How to Make Chocolate Lava Cakes + Video

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Welcome to the Monthly Baking Challenge! In case you missed it, here is everything you need to know about the monthly baking challenge. All you really have to do is have fun in the kitchen and bake. Sounds dreadful, doesn’t it?

February Monthly Baking Challenge

The recipe is LAVA CAKES!!

Now, I’ve shared lava cakes on my blog before. They have peanut butter inside, remember? For this challenge, we’re focusing on making straight up chocolate lava cakes. I’ve gotten many requests for plain chocolate in the past year. And I decided to make them the focus for our February Baking Challenge because (1) chocolate molten lava and (2) chocolate molten lava.

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Luckily the way to make them doesn’t involve anything complicated and if you don’t have the little ramekins I use– and don’t feel like buying them– you can use a muffin pan. I’ll show you how to use both.

The secret for how to make chocolate lava cakes is… well, there is no secret at all. We’re not simply microwaving frozen chocolate cakes like Chili’s does (no hate, you know how I love Chili’s!!!), but we aren’t pulling our hair out in frustration either. That’s why I wanted lava cakes as our Baking Challenge recipe this month. To learn and see how EASY they really are!

Chocolate lava cakes are so simple and here’s proof:

  • no mixer
  • 6 ingredients
  • bake time is 12-14 minutes
  • no waiting for them to cool

You’ll need 3 bowls. One for melted chocolate and butter. One for 2 eggs + 2 additional egg yolks. One for flour, salt, and confectioners’ sugar. Then you’ll just mix all the ingredients together.

Chocolate lava cakes on sallysbakingaddiction.com

Add the chocolate batter to four 6-ounce ramekins OR a muffin pan. If using a muffin pan, your lava cakes will be slightly smaller and you’ll get 6 lava cakes instead of 4. Whichever you use, grease the cups and dust with cocoa powder to prevent the lava cake from sticking.

Ramekins:

Chocolate lava cakes on sallysbakingaddiction.com

Or the muffin pan option:

Chocolate lava cakes on sallysbakingaddiction.com

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

They’re baked in a VERY hot oven. The high heat will cook the lava cakes around the edges and tops, leaving the insides a little gooey. And lava-y. 🙂

Carefully flip the freshly baked and warm lava cakes upside down onto plates and serve with ice cream, fresh berries, chocolate sauce, salted caramel, you name it! Since the flipping step can be a little tricky and because lava cakes are just so flipping good (!!!), here’s a video for you to see.

If 4 or 6 lava cakes are simply too many to have around, you can make these Chocolate Fudge Cakes for 2 as the monthly baking challenge recipe instead. Or if you’re not into today’s recipe at all, here is the alternate February Baking Challenge:

After you’ve made the recipe, share your photos throughout this month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page. Let’s get baking!!

Chocolate Lava Cakes

Ingredients:

  • 6 ounces (170g) high quality semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks2
  • optional for topping: ice cream, raspberries, and/or chocolate syrup

Special Equipment

Directions:

  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  4. Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
  6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
  7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
  8. Add toppings. Serve immediately.

Make ahead tip and freezing: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.

Recipe Notes:

  1. Make sure to use high quality chocolate, not chocolate chips. You won't have much "lava" with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
  2. A note on the eggs-- for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you're concerned, you can take the temperature to be sure!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Please let me know if you have questions about the recipe or baking challenge!

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

198 comments

  1. Wow, this looks incredible! I will have to make these at some point!
    Aleeha xXx
    http://www.halesaaw.com/

  2. The baking challenge is such a great idea. I’m so excited to start! As much as I would love to buy ramekins I just don’t have anymore cabinet space in my one bedroom apartment so I’m going to use a muffin pan. I have both dark coated and a light colored muffin tin. Which type would be better for making Lava Cakes or does it not really matter for this recipe?

  3. Super excited about the challenges. Did the lava cakes and they turned out great! I cooked them in my muffin pan! Thanks for doing this Sally!

  4. hi …these look great …i was wondering if i can make these and refrigerate the baked cakes to bring to work the next day for a party and reheat in the microwave?
    love the baking challenge idea…cant wait to see whats next! xox

  5. Yummy!!! I will have to make the Chocolate Lava Cakes for my boyfriend!!! He’s going LOVE it!!! 🙂

  6. Oh Sally, these turned out absolutely delicious last night … my 11-yr old was dying to make ‘cakes in a mug’ and I convinced her to use our baby ramekins instead.  She made them pretty much all by herself, with just a bit of supervisory help 😉 …. what a proud accomplishment! We topped ours with vanilla/strawberry swirl ice cream.  Pure yumminess! You might be an inspiration for us mom-daughter to bake together this monthly challenge each month!!

  7. Love your baking challenge idea! Made them for super bowl for the hubby and I! YUM! I also made the Baked Honey BBQ Popcorn Chicken. Super good!

  8. Made these last night for my husband’s birthday dessert – so easy and SO decadent and delicious. They did not disappoint. The ramekins I used worked perfectly. I might have to continue with the monthly baking challenge! 🙂

  9. February challenge complete!! These were AMAZING!!!! I went the muffin pan route and those little cakes were soooo adorable. In my oven they took about 7 min, and the amount of lava was perfect. Served them with homemade vanilla ice cream and they were delish!! Guests were amazed and I was so happy with how easy they were! LOVE this monthly challenge idea!

  10. Hi Sally, I said I will make your Chocolate Lava Cake. And I did. I made it 2X. I loved it. So easy and simple. Ideal cake for Valentine’s Day!You can check http://www.5starcookies.com/2017/02/06/chocolate-lava-cake-accept-baking-challenge/

  11. I made them, they came out delicious!

  12. Hi Sally!

    I know that you posted the link for the other chocolate fudge cake recipe if we wanted to make 2, but I wanted to know if it’s possible to half this recipe in order to make 2? 

    Thanks!
    Paulette 

  13. I made these but I think I need to check my oven temperature because they were not as lava-y as I had expected. Still amazing though!! <3

  14. Lava cake is one of my favorites and this recipe looks flawless!

  15. I love your blog and your recipe of the month!
    The chocolate lava cakes were amazing. I can’t believe how easy they were to make!
    All of your recipes are amazing! Baking is what I do to relax.

  16. Hi Sally, I don’t get semi sweet chocolate in india. is it OK to use milk chocolate instead? I also get dark chocolate and bitter sweet chocolate. which one do you suggest?
    Thanks!
    Priya

  17. Hi Sally!
    This looks awesome. I’d like to bake this for my brother’s upcoming birthday, as he’s a chocolate addict, so here comes the question: Can I bake this in a cake pan? Would there be anything I should change because the size is gonna turn bigger?
    Thanks always for the awesome recipes!

    Flora

    • Hi Flora! I actually have no clue how to make this into 1 big cake. I don’t think you’ll have that same molten effect. You can try an 8-9 inch cake pan. I wouldn’t change anything about the actual recipe though.

  18. Baking challenge is completed! I have been wanting to learn how to bake these and I’ve seen several different methods. But the search is over as these were amazing and tasted just as good if not better than ones I’ve had at restaurants! I first baked them for 12 minutes and after flipping one out of the ramekin, it was too undercooked (not that too much lava is a bad thing). But I put the rest of the cakes back in the oven for another 2 minutes and that seemed to be perfect! I also love the small size of these cakes in that I can indulge without feeling too guilty. Btw, we had an entire Sally meal consisting of your Skillet Chicken with Creamy Lemon and Thyme and then Molten Lava Cakes for dessert, all prepared after a full day at work! Thank you!

  19. I made these for my family and they turned out amazing. We ate them right after they finished cooling down and they tasted great! I drizzled a little mixture of melted chocolate and butter over them and ate them with milk. WOW!!!

    • Side note: I know this is late but I have made these at least five times since you posted this and they always turn out amazing! P.S is there anyway that I can add banana to the batter because that would be so good!!!

      • Oh my gosh I’m so happy you love them so much! Don’t know how banana would do, but maybe mash one up and add it– then see how it tastes? Can’t be bad!

  20. Hey Sally!
    I want to make half of this recipe, so should I use one whole egg and one egg yolk?
    Thanks a ton!

  21. Sally, what would be your thoughts of subbing the semi-sweet with Dove Milk Chocolate? It’s my go-to for your Oreo truffles, and the one time I subbed with the Bakers dipping chocolate my boyfriend was not happy! 

  22. Delicious recipe, not too sweet which I loved. I overcooked mine but stayed in the time limit.  Used muffin tin. Anything else one should look for to avoid over baking? 

  23. I’ve never bothered with lava cakes before as I thought they wouldn’t work but these were sooo easy and delicious! Love your monthly baking challenge idea and can’t wait to see what you have next month!!

  24. Hi Sally! This might be a dumb question but where did you buy your ramekins? I’ve never seen them in stores but maybe I just haven’t been looking lol

  25. Can I make these fully and save for tomorrow night? 

  26. Made this tonight for my husband and boys and everyone loved it! I should have pulled them out at 12 minutes but gave them an extra minute. I struggled to get a grip on the ramekins because of my oven mitts, so I’ll have to figure out something there. But the recipe was great! Easy to make with delicious results.

  27. Hi Sally!

    I shared this on my blog today. They were yummy!!

    https://makingahouseahome.blogspot.com/

    His
    Shari

  28. Joining the baking challenge and sharing it on Facebook. Made these the other day in a regular cupcake pan. Topped them with mint chocolate chip ice cream and chocolate sauce. They were soo good. I put some in the freezer for later-any idea how long to re-heat them for from frozen?

    Thanks!

  29. I halved the recipe and made these for my husband and I for Valentine’s Day! It was a perfect gooey treat! I used the muffin pan option and made 3 small cakes. We served them with vanilla ice cream! Yummy!

  30. I made these for my husband & 2 boys last night for Valentine’s Day & they were a HUGE hit!!  I loved them, too!!  Perfect chocolate dessert & very easy to make.  Thank you for coming up with the idea for the baking challenge–I think it’s a great way for all of us to try new recipes & learn about the ingredients we’re using!  Also cool that they may be related to the season.  Thanks for all you do!  I really love your stuff & so does my family!!

    • I’m so happy you participated in the baking challenge this month AND that you’re excited for more to come! Thanks Sarah 🙂

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