Chocolate Lava Cakes are what chocolate dreams are made of! A moist cake with a gooey, rich center that can only be described as heaven on earth. Baked in muffin tins, this is an easy dessert that will impress at your next dinner party. Plus, they can be made ahead, frozen, or reheated in a pinch!
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My life would not be complete without Chocolate Lava Cakes. They are the perfect indulgent dessert to satisfy my every chocolate craving. I freely admit that I may be addicted to these little gems. My family is also thoroughly hooked and now lovingly refers to them as “le bomb cakes” (said in your best French accent). When you have nicknames for your food it is a TRUE sign of love.
Of course, when the family falls in love with a recipe I feel compelled to share it with extended family and friends. But traditional lava cakes are made in ramekins and are made fresh, right before eating. Who has 20 ramekins and a half hour to bake during a party? Not me!
With a little trial and error, I have found my favorite way to make this dessert for a crowd. I always go back to this recipe from Sally’s Baking Addiction because WOW and EASY. However, I double the ingredients, sometimes use dark chocolate instead of semi-sweet, often make the batter ahead, and make the cakes in a muffin tin for maximized serving and the perfect size.
🍫 Ingredients
Dark or semi-sweet chocolate: Use high quality baking chocolate (my go-to options are Trader Joe's "Pound Plus" bar or Ghirardelli baking bars). Don’t substitute chocolate chips or melting wafers because they have reinforcing ingredients that will change the lava texture.
Butter: I usually have salted on hand, but unsalted is fine too.
Flour: All-purpose flour, measured with a light hand.
Powdered sugar: Make sure to sift out the lumps.
Salt: As always, I use kosher salt.
Eggs and egg yolks: The extra egg yolks make the cake more moist and tender. The eggs should be at room temperature to help them fully incorporate into the batter and ensure the cakes rise evenly.
🥣 Instructions
You may be shocked at how easy such a fancy dessert really is! You can narrow it down to four steps. First, you melt the butter and chocolate in one bowl. Then whisk the eggs and egg yolks together in a second bowl. In a third bowl mix together the dry ingredients. And now just mix them together! Boom, batter is done.
Before scooping the batter into the muffin tin, make sure to spray it with non-stick spray and sprinkle it with a thin layer of cocoa powder to prevent sticking. I use this scoop to make sure I evenly fill each muffin cup about ¾ of the way full, as pictured.
Now just bake for a mere 8-10 minutes before diving into your next chocolate addiction! If you want the BEST experience, serve with a small scoop of creamy vanilla ice cream 😍
⏱ Baking tips
It is vitally important to not over bake these or else the lava effect will be non-existent. I have found that different people prefer 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 adjust the baking time by 1-2 minutes for a softer center.
👨👩👧👦 For a crowd
One recipe can serve 12, but if you need to serve more just double the recipe. My only advice is to be careful not to over mix the batter. If you are afraid of over mixing, you can make each recipe in its own bowl.
👩🏻🍳 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.
🙋 Questions & Answers
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 air-tight 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 make ahead section.
Again, these are best and have the perfect lava 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.
Chocolate is the key ingredient, so choose well! It's important to pick a quality chocolate bar (I like Ghirardelli, Bakers, and Trader Joes brands). I prefer dark chocolate, but for a slightly sweeter cake use semi-sweet.
📖 More desserts for a crowd
- Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting - A simple and moist sheet cake topped with a delicious frosting. A perfect fall dessert!
- Fruit Pizza Bar - Soft cookies, sweet cream cheese frosting, and fresh fruit make a delicious summer dessert. Plus, set it up as a bar so everyone can assemble their own.
- The Perfect Chocolate Bundt Cake - The most flavorful, moist, and addictive cake on the planet. This is a great option for your next party!
- White Chocolate Raspberry Cheesecake - Creamy, sweet, and deliciously flavorful. Always an impressive option for serving guests.
👨🏼🍳 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 😉
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📋 Recipe
Chocolate Lava Cakes for a Crowd
Ingredients
- 12 oz dark or semi-sweet chocolate roughly chopped
- 1 cup butter (2 sticks) cut into chunks
- ½ cup all-purpose flour
- ½ cup powdered sugar sifted
- ¼ tsp 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 non-stick 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.
- 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.
- 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.
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 😉
Aspen says
These are so moist and rich. I used vanilla ice cream, and it was the perfect blend - hot and cold, rich and light, chocolate and vanilla. Yum!
Misty says
Welcome to the club of lava cake lovers 🙂 Thanks for trying our recipe!
Barb says
I love the muffin tin idea! I always love lava cakes, but this is the perfect size for a rich dessert. Great recipe.
Misty says
Yes, a great size for something this chocolatey. Glad you liked it!