Chocolate Lava Cake is the perfect, romantic dessert for Valentine’s Day or for when you’re trying to impress. It calls for just seven pantry ingredients and comes together in under 25 minutes, making it an easy, last-minute treat to make when indulgence is what you’re after.
No Ramekin? No Problem!
The molten lava cakes are baked in six-ounce ramekins. If you don’t have any, bake them in a muffin tin. Standard muffin tins are smaller than the ramekins, so you’ll have enough batter for six lava cakes, rather than four. Also, reduce the cook time to 9 minutes. If you bake the lava cakes in a muffin tin, you can invert them all at once onto a large cutting board once baked. Use an offset spatula or butter knife to lift and transfer each cake from the cutting board onto dessert plates.
How Not to Over-Bake the Lava Cakes
I recommend baking the lava cakes for 11 to 12 minutes. Since every oven is different, start checking 9 to 10 minutes in. When done, the edges are firm and the centers are still soft and jiggly. Gently poke the center of a cake with your finger to test. If it is still liquidy (you’ll have wet batter on your finger), bake them for an additional 1 to 2 minutes Over-baked your lava cakes? Sadly, you can’t go back and un-bake them. The center won’t be runny, but they will still be delicious! Next time, reduce the bake time by 1 to 2 minutes.
Delicious Variations
I love this recipe because it is very customizable. Here are some delicious ideas:
Make it a peanut butter lava cake by adding a teaspoon of peanut butter to the center of the batter in the ramekin before baking. The cook time will be the same.Add 1/2 teaspoon orange extract, lavender extract, or peppermint extract to the batter.Are you a matcha-lover? Dust your lava cakes with matcha powder.
Plan Ahead
Chocolate Lava Cakes do not store well once they are baked. The center will begin to harden as it cools. I do not recommend baking them ahead of time. To plan ahead: Make the batter, spoon it into greased ramekins, cover the ramekins in plastic wrap, and place them in the refrigerator for up to two days. Just add one minute to the bake time.
Storage Instructions
Leftover lava cakes can be stored in the refrigerator for up to three days, wrapped individually with plastic wrap. Reheat them in the microwave for 30 seconds before serving. The center won’t be as gooey, but I’d enjoy them regardless!
Looking for Decadence?
Triple Chocolate Cheesecake Whiskey Chocolate Truffles Chocolate Ganache Torte Chocolate Layer Cake Double Chocolate Cupcakes
Vanilla ice cream Powdered sugar Cocoa powder Fresh berries Chopped nuts Whipped cream Caramel sauce
Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes. To invert the lava cake: Cover a ramekin with an inverted dessert plate. Carefully flip the ramekin upside down and let it stand for a few seconds. Lift the ramekin to unmold the lava cake. Repeat with the remaining lava cakes while they are still warm. I recommend that you eat your lava cakes warm, soon after they come out of the oven. The molten center will start to solidify as it cools. The lava cakes can be served à la mode with vanilla ice cream, with a dusting of powdered sugar or cocoa powder, or with other toppings like fresh berries, chopped nuts, and caramel sauce.
