Chocolate Lava Cakes

If you're looking for a dessert that is decadent, rich, and fun, these chocolate lava cakes may be the one for you. You'll get four individual desserts, each with their own molten lava center of gooey chocolate fudge. It's great for a date night when you want to impress, or when you have company over and need to show off how great you are with desserts. It would also make a special birthday cake.

A bit of espresso powder in the batter heightens the chocolate flavor; it doesn't overwhelm it. We like the bittersweet chocolate flavor for these lava cakes because it keeps the sweetness at bay—you can always add ice cream, homemade whipped cream, or more powdered sugar if you want to blunt the edge of the bittersweet chocolate a bit more.

These cakes are ready in 10 minutes, so you can wait to put them in the oven until you're ready to remove plates. By the time everyone has cleared the table, these desserts will be ready to be flipped out of their ramekins and served.

Learn how to make chocolate lava cakes, and impress everyone with your baking skills.

What Is a Lava Cake?

Also known as molten chocolate cakes, lava cakes feature a molten chocolate (lava) center, whether created by underbaking the cake, or by plugging the center with a chocolate truffle or other type of melty filling.

While the concept of molten cakes may go far back, the exact origin is unclear. Chef Jean-Georges Vongerichten is credited with popularizing the dessert, featuring a molten chocolate cake on the menu at his restaurant Jean-Georges in New York City in the 1980s. It has remained a staple on dessert menus throughout the country since.

Ingredients for Chocolate Lava Cakes

While these lava cakes might seem intimidating to make, only a handful of simple ingredients are needed to create the base for this dessert. Bittersweet chocolate, butter, eggs, powdered sugar, and flour are the main components, with vanilla, salt, and espresso powder to enhance the overall flavor. In a pinch, you can even skip the espresso powder, although we love that it intensifies the chocolate flavor. To make chocolate lava cakes, you'll need:

• Cooking spray: Used to grease the ramekins so the lava cakes unmold easily.
• Bittersweet chocolate bar: 60% to 70% for a deep chocolaty flavor.
• Unsalted butter: Adds richness to the cake batter and helps the chocolate melt evenly.
• Large eggs and egg yolks: Whipped to give the cake its light texture. Egg yolks provide additional richness to keep the center of the cake molten.
• Powdered sugar: Sweetens and dissolves evenly into the cake batter.
• Vanilla extract: Enhances the overall flavor of the cake.
• Table salt: Brings out the flavor of the chocolate, and balances the sweetness of the cake.
• All-purpose flour: Adds structure to the cake.
• Espresso powder: Intensifies the chocolate flavor of the cake without being noticeable.
• Sweetened whipped cream: A light and creamy addition that contrasts the rich molten cake.

What type of chocolate is best for lava cakes?

When baking with chocolate, the higher the quality, the better the results. Make sure to opt for bittersweet or dark chocolate when making this cake—bars with 60% to 70% cacao will be rich, dark, and just bitter enough to balance the sweetness of the cake batter.

Remember that just like wine, you should be able to enjoy the chocolate you're baking with all on its own. Higher-quality chocolate bars tend to have more cocoa butter in the mix, meaning a better mouthfeel and smoother texture when melted.

How To Make Chocolate Lava Cakes

While you may need to focus once it comes time to bake these molten cakes—overbaking will take them from molten to cakey in just a few minutes—the preparation is deceptively simple. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and ramekins: Preheat oven 450°F. Spray to coat 4 (6-oz.) ovenproof ramekins and transfer to a baking sheet.
• Step 2. Melt chocolate and butter: Melt chocolate and butter in a heatproof bowl set over a small pot of lightly simmering water until smooth. Set aside.
• Step 3. Beat eggs: Whip eggs, yolks, sugar, vanilla, and salt until thickened and pale.
• Step 4. Assemble cakes: Gently fold 1/3 chocolate mixture into egg mixture, and repeat until all chocolate has been added. Fold in flour and espresso powder. Divide evenly between ramekins.
• Step 5. Bake: Bake until sides are firm but centers are soft, about 10 minutes. Let stand 5 minutes, then unmold onto plates. Dust with powdered sugar, and serve with whipped cream.

Variations for Chocolate Lava Cakes

While this dessert is the perfect way to satiate a sweet tooth—especially a chocolate-loving one—there's no reason you can't get creative when it comes to flavorful additions or substitutions:

• Type of chocolate: While bittersweet chocolate creates a perfectly balanced, chocolaty lava cake, you can opt for white, milk, or extra dark varieties of chocolate for a unique spin.
• Amp up the flavor: Liqueur, lemon or orange zest, spices, or extracts can be added to the batter for a flavorful touch.
• Plug the center: If you're nervous about the possibility of overbaking these lava cakes, a plug might be for you. Truffles, caramel-filled chocolates, or frozen dollops of Nutella or peanut butter can all be pushed into the center of each cake before baking for a foolproof way to keep the centers lava-like, even if you forget them in the oven for a few extra minutes.
• Sauces: Top or serve these lava cakes with chocolate ganache, berry coulis, caramel sauce, or crème anglaise for a luscious addition.
• Add crunch: Pair the lava cakes with chopped nuts, chocolate-covered pretzels, toasted coconut flakes, flaky sea salt, or other crunchy garnishes for a textural contrast to take this dessert to the next level.

Looking for more molten cake ideas? Our peanut butter, raspberry, and red velvet versions offer delicious twists on the classic cake.

Tips for the Best Chocolate Lava Cakes

For the best chocolate lava cakes, keep these tips in mind:

• Easy release: Opt for a baking spray with flour, or brush the ramekins with butter and dust with cocoa or flour to make sure that your cakes release easily when its time to unmold.
• Melt carefully: Whether you're using a double boiler or the microwave, melt the chocolate and butter carefully, stirring often, to avoid scorching.
• Type of chocolate: Chocolate bars contain fewer stabilizers and more cocoa butter than chocolate chips, meaning they'll melt more easily and smoothly.
• Whip patiently: Be patient when whipping the eggs—the more thick and pale in color, the more stable they'll be when it comes time to fold in the remaining ingredients.
• Use a scoop: Use a portion scoop to divide the batter evenly between ramekins for consistent baking times.
• Don't overbake: A few extra minutes can turn your lava cakes from molten to cakey all the way through.
• Release gently: Let the cakes sit for a few minutes before unmolding, and flip gently to keep them from falling apart.

Can I Make Chocolate Lava Cakes Ahead?

While lava cakes are best served hot, right out of the oven for that perfectly molten center, they can also be made in advance.

To prepare ahead, make and portion the batter into ramekins as directed. Wrap and refrigerate for up to two days, or freeze for up to one month. Thaw overnight in the refrigerator if frozen, then bring to room temperature before baking as directed. Note that you may need to add a minute or two to the baking time.

How To Store and Reheat Leftover Chocolate Lava Cakes

Wrap and refrigerate leftover chocolate lava cakes for up to two days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Reheat in the microwave or preheated 350°F oven until hot throughout. Note that the cakes may become less molten after reheating.

More Decadent Chocolate Dessert Recipes You'll Love

Whether your chocolate craving is for brownies, cake, or pie, these over-the-top chocolate dessert recipes are sure to satisfy:

• Brownie Pudding
• One-Bowl Chocolate Cake
• Devil's Food Cake
• Mississippi Mud Cake
• Chocolate Mousse Cake
• Mississippi Mud Pie
• Deep-Dish Skillet Brownies
• Chocolate Trifle
• Death by Chocolate

Editorial contributions by Katie Rosenhouse.