Double Chocolate Lava Cakes

There’s nothing quite like a warm, gooey chocolate lava cake to finish a special meal. I often make these for Valentine’s Day or when we just need a little weeknight indulgence. They feel so impressive, but the secret is how simple they are to pull together.

This recipe delivers that classic restaurant-style molten center with a rich, deep chocolate flavor. We achieve this by using both dark chocolate and cocoa powder, and the key is precise timing. The steps are straightforward, relying on simple techniques that any home baker can master for a truly decadent dessert.

Achieving the Perfect Molten Center

The magic of a lava cake is the liquid chocolate center, and achieving it comes down to baking time and temperature. Your oven’s accuracy is key; I always recommend an oven thermometer to verify you’re really at 425°F (220°C). The visual cue is firm, cake-like edges with a center that still has a slight jiggle. Pulling the cakes from the oven just a minute too early can result in a collapsed cake, while a minute too late bakes the center through. Start checking at the 12-minute mark and don’t be afraid to pull them when the center looks just slightly underdone—it will continue to set as it rests. My take: I pull my cakes at exactly 12 minutes in my oven. The center looks very soft, but that’s what creates the perfect lava flow after the one-minute rest.

Choosing the Right Chocolate

The quality of your chocolate is the most important factor in this dessert. Since it’s the star ingredient, choose a dark chocolate you love to eat on its own, typically in the 60-70% cacao range. This provides a deep, rich flavor that balances the sweetness of the sugar. Avoid using chocolate chips, which contain stabilizers that prevent them from melting into a smooth, fluid consistency. Instead, use a high-quality chocolate bar and chop it finely. This ensures it melts evenly and quickly with the butter, creating a silky, uniform batter.

Alternative Baking Methods

While 6-ounce ramekins are ideal for classic individual cakes, you can also bake this recipe in a standard muffin tin. If using a muffin tin, be sure to grease and dust it with cocoa powder just as you would the ramekins. The smaller size means the cakes will bake faster, so start checking them around the 8-10 minute mark. This is a great option for making a larger batch of smaller lava cakes for a party. Just remember to work quickly when inverting them, as they are more delicate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4 individual cakes
• Difficulty: Medium

Ingredients

• 170g (6 oz) dark chocolate, finely chopped
• 115g (1/2 cup) unsalted butter, plus extra for greasing
• 125g (1 cup) confectioners’ sugar, sifted
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 65g (1/2 cup) all-purpose flour, sifted
• 15g (2 tbsp) cocoa powder, plus more for dusting

Step-By-Step Instructions

1. Preheat and Prepare Ramekins
   

   Set your oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter. Dust the insides with cocoa powder, then tap out any excess. This double coating creates a nonstick surface that helps the cakes release cleanly after baking.

   
   
2. Melt Chocolate and Butter
   

   Combine the chopped dark chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is completely melted and smooth. Set aside to cool for a few minutes; this prevents the hot chocolate from scrambling the eggs.

   
   
3. Whisk Wet Ingredients
   

   In a medium bowl, whisk the confectioners’ sugar, whole eggs, egg yolks, and vanilla extract until fully combined and slightly pale. Slowly stream in the cooled chocolate mixture while whisking constantly. Continue until the batter is uniform and glossy.

   
   
4. Fold in Dry Ingredients
   

   Sift the all-purpose flour and cocoa powder directly over the chocolate mixture. Using a rubber spatula, gently fold the dry ingredients in until no streaks remain. Sifting prevents lumps, and folding keeps the batter light and tender.

   
   
5. Fill Ramekins
   

   Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. This leaves enough room for the cakes to rise without spilling over. Gently tap each ramekin on the counter to settle the batter.

   
   
6. Bake the Cakes
   

   Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges of the cakes should look firm and set, but the centers will still be soft and jiggle slightly when you move the sheet. This indicates the center is still molten.

   
   
7. Rest and Serve
   

   Remove the cakes from the oven and let them rest in the ramekins for exactly 1 minute. This allows the edges to firm up for easy release. Carefully invert each cake onto a serving plate, garnish as desired, and serve immediately.

   
   

If you enjoy this dish, try our Easy Vanilla Cake for a perfect pairing or next-weeknight option.

Substitutions & Variations

• Add Espresso Powder: A teaspoon of instant espresso powder dissolved with the vanilla will deepen the chocolate flavor without tasting like coffee.
• Citrus or Liqueur Twist: Add 1 tablespoon of a liqueur like Grand Marnier or Chambord to the batter for a sophisticated flavor note.
• Incorporate Sea Salt: A pinch of flaky sea salt mixed into the batter or sprinkled on top before serving balances the sweetness and enhances the chocolate.
• White Chocolate Center: Press a single chunk of white chocolate into the center of the batter in each ramekin before baking for a different kind of molten surprise.

Make-Ahead, Storage & Reheat

Lava cakes are best enjoyed immediately after baking. If you have leftovers, they can be covered tightly and refrigerated for up to 2 days. To reheat, microwave an individual cake for 20-30 seconds until the center is warm and gooey again.

Nutrition

• Serving Size: 1 lava cake
• Per Serving: 450 calories, 29g fat, 44g carbs, 6g protein
• Per 100g: 350 calories, 23g fat, 35g carbs, 5g protein
• Estimates only.

FAQ