I really couldn't tell you how many times these Chocolate Lava Cakes have made an appearance in our family. We've made them for birthdays, Valentine's day, Christmas, and plenty of regular "I need chocolate" days. We've made them on a whim and prepped them ahead when we knew we'd want an easy dessert later.
Our readers seem to love them as much as we do! They've earned 5-star reviews, including one reader who summed it up perfectly: "10/10, 5 stars, would definitely recommend, whatever. Just try them!"
My favorite chocolate cake of all time has always been our classic Chocolate Bundt Cake with chocolate ganache (it has 5 star ratings for a reason). But when I'm in the mood for warm and gooey chocolate, these lava cakes are the dessert I make.
Just for fun, my family even did a blind lava cake taste test a few years ago. The rich, deep chocolate flavor in these convinced me all over again.
Recipe Notes from Danielle & Misty
I always go back to this recipe from Sally's Baking Addiction because WOW and EASY. Full credit where it's due! However, with some trial and error over the years, I've made a few changes that I never skip.
First, I always double the ingredients and use a mixture of both semi-sweet and dark chocolate. The dark chocolate gives them just a little more richness.
Second, I always bake them in a muffin tin instead of traditional ramekins. The portion size is just right for a rich dessert, they bake a little faster, it's easy to serve to a large group, and you don't need any special baking pans.
A huge hit!!! Will definitely make these many times again!!
⭐⭐⭐⭐⭐ - Missy
Ingredients for chocolate lava cakes
There is not a lot you need to know to make lava cakes successfully, but these couple of tips are genuinely helpful. Full quantities are in the recipe card below.
- Chocolate: We have tried all kinds of combinations and our favorite is using half semi-sweet chocolate, half dark chocolate. However, any combination of semi-sweet, dark, or bittersweet will turn out good. The most important tip is to use a high-quality chocolate brand because it will truly make the difference. Trader Joe's "Pound Plus" bar or Ghirardelli baking bars are almost exclusively what I use.
- Butter: Similar to the chocolate tip, the higher quality your butter the better this recipe will turn out. I usually have salted on hand, but unsalted is fine too.
- Eggs and egg yolks: Don't skip the extra yolk, it makes the cake more moist and tender. The eggs should be at room temperature to help them easily incorporate into the batter and ensure the cakes rise evenly.
Helpful kitchen tools
How to make chocolate lava cakes
Start by preheating the oven to 425°F. Spray a muffin tin with baking spray (make sure one of the ingredients is flour - this helps prevent sticking). Then use a tiny sieve to dust the whole pan evenly with cocoa powder, getting the bottom and sides of each spot.
Place the butter and chopped chocolate in a large microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until the mixture is smooth.
In a separate bowl, whisk the flour, powdered sugar, and salt together. Whisking well will help prevent lumps in the batter.
In a separate bowl, whisk the eggs and egg yolks together.
Add the eggs and flour mixture to the bowl of melted chocolate and butter. Use a rubber spatula to stir until it is thick and evenly combined. Some lumps are normal, but if there are large lumps use a whisk to gently break them apart.
Use a large scoop to evenly distribute the batter into the prepared muffin tin. Each cavity should be about ¾ of the way full.
Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.
Allow the cakes to cool in the pan for 1 minute. Then remove the cakes using a spoon or plastic utensil and place them inverted on plates. Serve with vanilla ice cream!
How to know when lava cakes are done
It is vitally important to not over bake these or else the lava effect will be non-existent. I have found that each person prefers a different level of lava flow.
For a medium level of lava (our family's preference), the cakes are done when the outer ring is firm and cooked through but the middle still looks soft and slightly wet. If the whole cake looks firm, it is overdone.
Every oven cooks a bit differently, so it is important to watch your cakes carefully. If you prefer slightly more lava, simply reduce the baking time by 1-2 minutes for a softer center.
For that perfect gooey chocolate center, the sides of the cakes will be firm with a wet looking center.
This is what they look like when over baked. Don't cook this long or you will miss out on the lava center!
Make ahead instructions
You can make these cakes ahead a few ways, but I think that options b and c come out best.
a) You can make and bake the cakes, cool them completely, refrigerate, and reheat them later. If this is your plan, I suggest baking them 1-2 minutes less than directed so that the lava is perfect after reheating. Options for reheating are below.
b) You can make the batter ahead of time, cover the bowl, and refrigerate for 1-2 days. Before baking, let it sit on the counter until it is room temperature (this can take a few hours; check it regularly). Then scoop and bake as directed.
c) Scoop the batter into the prepared muffin tin, cover, and refrigerate no more than 1 day. Bake from the refrigerator as directed, adding an additional minute if needed.
d) Follow option c but freeze up to one month instead of refrigerating. They come out best when thawed to room temperature before baking as directed. However, you can also bake from frozen, adding an additional 1-2 minutes.
FAQs
I truly believe these are best when baked fresh. However, they can be frozen if needed. Let them cool completely, wrap individually in plastic wrap, and freeze in an airtight bag for up to 3 months. Let them thaw completely before reheating. If you are planning on freezing these, I recommend baking them 1-2 minutes less than directed in the first place to preserve the lava.
You can also freeze the batter raw - see the make ahead section above.
Again, these are best when baked fresh. However, if you baked them ahead or have leftover/frozen cakes, they can be reheated. From the fridge, cover the cake with a damp paper towel and microwave until it is warm and the center is still soft. Do NOT over-microwave or the lava in the middle will cook through. In my microwave, it takes about 30 seconds. From frozen, make sure to thaw the cakes fully overnight in the fridge before microwaving.
Yes, they can be made in ramekins. Evenly divide the batter into 6 ramekins and bake at the same temperature for 12-14 minutes.
Tips & Tricks
- Don't substitute chocolate chips or melting wafers. The reinforcing ingredients in those products prevent the cakes from developing the same lava texture. My go-to baking chocolate is the Trader Joe's "Pound-Plus" chocolate bars, Ghirardelli baking chocolate, or Bakers chocolate bars.
- To avoid lumpy batter, make sure to sift the powdered sugar or whisk it vigorously to break up the lumps.
- The best way to evenly coat your muffin tin in cocoa powder is to use a small sifter and dust the pan over the sink.
- Don't over bake! This is the KEY to lava cakes. Don't be scared that the middle is still soft - it should be and I promise it isn't raw if you have baked it for 8-10 minutes 😉
More recipes
Looking for other recipes? Try these:
Recipe
Mini Lava Cakes (In Muffin TIns)
Ingredients
- 6 oz semi-sweet roughly chopped
- 6 oz dark chocolate roughly chopped
- 1 cup butter (2 sticks) cut into chunks
- ½ cup all-purpose flour
- 1 cup powdered sugar sifted
- ¼ teaspoon salt
- 4 large eggs room temperature
- 4 large egg yolks room temperature
Optional Toppings
- Ice cream
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
- Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.
- Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.6 oz semi-sweet , 6 oz dark chocolate, 1 cup butter
- Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.½ cup all-purpose flour, 1 cup powdered sugar, ¼ tsp salt, 4 large eggs, 4 large egg yolks
- Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.
- Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.
- Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.
- Top with ice cream, whipped cream, powdered sugar, or berries if desired. Serve immediately.Ice cream, Whipped cream, Fresh berries, Powdered sugar
Notes
- Don't substitute chocolate chips or melting wafers. The reinforcing ingredients in those products prevent the cakes from developing the same lava texture. My go-to baking chocolate is the Trader Joe's "Pound-Plus" chocolate bars or Ghirardelli baking chocolate.
- To avoid lumpy batter, make sure to sift the powdered sugar or whisk it vigorously to break up the lumps.
- The best way to evenly coat your muffin tin in cocoa powder is to use a small sifter and dust the pan over the sink.
- Don't over bake! This is the KEY to lava cakes. Don't be scared that the middle is still soft - it should be and I promise it isn't raw if you have baked it for 8-10 minutes 😉
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Kent says
If the lava cakes were kept in a food warmer for about 2 hours do you think the lava effect would be imacted a greatly
Danielle says
Hi Kent! To be honest, we haven't tried this before, but I do think the lava effect would be effected if they were kept in a food warmer. Even at a lower temperature the cakes will continue to cook. The only way I could see it possibly working would be to cook them a couple minutes short, and then keep them in a very low warmer. If you do end up trying it, we would love to hear how it turns out!
E J says
I tested this recipe today before I make it for a graduation dinner party for around 30 people. It was easy and turned out great although I left it in 1 minute too long! I set the timer for 7 minutes, and when I looked, I thought, oh, it needs 1 more minute. Wrong! It was still delicious and gooey on the inside, but it didn't "flow." Definitely will take it out sooner next time. Also, they were a little bit difficult to remove from the cupcake tin, so i ended up placing a baking sheet on top of the tin and flipping it over. Worked great. Also, I think I should have used more cocoa powder for dusting. Tested with a bit of vanilla ice cream and a slice of strawberry. So good! This is a pretty easy recipe and I'll be able to prep most of it before the party - doing 3 separate batches, and baking all at once (in a commercial oven). Wish me luck! Thanks for this recipe!
Misty says
So glad you're testing went well! Just a tip for making them ahead - if you are making and refrigerating the batter ahead, just know that it takes quite awhile to come to room temperature, depending on the temperature of the room. I would just plan plenty of time for that step, at least an hour. Hope it goes well!
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Julie says
Is this recipe for a regular size muffin tin or an oversized one?
Danielle says
It is for a standard muffin tin. Please let us know if you have any other questions!
Susie says
Hello, by baking spray (used to prepare the muffin pan) do you mean regular Pam, Pam with flour or something else? Can’t wait to try this!
Danielle says
We mean Pam with flour or Baker's Joy brand. Enjoy!
Melrose says
This recipe calls for a way longer cook time!
Christina Calvert says
I am hoping to make these and take to a friend. If I bake them a day or two before what would be the best way to store them and any instructions I should give to the person that I am giving them to before they eat them? Thank you so much.
Danielle says
Well lava cakes are definitely best served freshly baked. While they can be reheated, we don't recommend it as the center is usually no longer flowing as it is supposed to be. The best bet would be to give them to her unbaked and have her bake them herself according to the instructions on the recipe card. If you want to take her a dessert that is fully made ahead, I suggest our chocolate mousse cups or the chocolate cupcakes. I hope that helps!
Missy says
I made these for a 12 person dinner party last night. Prepped them earlier in the day and kept the filled muffin tin in the fridge until we sat down for dinner. Then I moved the tin to the counter top just to take the chill off. About a hour and a half later it was dessert time. Baked them for 8 minutes, cooled them for a minute, placed a baking sheet over the tin and inverted it. All 12 cakes came out flawlessly. Served with a bowl of berries, a shaker of powdered sugar and whipped cream so each guest could make it their own! A huge hit!!! Will definitely make these many times again!!
Danielle says
Yay! This is the best kind of feedback! Thanks so much for taking time to let us know!
Bernadette says
Hi I made these morning to bake tonight. Do I need to take out of the fridge early & let them sit before baking?
Danielle says
I am so sorry we didn't get back to you in time. We are having trouble with our comments going straight to our trash. I have noted that and will check daily. You can let them sit out or not. The baking time will vary just a bit depending on how cold they are but just watch for the visual cues shown in the post. I hope they turned out delicious! If you have any other questions, please feel free to ask.
Brittney Donnelly says
Made this last night for my husbands birthday. I used my oversized muffin tins and they turned out so perfect. Super easy. I made them with 101 temp feeling awful but I still wanted to make my husband a special birthday treat. Neither my husband or my kids could believe I cooked them myself!
Danielle says
So sorry that you weren't feeling well, but very happy to hear that they turned out! Thanks for taking the time to let us know! Hope you feel better soon!
Anabela Barlow says
Hi Brittany,
When using your oversized muffin tins, did you cut the recipe in half?
I too plan on using the oversized tins as well but, they include only 6.
Also, did it require the same temp/time?
Thanks in advance,
Belinha
Aniisah says
Just used this recipe today. I needed one that could be prepared ahead of time. I did not know how much to beat the eggs so i beat them on high for about 3-5min. I made the batter around 4pm and refrigerated until 7pm, took it out and let it come to room temp in a water bath as i needed to serve them quick. I cooked them for 7-8min. It came out amazing!! It was still fluffly and not dense at all. I served with some vanilla ice cream. So yummy! Everyone was raving about it. I made double the recipe and got 21 125ml ramekins that i filled 3/4. Thank you! I will definitely keep this one preciously 😍
Danielle says
So happy to hear that these were a success for you! They are on our permanent dessert rotation too!