Our easy lava cake recipe is a show-stopping dessert with a gooey chocolate center that is sure to delight any chocolate lover.
Jump to RecipeTable of Contents
- Easy Lava Cake Recipe Ingredients
- Substitutions And Additions
- How To Make This Easy Lava Cake Recipe Recipe
- How To Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Decadent individual-size cakes with rich chocolate flavor and heavenly molten center make this easy lava cake recipe the ultimate dessert. Your mouth will water as you sink your fork into this moist cake, and a river of chocolate oozes onto your plate.
Easy Lava Cake Recipe Ingredients
These molten chocolate cakes are truly delightful. The combination of rich chocolate and sweet cake is like a match made in heaven!
It’s the perfect balance between indulgence and comfort, providing both an exquisite taste and a comforting experience. Biting into this lava cake reveals a warm, gooey center that will instantly make your mouth water.
You’ll need:
- ¾ cup of good quality dark chocolate chips (I used Ghirardelli)
- ¼ cup of whole milk
- ¾ cup of powdered sugar
- ¼ cup + 1 tablespoon of unsweetened cocoa powder
- ¾ teaspoon of baking powder
- ¼ teaspoon of baking soda
- 1 cup of cake flour
- ½ teaspoon of kosher salt
- ¾ cup of whole milk, room temperature
- ½ cup of vegetable oil
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of powdered sugar (use a sifter to dust the finished cakes)
- Vanilla ice cream (optional garnish)
- Chocolate syrup (optional drizzle garnish)
PRO TIP:
This recipe uses an Appe pan, a shallow pan with round, cup-like holes to pour the batter into.
Substitutions And Additions
CHOCOLATE: In this easy chocolate lava cake recipe, you can substitute milk chocolate or semi-sweet chocolate for dark chocolate chips.
FLOUR: You can substitute all-purpose flour for the cake flour. Simply sift the all-purpose flour twice before adding it to the powdered sugar and cocoa mixture.
COCOA POWDER: You can substitute unsweetened Dutch or dark cocoa powder for plain unsweetened cocoa powder in these decadent molten chocolate lava cakes.
How To Make This Easy Lava Cake Recipe Recipe
To make this decadent cake recipe, you will make the chocolate cake batter that is then injected with a creamy chocolate mixture before cooking.
The magic happens as the cakes bake for a scrumptious chocolate treat.
STEP ONE: Add the dark chocolate chips to a small heat-safe bowl.
STEP TWO: Heat the milk in a small microwave-safe bowl in the microwave for 30 seconds.
Carefully pour the heated cream over the chocolate and let it sit for just a few seconds. Stir until the chocolate is completely melted and smooth.
Place the melted chocolate in the refrigerator for 20 minutes.
STEP THREE: Sift together the powdered sugar, cocoa powder, baking powder, and baking soda in a medium-sized mixing bowl.
STEP FOUR: Whisk in the cake flour and kosher salt.
STEP FIVE: Add the whole milk, vegetable oil, and vanilla. Fold the ingredients together until well combined.
STEP SIX: Remove the cooled chocolate and cream mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.
STEP SEVEN: Use a pastry brush to coat the Appe pan with vegetable oil; it does not take much. Heat over medium-low heat.
OUR RECIPE DEVELOPER SAYS
Make sure to keep the burner temperature low, as you don’t want to burn your lava cakes.
STEP EIGHT: Fill the individual cake “cups” ⅔ of the way full, about one tablespoon.
STEP NINE: Scoop ⅔ teaspoon of the chilled dark chocolate mixture and place in the center of the lava cake batter.
Spoon just enough cake batter to cover the top of the chocolate center. Cover with the lid and cook for five to seven minutes.
Carefully use a spoon, or a butter knife, to turn the mini cake over and replace the lid. Cook for one more minute.
Carefully remove the cakes from the pan and place them on a serving plate. Repeat for the remaining batter and chocolate.
Dust with powdered sugar, and drizzle with chocolate syrup and vanilla ice cream.
PRO TIP:
You can use the Appe pan on a glass cooktop, electric coil burner, or gas stovetop. Just remember to keep the heat at medium-low or low. The lower the setting, the longer the cakes will take to cook. Also, most of the Appe pans come with a small wooden turner that works well when needed to turn the cakes.
How To Serve
Serving this lava cake chocolate dessert is a great way to end a meal! For an extra-special presentation, top the warm cakes with slices of fresh fruit like strawberries and bananas.
A scoop of vanilla ice cream or whipped cream also makes a delicious addition to these individual cakes.
To finish it off, drizzle the entire plate with hot fudge sauce or caramel sauce or sprinkle some ground nuts.
If you are a fan of rich chocolate cake, don’t forget to check out our German chocolate cake and Hershey’s chocolate cake.
MORE CHOCOLATE RECIPES
Muffins
Double Chocolate Muffin Recipe
No Bake Desserts
Chocolate Lasagna
Storage
IN THE FRIDGE: Store any leftover chocolate molten lava cakes in an airtight container in the refrigerator for up to three days.
Heat for 10 to 15 seconds in the microwave. Garnish as directed above.
IN THE FREEZER: I don’t recommend freezing your molten lava cake dessert; they are best served fresh to enjoy the gooey chocolate.
With this easy lava cake recipe, you can have molten lava cakes in no time and with minimal effort. You can’t beat the indulgent experience of cutting into these cakes to find the rich molten chocolate center.
Frequently Asked Questions
Does lava cake have to be served warm?
A simple lava cake recipe is best served warm so that you can enjoy the melting, oozing lava center of the cake.
Can I freeze mini chocolate lava cakes?
We don’t recommend freezing this molten lava cake recipe as they are best served fresh.
What is a lava cake?
Lava cakes feature tender, rich cakes on the outside with molten centers on the inside that flow out when you cut into them.
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- Chocolate Dump Cake
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Easy Lava Cake Recipe
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Our easy lava cake recipe is a show-stopping dessert with a gooey chocolate center that is sure to delight any chocolate lover.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 34
Ingredients
- ¾ cup good quality dark chocolate chips, I used Ghirardelli
- ¼ cup whole milk
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup cake flour
- ½ teaspoon kosher salt
- ¾ cup whole milk, room temperature
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar, use a sifter to dust the finished cakes
- Vanilla ice cream, optional garnish
- Chocolate syrup, optional drizzle garnish
Instructions
Add the dark chocolate chips to a small heat-safe bowl.
Heat the milk in a small microwave-safe bowl in the microwave for 30 seconds. Carefully pour the heated cream over the chocolate and let it sit for just a few seconds. Stir until the chocolate is completely melted and smooth. Place the melted chocolate in the refrigerator for 20 minutes.
Sift together the powdered sugar, cocoa powder, baking powder, and baking soda in a medium-sized mixing bowl.
Whisk in the cake flour, and kosher salt.
Add the whole milk, vegetable oil, and vanilla. Fold the ingredients together until well combined.
Remove the cooled chocolate and cream mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.
Use a pastry brush to coat the Appe pan with vegetable oil; it does not take much. Heat over medium-low heat.
Fill the individual cake “cups” ⅔ of the way full, about 1 tablespoon.
Scoop ⅔ teaspoon of the chilled dark chocolate mixture and place in the center of the cake batter. Spoon just enough cake batter to cover the top of the chocolate center. Cover with the lid and cook for 5 to 7 minutes. Carefully use a spoon, or a butter knife, to turn the mini cake over and replace the lid. Cook for 1 more minute. Carefully remove the cakes from the pan and place them on a serving plate. Repeat for the remaining batter and chocolate. Dust with powdered sugar, and drizzle with chocolate syrup and vanilla ice cream.
Notes
- This recipe uses an Appe pan, a shallow pan with round, cup-like holes to pour the batter into.
- Make sure to keep the burner temperature low, as you don’t want to burn your lava cakes.
- You can use the Appe pan on a glass cooktop, electric coil burner, or gas stovetop. Just remember to keep the heat at medium-low or low. The lower the setting, the longer the cakes will take to cook. Also, most of the Appe pans come with a small wooden turner that works well when needed to turn the cakes.
Nutrition
Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 0.2mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!
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