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Recipe

Decadent Lava Cake Recipe

Soft, chewy edges with a molten chocolate center. This is the no-fuss, restaurant-style dessert you can pull off on a weeknight with pantry basics.

Author By Matt Campbell
4.9
A warm chocolate lava cake on a plate with molten chocolate flowing from the center and a scoop of vanilla ice cream melting beside it
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If you want a dessert that makes people go quiet for a second, this is it. Lava cake has that magic trick energy: you crack into a tender little chocolate cake and a glossy river of chocolate sauce shows up like it paid rent. The best part is it is not complicated. It is just timing, a hot oven, and a batter that stays simple on purpose.

This version leans into what I actually crave at home: soft and chewy edges, a molten center that is more ganache than pudding, and enough salt and vanilla to make the chocolate taste louder. No weird ingredients, no stress. We are going to butter and cocoa the ramekins, melt chocolate with butter, and bake just until the edges set and the middle still does its lava thing.

Chocolate lava cake batter being spooned into two buttered ramekins on a kitchen counter

Why It Works

  • Molten center, every time: The batter is rich and low in flour, so the middle stays fluid as long as you pull it at the wobble stage.
  • Soft and chewy edges: A hot oven sets the outside fast, giving you that cozy cake bite without drying the whole thing out.
  • Big chocolate flavor: Using real chocolate (not just cocoa) plus a pinch of salt makes the center taste like warm truffle filling.
  • Make-ahead friendly: You can chill the filled ramekins and bake when you are ready, just plan on a little extra time.

Pairs Well With

Storage Tips

Lava cake is at its peak right after baking, but you can absolutely save extras.

Storing baked lava cakes

  • Fridge: Cover and refrigerate for up to 3 days. The center will set more, but it will still be fudgy and very good.
  • Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

  • Microwave: 15 to 25 seconds per cake, just until warm. Expect fudgy more than truly molten, but still deeply chocolatey.
  • Oven: 300°F for 8 to 10 minutes, covered loosely with foil to prevent drying.

Make-ahead tip

Fill the ramekins, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 1 to 3 extra minutes. Start checking early and pull them when the edges are set and the centers wobble like soft custard.

Common Questions

How do I know when lava cake is done?

Look for set edges and a center that wobbles like Jell-O or soft custard when you gently nudge the ramekin. The top should look matte around the rim but still a bit glossy in the middle. If you wait until the center looks fully set, you will lose the lava.

Why did my lava cake not ooze?

Most common culprit: overbaking. Ovens run hot, ramekins vary, and 1 minute matters here. Start checking at 7 minutes. Also make sure you are using 4-ounce ramekins. Larger ramekins need different timing.

Can I use chocolate chips?

Yes, in a pinch. Use semisweet chips and know the center may be slightly less silky because chips often contain stabilizers. If you have a bar of chocolate, that is the move.

Do I have to flour the ramekins?

Flour works, but I prefer cocoa powder. It prevents sticking and keeps the outside chocolatey instead of dusty.

Can I make these gluten-free?

Usually, yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture stays very close because there is not much flour in the first place.

Is lava cake safe to eat?

The center is intentionally underbaked and contains egg. If you are pregnant, immunocompromised, serving young kids, or just prefer a fully set center, bake 1 to 2 minutes longer. You will get a fudgy cake instead of a true lava flow.

I used to think lava cake was strictly a restaurant flex. Then I started chasing the home version the way I chase any good kitchen rumor: try it, tweak it, taste it, repeat. The moment it clicked was when I stopped baking for a “done” top and started baking for the wobble. Now it is my go-to when I want something decadent but not dramatic, like the dessert equivalent of showing up in sweatpants and still somehow looking put together.