Name: Chocolate Molten Lava Cake
Prep time: 15 min
Cook time: 10 min
Ingredients: 1/2 Cup Unsalted butter / Olive Oil; 4 oz Good quality bitter-sweet chocolate; 2 Eggs; 2 Egg Yolks; 3/4 Cup Sugar; 6 tbsp Flour; Optional: Powdered sugar, vanilla ice cream, or berries for serving

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Easy Chocolate Molten Lava Cake– a soft, gooey-in-the-center cake made easily with a few simple ingredients. It takes quick to prep, then bake and top with vanilla ice cream or a dollop of whipped cream. Perfect for entertaining or simply enjoying a delicious treat on a slow afternoon.

If you love hot chocolate Molten Lava cakes, and are looking for an easy recipe, then you’re in the right place! This delicious hot chocolate cake is so easy to make, even for beginners and for those who dislike baking.

If you’ve only ever had this dessert at a restaurant, you’re in for a treat, because making molten lava cake at home is shockingly easy, totally decadent, and takes less than 30 minutes from start to finish!

But what I love most about it is how fancy and elegant it looks, yet it’s one of my easiest dessert recipes! I’ve been making it for about 10 years now, and it’s always a winner!

Ingredients You’ll Need (For 4-6 Servings)

unsalted butter/oil
good quality bitter-sweet chocolate
eggs
egg yolks
sugar
flour
Optional: powdered sugar, vanilla ice cream, or berries for serving

How To Make Chocolate Molten Lava Cake

Step 1: Prep the ramekins
Grease 4-6 ramekins with butter or baking spray. I used disposables for the simple reason that I don’t own any ramekins, but I’ve got to say, it does make clean up a breeze!

Step 2: Melt butter/oil & chocolate
In a microwave-safe bowl or using a double boiler, melt the butter (or oil) and chocolate in 30-second intervals, stirring after each until smooth and fully melted. Personally, I use my induction hob on the lowest setting, which works great without needing a double boiler. Once it’s smooth and melted, let it cool slightly before moving on.

Step 3: Whisk sugar & eggs
Add the sugar to the melted chocolate, whisking until smooth. Add the eggs one at a time, whisking well after each addition until they’re fully mixed.

Step 4: Add flour
Add the flour and continue whisking until smooth.

Step 5: Bake
Pour the batter evenly into the ramekins. Bake at 420°F (215°C) for 10–12 minutes, until the edges are set but the centers are still soft. If you’re not sure how long to bake them for, always err on the side of caution and bake less, check if they’re done and you can always bake them for a minute or two longer.

Step 6: Serve warm
Let sit for 1 minute, then carefully run a knife around the edges and invert onto a plate. Serve immediately with ice cream, powder sugar or fresh berries.

Tips for Success

Don’t overbake! The center should be gooey, not dry.
Use good-quality chocolate—it makes all the difference.
These can be made ahead of time and refrigerated or frozen. Heat them up on a warming plate.

Looking for more homemade recipes? Here are a few ideas:

This easy Chocolate Lava Cake is always a winner around here and the best part is no one realizes how easy it is to make! You don’t even need a mixer ( which I have a love-hate relationship with). Simply whip in together in about 10 minutes and you’ve got yourself a delicious dessert to serve at any party or occasion!

Chocolate Molten Lava Cake

Sarah

Easy Chocolate Molten Lava Cake– a soft, gooey-in-the-center cake made easily with a few simple ingredients.

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Prep Time 15

Cook Time 10

Course Dessert

Servings 5 People

Ingredients

1/2 Cup Unsalted butter / Olive Oil
4 oz Good quality bitter-sweet chocolate
2 Eggs
2 Egg Yolks
3/4 Cup Sugar
6 tbsp Flour
Optional: Powdered sugar, vanilla ice cream, or berries for serving

Instructions

Preheat the oven to 420°F (215°C).
Butter or oil your ramekins.
In a microwave-safe bowl or using a double boiler, melt the butter (or oil) and chocolate in 30-second intervals, stirring after each until smooth and fully melted. Once it’s smooth and melted, let it cool slightly.
Add the sugar to the melted chocolate, whisking until smooth.
Add the eggs one at a time, whisking well after each addition until they're fully mixed.
Add the flour and continue whisking until smooth.
Pour the batter evenly into the ramekins.
Bake at 420°F (215°C) for 10–12 minutes, until the edges are set but the centers are still soft.
Let sit for 1 minute, then carefully run a knife around the edges and invert onto a plate.