Chocolate lava cake has never been easier! The easy dough for these cakes can be made ahead of time and baked whenever you want.
You won’t believe how easy it is to make chocolate melted lava cake at home!
An ethereal chocolate cake paired with decadent hot fudge bursting from within is the building block of a dream (at least for me).
lava cake dough
This batter is very simple and can be made without a stand mixer, but it relies on a few key steps:
- Don’t skimp on beating the eggs until they are very thick, creamy, frothy and light in color. By doing this, the chocolate dough will be baked softly.
- For chocolate that melts in your mouth, use chocolate that melts in your mouth and chocolate that melts in your mouth. I almost always use Ghirardelli’s bittersweet chocolate chips in this recipe. Also great for those who prefer a more semi-sweet chocolate vibe (the lava cake doesn’t get too thick and dense). Not all chocolate chips melt either. This recipe recommends using Ghirardelli or Guitado his chocolate chips to melt with butter.
- Do not over mix once the flour is added. Quickly stir the batter until the flour is just incorporated.
The chocolate dough is luscious and medium thick, but still pourable.
Even small air bubbles are OK!
Perfect size ramekins to use
i make lava cake 8 ounces of ramekins {aff. link}.
You can also use 6 ounces of ramekins {aff. link} (If so, you might get 8 lava cakes from the batch instead of 6).
And … perhaps the best-kept secret is that these Simple and super cheap glass pyrex custard cup {aff. link} Perfect for these cakes too. That’s what Aunt Marilyn (the creator of this recipe) mostly uses.
I also made lava cakes with standard muffin tins (I only filled 10 cups instead of all 12). will be harder, but it will definitely work in a pinch!
How to grease a ramekin
These chocolate molten lava cakes rely on well-greased ramekins so they pop easily for plating and serving.
yes you can Just digging them up in a ramekin, but putting them out on a plate to serve that way is fun and a little more traditional.
Method: Liberally butter or rub the bottom and sides of each ramekin. Pay close attention to the gaps, especially where the sides and bottom meet. Then sprinkle cocoa powder evenly and shake off the excess. This seems to do the trick perfectly!
Fill about 2/3 of each ramekin with batter.
Bake until the edges and top are set, but the center will still have some rocking.
how to make lava cake
After removing from the oven, let the lava cake rest for 2-3 minutes, then use a thin knife to loosen the edges.
*They can sit longer than that – be aware that if you do, it will likely be harder to pop them out cleanly.-y.
Place the serving plate on top of the ramekins and tilt the plate onto the counter. Gently tap the plate and ramekin to allow the cake to slide off.
Carefully lift the hot ramekins off the cake using a hot pad.
favorite dessert
These chocolate lava cakes are easy to make at home and are one of my favorite desserts.
It’s served with ice cream or hot fudge sauce, but it’s also delicious plain. It’s completely chocolatey, so rich and delicious, it’s unbelievable.
Many of you have also fallen in love with these at-home lava cakes!
Ashley writes: My 13 year old daughter made these today with very little guidance from me. They are easy and we always have ingredients on hand – this could be dangerous! ⭐️⭐️⭐️⭐️⭐️
Brenda says: Super delicious! Big hit with family ⭐️⭐️⭐️⭐️⭐️
Sherry says: These are so good!! I made these with my kids. I enjoyed it with ice cream and it is so delicious! Thank you Mel!!! ⭐️⭐️⭐️⭐️⭐️
Doris wrote: I made it according to the Christmas dessert recipe. I made the cake in the early afternoon and baked it after dinner while opening presents. Everyone absolutely raved about it! Definitely a keeper! thank you. ⭐️⭐️⭐️⭐️⭐️
1 year ago: whipped chocolate buttercream frosting
Two years ago: sweet grilled ham
3 years ago: Garlic and herb butter spread
my favorite chocolate molten lava cake
- 1 cup (170 g) chopped semisweet or bittersweet chocolate (see note)
- Ten tablespoon salted butter
- pinch of salt, About 1/8 teaspoon – more if using unsalted butter
- ½ tea spoon vanilla extract
- 3 big egg
- 3 big yolk
- 1 ½ cup (171 g) icing sugar
- ½ cup (71 g) all purpose flour
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Preheat oven to 375-400 degrees Fahrenheit (see note).
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Apply grease evenly with a brush or rubber to the bottom and sides of six 6-ounce or 8-ounce ramekins, paying particular attention to the gaps where the sides meet. . Sprinkle with cocoa powder to coat evenly and dust off excess.
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In a medium bowl, add chocolate and butter and melt in microwave, stirring 1 minute at a time, until melted and smooth (do not overheat). This can also be done in a pot on the stove.
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Remove from heat and stir in salt and vanilla. Let the mixture cool to room temperature (it may be slightly hot, but not hot).
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In a large bowl equipped with a handheld electric mixer, or the bowl of an electric stand mixer fitted with a paddle attachment, beat the eggs and yolks together until thick and light in color, 2 to 3 minutes (do not skip this step). !).
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Add powdered sugar and mix until combined. Add the chilled melted chocolate mixture and flour and mix with a spoon or spatula until streak-free (do not overmix).
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Divide the batter evenly between the ramekins and place the ramekins on a large baking sheet with a few inches between each plate.
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Bake for 12-13 minutes until sides are set and center of cake is tender. Timing is very important here and depends a lot on whether the oven is hot or cold. The cake should be baked long enough to form a crust around the melted filling, but not completely.
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Remove from oven and let stand for 2-3 minutes. Run a small knife or metal spatula around the edges to loosen it. If it doesn’t come out, tap the bottom of the ramekin) ).
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Dust the cake with powdered sugar, or serve it with whipped cream and strawberries, or ice cream and hot fudge sauce (or any combination!).
chocolate: I almost always use Ghirardelli’s bittersweet chocolate chips in this recipe. Not all chocolate chips melt well. To melt with butter, we recommend Ghirardelli or Guitado his chocolate chips.
grease the ramekin: Using a floured cooking spray (such as Baker’s Joy) works well, but may leave a slightly white or yellowish residue on the outer edge of the cake (no big deal). After applying well, sprinkle cocoa powder and sprinkle it evenly and shake off the excess powder.
go ahead: The cake batter can be made a day or two in advance and spread on a ramekin.Cover the ramekin with plastic wrap and refrigerate. Bake cake as directed (remove plastic wrap, obvs). Add an extra 30-60 seconds to the bake time to account for the cold batter.
Serving: 1 cake, calorie: 557kcal, carbohydrates: 54g, protein: 7g, obesity: 35g, saturated fat: 20g, cholesterol: 231mg, sodium: 206mg, fiber: 3g, sugar: 41g
Recipe source: This is a slightly modified version of a famous family recipe of my cousin Camille, which Aunt Marilyn taught me (and served countless times).
The recipe was originally posted in March 2016. Updated January 2023 with new photos, recipe notes, and more.
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