I thought lava cakes would be super intimidating to make from scratch, but I had no idea how easy they are until I made these gooey homemade Mini Chocolate Molten Lava Cakes. You could start making these small chocolate cakes now and be eating them in less than 30 minutes. This simple recipe makes four individual cakes with warm chocolate centers flowing out, perfect for an intimate gathering with those you love most!
This chocolate lava cake recipe is great for Valentine's Day or any small, intimate gatherings. If you love rich and decadent chocolate desserts, you'll also love Flourless Chocolate Cake and Fudgy Homemade Brownies.
Why this Recipe Works
Cutting into this warm, moist, and delicious cake results in a decadent and indulgent chocolate molten lava filling to flow out. It's the ultimate romantic dessert, and also seems very impressive while it's actually very easy to make!
Ingredients and Notes
Chocolate Chips - This chocolate molten lava cake recipe is made without cocoa powder. Cocoa powder is a dry ingredient and we don't want to offset any moisture in this cake to ensure we get that epic molten lava center so we melt chocolate chips for that luxurious texture.
Eggs and Egg Yolks - The eggs and yolks are integral to the structure and texture of these mini chocolate lava-filled cakes. The extra yolks also contribute to a moist cake that will hold its structure. This keeps these epic molten chocolate cakes from collapsing when you remove the ramekin!
Leavener - These simple mini chocolate cakes are made without baking soda or baking powder. These small cakes will puff up just slightly, but are not intended to have much rise.
Substitutions
Chocolate Chips - Chopped chocolate, chocolate melts, or chocolate chunks can be used in place of chocolate chips. If chopping chocolate, try to ensure the chocolate pieces are fairly similar in size to ensure that they melt evenly. I recommend using semi-sweet or dark chocolate for this decadent dessert, but milk chocolate will also work.
Milk - I highly recommend using red wine in place of the milk in this simple recipe. It adds an extra depth of flavor and makes this luxurious treat even more elegant. Plus, the flavors meld perfectly resulting in the absolute best dessert.
How to Make this Recipe
Step 1: Melt butter and chocolate together over low heat, whisking frequently until smooth. Remove from heat.
Step 2: Whisk in powdered sugar.
Step 3: Add in eggs and yolks, and whisk until combined.
Step 4: Whisk in milk, then flour, and divide the batter evenly among four ramekins.
Step 5: Bake until the sides are firm, but the center is still soft, about 12 minutes. Don't overbake or you'll lose that molten lava center!
Step 6: Let the mini cakes stand for three minutes, then carefully flip each mini lava cake out onto a plate, top as desired, and serve immediately.
Recipe FAQs
A chocolate molten lava cake is like a little chocolate volcano! It's individual-sized chocolate cakes with a gooey liquid chocolate center that oozes out like lava when you stick your fork in. It's rich, indulgent, fudgy, and so luxurious!
Chocolate lava cake is best served hot and straight from the oven. They're so quick and easy to make, there's really no need to make them in advance. The batter can be prepped before dinner and poured into the ramekins, and then you could put them in the oven after dinner, and have the best warm, mini chocolate lava cakes in just 15 minutes!
These mini molten lava cakes are absolutely perfect as-is, straight out of the oven. Because they're served hot, my go-to is topping them with vanilla ice cream, but would also be delicious topped with powdered sugar, whipped cream, or fresh fruit such as strawberries or raspberries. They're truly so incredible on their own that they don't need anything added!
Tips & Tricks
Tip #1: When stirring in the powdered sugar, the mixture will get fairly thick. If using a whisk, tap the whisk on the edge of the pot every now and then and the chocolate mixture should come right out. The powdered sugar does not need to be fully incorporated immediately as it will continue to mix in as other ingredients are added. The batter will loosen as the eggs and milk are added and will be easier to whisk.
Tip #2: Using a whisk will result in a smoother batter. Using a spatula or spoon may result in dry ingredients forming clumps and not getting fully incorporated.
Tip #3: To flip each cake out, hold the lava cake in its ramekin from the bottom (use a pot-holder, it will be HOT!) and place the plate you're using to serve the cake upside-down on top of the lava cake in the ramekin. Holding the plate and ramekin together, flip it over so the plate is right side up and the ramekin is upside down on top of the plate. Carefully (it's still HOT!) pull the ramekin off leaving the tasty mini cake on the plate.
Tip #4: I would suggest serving these small, individual cakes on plates with a lip so that the chocolate lava doesn't flow off the edge of the plate.
Tip #5: For even smaller mini chocolate lava cakes or if you're looking to make these mini chocolate cakes without ramekins, this recipe can instead be made in a muffin tin. It will make 10 mini lava-filled cakes and they'll need to bake for about 8 minutes. I will note that they are a bit more difficult to flip out of the muffin tin than they are to flip out of ramekins. You'll either need to flip them all out at once onto a baking sheet, or use a fork or butter knife to gently slide along the edge and remove each one individually. You won't get quite as dramatic of a flowing lava effect from these extra mini chocolate cakes, but they will still have that ooey gooey chocolate center!
Storage Tips
- Mini Chocolate Molten Lava Cakes should be served immediately, while still warm.
- If desired, they can be stored in an airtight container at room temperature for a day or two and can be reheated when ready to serve, but each time they are reheated that lava filling will be less and less like lava.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Homemade Mini Chocolate Molten Lava Cakes
Equipment
- 4 ramekins
- 1 Baking sheet
- 1 Saucepan
Ingredients
- 1 stick butter
- ¾ cup chocolate chips
- 1 ¼ cups powdered sugar
- 2 eggs
- 3 egg yolks
- ½ cup milk
- ½ cup flour
Instructions
- Preheat oven to 425℉. Spray 4 ramekins with non-stick spray and place ramekins on a cookie sheet.
- Melt butter and chocolate in a medium saucepan over low heat, whisking frequently until smooth. Remove from heat once butter and chocolate is melted.
- Whisk in powdered sugar.
- Add eggs and yolks and whisk till combined.
- Stir in milk and then flour.
- Pour into ramkins and bake for about 12 minutes, until sides are firm and center is soft.
- Let stand for 3 minutes, then carefully (ramekins will be HOT!) flip out onto plates.
- Top as desired and serve immediately.
Notes
Nutrition
This recipe was originally posted on November 1, 2016, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in January of 2024.
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