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Chocolate lava cake topped with raspberries and served with strawberries.

Lava Cake Recipe (for two)

5 from 1 vote

Rich and moist chocolate cake (like a brownie) with a gooey molten center. This recipe is super easy to make and easily doubled as needed.

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An easy, quick and rich Lava Cake Recipe perfect for two serious chocolate lovers. Our recipe is easily doubled or tripled as needed.

An overhead view of a lava cake on a plate with fresh berries.


 

Our BEST Lava Cake Recipe

There are so many descriptive names for this luscious dessert. Molten Chocolate Lava Cakes, Lava Cake and Molten Lava Cake are just a few. This rich dessert is often found on restaurant menus and is very popular during the season of love… a/k/a Valentine’s Day.

This easy chocolate cake is most famous for its’ tender, moist cake and gooey rich middle. Think “under-baked brownies” all wrapped up in an individual tiny cake. Yum!

An overhead view of an array of ingredients needed to make Lava Cakes.

Ingredients Overview

For the cakes:

  • good quality bittersweet chocolate, chopped
  • unsalted butter
  • powdered sugar
  • table salt
  • all-purpose flour
  • instant espresso powder
  • one whole large egg
  • two egg yolks
  • vanilla extract

For serving:

  • fresh raspberries
  • fresh strawberries
  • vanilla ice cream
  • lightly sweetened whipped cream
  • chocolate sauce for drizzling
  • extra powdered sugar for dusting on top
Chopped chocolate and butter cubes in a glass bowl.
Chocolate lava cake batter in a bowl.
Two ramekins on a baking tray filled with chocolate cake batter.

How to make Lava Cakes

  • First, preheat oven to 400 degrees F. Butter two ramekins (affiliate link) or custard cups and place on a baking tray.
  • Next, combine the butter and chocolate in a large microwave-safe bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed for 30 second intervals until the chocolate is almost completely melted. Remove from the microwave and stir until smooth and all chocolate is melted.
  • Using a rubber spatula, fold in the powered sugar, salt and flour. Don’t worry if it’s not completely combined.
  • In a separate bowl of measuring cup whisk the egg and egg yolks. Add the vanilla and espresso powder and stir until blended. Add the egg mixture to the chocolate and whisk until smooth. Use the spatula to smash any lumps if needed.
  • Divide the batter between the prepared ramekins and bake for 15 minutes for a super gooey center or 16 minutes for more firm cake on the outside.
  • Remove from the oven and allow the cakes to rest for 5 minutes before inverting onto a plate for serving.
  • Finally, garnish as desired with fresh berries, ice cream or whipped cream. A dusting of powdered sugar is good too!
Chocolate Lava Cake topped with vanilla ice cream, a chocolate drizzle and fresh berries.

TIPS for Success

  • Molten Lava Cakes are sweet and rich so we highly recommend using bittersweet chocolate instead of semisweet.
  • Use good quality chocolate for the best results. Chocolate chips have additional ingredients other than chocolate so the results may not turn out as desired.
  • Don’t over-bake! Fifteen (15) minutes produces super gooey centers (see video) while sixteen (16) minutes is great for a molten center and more cake around the outside (see photo below). At eighteen (18) minutes the cakes will be baked through.
A spoonful of molten lava cake served with strawberries and raspberries.

What’s the difference between molten cake and lava cake?

As mentioned above, these little cakes are known by many different names but most are interchangeable. If we want to get down to specifics, molten cake can refer to any flavor dessert with a gooey center while lava cake is typically made with chocolate.

As you can imagine, there are hundreds of recipes for this delicious, chocolate lovers’ dream. I’ve found most recipes use one of two popular methods to obtain the lava-like middle.

One is made by preparing the chocolate batter then placing a chilled chocolate ganache / truffle ball in the center then covering 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. This is achieved by simply under-baking cakes 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.

A warm molten lava cake on a plate with raspberries and strawberries.

Are lava cakes safe to eat?

Lava Cakes are safe to eat. The eggs are heated to a safe 160 degrees F during baking but are still gooey. If you’re concerned, double check with an instant read thermometer.

Chocolate loses some of its flavor when baked so that’s why these little under-baked cakes have the intense chocolate taste we crave.

A gray plate with a single molten lava cake served with strawberries and raspberries.

Chocolate Lava Cake Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings
Course: Dessert
Author: Tricia
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5 from 1 vote
Rich and moist chocolate cake (like a brownie) with a gooey molten center. This recipe is super easy to make and easily doubled as needed.

Ingredients

  • 4 ounces good quality bittersweet chocolate chopped
  • 4 tablespoons unsalted butter (56g or 2oz) cut into ½-inch pieces (plus extra for buttering the ramekins)
  • ⅔ cup powdered sugar (80g)
  • dash of salt
  • ¼ cup all-purpose flour (30g)
  • 1 whole large egg
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • ¼ teaspoon instant espresso powder

For serving:

  • raspberries
  • strawberries
  • vanilla ice cream
  • lightly sweetened whipped cream
  • powdered sugar for dusting

Instructions

  • Preheat the oven to 400°F. Butter 2 ramekins or custard cups (see Notes below and place on a baking sheet; 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 completely melted. Remove from the microwave and stir until smooth.
  • Using a rubber spatula fold in the powdered sugar, a dash of salt and flour. Don’t worry if it’s not completely mixed. Mixture will be thick.
  • In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and espresso powder. Whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined. Use a spatula to smash any lumps.
  • Divide the batter between the 2 ramekins and bake at 400℉ for 15 minutes for a very gooey center or 16 minutes for less. 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. TIP: Don't allow the cakes to sit in the ramekin any longer than 5 minutes or they may stick.
  • 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

  • RAMEKINS: 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 and have similar dimensions as those mentioned above.
  • Easily doubled!
  • The cake batter can be made ahead and refrigerated until needed. Bring to room temperature 30 minutes before baking.
  • Don’t bake the cakes longer than 15 or 16 minutes. At 18 minutes the cakes will be baked through with no molten center.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 834kcal | Carbohydrates: 83g | Protein: 11g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 50mg | Potassium: 402mg | Fiber: 5g | Sugar: 60g | Vitamin A: 1106IU | Calcium: 80mg | Iron: 5mg

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 also like:

Overhead of a chocolate sheet cake cut into squares with one piece removed

Chocolate Zucchini Cake

Soft, moist and richly flavored Chocolate Zucchini Cake topped with a memorable chocolate frosting. This cake is one of my all-time favorites!

View this Recipe
Chocolate cheesecake with a swirl of whipped chocolate ganache on a plate with strawberries

Chocolate Cheesecake

The ultimate dessert for chocolate lovers! Rich and creamy chocolate cheesecake over an Oreo cookie crust topped with whipped ganache.

View this Recipe

Chocolate Bundt Cake

A rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover! 

View this Recipe

 Published October 2016, updated February 2025

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34 Comments

  1. 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 🙂

    Reply

    • 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!

      Reply

  2. 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!

    Reply

    • 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!

      Reply

  4. 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!) 🙂

    Reply

    • 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!

      Reply

  6. 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!

    Reply

    • 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!

      Reply

  8. 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.

    Reply

  10. 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. : )

    Reply

  12. 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!

    Reply

    • 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!

      Reply

  17. 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.

    Reply

    • 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!

      Reply