This easy chocolate lava cake recipe is fool-proof, beginner-friendly, and ready in less than 30 minutes. It’s the perfect dessert for dinner parties, date nights, or just a solo night in.
Chocolate lava cake (also known as molten chocolate cake) is a rich, single-serving dessert that combines the best of a chocolate soufflé and a brownie. If you’re a chocolate lover, then this easy chocolate lava cake recipe is for you!
Ingredients for chocolate lava cake
- 1 egg
- 1 tbsp soft light brown sugar
- 1 tbsp white sugar
- 1/4 tsp vanilla essence
- Pinch of salt
- 60g dark chocolate
- 50g butter
- 1 tbsp cocoa powder
- 1 tbsp plain flour
- Icing sugar (Optional)
Steps to the perfect (molten) Chocolate lava cake recipe
Step 1 – Preheat and Prep
Preheat the oven to 180 degrees C fan and grab a hand mixer if possible. Butter 2 ramekins and dust with cocoa powder. Try to get all around the edges (This will prevent the cake from sticking to the ramekins).
Step 2 – Melt the Chocolate and butter
Heat the butter and chocolate in a microwave for 30-45 seconds. Then mix until the chocolate is completely melted. Set aside to cool.
Step 3 – Mix Eggs and Sugar
Add the eggs and sugar to a large bowl, then whisk together until it’s fluffy (about 2-3 minutes)
Step 4 – Combine and add flour
Fold the butter chocolate mixture into the egg and sugar mixture with the vanilla and a pinch of salt. Do not use the mixer! Use a spatula to fold in the flour and cocoa powder until combined.
Step 5 – Bake
Pour the batter equally into the ramekins and bake the lava cakes for 15 minutes on the centre shelf. Remove your cakes and leave them to rest for about 2-3 minutes.
Step 6 – Serve and Enjoy
Serve immediately! Stick a butter knife around the edges and transfer the chocolate cakes to a small serving/ dessert plate. Optional! But highly recommended – dust the chocolate lava cakes with icing sugar and then enjoy!
Top tips to getting the best chocolate lava cake
1. Mix your sugar and eggs well.
Mix your butter and sugar until light and airy. I would recommend using an electric whisk rather than mixing by hand to get the perfect fluffy texture.
2. Don’t overheat your chocolate and butter
It is easy to burn chocolate when heating it in a microwave, so it’s important only to heat it until the butter is just melted (about 30 seconds on high). Mix until the chocolate is completely melted. If there are still clumps of chocolate after mixing, feel free to heat it for another ten seconds before giving it another mix.
3. Serve your chocolate lava cake with additional toppings
You can serve your lava cake with more than just icing sugar. Try vanilla ice cream, fresh berries or even a salted caramel drizzle.
Frequently Asked Questions
Why did my lava cake not have a molten centre?
The cake was probably baked for too long. The molten centre comes from slightly underbaking the cake — just enough for the edges to set while the centre stays soft with a slight jiggle.
Can I make a dairy-free chocolate lava cake?
Absolutely. Substitute dairy-free butter and dark chocolate for a rich, dairy-free chocolate lava cake.
Can I make a chocolate lava cake ahead of time?
You can prepare the batter a few hours in advance and refrigerate it. Be sure to remove the batter from the fridge for about 10-15 minutes and bake just before serving. Be sure to bake for another 1-2 minutes to ensure the edges are firm.
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Easy Chocolate Lava Cake
Ingredients
- 1 egg
- 1 tbsp soft light brown sugar
- 1 tbsp white sugar
- 1/4 tsp vanilla
- Pinch salt
- 60 g dark chocolate
- 50 g butter
- 1 tbsp cocoa powder
- 1 tbsp plain flour
- Icing (powdered) sugar (Optional)
Instructions
- Preheat your oven to 180℃ fan (200℃ conventional)
- Add butter and chocolate to a microwave-safe bowl and microwave for 30 – 45 seconds.
- Once the butter is melted, mix until the chocolate is fully melted. Set aside to cool.
- Coat two ramekins with butter and dust with cocoa powder, and set aside
- Add the egg and sugar to a mixing bowl and with a hand mixer on medium speed whip them until fluffy (about 2-3 minutes)
- Add the butter and chocolate mixture to the egg and sugar mixture, and using a spatula, fold together. (Avoid whisking or mixing)
- Fold in the flour, cocoa powder and salt. (Avoid whisking or mixing)
- Pour the mixture evenly into the two ramekins and bake for 15 minutes. (Until the edges are set, but the centre stays soft with a slight jiggle)
- Once baked, remove the ramekins and leave to rest for at least 2-3 minutes
- Use a butter knife to loosen the edges before turning it over onto a serving plate
- Dust with Icing (powdered) sugar and serve straight away.