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.
Gracie says
The first time I made these, something got messed up with my timer and I over baked them (not burnt). They were still so delicious! I e decided to try them again, and the second time they came out perfect. Now we make them regularly. This is hands down my favorite Pinterest recipe EVER!!!!! 10/10, 5 stars, would definitely recommend, whatever. Just try them!
Danielle says
I can't tell you how much happiness it brings us to hear when people love our recipes! Thank you so much for taking the time to let us know!
Rene Portanova says
HELP!!!!
I haven't tried these yet but they look amazing and just what I was looking for - hoping to make for Easter along with a few other desserts so this smaller version of the original is perfect!
My question: I assume this is a mini muffin tin as it makes 12- is that correct? Thank you!!!
Misty says
Hi Rene! So excited for you to try these! It is a standard size muffin tin. A mini muffin tin is too small to get the lava effect. Enjoy!
Rene says
Hi and thanks - any idea approx how many ounces per unit?? I have a cupcake pan with either 6 or 12 and the 12 are what I'd consider "mini" muffins or cupcakes. I think there is another in between size too??? My traditional lava cake recipe makes 4 ramekins approx 4 oz each. I'm super confused at this point....LOL Thanks for any clarification you can offer !!!!
Misty says
Hi Rene, no worries. A standard muffin cup is about 2.5 inches in diameter and holds a bakeable capacity of 1/4-1/3 cup of batter. Standard muffin pans come as 6 or 12 cups. If you Google "standard muffin pan" you will see examples of the correct size. Hope that helps!
Marjorie says
So simple to make and decadent!!! It was a bit hit! Everyone asked for the recipe!!
Danielle says
Yay! Thank you so much for letting us know. It just makes our day! And it is also a good reminder that I need to make these tonight. Haha!
Pat says
Would these be okay served in baking cups i.e. not taken out and put upside down on a plate?
Danielle says
Yes, they would still be delicious! Happy eating!
Lee says
Can just the batter be frozen without baking the cakes? I’m only making 6 because I only have one muffin tin.
Danielle says
You have two options. Either make half the recipe or once you have made the first 6, scoop the remaining batter into a clean, prepared muffin tin and freeze. Instructions are given in the bottom of the recipe card. We have never tried freezing the batter before scooping, thawing, and then scooping into the muffin pan so I can not say if that will work. I hope this helps!
Barbara says
I have a question about the chocolate used for the lava cakes. The recipe calls for one semi-sweet chocolate bar and one dark chocolate bar. I accidentally bought an unsweetened chocolate bar instead of dark chocolate. I assume that won’t work. Also, the recipe calls for 6-oz. chocolate bars. I bought Baker’s bars and they only come in 4-oz. bars…the same with the Ghirardelli chocolate bars. Will the 4 oz. bars work or should I buy more?
Misty says
Hi Barbara! You definitely will want to use the full 6 oz of chocolate. You can store the extra chocolate in a zipper bag for the next chocolate recipe you make. Unsweetened chocolate is not ideal as it will be extra bitter. However, you could try adding an additional 1/4 cup of powdered sugar to make up for it. We have not tried this ourselves, but it would be what I would try if I did not want to buy additional chocolate.
Hope this helps. Enjoy!
Diane says
I can’t wait to make these!! Thank you for all the tips, def helped me realize why my lava cakes didn’t turn out good in the past.
Misty says
Hope you love them!
Gittel says
Excellent recipe I made it when I had company and it was such a luxurious dessert with vanilla ice cream. I just wanted to add that I love how you’ve listed the ingredients used in each step underneath in addition to the ingredients list I thought that was so clever and helpful!
Danielle says
Thank you so very much for taking the time to let us know! It really made our day! I want to give credit where credit is due. The man who developed the recipe card we used added that as a feature. We love it too!
Sarah says
A friend requested lava cakes for a surprise party, but they would have to be served room temperature. Do you think if I cooked them for 7-8 minutes the inside might stay “lava-y” at room temp? I know, it’s a crazy request.
Misty says
That is a great question, but unfortunately the answer is no. As chocolate cools it begins to solidify. As far as I know there isn't a way around that. If you want an amazing chocolate cake that is delicious at room temperature, I recommend this one: https://borrowedbites.com/the-perfect-chocolate-bundt-cake-every-single-time/ Hope that helps!
Lori Glad says
butter amount seems off -2 cups is not 2 sticks. Each stick is 1/2 cup. So its either 1 cup (2 sticks) or a whole lb of butter. Wonder if I will hear back by the time I am planning to make them!
Danielle says
Hi! I just checked the recipe card and the post. It says 1 cup of butter which is 2 sticks. That is correct. Enjoy!
Candy says
Do you have to use the extra 4 egg yolks? Also if so, what do I do with the extra 4 egg whites?
Candy says
Also what can we use instead of the powdered sugar?
Danielle says
There is not a substitute for powdered sugar (confectioners sugar). If you need a different cake try this one instead https://borrowedbites.com/the-perfect-chocolate-bundt-cake-every-single-time/.
Danielle says
Yes, you must use the 4 egg yolks. I like to use the leftover egg whites in my breakfast scramble. Hope that helps!
Reeny says
My daughter likes to use them to make macarons:)
:) says
do you need to use the extra egg yolks?
Libby says
Looks amazing
Im going to try out tomorrow!❤️
Libby says
Oops 😬
I sent it twice sorry!🤣
Misty says
Hope you like them! If you prefer sweeter, I recommend using semi-sweet chocolate. These are also great served with vanilla ice cream!
Libby says
Thank you!
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!
Linda says
I am about to try your recipe. I have made some calling for chocolate chips, and they were pretty good. But I felt like they could of been better. Thanks for sharing! My fav dessert. Well anything chocolate is my fav lol.
Misty says
Hope you enjoy these! Definitely a rich chocolate flavor, so good for those who love chocolate!
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!