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The Best and Easiest Molten Chocolate Lava Cakes
4.4 from 327 votes

The Best and Easiest Molten Chocolate Lava Cakes

The Best and Easiest Molten Chocolate Lava Cakes offer a rich chocolate cake with a soft, gooey center. Made using dark chocolate, butter, sugar, eggs, and flour, the batter includes optional espresso granules to enhance the chocolate flavor. Baked briefly in small ramekins, they form a firm edge encasing a molten, flowing chocolate core, ideal for an indulgent dessert served warm.

Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings: 2
Calories: 867 kcal
Course: Cake
Cuisine: American

Ingredients

  • 2 ounces dark chocolate I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips, or bittersweet baking chocolate
  • ¼ cup butter 1/2 of 1 stick, unsalted
  • ½ cup confectioners’ sugar
  • 1 egg discard white or save for another use, large egg plus 1 yolk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
  • Ice cream optional but recommended, for serving
  • hot fudge homemade or storebought, optional but recommended, for serving

Instructions

    Cup of Yum
  1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
  2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
  3. Add the sugar, egg, egg yolk, and whisk until smooth.
  4. Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
  5. Pour batter into prepared ramekins, divided evenly.
  6. Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
  7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
  8. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

Notes

  • Use dark chocolate bars preferably over chips for smoother melting and richer texture.
  • Espresso granules enhance chocolate flavor without adding coffee taste.
  • Watch baking time closely to keep the center molten; it should be soft but edges baked.
  • Allow cakes to cool about one minute before removing from ramekins to prevent breaking.
  • Serve with ice cream or hot fudge sauce for added richness if desired.

Nutrition Information

Serving 1 Calories 867kcal (43%) Carbohydrates 86g (29%) Protein 13g (26%) Fat 53g (82%) Saturated Fat 31g (155%) Polyunsaturated Fat 19g (112%) Cholesterol 278mg (93%) Sodium 173mg (7%) Fiber 6g (24%) Sugar 61g (122%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 867

% Daily Value*

Serving 1
Calories 867kcal 43%
Carbohydrates 86g 29%
Protein 13g 26%
Fat 53g 82%
Saturated Fat 31g 155%
Polyunsaturated Fat 19g 112%
Cholesterol 278mg 93%
Sodium 173mg 7%
Fiber 6g 24%
Sugar 61g 122%

* Percent Daily Values are based on a 2,000 calorie diet.