How to Make Chocolate Lava Cakes + Video

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Or try my peanut butter chocolate lava cakes.

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!

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

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

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Rainbow Whisk | Muffin Pan | Ramekins | Baker’s Chocolate

Here’s another chocolate recipe to love! Try my chocolate hand pies next.

Delicious, warm, and gooey chocolate hand pies with chocolate pie dough and chocolate ganache filling! 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

270 Comments

All Comments

  1. Hi! 🙂 I would love to sub something dairy free for the butter (was thinking coconut oil). Do you have any advice on the quantity of coconut oil to use and if this would work? Thanks!

  2. I am thinking of making these for my New Year’s Eve party. This would require me making the battle ahead of time. I read the make ahead tips but was wondering, can I make the batter, spoon it into the ramikins, refrigerate them, and then put them in the oven the next day? Would that produce the same results or would it be better to wait to divide the batter into ramikins?

    1. I make these all the time with chocolate chips and everyone raves. Made them with Ghirardelli the other night and didn’t notice a bit of difference!
      I love the tip for making them in a muffin tin! Why have I never thought of that?! There are six in my family and I always have to make two batches or pick my favorites! Ha!

  3. Sally,

    I want to make these for my husbands birthday tomorrow, but I would like to view the video. It keeps saying that the page for the video can’t be found. Help!

    By the way, I’m excited about all the wonderful comments, because my husband thinks Chili’s lava cakes are the best he has ever had. I can’t wait to make these babies for him!!

  4. Can I use flax seeds to replace an egg?

    Here is the ratio:
    one tablespoon of flax seeds and three tablespoons of water to replace one egg.

1 4 5 6

Reviews

  1. These were so good! So much easier to make than I expected. I used muffin tins and 8 minutes was the perfect amount of time to bake them. Thank you so much for this amazing recipe!

  2. I usually don’t write reviews but this recipe was great, excellent. it was sweet but not overbearing, 10/10 I would definitely recommend (this entire blog is excellent as well) I am very pleased how each recipe of yours turn out I’ve made about 8 of your recipes and everyone has exceeded my expectations. Keep the great work.

    1. Hi Trey, thank you so much for taking the time to leave a comment! I truly appreciate the kind words and am thrilled that you have tried so many of my recipes 🙂

Questions

    1. Divide batter between each 6-ounce ramekin. They will be nearly full. Bittersweet chocolate will yield a deeper, darker chocolate flavor.

  1. Hi Sally!
    I’ve been looking for a lava cake recipe and I thought about giving yours a try, as your recipes are always so good.
    Any chance you could make these in silicone muffin forms?
    Thanks!

  2. Anyone ever try to make these gluten-free using gf flour? We had them on a cruise and would love to recreate them! These sound delicious!

    1. Hi Angela! The lava cakes would be pretty small in 3 inch ramekins, keep that in mind. The bake time will be shorter too.

  3. Hey i want to make these but i need a big amount .. do i just double everything or make 2 separate batches? I need about 12 or 16

  4. If we bake them and freeze it right away take them out the very next day and microwave it will it still have the same effect?

  5. Hi. Have you ever tried to freeze the chocolate molten cake batter and then defrost and cook it at the time of use?

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