Chocolate lava cake

Chocolate Lava Cakes

How to make homemade Chocolate Lava Cakes!
Be sure to check out the how-to VIDEO at the bottom of the recipe!
You will need four 3 1/2" diameter ramekins* for today's recipe
Course Dessert
Cuisine American
Keyword best chocolate cake, lava cake, molton lava cake
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550kcal
Author Sam Merritt


  • ½ cup (1 stick) unsalted butter cut into 8 pieces (113g)
  • 6 oz premium semisweet or dark chocolate bar** coarsely chopped (I like to use Ghirardelli 60%) (170g)
  • 1/2 teaspoon instant coffee optional***
  • 1/4 teaspoon salt
  • 2 large eggs + 2 large egg yolks room temperature
  • 1/3 cup light brown sugar tightly packed (66g)
  • 1/4 cup all purpose flour (32g)


  • Preheat oven 450F (235C) and prepare four 3 1/2" diameter ramekins by greasing the bottom and sides with baking spray (or lightly grease and flour). If you don't have ramekins, you can use a 6 count jumbo muffin tin instead (see notes). Set on a baking sheet and set aside.
  • Combine chopped chocolate and butter in a medium-sized microwave safe bowl. Heat in 20 second increments, stirring very well in between, until chocolate and butter are melted and mixture is smooth.
  • Add instant coffee and salt and stir well.
  • In a separate bowl, combine eggs, egg yolks, and brown sugar. Use a whisk to beat vigorously for 15 seconds or until mixture is well combined and foamy on top.
  • Add egg mixture to chocolate mixture and stir until well-combined.
  • Sift flour over chocolate mixture and stir until combined.
  • Evenly divide batter into prepared ramekins or muffin tin. Transfer to 450F oven and bake for 9-11 minutes if using ramekins and 6-7 minutes if using a jumbo muffin tin. Edges should be set and baked and look "cakey", centers should spring back to the touch but will be slightly jiggly and may appear under-baked.
  • Allow to cool for 5 minutes. Run a knife around the edge of the lava cake to loosen it from its container then carefully (the ramekin will be hot! use an oven mit!) invert onto a plate.
  • Serve warm (be careful, the "lava" inside is HOT and may need another 5 minutes or longer to cool) topped with a dusting of powdered sugar or a scoop of vanilla ice cream.



*If you don't have ramekins, you can use a 6 count jumbo muffin tin instead (because of the smaller size of the muffin tin cavities, the recipe will then yield 6 cakes). They will need to bake for about 6-7 minutes this way.
**I've tried this recipe with semisweet chocolate chips (1 cup) instead. The lava cakes will still turn out but I personally felt they were sub-par in comparison to the ones made with premium chocolate bars.
***This doesn't make your lava cakes taste like coffee, it just accentuates the chocolate flavor. Highly recommend!


Serving: 1lava cake | Calories: 550kcal | Carbohydrates: 48g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 245mg | Sodium: 185mg | Potassium: 232mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1650IU | Calcium: 20mg | Iron: 5mg