This small cake feels like a warm hug. You can make it at home with few tools. The cake has a soft shell and a warm chocolate center. Many homes like this kind of treat. You can try other cake ideas like chocolate covered strawberry cupcakes for more fun.

why make this recipe

This recipe gives a fast, rich dessert. You do not need many steps. You can make it for a small group or a date night. The cake looks like a fancy dish but it stays simple. If you like soft cakes, also try apple crisp mini cheesecakes for another small dessert.

how to make Mini Chocolate Lava Cakes

You will make a chocolate ganache and a quick batter. Chill the ganache so it stays thick. Fill the cups with batter, add ganache, then cover with more batter. A short chill helps the shape. Bake on high heat for a short time so the outside sets but the center stays liquid. For a different rich bake try a caramel toffee cake later.

Ingredients :

2 ounces heavy whipping cream (1/4 cup)
pinch kosher salt
2 ounces semisweet chocolate, finely chopped (not chips)
Cocoa powder for dusting
6 tablespoons unsalted butter (85 grams)
4 ounces semisweet chocolate, finely chopped (not chips)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar (71 grams)
1 heaping tablespoon flour (11 grams)

You can use good chocolate for best taste. If you like, see a linked cake idea like chocolate chip cookie dough ice cream cake for other party treats.

Directions :

Heat the heavy cream in a microwave-safe bowl until hot. Add 2 ounces chopped semisweet chocolate. Cover and let sit 30 seconds to 1 minute until melted. Uncover, add a pinch of kosher salt, and stir until smooth. Chill the ganache covered in the fridge or freezer until firm.
Move the oven rack to the second highest position and preheat the oven to 450°F. Grease 8 muffin cups with butter and dust with cocoa powder, tapping out the excess.
In a heat-proof bowl over a saucepan of simmering water or in the microwave, gently melt the butter. Add 4 ounces chopped chocolate and stir until smooth. Remove from heat, cool slightly, then stir in vanilla extract and 3/4 teaspoon kosher salt.
Using a hand mixer, beat 2 large eggs and 1/3 cup granulated sugar on medium speed until pale and foamy. Then mix in 1 heaping tablespoon flour.
Gently fold the egg mixture into the melted chocolate and butter mixture until just combined.
Spoon about one third of the batter evenly into the prepared muffin cups to cover the bottom. Place a heaping teaspoon of chilled ganache into the center of each cup. Cover each ganache dollop with the remaining batter.
Refrigerate the assembled but unbaked lava cakes for 15 minutes.
Bake the cakes at 450°F for 9 minutes, until the tops appear dry.
Remove from oven. Place a half sheet tray over the tin, and quickly invert both together, turning the cakes out onto the tray. Carefully lift the muffin tin off. Transfer cakes gently with a spatula to serving dishes and serve warm.

how to serve Mini Chocolate Lava Cakes

Serve these cakes warm so the center flows. Dust with cocoa powder or powdered sugar. Add a scoop of cold vanilla ice cream or a spoon of whipped cream. You can place a berry on the side for a bright taste. For more small cake ideas, see chocolate covered strawberry cupcakes.

how to store Mini Chocolate Lava Cakes

If you do not bake them, keep the filled cups in the fridge for up to 24 hours. Cover the tin with plastic wrap. After baking, eat them right away for best melt. You can keep a baked cake in the fridge for 1 day, but it will lose the liquid center feel. Reheat gently in the oven or microwave for a few seconds to warm.

tips to make Mini Chocolate Lava Cakes

Use real chocolate, not chips, for a smooth center.
Chill the ganache until firm so it holds its shape in the batter.
Grease and dust the cups well so the cakes release cleanly.
Watch the bake time closely. A minute more will cook the center.
Let the tin sit for just a few seconds when you flip to avoid burns.
Try a different party treat like caramel toffee crunch cake when you want a change.

variation (if any)

Make the center with dark chocolate for a more bitter taste.
Add a teaspoon of espresso to the batter for a deeper chocolate note.
Use white chocolate ganache and dark batter for a two-tone look.
Add a small fruit jam spoon in place of ganache for a fruity melt.

FAQs

Q: Can I make the ganache ahead?
A: Yes. Make it and chill for up to 2 days. Keep it covered.

Q: Can I freeze the unbaked cakes?
A: Yes. Freeze the filled cups on a tray, then move to a bag. Bake from frozen, add a few minutes to the time.

Q: What size muffin tin do I use?
A: Use a standard 8-cup muffin tin for best results.

Q: Can I use milk chocolate?
A: You can, but the center will be sweeter and less rich.

Q: How do I know they are done?
A: The top looks set and dry. The center will still feel soft when you press lightly.

Conclusion

For another clear take on small lava cakes, see this Mini Lava Cakes Recipe for Two – Cookie and Kate.