Chocolate lava cakes with their deliciously rich molten chocolate center come together with 6 simple ingredients. Ready in just 25 minutes, this surprisingly easy dessert always impresses. If you don’t have ramekins, follow our instructions for using a muffin pan instead.
Today we’re making straight-up chocolate lava cakes. Even though peanut butter chocolate lava cakes are truly magical, we’ve received a lot of requests for a plain chocolate version. So we decided to make them. It IS chocolate molten lava cake, after all.
You are watching: Chocolate Lava Cakes
Molten cakes are always a crowd favorite, and they’re infinitely better when freshly made at home. You’ll love that lava cakes are single servings just like chocolate cupcakes. If you prefer a gluten-free option, consider making rich and fudge-like flourless chocolate cake.
Tell Me About These Chocolate Lava Cakes
- Flavor: There’s no doubt about it: chocolate is front and center in this lava cake recipe. They’re more indulgent and chocolatey than our reader-favorite chocolate cake!
- Texture: This lava cake pairs moist chocolate cake with an ooey-gooey molten center. Be careful not to over-bake these.
- Ease: The secret for making chocolate lava cakes? There is no secret. These lava cakes require zero complicated steps and equipment. In fact, you’ll be delightfully surprised with how remarkably simple the prep is.
- Time: The best part about this recipe is that it whips up fast: Make a quick cake batter and bake in ramekins or a muffin pan. Then, serve immediately with your favorite toppings.
- Ultra molten-like center
- No mixer required
- Only 6 ingredients
- A super quick bake time
- No cooling time
Overview: How to Make Chocolate Lava Cakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.
- Prepare four 6-oz ramekins. Grease each ramekin with a little nonstick spray and a dusting of cocoa powder before filling with batter. This preparation helps the baked lava cake release seamlessly from the ramekin onto the plate for serving.
- Make the chocolate cake batter.
- Spoon the batter evenly into each ramekin.
- Bake. The high oven temperature cooks the outside of the mini cakes but leaves the center slightly gooey. The tops may look somewhat soft.
- Invert the ramekins. Carefully flip the freshly baked lava cakes upside down onto plates.
- Add toppings and dig in while warm.
If 4 or 6 lava cakes are simply too many to have around, try this 2-serving recipe for chocolate fudge cakes instead.
Ramekins Versus a Muffin Pan
We highly recommend using 6-ounce ramekins for these lava cakes – they’re the perfect size for these single-serving desserts. Plus, you can use the same ramekins for chocolate fudge cakes for 2, chocolate soufflé, peanut butter chocolate lava cakes, and lemon pudding cakes.
If you don’t have ramekins, you can use a muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Since your lava cakes will be slightly smaller, you’ll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8-10 minutes. Use a spoon to release the cakes from the pan and place each upside down on plates.
Optional Toppings for Chocolate Lava Cakes
Once the warm lava cakes are inverted onto plates, the fun really begins! So many toppings pair wonderfully with these chocolate lava cakes. Here are a few of our favorites:
- ice cream
- chocolate ganache
- red wine chocolate ganache
- melted peanut butter
- salted caramel
- whipped cream
- mocha whipped cream from our flourless chocolate cake recipe
- fresh berries