Name: Chocolate Lava Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ¼ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; ½ teaspoon salt; ½ teaspoon instant espresso granules; ¾ cups dark chocolate chips (approx 5 oz); ½ cup semi-sweet chocolate chips (approx 4 oz); 1 cup unsalted butter (2 sticks); 4 large eggs, room temperature; ½ teaspoon vanilla extract; ¾ cup granulated sugar

Introduction

Chocolate lava cake is a decadent dessert featuring a rich, molten center that oozes warm chocolate with every bite. This indulgent treat is surprisingly easy to make at home and perfect for impressing guests or enjoying a cozy night in.

A white square baking dish filled with dark brown, rich chocolate pudding cake, with a spoon dipped in showing a gooey inside layer. In front, two white small bowls each hold one piece of the chocolate cake, dark and moist with shiny texture, topped with a round scoop of creamy white vanilla ice cream on top. Two vintage silver spoons sit next to the bowls. The setup is on a soft white marbled textured cloth with two glasses of light brown drink at the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
½ teaspoon instant espresso granules
¾ cups dark chocolate chips (approximately 5 oz)
½ cup semi-sweet chocolate chips (approximately 4 oz)
1 cup unsalted butter (2 sticks)
4 large eggs, room temperature
½ teaspoon vanilla extract
¾ cup granulated sugar

Instructions

Step 1: Preheat your oven to 350°F. Butter or grease your baking dish and set it aside. This recipe works well in an 8×8 or 9×9-inch baking dish, an oval dish, or a 9-inch skillet.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt until combined.
Step 3: Melt the butter and both types of chocolate chips together. Use a small saucepan over low heat, stirring often, or melt in a microwave-safe bowl with 10-15 second bursts, stirring between intervals until smooth.
Step 4: In a large mixing bowl, beat the eggs, sugar, and vanilla extract using a hand or stand mixer on medium-high speed until the mixture is pale and has doubled in volume, about 2 minutes.
Step 5: Reduce the mixer speed to low and beat in the flour mixture just until combined, around 30 seconds.
Step 6: Gradually drizzle in the melted chocolate and butter mixture, beating until no streaks remain, about 30 to 60 seconds.
Step 7: Pour the batter evenly into the prepared baking dish and smooth the surface as needed.
Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the edges start to pull away from the sides and the center still jiggles slightly.
Step 9: Remove from the oven and serve immediately. Enjoy with ice cream, whipped cream, a dusting of powdered sugar, or fresh berries.

Tips & Variations

Adding instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
Use a mix of dark and semi-sweet chocolate for a balanced richness.
Make sure eggs are at room temperature for better volume when beaten.
Serve with a scoop of vanilla ice cream or fresh raspberries for added contrast.

Storage

Chocolate lava cake is best enjoyed fresh for the molten center effect. If you need to store leftovers, cover tightly and refrigerate for up to 2 days. Reheat gently in the microwave for about 20 seconds to warm through but avoid overcooking or the center will set.

How to Serve

A baked chocolate dessert is shown with a cracked, thin, crispy brown top layer dusted lightly with powdered sugar. The inside is gooey and dark chocolate in color, visible through the broken portion near the bottom right. Three fresh red raspberries sit on the top center as decoration. The dessert is in a white speckled oval ceramic dish with handles, placed on a white marbled texture surface. There is a silver spoon breaking into the dessert. Nearby, a small white bowl contains more fresh red raspberries, and a small fine mesh sieve with powdered sugar sits to the left. A soft pink cloth is partially under the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in individual ramekins?

Yes, you can bake the batter in greased ramekins instead of one large dish. Reduce the baking time to about 12-15 minutes, watching carefully to keep the center soft and molten.

What if I don’t have instant espresso powder?

You can omit the espresso powder if you don’t have it on hand. It enhances the depth of chocolate flavor but isn’t essential to the recipe.

Chocolate Lava Cake Recipe

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4.6 from 133 reviews

Indulge in a rich, decadent Chocolate Lava Cake featuring a perfectly gooey molten center surrounded by a tender chocolate cake exterior. This easy-to-make dessert combines dark and semi-sweet chocolate with espresso for enhanced depth, finished with a luscious melt-in-your-mouth texture perfect for any chocolate lover’s craving.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
½ teaspoon instant espresso granules

Chocolate and Butter

¾ cups dark chocolate chips (approx 5 oz)
½ cup semi-sweet chocolate chips (approx 4 oz)
1 cup unsalted butter (2 sticks)

Wet Ingredients

4 large eggs, room temperature
½ teaspoon vanilla extract
¾ cup granulated sugar

Instructions

Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Grease or butter your baking dish thoroughly; an 8×8 or 9×9 inch baking dish, a 9-inch skillet, or an oval dish works well.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, instant espresso granules, and salt until evenly combined.
Melt chocolate and butter: In a small saucepan over low heat, melt the unsalted butter along with the dark and semi-sweet chocolate chips, stirring constantly to avoid burning. Alternatively, microwave in 10-15 second bursts, stirring between intervals until smooth and fully melted.
Beat eggs with sugar and vanilla: Using a hand or stand mixer on medium-high speed, beat the room temperature eggs, granulated sugar, and vanilla extract until pale and doubled in volume, about 2 minutes.
Incorporate dry ingredients: Lower the mixer speed to low and slowly beat in the flour mixture just until combined, approximately 30 seconds, being careful not to overmix.
Add melted chocolate mixture: Gradually drizzle the warm melted chocolate and butter into the batter while mixing on low. Beat just until no streaks remain, about 30-60 seconds.
Pour and smooth batter in dish: Transfer the batter evenly into the prepared baking dish and smooth the top with a spatula as needed.
Bake the lava cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the edges start to pull away from the sides and the center remains slightly jiggly.
Serve immediately: Scoop the lava cake and serve warm for the best molten effect. Pair with ice cream, whipped cream, powdered sugar dusting, or fresh berries for an extra indulgent touch.

Notes

Using room temperature eggs helps achieve the best volume when beating.
The instant espresso powder enhances the chocolate flavor but can be omitted if desired.
Check early at 25 minutes to avoid overbaking; the center should still jiggle slightly.
Serve immediately for optimal gooey lava texture; leftovers can be warmed briefly.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Chocolate lava cake, molten chocolate cake, easy chocolate dessert, chocolate lava molten cake, rich chocolate cake, indulgent dessert