If you love chocolate, you’ll want to make this Molten Chocolate Lava Cake! Gorgeous ooey gooey chocolate heaven is just minutes away!

Chocolate Lava Cake
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To Make Lava Cakes You Will Need:

Chocolate Lava Cake Recipe (below)

4 ramekins

cookie sheet

pan release (bakers spray)


Chocolate Lava Cake

Tips for Molten Lava Cake

The key to a lava cake is the center remaining liquid, and the best way to achieve that is high heat in a short amount of time. Every oven varies in temperature so it is a good idea to test this recipe before serving it to guests. For instance, at 7 minutes in my oven, the cakes were undercooked, at 8 ½ minutes, they were no longer liquid in the center. (Which means I have essentially just baked a cupcake.) When you remove the cakes from the oven make sure the tops do not jiggle and that they have risen much like a soufflé would.

Inverting the cake onto the plate can be the trickiest part! Here are some tips for easy removal:

  1. Make sure your ramekins are well-greased so that the cakes do not stick.
  2. Use a tongs with rubber grip. If your tongs do not have a rubber grip, wrap rubber bands around the ends. If you do not have tongs, make sure you use something with oven-safe grip (rubber) to handle the ramekins.

Here is a fun video on this amazing cake:

The perfect result of a lava cake is easy to see and enjoy.

Serve with homemade whipped cream and fresh fruit. You can also melt little white morsels and drizzle over the top for a stunning effect! Serve with homemade whipped cream and fresh fruit. You can also melt little white morsels and drizzle over the top for a stunning effect!

Molten Chocolate Lava Cake
5 from 1 vote

Molten Chocolate Lava Cake

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
If you love chocolate, you’ll want to make this Molten Chocolate Lava Cake! Gorgeous ooey gooey chocolate heaven is just minutes away!


  • cup (4 ounces) semi-sweet chocolate chips
  • 1 stick (½ cup / 113 g) unsalted butter
  • 2 large egg yolks
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour


  • Preheat oven to 450°F. Prepare ramekins or small bowls (should hold about 4 ounces of cake batter) with baking spray or pan release.
  • Place chocolate and butter into a microwave safe dish and heat for 30 seconds. Remove and stir well, then heat for 10 seconds more. Stir until no lumps remain. Set aside.
  • Beat egg yolks, eggs, and sugar in a stand mixer with a whisk attachment on high speed (can also use a hand held mixer) until eggs triple in size, about 2 minutes.
  • With mixer on medium-low speed, slowly pour the chocolate mixture into egg mixture. Mix until light and thick, about 1 minute.
  • Remove bowl from stand mixer and fold in flour by hand.
  • Divide batter between four ramekins. Place ramekins on a cookie sheet.
  • Bake for 7-8 minutes or until the center does not jiggle. Immediately invert each ramekin on a plate and let sit for at least 10 seconds. Gently remove the ramekin by carefully lifting it up and letting the cake fall onto the plate.
  • Serve immediately

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Molten Chocolate Lava Cake

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I just made this lava cake for my friend’s sweet sixteen and I’m so happy I found this recipe! The first test run was a little tricky, I kept opening the oven and it ended up being just a normal cake. Then, I tried again, baking it for about 9 minutes and it came out perfectly. It was gone right away. Thank you!!

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