocolate is a food group.
This version comes together in minutes and uses simple ingredients you probably already have. If you love rich chocolate desserts like our Hot Fudge Brownie Bread or the super easy 3-Ingredient Nutella Brownies, this one will be right up your alley. And if molten treats are your weakness, you’ll also love pairing these cakes with a scoop of Butter Pecan Ice Cream or a swirl of chilled Chocolate Pudding on the side.
Why You’ll Love This Chocolate Lava Cake
- Soft cake outside + molten chocolate inside
- Ready in under 25 minutes
- Uses simple pantry ingredients
- Feels restaurant-level without extra work
- Perfect for holidays, date nights, birthdays, or chocolate emergencies
- Easy to serve with ice cream, berries, or whipped cream
Ingredients You’ll Need
- Chocolate (semisweet or dark)
- Butter
- Eggs + egg yolks
- Sugar
- Flour
- Vanilla
The ingredient list is short, but the chocolate flavor is bold — similar to our rich Double Chocolate Cookies and smooth 2-Ingredient Chocolate Mousse.
How to Make Chocolate Lava Cake
1. Melt the chocolate and butter
Place the chocolate and butter in a microwave-safe bowl and heat in short bursts until smooth. This step gives the cakes their rich, melt-in-your-mouth texture.
2. Whisk eggs, yolks, and sugar
Beat until pale and slightly thickened. This helps the cakes rise and stay airy on the outside.
3. Combine the mixtures
Stir the melted chocolate into the egg mixture, then fold in the flour and vanilla just until blended. Don’t overmix — you want that soft, delicate crumb like our Cream Puff Cake.
4. Fill ramekins
Grease 4–6 ramekins well, then divide the batter. This ensures you get individual molten centers in each cake.
5. Bake
Bake at a high temperature so the edges set quickly while the centers stay gooey. The moment the tops look just set, they’re ready.
6. Serve warm
Flip them onto plates or enjoy them inside the ramekin. They are perfect with whipped cream, berries, a dusting of powdered sugar, or a drizzle of the warm chocolate from our Skillet S’mores Dip.
Serving Ideas
- Scoop of vanilla or butter pecan ice cream
- Fresh berries
- Whipped cream
- Dusting of cocoa powder
- A spoonful of chocolate pudding for extra richness
Storage
Chocolate lava cakes are best eaten fresh. If you want to prep ahead, refrigerate the unbaked batter in ramekins, covered, for up to 24 hours. Bake an extra minute or two if chilled.
