This molten chocolate lava cake recipe is a chocolate lover’s dream come true. Each individual cake has a delicate outer shell that gives way to a rich, flowing center. Paired with bright raspberry coulis and homemade whipped cream, every bite is indulgent, balanced, and guaranteed to impress.
Next to brown butter chocolate chip cookies and chocolate layer cake, chocolate lava cakes are one of my favorite desserts. I’m not talking about a takeout chocolate molten lava cake, though. The only way to enjoy the treat is to make it at home!
Fresh out of the oven, the chocolate lava cake is warm and delicate on the outside with a rich, molten center that flows as soon as you cut in. Plus, my recipe makes several cakes at once. So, you can serve a few guests, or just keep them all for yourself.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Unsalted Butter – This helps grease the ramekins and adds flavor and moisture to the cake batter.
- Dark Chocolate – Choose a high-quality chocolate bar around 60-70% cacao for the best flavor.
- Espresso Powder – This enhances the flavor of your chocolate. It won’t make your cake taste like coffee.
- Eggs – Use both whole eggs and egg yolks to add richness and give the cakes structure while ensuring the center stays soft. Let them come to room temperature for easy mixing.
- Sugar – Granulated sugar sweetens the batter and balances the intensity of the chocolate.
- Vanilla Extract – This adds depth to the cake and enhances the flavor of the rest of the ingredients.
- Kosher Salt – A pinch of salt helps balance the sweetness of the dessert.
- All-Purpose Flour – Unlike other cake recipes, lava cakes use just a touch of flour to provide structure without making the centers too firm.
- Cocoa Powder – Dusting ramekins with cocoa helps the cakes release easily and adds an extra layer of chocolate flavor.
- Whipped Cream – I use a variation of my vanilla bean whipped cream, combining heavy whipping cream, vanilla bean paste, powdered sugar, and salt.
- Raspberry Coulis – Fresh raspberries, granulated sugar, lemon zest, lemon juice, water, and salt create a bright, sweet topping.
How to Make a Chocolate Lava Cake
1. Prepare the Whipped Cream
2. Make the Raspberry Coulis
3. Create the Chocolate Lava Cakes
Nick’s Tips for Success
- Prep the ramekins well. Butter the ramekins generously, and dust with cocoa powder so the cakes release easily after baking. Skipping this step can cause sticking.
- Don’t overbake. The difference between a perfect molten center and a fully set cake is just a minute or two. Pull the cakes from the oven when the edges are set but the centers still jiggle slightly.
- Work quickly when unmolding. Let the cakes rest for one minute, then invert them onto plates while still hot. If they cool too long in the ramekins, they may stick.
- Serve immediately. These cakes are best enjoyed straight from the oven, when the centers are warm and flowing.
- Adjust the coulis’ sweetness. Taste your raspberries first. Some are sweeter than others. So, use more or less sugar as needed.
Molten Chocolate Lava Cake Recipe
These molten chocolate lava cakes are rich, gooey, and easier to make than you may think! Each individual cake has a delicate outer layer and a warm, molten center. Paired with a bright raspberry coulis and fluffy homemade whipped cream, they’re an elegant dessert that feels special but comes together in about 35 minutes.
Equipment
- 4 (4-Ounce) Ramekins
- 1 Sheet Tray
- 1 Heatproof Glass Bowl
- 1 Small Saucepan
- 1 Stand Mixer with Whisk Attachment (or Hand Mixer + Large Mixing Bowl)
- 1 Fine Mesh Sieve
- 1 Whisk
- 1 Spatula
- 1 Fork or Potato Masher
- 1 Oven Mitts
- 1 Small Plates (for Unmolding)
Ingredients
For the Whipped Cream
- ½ cup (120 milliliter) heavy whipping cream, very cold
- 1 tablespoon (8 gram) powdered sugar
- 1 teaspoon (5 milliliter) vanilla bean paste
- ¼ teaspoon (1 gram) kosher salt
For the Raspberry Coulis
- 1 (6 ounce / 170 gram) package fresh raspberries
- 1-2 tablespoon (12-24 gram) sugar, depending on the sweetness of berries
- 1 tablespoon (15 mililleter) lemon juice, about ½ lemon
- zest of 1 lemon
- 1 tablespoon (15 milliliter) water
- ¼ teaspoon (1 gram) kosher salt
For the Chocolate Lava Cakes
- cocoa powder, for dusting ramekins, as needed
- 4 ounce (115 gram / 1 stick) unsalted butter, cubed, plus more for greasing ramekins
- 6 ounce (170 gram) dark chocolate, chopped
- ½ teaspoon (1 gram) espresso powder
- 1 teaspoon (5 milliliter) vanilla extract
- 3 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup (50 gram) sugar
- ½ teaspoon (3 gram) kosher salt
- 2 tablespoon (15 gram) all-purpose flour
For Serving (optional)
- powdered sugar, for dusting
- fresh mint sprigs
Instructions
For the Whipped Cream
- In a medium bowl, whisk together the heavy cream, powdered sugar, vanilla bean paste, and salt until thickened but still smooth, one and a half to two minutes.½ cup heavy whipping cream, 1 teaspoon vanilla bean paste, 1 tablespoon powdered sugar, ¼ teaspoon kosher salt
- Cover and refrigerate until ready to serve.
For the Raspberry Coulis
- Taste your raspberries: if sweet, use one tablespoon of sugar; if tart, use two tablespoons.1 (6 ounce / 170 gram) package fresh raspberries, 1-2 tablespoon sugar
- In a small saucepan over medium-low heat, combine raspberries, sugar, lemon juice, lemon zest, water, and salt. Mash with a fork or whisk to release the juices.1 tablespoon lemon juice, zest of 1 lemon, 1 tablespoon water, ¼ teaspoon kosher salt
- Cook three to five minutes, until the berries soften and the sugar dissolves.
- Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard seeds. Taste and adjust sugar/salt as needed.
- Cover and refrigerate to cool.
For the Chocolate Lava Cakes
- Preheat the oven to 450°F (232°C). Butter four (four-ounce) ramekins, then dust with cocoa powder, coating the bottom and sides. Assertively tap out excess to form a thin layer of cocoa powder. Place ramekins on a sheet tray.cocoa powder
- In a heatproof glass bowl set over a small saucepan of simmering water (do not let bowl touch water), melt butter, chocolate, and espresso powder, stirring until smooth, about ten minutes. Remove from heat and stir in vanilla. Let cool slightly.4 ounce unsalted butter, 6 ounce dark chocolate, ½ teaspoon espresso powder, 1 teaspoon vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, egg yolk, sugar, and salt on medium-high speed until doubled in volume, pale, and fluffy, four to five minutes.3 large egg, 1 large egg yolk, ¼ cup sugar, ½ teaspoon kosher salt
- Whisk flour into the chocolate mixture. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate.2 tablespoon all-purpose flour
- Divide the batter evenly among each ramekin. Then bake for nine to ten minutes, until cakes are risen, sides spring back when touched, and centers still jiggle slightly. Rest cakes in the ramekins for one minute.
- To unmold: Place a small plate over each ramekin, wearing an oven mitt, invert quickly but gently, and let sit for ten seconds before lifting the ramekin off.
- Dust the cakes with powdered sugar, garnish with mint, and serve with raspberry coulis and whipped cream.powdered sugar, fresh mint sprigs
Video
Notes
*Adjust ingredient amounts in the instructions accordingly if doubling or tripling the recipe.
Make Ahead Tips:
– Ganache (melted chocolate mixture): Can be made up to three days ahead of time; store in the fridge and bring to room temperature before making batter.
– Batter: Can be made several hours ahead; divide into ramekins, cover, and let sit at room temperature for one hour before baking.
– Cakes: Bake for nine minutes, then refrigerate for up to three days or freeze for up to three months. Reheat gently until the centers liquify again before serving.
– Ganache (melted chocolate mixture): Can be made up to three days ahead of time; store in the fridge and bring to room temperature before making batter.
– Batter: Can be made several hours ahead; divide into ramekins, cover, and let sit at room temperature for one hour before baking.
– Cakes: Bake for nine minutes, then refrigerate for up to three days or freeze for up to three months. Reheat gently until the centers liquify again before serving.
Nutrition
Serving: 1serving, Calories: 731kcal, Carbohydrates: 47g, Protein: 11g, Fat: 57g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 281mg, Sodium: 657mg, Potassium: 474mg, Fiber: 8g, Sugar: 30g, Vitamin A: 1441IU, Vitamin C: 13mg, Calcium: 97mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
Can I add other toppings?
Absolutely! While raspberry coulis and whipped cream pair beautifully with the rich chocolate, you can also serve this chocolate lava cake recipe with fresh strawberries, a scoop of vanilla ice cream, salted caramel sauce, or even a drizzle of peanut butter or Nutella.
Can I make a chocolate lava cake recipe without ramekins?
Yes. If you don’t have ramekins, you can use a well-greased muffin pan instead. The cakes will be slightly smaller. So, you’ll likely need to reduce the baking time by one to two minutes. Just keep a close eye on the oven, and remove the muffin pan as soon as the cakes are set.
How is this so EASY!!
This was so good and so easy to make!