Mini Chocolate Lava Cakes
This post may contain affiliate links.
These Mini Chocolate Lava Cakes are the kind of dessert that feels fancy without being fussy. Each little cake bakes up with a warm chocolate cake outside and a molten center inside, making them perfect for date night, Valentine’s Day, or any night you want a decadent dessert with minimal effort. These delicious cakes take only 8 ingredients to make and they really make for an elegant dessert that is ready in about 25 minutes.
Like my Chocolate Pudding Cake, and my Chocolate Mousse cake, this is the perfect dessert for chocolate lovers or to bring to any kind of special occasion and it is so easy to make.
Why you’ll love this recipe
- Just a handful of ingredients needed
- Mini lava cakes bake fast and don’t require special equipment
- Makes a rich elegant chocolate dessert
- Works great in a muffin pan or ramekins
- Perfect for chocolate lovers and special day desserts
Ingredients for molten lava cakes
- Semi-sweet chocolate chips – These add rich chocolate flavor with just the right balance of sweetness and bitterness for baking.
- Unsalted butter – Using unsalted butter lets you control the salt level while adding richness and moisture to the recipe.
- Flour – I like to use all purpose flour.
- Powdered sugar – Also called confectioners’ sugar, this finely ground sugar dissolves easily for a smooth, tender finish.
- Salt – to enhance sweetness and brings out the flavors of the other ingredients.
- Eggs – Eggs bind the ingredients together while adding moisture and structure.
- Egg yolks – Extra yolks create a richer texture and more tender crumb thanks to their fat content.
- Cocoa powder, Cocoa powder adds deep chocolate flavor without extra sweetness, enhancing the richness of the dessert. In this recipe, we will use for dusting.
- Ice cream, berries – to serve – These optional toppings add contrast, freshness, and a little extra indulgence when serving.
Equipment and Tools Needed
- Mixing Bowl
- Microwave Safe Bowl
- Ramekins or a 6 count muffin tin
How to make chocolate lava cakes
Step by Step Instructions Overview
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 1 – Preheat the oven. Place the chocolate chips and butter in a microwave safe dish and heat in 30 second increments until melted. Stir well between each interval. Allow to cool to room temp.
Step 2 – In a small bowl, combine the flour, powdered sugar and salt. Whisk to combine. Set aside.
Step 3 – In another small bowl, add the eggs and egg yolks and whisk to combine. Let eggs cool slightly and add melted chocolatea and dry ingredients.
Step 4 – Dust Ramekins or baking dish with chocolate.
Step 5 – Pour the batter into the prepared baking dishes.
Step 6 – Bake in the preheated oven for approximately 14 minutes.Remove from the oven and allow to cool for approximately 5 minutes. Using a butter knife, gently run it along the edges of the cake to release anywhere that might have stuck.
Step 7 – Place a plate or serving dish on top of the cakes, and quickly invert. Allow the cakes to cool slightly. Sprinkle with additional cocoa powder or powdered sugar. Serve with ice cream or whipped cream and/or fruit.
Want more chocolate goodness? Try my Chocolate Peanut Butter Fudge and my Chocolate Peanut Butter Pie,
Raquel’s Time Saving Tips ⏱️
- Let eggs and egg yolk sit at room temperature before mixing
- Melt butter and chocolate chips slowly in a large microwave-safe bowl using 10-second increments
- Stir the melted chocolate until smooth and glossy before adding other ingredients.
- Dust prepared muffin cups or 6-ounce ramekins with cocoa powder so the cakes release easily. I like to store powdered chocolate in these shaker cups for easy dessert prep.
- Watch baking time closely and pull the cakes once the tops set and crack.
- Let the cakes rest for 3-5 minutes before flipping with a butter knife and oven mitts.
Substitutions and variations
- Use dark chocolate, bittersweet chocolate, or a chopped chocolate bar instead of semi-sweet chocolate
- Add a pinch of espresso powder to deepen the chocolate flavor
- Top molten chocolate cakes with vanilla ice cream, chocolate ganache, or fresh berries
- Serve in prepared muffin tin for mini portions or ramekins for a classic look
- A splash of heavy whipping cream mixed into the chocolate mixture adds extra richness
FAQs about this recipe
The edges should look set and the centers should still feel soft. Visual cues matter more than exact minutes.
Molten chocolate lava cakes are best right after baking. Leftovers keep in an airtight container in the fridge for up to three days.
Warm gently in the microwave for short bursts so the molten center stays soft.
Yes. Use a small saucepan over medium-high heat and stir constantly until melted and smooth.
Vanilla ice cream, fresh berries, or a spoon of chocolate ganache pair perfectly with these little cakes.
More delicious dessert recipes
Mini Chocolate Lava Cakes
Ingredients
- 6 oz semi-sweet chocolate chips
- ½ cup unsalted butter
- ¼ cup flour
- ½ cup powdered sugar
- 1 teaspoon salt
- 2 eggs
- 2 egg yolks
- Ice cream berries – to serve
- Cocoa powder to coat baking pans
Instructions
- Preheat the oven to 425 degrees. Spray a six-count muffin tin or 4 – 6 oz ramekins with non-stick spray. Dust with cocoa powder and set aside.
- Place the chocolate chips and butter in a microwave safe dish and heat in 30 second increments until melted. Stir well between each interval. Allow to cool to room temp.
- In a small bowl, combine the flour, powdered sugar and salt. Whisk to combine. Set aside.
- In another small bowl, add the eggs and egg yolks. Whisk to combine. Set aside.
- Add the dry ingredients and the egg mixture to the melted chocolate mix once it has cooled slightly. Whisk to combine well.
- Pour the batter into the prepared baking dishes. Place ramekins on a baking sheet or if using a muffin tin, place directly on the middle rack.
- Bake in the preheated oven for approximately 14 minutes. The tops should be set and beginning to crack. Remove from the oven and allow to cool for approximately 5 minutes.
- Using a butter knife, gently run it along the edges of the cake to release anywhere that might have stuck. Place a plate or serving dish on top of the cakes, and quickly invert. Use caution and baking mitts – the pans will still be very hot.
- Allow the cakes to cool slightly. Sprinkle with additional cocoa powder or powdered sugar.
- Serve with ice cream, hot fudge, berries, etc.
Notes
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.
WOW! These were really good!