Chocolate Molten Cake
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This Chocolate Molten Cake is seriously better than anything I’ve had in a restaurant.
I absolutely love making this for dessert, not just because everyone who eats it falls in love with it, but because it looks difficult yet is deceivingly easy! With just 9 ingredients and about 30 minutes, you can whip up a dense chocolate cake with a silky chocolate center that oozes rich, chocolate molten with the first slice of your fork.
If you are a chocolate lover and looking for more chocolate desserts, you need to try No Bake Chocolate Tart with Oreo Crust, my favorite ever Small Batch Brownies, Sheet Pan Chocolate Cake, Fudgy Chocolate Crinkle Cookies, Sheet Pan Brownies, Chocolate Mousse, or this Chocolate Chip Cookie Skillet.
The super moist chocolate cake cradles the intense flavors of the molten chocolate to create simply the most romantic dessert. They are totally irresistible because the warm, dark chocolate that runs through the center of these rich, dense individual cakes makes them, well…irresistible!
Serve dusted with confectioners sugar, or go over-the-top and serve with sweetened whipped cream, or a generous scoop of French vanilla ice cream and chocolate sauce and enjoy.
Table Talk with Tawnie
I am a true chocolate lover. If I have the choice between chocolate and vanilla ice cream, I am always reaching for the chocolate! So these cakes are my love language. I have always enjoyed them out at restaurants and thought they were too complicated to make at home. “How do they get the perfect liquid chocolate center but delicate cake on the outside?!” Well, come to find out, there is no magic trick of injecting chocolate in the middle of the cake. It’s science, which is sorta like magic! The eggs in the recipe give the cake just enough stability and structure, and the cakes are underbaked to get the flowing molten core. All of this to say, they are WAY easier to make than it seems. Before you know it, you’ll have a decadent dessert that rivals any fine dining restaurant! ☺️
Reasons Why You Will Love My Chocolate Molten Cake
- It’s easy and impressive.
- No chill time in the refrigerator. Just out of the oven, and it’s ready to serve!
- Make ahead if you need to! Store the batter tightly covered in the refrigerator for up to 2-3 days and bake away when ready for a sweet treat.
- This recipe makes individual cakes, so you can have one all to yourself!
- Best combination of ingredients to squelch all your chocolate cravings.
Ingredient Notes
Scroll down to the recipe card for the exact ingredient measurements needed.
- Bittersweet chocolate: Be sure to use quality chocolate, and not chocolate chips, for best results.
- Espresso powder: Adding expresso amps ups the chocolate flavor! It’s optional and will still be delicious if you don’t add it in.
- Eggs: Room-temperature eggs will mix into the batter more efficiently and evenly and become more airy. Pro tip: separate the egg yolks when the eggs are cold, and then let them come to room temperature. Cold eggs are easier to separate.
- Vanilla: I always use real vanilla; imitation vanilla can leave a bitter taste.
- Confectioners sugar: will give you the sweetness you are after. You can substitute granulated sugar for the confectioners sugar if needed.
- Flour: You need some flour to bind this batter together. All-purpose is perfect. If you are looking to use other flours, almond flour is also a great substitute.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Grease ramekins
Grease each ramekin with softened butter and dust them lightly with cocoa powder. This prevents sticking and enhances flavor!
Melt chocolate and butter
Melt the chocolate and butter in a heatproof bowl, I just like to do this in short increments in the microwave until smooth. You can also use a double boiler. Then stir in the espresso powder.
Beat the egg mixture & fold in chocolate
Beat the eggs, yolks, sugar, and vanilla until light and fluffy, then fold in the melted chocolate mixture.
Fold in the flour & divide into ramekins
The batter will thicken as the flour hydrates it, then divide into prepared ramekins & bake!
Invert & enjoy!
Cool for just 2 minutes, then invert onto your servings plates and enjoy with a dusting of powdered sugar, fresh berries, vanilla ice cream, chocolate syrup, or all of the above!
Tips and Variations
- ✅ Make in advance!
- Prep the batter a day or 2 in advance, wrap it tightly, and store it in the refrigerator. Before baking, take the ramekins from the refrigerator and bring them to room temperature. Follow the usual baking time in the recipe card below..
- ✅ Invert after 2 minutes
- Don’t let the molten cake rest in the ramekin for too long, about 2-3 minutes maximum, because the molten center will become less ooey-gooey the longer it sits before you invert it.
- ✅ Adjust Baking Time Based on Ramekin Size
- Smaller ramekins (4 oz.) – Bake for 8–10 minutes.
- Larger ramekins (6 oz. or more) – Bake for 12–14 minutes.
- ✅ Substitutions
- Chocolate: Semi-sweet chocolate or milk chocolate (but it will be sweeter)
- Butter: Coconut oil or vegan butter for a dairy-free option
- All-Purpose Flour: almond flour (for gluten-free version)
- Eggs: I haven’t personally tried this, but you can try making with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg, but it may alter texture).
FAQ
Can I use a muffin tin if I don’t have ramekins?
Yes! This recipe will make 6 individual cakes in a muffin tin. Follow the same directions for prepping the pan as you would for the ramekins.
Can I make this ahead of time?
Yes, you can! Mix up the batter and divide it in the ramekins. Then tightly wrap and store in the refrigerator for 2-3 days.
What can I substitute for cocoa powder?
For greasing the pan, you can use all-purpose flour or even sugar.
How do you know when the molten cakes are done?
I say 9-10 minutes is perfect for most ovens. Look for the edges to be done and the center is still shiny and jiggly. If your lava cakes are coming out too “soupy” for your liking, increase the bake time to 12-13 minutes.
How do I store leftovers?
If you have leftovers, wrap them tightly and store them in the refrigerator for up to 5 days. Reheat in the oven.
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Chocolate Molten Cake
Ingredients
- 2 Tbsp. softened butter
- 1-2 Tbsp. cocoa powder
- 8 oz. chocolate, roughly chopped (I use Ghirardelli) (bittersweet, high quality semi sweet chocolate, or a dark chocolate that’s 50% or less cocoa all works well.)
- 8 Tbsp. butter, unsalted
- 1/2 tsp. espresso powder
- 2-3 eggs*, room temperature
- 2-3 egg yolks*, room temperature
- 1/2 cup confectioners sugar or granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 cup all purpose flour
- garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder
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Instructions
- Preheat the oven to 450°F (see note)
- Prep the ramekins: You'll need 4, 6 oz. ramekins. Grease each ramekin by spreading a thin layer of softened butter in each ramekin. Then add in some cocoa powder, twirl and tap it around so it coats the sides and bottoms and then gently tap out any excess cocoa powder. You may also use flour, either or will help to release the cake from the ramekin. Place the ramekins on a parchment paper lined baking sheet and set aside.2 Tbsp. softened butter, 1-2 Tbsp. cocoa powder
- Melt the chocolate and butter in the microwave in 20-30 second intervals until smooth, stirring in between. Add the espresso powder and stir until silky. Set aside.8 Tbsp. butter, unsalted, 1/2 tsp. espresso powder, 8 oz. chocolate, roughly chopped (I use Ghirardelli)
- Beat the egg mixture: In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, sugar, vanilla, and salt at high speed until light and fluffy, about 3-4 minutes.2-3 eggs*, room temperature, 2-3 egg yolks*, room temperature, 1/2 cup confectioners sugar or granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. salt
- Stir in chocolate: Gently stir in the chocolate mixture into the egg mixture. It will look very fluffy still at this point.
- Fold in flour: Sprinkle the flour on top and fold in the flour using a rubber spatula until no more flour pockets remain but do not overmix. The batter will thicken as the flour hydrates it.1/4 cup all purpose flour
- Bake: Divide into the prepared ramekins. I like to use a cookie scoop to make this easier. Bake ~9-13 minutes or until the edges are firm and the center is slightly soft. Every oven is a little different, but it should be set, not wet to the touch, and the center will have a slight jiggle. Feel free to bake longer if needed, just be careful because we still want that lava center!
- Cool: Let the cakes cool in the ramekins for about 2 minutes. Then run a butter knife around the edges to loosen them, and invert the cakes onto serving plates. (the longer you keep the molten cake in the ramekins, the less ooey-gooey the centers
- Serve: Dust with powdered sugar, and serve immediately with fresh berries and ice cream and enjoy!garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder
Video
Notes
- Storage: Baked and cooled molten cake will stay well in the fridge for up to 2-3 days. However, when reheating the molten center hardens when reheating.
- Reheat: heat in the oven at 350°F until warm, about 7-8 minutes. Microwaving is not recommended.
- Make ahead: the batter will actually stay good in the fridge for up to 2 days. So, if you want to prep the batter in advance and bake at a later time you can, or make 2 molten cakes one night, and 2 the next night!
- *Eggs: I know eggs are a very precious commodity right now, so you can get by with this recipe using 2 eggs and 2 egg yolks!
- Muffin pan: If you don’t own ramekins, you can use the muffin pan method. Grease the muffin tins just as you would the ramekins, divide the batter into the empty cavities, and bake as directed. Use a spoon or butter knife to release the cakes from the pan and place them upside down on serving plates.
- Oven temperature: with my current oven, I’ve found it runs hot so 400-425°F is the sweet spot. If your oven runs on the hotter side, adjust the temperature as well, and bake for about 9-12 minutes.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
This recipe was originally published in Feb 2023 and was updated with new photos in Feb 2025.
Extremely dark chocolate recipe. Came out perfectly, but next time I would use something less than 60% dark chocolate.
It’s a very rich recipe, you could use a high quality semi sweet chocolate instead, or a dark chocolate that’s 50% or less cocoa next time. I can update the recipe, I am always looking for feedback so I really appreciate it!
Can you make this in larger pans to make a layer cake? I am looking for a chocolate surprise core recipe for a layer cake.
That’s a good question! I have not tested it that way so I can’t really say. If you try it out, lmk how it goes 🙂