Molten Chocolate Lava Cake Recipe

Name: Molten Chocolate Lava Cake Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 25 min
Ingredients: ¼ cup unsalted butter ((60 grams) ); 2 ounces semi-sweet chocolate (chopped (57 grams)); ½ cup powdered sugar ((60 grams) ); 1 large egg (at room temperature); 1 large egg yolk (at room temperature); ½ teaspoon vanilla extract; ¼ cup all-purpose flour; ½ teaspoon instant espresso powder (optional)

by Danielle on February 12, 2024 156 comments »

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4.93 from 40 ratings

This Molten Chocolate Lava Cake recipe is the perfect small batch dessert! Easy to make and ready in less than 30 minutes.

Two chocolate lava cakes topped with a scoop of ice cream and a drizzle of chocolate sauce. Both are on white dessert plates.

Do you ever have those moments when you want something sweet, but you don’t want to make a huge batch? Maybe it’s just you and one other person living in your home and you really don’t have a need for a lot of desserts.

That’s where small-batch desserts come in super handy. This chocolate lava cake recipe makes just two servings and is incredibly impressive, yet easy to make. It’s one of my favorite small batch recipes to date too (and that’s saying a lot given the number of times I’ve made my small batch chocolate chip cookies).

You can mix everything up for these lava cakes in one bowl and enjoy them in less than 30 minutes. They’re also a perfect treat for Valentine’s Day!

An overhead view of the various ingredients for chocolate lava cakes.

Recipe Ingredients

This simple dessert for two comes together with minimal ingredients. Here’s everything you’ll need to make these molten lava cakes:

Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
Semi-sweet chocolate: I typically use either Bakers or Ghirardelli chocolate bars. I like to buy a 4-ounce bar of semi-sweet chocolate and save it for whenever I want to make these lava cakes. You’ll only need 2-ounces, so just cut it in half and save the other half for later.
Powdered sugar: Be sure to use powdered sugar for this recipe and not granulated sugar. Granulated sugar won’t give you the same texture and the lava filling won’t be as smooth.
Eggs: Note that this recipe calls for one whole egg and one egg yolk. You can save the egg white for breakfast the next morning or use it to make candied pecans or angel food cake.
Vanilla extract: Use pure vanilla extract for the best flavor.
All-purpose flour: Just 1/4 cup of flour is all you need in this recipe. Make sure that you measure your flour correctly with the spoon and level method. If you’re not sure what that means, I have a blog post on how to measure flour.
Instant espresso powder: I prefer using Medaglia d’Oro or King Arthur espresso powder. The espresso powder just enhances the chocolate flavor in these cakes, it won’t make them taste like coffee. You may also replace it with instant coffee or omit it from the recipe.

Melted chocolate and butter mixed together in a glass mixing bowl with a rubber spatula.

Powdered sugar being added to the melted butter and chocolate.

How to Make Chocolate Lava Cakes

Add the butter and semi-sweet chocolate to a large microwave-safe bowl and microwave until the mixture is completely melted and smooth.
Add the powdered sugar and whisk or stir until just combined.

The batter mixed together with an egg and egg yolk on top.

Flour and espresso powder added to the batter.

Add the egg, egg yolk, and vanilla and mix until fully combined.
Lastly, add the flour and espresso powder and mix again until just combined. Make sure not to over mix the batter at this point, otherwise they won’t turn out as soft.

An overhead view of chocolate lava cake batter in two ramekins on a baking sheet.

An overhead view of two baked chocolate lava cakes on a baking sheet.

Evenly divide the batter between two greased 6-ounce ramekins and smooth it out.
Bake at 425° (218°C) for 12 to 14 minutes or until the edges are firm, but the center is still slightly soft. Remove them from the oven and allow to stand for one minute before inverting each lava cake onto a serving plate.

A molten chocolate cake topped with ice cream and chocolate sauce on a white plate. The cake has been cut into and the filling is oozing out.

Frequently Asked Questions

Is Lava Cake Raw In The Middle?

No, it’s not. You do remove the lava cakes from the oven before the center is fully “set”, but it’s baked long enough to fully cook the eggs and make them safe to eat.

Can I Make This Recipe in a Muffin Tin?

Yes, you can use a muffin pan instead of ramekins for this recipe!

Simply grease four cavities of a muffin pan with nonstick cooking spray and divide the batter between each one. Bake at 425°F for 8 to 10 minutes or until the edges are firm, but the centers are still soft. Allow to rest for one minute before you invert the lava cakes onto a serving plate.

Can I Prepare These Ahead Of Time?

Absolutely! After you fill the ramekins, cover them tightly with plastic wrap, and store in the refrigerator for one to two days.

When you are ready to bake, place them on the counter and let them come to room temperature, then bake as directed.

A molten lava cake topped with ice cream and chocolate sauce on a white plate. The cake has been cut into and the filling is oozing out.

Baking Tips

Room temperature eggs are best for this recipe. If you need to bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
Make sure not to over mix the batter. You only want to mix in each ingredient until just combined.
I typically just spray my ramekins with nonstick cooking spray. However, if you’re worried about them sticking you can also lightly dust each ramekin with some cocoa powder.
You can top these with anything that you prefer. I personally love to add some no-churn ice cream and hot fudge sauce, but salted caramel sauce is delicious too.