Easy Chocolate Lava Cake
Rich, smooth, decadent, this cake should be illegal around the world! This makes for great dinner parties, or for a family of 4. An elegant yet simple dessert idea.
Chocolate lava cake is a rich individual dessert with a soft cake exterior and a warm, molten chocolate center that flows when cut open. It’s a combination of cake and soufflé, creating a unique texture that is both light and decadent.
A rush of chocolate from the center surrounded by tender cake for a sexy dessert anyone can make in under 20 minutes.
If you love rich chocolate desserts like this, try these Peanut Butter Stuffed Brownies
Why You'll Love This Easy Chocolate Lava Cake
- Warm, gooey molten chocolate center
- Ready in under 20 minutes
- Simple ingredients with big flavor
- Perfect for date nights or special occasions
- Restaurant-quality dessert at home
For another indulgent dessert, try this Vanilla Creme Brulee
Key Ingredients You'll Need
- 6 ounces bittersweet chocolate
- 4 ounces unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- Dash of salt
- 2 tablespoons all-purpose flour*
How to Make Easy Chocolate Lava Cake
- Pre-heat oven to 450 degree F. Liberally spray 4 6 ounce ramekins with non-stick spray. Set onto baking sheet.
- In a large, microwave-safe bowl melt butter and chocolate together until smooth in 15 second increments.
- In a large mixing bowl, using a whisk, beat eggs, sugar, and salt together until pale in color.
- Whisking rapidly, temper the eggs by adding chocolate in slowly.
- Fold in flour until combined.
- Evenly distribute between ramekins. Bake 12 minutes.
- Remove from oven, allow to set for 2 minutes. Using a butter knife gently remove sides from dish.
- Place a plate over the top, using a heat pad, grab the dish and invert cake on top of the plate.
- Dust with powdered sugar, cocoa powder, or ice cream.
- Store left overs in refridgerator.
*For gluten free, use Bob’s Red Mill Gluten Free Baking Flour 1:1 ratio.
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For another quick dessert, try this Chocolate Covered Oreos
Stacie’s Tricks & Tips
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Use high-quality chocolate for best flavor
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Do not overbake — center should stay soft
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Grease ramekins well for easy release
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Serve immediately for best molten texture
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Slightly underbake for perfect “lava” center
What chocolate is best to use?
I used Ghirardelli bittersweet because the chocolate percenter melts perfectly where as milk chocolate would be incredibly over powering and it does not melt as gracefully as bittersweet. This is due to the fat content in milk chocolate versus semi-sweet chocolate, bittersweet chocolate, extra bitter sweet chocolate (70%-ish), dark chocolate, and unsweetened chocolate. It actually goes in that order! This dessert is sweet enough you don’t need the milk chocolate but if you feel your life is not complete without milk chocolate on your chocolate cake, add some chocolate chip after you invert your ramekins and allow to melt for 1 minute before diving in!
Is this hard to make?
This recipe is pretty self explanatory and hard to mess up. The only problem I foresee is greasing the dish. My mother and I have both had no luck using each others technique. She greases and flours, I just grease and when we try it the opposite ways it never works out for us. SO, I say heavily grease 2 and grease and flour the other 2. See what luck you have. Worse case scenario you eat the cake from the dish!
Can this be mug cake made Gluten Free, Dairy Free, and/or Vegan?
This can be made gluten free using the suggested brand below that I make all my recipes with when gluten free requests pour in. For dairy free, I have yet to test that request. As explained above, the chocolate content has milk fat which is dairy fat. I would say try your luck. Worse case, the center isn’t as runny? Using a dairy free butter wouldn’t alter the cake part, it would just be the choice in chocolate. Remember, any variations to any recipe will either turn out similar or completely different. I would definitely use a dairy free butter and dairy free chocolate any day if I had someone coming over who asked for no dairy. Vegan, work your magic! I would love to try a vegan version of my recipe. Send me the best egg substitute and I am all in!
Watch video below to see start to finish and pick up on a few tips along the way!
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
For more baking techniques, explore
Frequently Asked Questions
What is chocolate lava cake?
Chocolate lava cake is a small chocolate dessert with a soft cake exterior and a molten chocolate center that flows when cut. It combines elements of cake and custard.
Why is the center of lava cake runny?
The center of chocolate lava cake stays runny because it is slightly underbaked. The edges cook fully while the center remains soft and gooey.
Is chocolate lava cake safe to eat?
Yes, chocolate lava cake is safe to eat. Even though the center is soft, it reaches a safe temperature during baking and is similar to a custard texture.
How long does chocolate lava cake last?
Chocolate lava cake is best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat briefly before serving.
Can I make chocolate lava cake ahead of time?
Yes, you can prepare the batter ahead and refrigerate it. Bake just before serving for the best molten center.
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