This post may contain affiliate links. Please read my disclosure policy.
This Molten Chocolate Cake first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
Known by many names, Molten Chocolate Cake is famous for it’s tender, moist cake, a light crispy crust, and gooey rich chocolate middle.
There must be hundreds of different recipes for this delicious, chocolate lover’s dream come true, but I’ve found that it comes down to just two popular methods. One is made by preparing the chocolate batter, then placing a chilled chocolate ganache / truffle ball in the center, and covering it completely with additional batter. The center, made mostly of chocolate, melts and flows like lava when eaten. There’s nothing wrong with that idea!
However, I am partial to the second method which is a little easier. My favorite is achieved by simply under-baking the chocolate cake batter creating a “just right” middle that oozes a little without making a puddle of melted chocolate. For the chocolate lover like me, this is heaven. I’ve read that chocolate loses some of it’s flavor when baked and that’s why these little under-baked cakes have the intense chocolate taste we crave.
Warm and gooey, sweet and rich, it’s a good thing you can make just a few at a time. This recipe is easily doubled or tripled for a dinner party, but is best served just after baking. The cakes can be made ahead of time and refrigerated then brought to room temperature 30 minutes before baking. If you’re looking to impress your guests with a warm from the oven treat, this is the one.
Molten Chocolate Cake is served warm with a scoop of ice cream (vanilla bean or coffee would be great), whipped cream, or fresh fruit and a dusting of confectioners sugar.
Here’s a PIN for your favorite Dessert board!
Molten Chocolate Cake
Ingredients
- 4- ounces good quality semi-sweet chocolate chopped
- 4 tablespoons unsalted butter, cut into ½-inch pieces (plus extra for buttering the ramekins)
- ⅔ cup powdered sugar
- dash of salt
- ¼ cup all-purpose flour
- ¼ teaspoon instant espresso powder
- 1 whole large egg
- 2 egg yolks
- ½ teaspoon vanilla extract
- Optional: Raspberries or strawberries and whipped cream or ice cream for serving
- Extra powdered sugar for dusting
Instructions
- Preheat the oven to 400°F. Butter 2 ramekins or custard cups (see Notes below). Place them on a baking sheet so they are not touching; set aside.
- Add the butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost melted. Remove from the microwave and stir until smooth and all chocolate is melted.
- Using a rubber spatula, fold in the powdered sugar, a dash of salt, flour and espresso powder but don’t worry if it’s not completely mixed.
- In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined.
- Divide the batter between the 2 ramekins and bake at 400 degrees for 15 minutes. The edges will be firm but the center will be runny.
- Allow the cakes to rest for 5 minutes before serving. Gently run a knife around the top edge of the ramekin to loosen the cake. Place a serving plate over the top of the ramekin and flip it over / invert onto the serving plate. Slowly remove the ramekin making sure the cake has released. If the cake has not dropped to the plate, allow it to rest for a minute or two then gently pound the plate on a counter top. Sift a little powdered sugar on top, add fresh raspberries or strawberries and a small scoop of vanilla ice cream if desired. Serve and enjoy.
Recipe Notes
- This recipe has been perfected using two (7-ounce) 4” x 2.5” ramekins. If you’re not positive about the size of your ramekins, make sure they will hold about 1 cup of water and have similar dimensions as those mentioned above.
- Easily doubled!
- The cake batter can be made ahead of time and refrigerated then brought to room temperature 30 minutes before baking
Nutrition
This is a perfect anytime dessert that’s simple to make, even at the last minute.
Here are a few more chocolate cake recipes you might like:
- Chocolate Brownie Pudding Cake ~ from Saving Room for Dessert
- Best Chocolate Cake Recipe ~ from RecipeGirl
- Cold Chocolate Snacking Cake ~ from The View from Great Island
- Easy Chocolate Pudding Cake ~ from Dinner at the Zoo
If you’re looking for ramekins – these are some of my favorites and work great for this recipe:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Hope you have a wonderful weekend! Thanks so much for stopping by.
Tricia
Robyn @ Simply Fresh Dinners
This is the best molten lava cake I’ve ever seen, Tricia! Beautifully photographed and so scrumptious looking it should be on the cover of every food magazine!
I always admire your patience and skill in making these stunning desserts. Thanks for a drool worthy start to my day! Sharing 🙂
Tricia Buice
Oh you are too sweet Robyn! This is super easy to make – even a novice baker could do it. Hope you’ll give it a try next time the chocolate bug bites – and I hope you had a wonderful Canadian Thanksgiving!
Wendy
Molten Lava Cake is, understandably, my son’s favorite dessert and I just found out he is coming home for a few days at Thanksgiving! I am pinning (and old-fashioned printing ) this recipe so that we can make it together when he is home. 🙂 To be honest, your photos make this cake so tempting, I’m not sure I can wait until November to make these!
Tricia Buice
Yeah!!! So happy to hear you will get to see your son during the holidays. That is a big blessing I’m sure. Maybe you should try the recipe out first – just to make sure. Have a lovely week Wendy!
Karly
Drool city, population me. This looks AMAZING! And I know it would be a hit with the kids, too. Need this in my life ASAP!
Tricia Buice
Hi Karly – thanks so much! It is a tasty treat and it’s so easy to make – hope you get the opportunity to make it!
Betty
I’ve never made these, but your photos make me want to go into the kitchen right now and make them. (Now, mainly because there’s no one awake I’d have to share them with, ha ha!) 🙂
Tricia Buice
Hi Betty! They are so easy to make and I bet you would love a molten chocolate cake. Maybe somebody would wake up when they smell these baking – so delicious! Hope you’re having a great school year 🙂 and thanks so much for stopping by!
Chris Scheuer
Fabulous! I would be thrilled if someone served this to me. And I love your version Tricia – so much simpler than the other way.
Tricia Buice
Thanks Chris – they are so easy and delicious and then you don’t have a big giant cake laying around the house. One and done! Happy travels 🙂
Susan
Would you believe I’ve never made a molten chocolate dessert? I always order it when I see it on a restaurant menu though 😉 Thanks so much for the recipe! They are beautiful, Tricia, and I love those warm, lava centers!
Tricia Buice
Hi Susan – would you believe I’ve never ordered it in a restaurant? I must try that sometime! And you should give this recipe a go – it’s so easy and delicious. Thanks so much!
Jennifer @ Seasons and Suppers
So luscious! There is nothing nicer than warm, molten chocolate. Can’t wait to try these 🙂
Tricia Buice
I love that the recipe only makes two but you can double or triple if needed. Warm chocolate cake – yummy! Have a great week Jennifer and thanks so much!
Larry
looks delicious, especially with the bright red berries. Bev likes to make it and it’s a favorite around here – not sure which method she uses.
Tricia Buice
I guess molten chocolate cakes are great either way you make them – who can resist hot molten chocolate cake? Hope you’re all unpacked and happy to be home Larry!
Abbe@This is How I Cook
Always one of my favorite desserts. Everyone loves it- especially me!
Tricia Buice
We love chocolate like this too – such a wonderful treat. Welcome back to the virtual little world of blogging Abbe – I can’t wait to read about your travels.
Monica
This is my favorite dessert (and likely my whole family’s) and I’m so glad to see it here. It looks absolutely perfect! Like you, I make it this way and have never had an issue with not getting that molten center. And I also love that you can prep it in advance. When I make extra, I often refrigerate it a day or two and bake it off then. It’s such a treat. For us, vanilla ice cream is a must. : )
Tricia Buice
You’re making some wonderful family food memories with your son Monica. Vanilla ice cream is terrific on a molten cake – I’m with you! Thanks so much!
Mimi
This looks pretty wonderful!
Tricia Buice
Thanks Mimi – they are!
cheri
Hi Tricia, your site is my go to for desserts when I am trying to impress my family. As a child and I now cannot believe it myself, I did not like chocolate, it was always strawberry or vanilla. Now I crave chocolate, like almost everyday. What a beautiful cake, love that you served it with fresh raspberries. Have a wonderful week-end!
Tricia Buice
You made my day Cheri! Thanks so much. As a child I always loved chocolate and these little cakes are the perfect cure for a craving. Glad you got back home safe and sound!
Gerlinde @Sunnycovechef
Several years ago I made molten chocolate cakes . It’s time to try them again , your recipe and your gorgeous photos convinced me.
Tricia Buice
I definitely think this should be made at least once a year – such a delicious treat! Thanks for stopping by Gerlinde!
Becky Green
OH MY!!! Did you read my mind today, Tricia? I was CRAVING CHOCOLATE! LOL 😉 This looks WONDERFUL!!! Even my hubby is saying how good these look! 😉
Tricia Buice
I hope you’ll make them for him Becky – they are so easy and crazy delicious! Thanks so much for stopping by.
sue | theviewfromgreatisland
I think this might just be my all time favorite dessert, that flow of molten chocolate gets me every time! Your photos are exquisite, as usual 🙂
Tricia Buice
Aww thanks Sue! This is just too good to pass up!
Angie@Angie's Recipes
They look heavenly! You are a fantastic baker, Tricia.
Tricia Buice
Thank you Angie – I appreciate your comments and stopping by to see me! Have a lovely day and thanks again.
Liz
I baked up one of my tried and true molten lava cakes a few weeks ago and they were WAY too molten. I will compare to your PERFECT recipe!! These look amazing.
Tricia Buice
Haha – perfect is one of those subjective words – but I worked hard on this recipes and was truly thrilled with the results Liz. Hope yours turns out great next time! Have a lovely weekend and thanks!