Chocolate molten lava cake is a fancy dish that is SO easy to re-create at home.

With just 5 simple ingredients and 25 minutes, you can enjoy this decadent dessert any time you want.

It... is.... soooo......yummy and you won't believe how easy it is.

This molten cake recipe is heaven for chocolate lovers!

CHOCOLATE LAVA CAKE RECIPE

Many fancy restaurants have a version of lava cake, or molten chocolate lava cakes. Cruise lines also are famous for them.

I have to tell you though, after making my own, the lava cakes on our last cruise just weren't up to snuff.

Homemade is SO much better and they really are extremely easy. I promise!

These rich chocolate cakes with the molten center are perfect for special occasions.

But they're so easy, you can make them any time!

Top with a scoop of vanilla ice cream, a dollop of whipped cream and/or some fresh berries for a decadent treat.


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JUST 5 INGREDIENTS ARE NEEDED FOR MOLTEN LAVA CAKE

• salted butter
• semi sweet baking chocolate
• powdered sugar
• eggs
• all purpose flour

HELPFUL KITCHEN TOOLS 

• ramekins (or standard muffin tin)
• mixing bowl
• whisk
• baking sheet 
• measuring cups and spoons

HOW TO MAKE EASY CHOCOLATE LAVA CAKES FROM SCRATCH

Ok, let's get started with these easy chocolate desserts.

I'll walk you through the whole process. It's so simple - a 5 ingredient, one bowl recipe.

The recipe is at the very end, if you want to skip ahead.

Place butter and semi sweet baking squares in a heat-safe bowl.

I like to use a Baker's semi sweet chocolate bar.  Baker's chocolate is found in the baking aisle near the chocolate chips.

You can try substituting another high quality baking chocolate, but DO NOT use chocolate chips - it won't turn out right and you won't get that gooey chocolate center.

Put it in microwave for 1-2 minutes. Stir until chocolate is completely melted and incorporated into the butter.

Add powdered sugar and stir.

Add the whole eggs and the egg yolks into the chocolate mixture and stir until combined.

 

 Add flour and stir. 

At this point, you can either bake them, or store the batter in the fridge for up to two days to bake later.

You can either store the entire bowl of batter in the fridge.

Or you can divide the batter into the prepared ramekins before refrigerating. Either way be sure to cover the batter. 

If refrigerated, let sit out until it comes to room temperature before baking. 

Pour into four well-greased ramekins. I use cooking spray to grease them. You want an easy release.

What can I use instead of ramekins for lava cake?

A muffin pan is a great substitution! If you decide to use a muffin tin be aware that you will have more cakes (6-8) but they will be mini lava cakes.

The bake time will decrease (8-9 minutes), but they turn out just as good.

Since this recipe makes 4 lava cakes and there are six people in our family, I often make them in muffin tins so there is enough for everyone.

Bake at 425. Muffin cakes take about 8-9 minutes and the ramekins take 13-14 minutes.

Let sit 1 minute. Run a butter knife around the edge and then dump out and devour! 

As soon as you cut into it, all the "lava" comes pouring out. Just look at that rich molten chocolate center! It's oh-so-delicious! 

Sprinkle with a dusting of confectioners' sugar to make them extra pretty.

I like them best with a scoop of ice cream. The ooey gooey inside is the perfect chocolate fudge sauce. 

This would be the perfect Valentine's day dessert.

HOW DO YOU KNOW WHEN THE LAVA CAKE IS DONE?

The edges of the lava cake will be firm, but the center will still be jiggly and not set. Remember the longer you cook it, the less molten chocolate will be in the center.

HOW TO STORE CHOCOLATE LAVA CAKE

I fully recommend making these right before serving. They are best eaten within minutes of baking. That's when you get the best molten "lava".

If they sit around, they continue cooking. If they are re-heated they also continue cooking. Both of these scenarios will cause the gooey chocolate sauce to be cooked and ultimately turn into cake, instead of sauce.

It still tastes good, but the whole point of the lava cake is to have all that gooey yumminess. So do yourself a favor and bake them right before you would like to eat them.

If you want to get the prep work done ahead of time, feel free to mix up the batter and refrigerate until ready to bake. Be sure to let the batter sit out on the counter until it comes to room temperature before baking.


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MORE CHOCOLATE DESSERT RECIPES

• Grandma's Brownies with white frosting
• Homemade Fudge
• Chocolate Chip Walnut Brownie Cupcakes
• Million Dollar Caramel Brownies
• Homemade Hot Fudge Sauce
• Homemade Brownies with Cocoa Powder

MORE CAKE RECIPES

• Angel Food Cake
• Zucchini Cake
• Pumpkin Gooey Butter Cake
• Guava Cake
• Chocolate Pudding Cake