Easy Chocolate Lava Cake Recipe


This decadent, yet easy Chocolate Lava Cake Recipe is just 5 simple ingredients, ready in about 25 minutes and makes the most romantic dessert ever!

This decadent Chocolate Lava Cake Recipe is just 5 simple ingredients, ready in about 25 minutes and makes the most romantic dessert ever!pinterestI originally shared this rich and gooey lava cake recipe back in 2012, but it was in desperate need of some updated pictures, as well as some updated recipe notes… plus I will never turn down the opportunity to eat chocolate cake.

Chocolate Lava Cake Recipe:

  • Start by melting together some butter and semi-sweet chocolate in a bowl.
  • You can either melt the combination over a double boiler, or in the microwave. I prefer the microwave because it’s faster.
  • Whisk powdered sugar into the chocolate mixture until it’s nice and smooth.
  • Add in 3 whole eggs and the yolk of another as well as some flour and whisk again until smooth.

Whisk in some powdered sugar to make this ultra easy Chocolate Lava Cake!

What is Inside Chocolate Lava Cake?

  • This Chocolate Lava Cake Recipe is baked at a high temperature causing the outsides of the cake to bake quickly, while leaving the insides of the cake a hot gooey chocolate center.
  • A common question I get with this recipe is: “Is it safe to eat the inside of the lava cake?”
  • YES! The internal temperature of the cake will rise above 160 degrees which is the safe temperature of eggs. You can check the temperature of your cakes to be sure.

Making Chocolate Lava Cakes at home is super quick and simple! You'll be the star of the night!

What Type of Chocolate is Used To Make Lava Cake?

  • You’ll want to use a high quality chocolate for this recipe for best results. I use the Semi-sweet baking bars by Baker’s, Ghirardelli, Nestle, or Lindt.
  • That being said, I have successfully used morsels (chocolate chips) for this recipe when in a pinch.
  • You could also use bittersweet chocolate if desired.
  • Here is a White Chocolate Lava Cake version as well!

Separate your Chocolate Lava Cake batter into ramekins or muffin pan that's been sprayed with non-stick spray.

How to Bake Chocolate Lava Cakes:

  • This recipe makes 4 chocolate lava cakes when baked in 6oz ramekins, but can also be prepared in a muffin tin (making 6 smaller cakes).
  • Make sure to coat the ramekins or muffin pan with non-stick spray. I prefer to use the baker’s spray (the one with flour in it).
  • Place the ramekins on a baking sheet before placing in the oven for ease in removing.
  • Make sure to let the chocolate lava cake rest for at least 3 to 5 minutes before inverting onto a plate to enjoy.

Chocolate Lava Cakes are just 5 simple ingredients and ready in less than 25 minutes!

The top of the lava cake will be slightly jiggly, but mostly set when you remove it from the oven, while the outsides should be set completely.

If you’re having trouble getting the lava cake to release from the cup, carefully run a knife around the edge of the cake to help loosen it.

Top your lava cake with a scoop of ice cream and serve with fresh raspberries.

Make Ahead Chocolate Lava Cakes

Can you make these Chocolate Lava Cakes ahead of time if you’re having a dinner party? 

  • You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with plastic wrap and store in the refrigerator. Let the cake batter come to room temperature before baking.

Can you FREEZE these Chocolate Lava Cakes and How Do You REHEAT Them?

  • Once the cakes have been baked, remove them from the ramekins and let them cool completely. Wrap tightly with plastic wrap and freeze for up to 3 weeks.
  • To reheat, unwrap cake and microwave on a microwave safe plate for 1 minute, or until heated through and chocolate center is still gooey.

Super easy Chocolate Lava Cakes are perfect for Valentine's Day or any other romantic dinner party!

These Chocolate Lava Cakes are the perfect dessert to go along with your romantic Valentine’s Day dinner, or any time you’re needing to satisfy that chocolate craving!

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Chocolate Lava Cake Recipe

Super easy Chocolate Lava Cakes are perfect for Valentine's Day or any other romantic dinner party!

This warm and gooey Chocolate Lava Cake recipe is just 5 simple ingredients and ready in less than 25 minutes!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

  • 4oz Semi-Sweet Chocolate
  • 1/2 cup salted butter
  • 1 cup powdered sugar
  • 3 whole eggs
  • 1 egg- YOLK ONLY
  • 6 tbsp flour

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth.
  3. Add the powdered sugar, 3 WHOLE eggs and 1 egg YOLK, whisk till combined.
  4. Add 6 tbsp of flour and whisk until combined again.
  5. Liberally spray 4 small (1 cup) custard cups with non-stick cooking spray, and evenly fill with batter.
  6. Bake on a cookie sheet in the oven for 15 to 16 minutes until the outer edges are set and the center is soft set.
  7. Remove from oven and let cool for 3 to 5 minutes before inverting onto a plate. Serve with ice cream if desired and enjoy!

Notes

Make Ahead Instructions:

  • You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with plastic wrap and store in the refrigerator. Let the cake batter come to room temperature before baking.

Freezing Instructions:

  • Once the cakes have been baked, remove them from the ramekins and let them cool completely. Wrap tightly with plastic wrap and freeze for up to 3 weeks.
  • To reheat, unwrap cake and microwave on a microwave safe plate for 1 minute, or until heated through and chocolate center is still gooey.

Keywords: Chocolate Lava Cake

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OMG! This decadent Chocolate Lava Cake Recipe is just 5 simple ingredients, ready in about 25 minutes and makes the most romantic dessert ever!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
66 Responses
    1. I’m thinking it must mean you have some bad eggs. Try again with some fresh eggs and see if the smell persists. I’ve never had an egg smell when I make these.

  1. A great recipe but I do have just one piece of advice that I REALLY hope you will take to heart. I made the cake exactly as you described but replacing the chocolate with white chocolate….BEFORE I saw the link to the white chocolate version….may I politely recommend that you reposition the link to the white chocolate somewhere higher on the page for those who–like me–were specifically looking for the now apparently discontinued white choc lava cake at Chilis. I made it for my wife’s birthday.

  2. Nida

    yes, i used hersheys semi sweet chocolate chips, as for the coconut oil, this was the first time i used it. I stay in Qatar n it was pretty difficult to find a good brand coconut oil, and since i had no experience in using the oil, all i looked for was a muti purpose oil, which the supermarket guy said was used for cooking too.
    i guess, ill try the vegetable oil next time.thanks!

    1. Alicia

      This is years too late, but just wanted to mention for anybody else reading that the oil you used was most likely unrefined oil. It has a wonderful coconut smell and taste, but obviously not good for this recipe. That’s what I’ve been reading the comments for, to see if it would work. To get a neutral taste, you would want to use a refined oil. Coconut oil labels will say if it is refined or unrefined. I didn’t know the difference either until I bought a refined oil and it didn’t have the coconut smell and taste.

  3. Nida

    Hey, Ive long been a fan of chilis molen cake and i thank u from the bottom of my heart to share this recipe with all of us 😉 (Im a foodie)…
    my cake turned out just fine, very moist, soft n did not even crumble while taking it out to the dish but the chocolate topping on top gave me some problems. I used the quantities exactly as uve mentioned in ur recipe but my sauce had a very very strong coconut oil taste. To kill the over powering smell n taste of coconut, i added in more chocolate chips (about half as much as the actual quantity), but that didnt help at all. Then i thought of pouring the sauce over ice cream and maybe the mixed taste would be better, but sadly, that did no good. Although, the good thing was that the sauce took bout 20-30 seconds to harden but the taste really put me off. believe me, it felt like i was having brown color coconut oil with ice cream. I still have the sauce kept in a jar, do u think u can help me somehow to make it better…pretty plz!

    1. Hi Nida! Glad to hear the cake turned out well for you! As for the Magic Shell topper, did you use semi-sweet chocolate chips? I have tried 3 different brands of coconut oil, and I have not experienced an overpowering coconut oil taste. Is your coconut oil old or maybe a cheaper brand? I am not sure if there is a save for the topping now, but you could try using a vegetable oil instead of the coconut oil if you are not liking the coconut oil. Hope that helps!

  4. sherrie

    my son just whipped these up while i instructed from the laptop and we are waiting for them to bake. waiting is torture!!! I can’t wait!

  5. Aarushi

    This is a really good recipe! I just tweaked it a bit by baking at 475 F for 8 minutes as that kept the cake’s lava molten. Maybe it’s just my oven that’s different. 🙂 Really excellent recipe just like I had in my favorite dessert bar in New York, and this is a big hit among my friends. Thank you!

  6. Shanna

    Is this able to be leftover and microwaved? I’d like to make it for my husband for Valentine’s day, but don’t want to spoil his appetite before dinner. Would it still stay gooey and molten if it sat in the fridge for a couple hours and then zapped it in the microwave?

    1. Unfortunately I don’t think it will retain the molten gooey center if it’s microwaved. Instead try preparing the batter, placing it in the cups and placing them in the fridge BEFORE baking. Pull them out and set on the counter while you eat dinner and pop them in the oven once dinner is finished and bake accordingly. That way it’s fresh, hot, and totally romantic! 🙂

  7. Emily

    SHAWN, THANK YOU SOOOO MUCH! This was so easy to make and so delicious! I’m not the one that would impress you with my baking skills, so if I say I made and it came out delicious, anyone can make it! lol THANK you again!

  8. These could be dangerous knowing how to make them at home =). I totally love your blog, I’m trying to find the courage and patience to create a new site and switch it all over. You’ve totally inspired me though.

  9. Hey! I have the same recipe, but totally with a cake mix. Bahahaha. I am usually against cake mix, but sometimes you just gotta do it. Maybe not you, but I do. ANyway, miss seeing your cute face. Mwah!

    1. I am a huge lover of cake mixes. I think they are simple and easy to use, and that is my motto. I like this recipe though because it’s enough for 4, without a lot of extra left overs, and left overs = late night binges for me….hehe.

  10. Shawn, I think I love you. I love Chili’s version but this looks even better. Who knew it’d be so easy to whip up? And I totally have those exact ramekins (and didn’t know they were oven-safe; bonus!) and that cutie IKEA dishtowel 🙂 love love love this recipe!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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