Molten Lava Chocolate Cake

ava salmon

Published:

December 24, 2025

Delicious molten lava chocolate cake with a gooey center and rich chocolate flavor

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introduction

This warm cake gives you a soft shell and a gooey heart. You can make it fast for a small group. Try it after a big meal or for a quick treat. For more plain and rich cake ideas see double chocolate cake.

why make this recipe

You make this cake when you want a big taste with small work. It uses few parts and cooks fast. It feels fancy but you can make it at home. If you like long sweet cakes, try a chocolate banana cake for a change.

how to make Molten Lava Chocolate Cake

This cake cooks in small cups called ramekins. You melt the chocolate and butter, add sugar and eggs, then add a little flour. Fill the cups and bake a short time so the middle stays soft. You can use the same care as when you roll a thin cake in a chocolate cake roll.

Ingredients :

1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Pinch of salt

Directions :

Preheat the oven to 425°F (220°C). Grease and flour four ramekins.
In a medium bowl, melt the chocolate chips and butter together in the microwave or over a double boiler. Stir until smooth.
Whisk in the powdered sugar until combined.
Add eggs and egg yolks, one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually fold in the flour and salt until just combined.
Pour the batter into the prepared ramekins.
Bake for 12-14 minutes, until the edges are firm but the center is soft.
Let the cakes cool for 1 minute, then invert onto plates. Serve immediately, possibly with ice cream!

how to serve Molten Lava Chocolate Cake

Serve the cake warm so the center flows. Add a scoop of cold vanilla ice cream or a spoon of whipped cream. Dust with a little powdered sugar if you like. You can pair it with other soft sweets like a rich creamy filling treat.

how to store Molten Lava Chocolate Cake

Keep leftover cakes in a tight box in the fridge for 1 to 2 days. Reheat in the oven at low heat or in the microwave for a few seconds so the center gets soft again. Do not leave them at room heat for more than a short time.

tips to make Molten Lava Chocolate Cake

Use good chocolate for a full taste.
Do not overbake; watch the edges for firmness.
Warm the ramekins a bit before you pour the batter for even heat.
Use fresh eggs and room temp butter for fast mix.
For more shape and bake tips, read cake roll tips which can help with small cakes.

variation (if any)

Add a spoon of espresso or coffee to the melted chocolate for a deep taste.
Stir a little orange zest into the batter for a bright note.
Use dark or milk chocolate to change the sweet level.
Add a pinch of cinnamon for a warm feel.

FAQs

Q: How many cakes does this make?
A: This recipe fills four small ramekins.

Q: Can I make this ahead?
A: You can mix the batter and keep it in the fridge for a few hours. Bake just before you want to eat.

Q: Can I freeze these?
A: You can freeze the baked cakes, but the center may change. Reheat well before serving.

Q: Do I need ramekins?
A: Yes. You need small cups to keep the goo in the center.

Q: What if the center is not runny?
A: Cut baking time by one or two minutes next time or check your oven temp with a small oven gauge.

Conclusion

For a full step by step guide and more tips, see How to Make Chocolate Lava Cakes – Sally’s Baking.