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

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 a 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!

Molten Chocolate Lava Cake
5 from 1 vote

Molten Chocolate Lava Cake

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


  • 2/3 c 4 ounces semi-sweet chocolate chips
  • 1 stick 1/2 cup or 113g unsalted butter
  • 2 large egg yolks
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 tbsp. all-purpose flour


  • Preheat oven to 450 degrees. 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. These look absolutely amazing!! Molten lava cakes are my all time favorite dessert, but I have yet to master them at home. Going to have to use your recipe and tips next time!

  2. I adore lava cakes and yours looks amazing! (now I can’t stop watching that video too!) You are a rockstar, my friend.

  3. Any time I see lava cake on menu, it gets ordered. Totally intimidated to make it at home though, you’re inspiring me to give it a shot!

  4. I made this for last night’s dessert but mixed bittersweet and semisweet chocolates and added a teaspoon of vanilla. Came out really good. Thanks for sharing.

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