Dark Chocolate Lava Cakes

Name: Dark Chocolate Lava Cakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup dark chocolate (60-70% cacao), chopped; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely adore making Dark Chocolate Lava Cakes for special occasions. The moment you cut into one, the rich, molten chocolate oozes out, creating a delightful surprise that never fails to impress. With just a few simple ingredients, these cakes come together quickly and are perfect for satisfying that chocolate craving. Plus, the aroma that fills my kitchen while they're baking is nothing short of heavenly. I can't wait to share this indulgent recipe with you!

Created by

Ivy Richardson

Last updated on 2026-01-06T10:37:10.666Z

I remember the first time I tried to make Dark Chocolate Lava Cakes; it was a delightful disaster. I accidentally overbaked them, expecting the gooey center to emerge triumphantly, only to find a solid cake instead. With practice, I discovered that monitoring the baking time closely is key to achieving that perfect molten center. The consistency of melted chocolate combined with butter creates a luxurious richness that speaks volumes of indulgence.

Another tip I learned was letting the batter chill before baking. This not only enhances the flavor, but it also helps maintain that beautiful, molten core. So don’t rush this recipe; allow it to come together with care. I promise the effort is worth every delicious bite!

        Why You'll Love These Lava Cakes
        Decadent molten center that delights every chocolate lover
Rich chocolate flavor paired with a hint of vanilla
Easily customizable with your favorite toppings

      

The Perfect Chocolate Temperature

When melting the chocolate and butter, aim for a gentle heat to prevent burning. Using a microwave on medium power can help achieve this, as it allows for controlled melting. Stirring every 30 seconds ensures that both ingredients combine into a smooth and glossy mixture without any graininess or separation. If you opt for a double boiler, keep the water at a simmer rather than a rolling boil, maintaining a gentle heat that safely melts your chocolate.

Choosing high-quality dark chocolate (60-70% cacao) is crucial for the rich flavor profile of these lava cakes. Cacao percentage affects both taste and texture; higher cacao means deeper chocolate flavor and less sweetness. If you're feeling adventurous, you could even mix in a small amount of milk chocolate for a creamier finish, but adjust the sugar slightly since milk chocolate is usually sweeter.

Key Baking Tips

Baking time is critical for achieving that gooey center; start checking your cakes at the 12-minute mark. The edges should look set while the center remains soft and slightly jiggly. If they firm up too much, they may not produce the lava effect. Using a toothpick to check for doneness? Aim for it to come out mostly clean with a few moist crumbs for the molten middle to shine through.

Remember to let your lava cakes rest for one minute after removing them from the oven. This allows the sides to slightly cool and release the cakes from the ramekins without sticking. For perfect presentation, run a small knife along the edges before inverting onto the plate. The end result should have a well-defined shape and an impressive flow of chocolate when cut into.

Ingredients

Gather these simple ingredients to create your delicious lava cakes!

Ingredients

1/2 cup unsalted butter
1 cup dark chocolate (60-70% cacao), chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt

Make sure to use high-quality chocolate for the best results!

Instructions

Follow these simple steps to make your lava cakes!

Preheat and Prepare

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder to prevent sticking.

Melt the Chocolate

In a microwave-safe bowl, combine the unsalted butter and dark chocolate. Microwave in 30-second increments, stirring in between, until fully melted and smooth.

Combine Ingredients

In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and frothy. Gradually add the melted chocolate mixture, vanilla extract, and flour, mixing until just combined.

Fill the Ramekins

Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.

Bake

Bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft. Keep an eye on them to achieve that perfect molten texture.

Serve

Allow the cakes to sit for 1 minute before inverting them onto plates. Serve immediately, ideally topped with ice cream or whipped cream.

Enjoy your homemade Dark Chocolate Lava Cakes!

Pro Tips

For an extra touch, sprinkle some powdered sugar on top before serving or add a scoop of vanilla ice cream for contrast. Experiment with different chocolates for varying flavor profiles.

Serving Suggestions

There are endless possibilities for topping your Dark Chocolate Lava Cakes. A scoop of vanilla ice cream is a classic choice and adds a lovely contrast between warm and cold, plus the creaminess balances the rich chocolate. Fresh berries, like raspberries or strawberries, offer a tart twist that cuts through the sweetness beautifully. Dusting the finished cakes with powdered sugar or drizzling with caramel sauce can elevate the presentation even further.

For a more gourmet touch, consider infusing your whipped cream with a splash of espresso or bourbon. This not only enhances the chocolate but also adds depth to the overall flavor profile. If you're looking for a lighter option, floral notes such as lavender or orange zest can be incorporated into your whipped cream, bringing a refreshing balance to the decadent cakes.

Make-Ahead Tips

These lava cakes can be prepared in advance, making them perfect for entertaining. Complete the batter up to the point of filling the ramekins, cover them securely with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, simply add an extra minute or two to the baking time, as the batter will be cold.

If you want to freeze them, allow the unbaked lava cakes to cool completely after mixing. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored for up to three months. To bake from frozen, add about 3-5 extra minutes to your baking time, keeping a careful watch to ensure the centers remain gooey.

Questions About Recipes

→ Can I prepare the batter in advance?

Yes, you can make the batter ahead of time and refrigerate it in the ramekins. Just add a few minutes to the baking time if baking straight from the fridge.

→ What if I don't have ramekins?

You can use muffin tins as a substitute, just ensure to adjust the baking time as needed.

→ Can I use milk chocolate instead of dark chocolate?

Yes, but be aware that the flavor will be sweeter and less intense than using dark chocolate.

→ How do I know when they're done?

The edges should look set while the center remains slightly jiggly. It’s better to underbake than overbake for that lava effect.