How to Make 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

Now, I’ve shared lava cakes on my blog before. They have peanut butter inside, remember? Today, 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 finally make them 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

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. You’ll be delightfully surprised at 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

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.


Chocolate lava cakes on

Or the muffin pan option:

Chocolate lava cakes on

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

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, try these Chocolate Fudge Cakes for 2 instead!


Chocolate Lava Cakes

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 25 minutes
  • Yield: 4 or 6 cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Here’s how to make incredibly decadent homemade chocolate lava cakes!


  • 6 ounces (170g) high quality semi-sweet chocolate*
  • 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 yolks*
  • optional for topping: ice cream, raspberries, and/or chocolate syrup


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Special Tools: Glass Mixing Bowls | Rainbow Whisk | Muffin Pan | Ramekins | Baker’s Chocolate
  3. Chocolate: 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.
  4. 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!

Keywords: chocolate lava cake, lava cake


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

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


  1. Just made a trial batch before my mother’s birthday–husband loved it and devoured it. I was thinking of making this batter prior to going to my mother’s and making them after dinner there — I know the notes say to bring to room temperature, but any guidance on how long to leave the batter out for? An hour?

    1. Hi Paige! I wouldn’t leave the batter out for longer than about 2 hours. But use your best judgement, keeping in mind there is dairy and eggs in the batter.

  2. Hi Sally,

    I have the batter in my refrigerator right now. How long should it need to come to room temperature? I am planning to make it after our dinner. Thank you. 🙂

      1. Thank you Sally. I ended up taking it out and leaving it for about 45 minutes and it came up to 67 degrees F. It turned out beautifully! Thank you for the recipe. @michelleboatbaker

    1. I use the Paprika app. You can add a recipe easily by using the “browser” function and pasting the url for the recipe. The url for this recipe is:
      I love this app!

    1. Hi Kelly! I don’t have any experience baking with gluten free flour but other readers have reported back that they use it successfully in my recipes. Let me know if you try it!

    2. Yes! I did it with a basic Walmart brand gluten free flour and it turned out beautifully. I had concerns about dryness, so i added a bit of extra butter to the mix and it was delightful

  3. Hi Sally,
    Thank you for the recipe. I tried and turned out amazing. I just don’t like too much sweetness as I add ice cream to it. So I added some cocoa. Next time I’ll also reduce some sugar for lesser sweetness.

  4. Hey Sally! I just love your website and your super cute recipes. One query while baking this lava cake in 6 count muffin tray is there any particular temperature ?as it is mentioned 8 to 10 minutes. Is it necessary to refrigerate the batter for 2 days ? Does this recipe need baking powder ,cocoa powder and essence . I’m 15 years old please help me to bake my 1st cake well.
    This is Sneha from India
    Love you

    1. Hi Sneha! Thank you so much. You don’t need to refrigerate the batter for 2 days, but you can if you would like to prepare it ahead of time. The ingredients needed are listed in the recipe and the temperature is 425°F (218°C). Hope you enjoy!

  5. Hi! I love your recipe, so simple and delicious! I have a question, somehow I bought 4 oz ramekins instead of 6 oz, do I adjust the bake time!?

    1. My family has always asked for these cakes. I thought it would be too hard so I made excuses.
      Finally I gave in and just tried them. They came out perfectly. Thank you so much.

  6. My son requested chocolate lava cupcakes for his 16th birthday (New Year’s Eve). I made them at his request for a previous birthday, but couldn’t remember which recipe I had used. I chose yours this time around because it had simple steps and few ingredients. It was so quick and easy to put together, and they taste great even warmed up! This will be our recipe from now on. Maybe he’ll make them for my birthday. 😉

  7. This recipe did not work for me. The cakes were dry and had way too much chocolate. We took a few bites and through them away.

  8. Have you tried baking these with bittersweet chocolate? Was thinking about using Swerve sugar replacement to cut down on sugar intake so was wondering if you had any advice on the amount of sugar replacement amount. Can’t wait to try this recipe.

    1. Hi Lanie, You can use bittersweet chocolate but these are not overly-sweet using semi-sweet. I have not ever baked with Swerve sugar replacement but let me know if you try it!

  9. Hi Sally,

    I had been wanting to make this lava cake…! I thought it would be more complicated, but nope…! Using your recipe is the simplest one..! I made one and shared it to my neighbour…! Love it….!!!
    Thank youuuuu!!!!’

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