The Best and The Easiest Molten Chocolate Lava Cakes

This is some of the best chocolate cake of my life. It’s so rich, dense, and fudgy it reminds me of my favorite brownies.

The lava cakes blow any restaurant molten chocolate lava cake I’ve tried out of the water.

The Best and The Easiest Molten Chocolate Lava Cakes - One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

When you find out how fast and easy they are to make, you’ll never settle for a restaurant version again.

Melt butter with chocolate in one bowl, no mixer is needed. Stir in sugar, eggs, flour, pour into ramekins and bake.

MY OTHER RECIPES

The Best and The Easiest Molten Chocolate Lava Cakes - One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

Thankfully for my thighs the recipe only makes two cakes but is easily doubled or triple depending on your needs. I’d like to say that I split one of these with my daughter but no. We both inhaled our own.

The cakes are rich, decadent, moist, robustly chocolaty, sweet enough but not too sweet. I used Trader Joe’s Dark Chocolate Bar and recommend using your favorite dark chocolate bar. I prefer using bars or baking chocolate rather than chocolate chips because I prefer the flavor and texture.

The Best and The Easiest Molten Chocolate Lava Cakes - One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

The molten, barely-set chocolate that oozes from the center is my idea of heaven.

Ice cream and 10-Minute Homemade Hot Fudge aren’t required but yes, they are. They’re the final icing on these perfect little cakes.

The Best and The Easiest Molten Chocolate Lava Cakes - One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

The Best and The Easiest Molten Chocolate Lava Cakes

This is some of the best chocolate cake of my life, reminds me of my favorite fudgy brownies, and blows any restaurant molten chocolate lava cake out of the water. The cakes are fast, easy, made in one bowl, no mixer, and you’ll never want to settle for a restaurant version again. The cakes are rich, decadent, moist, robustly chocolaty, sweet enough but not too sweet. I used Trader Joe’s Dark Chocolate Bar and recommend using your favorite dark chocolate bar. I prefer using bars or baking chocolate rather than chocolate chips because I prefer the flavor and texture. The molten, barely-set chocolate that oozes from the center is my idea of heaven along with ice cream and hot fudge. The recipe as written make two cakes but is easily doubled or tripled.

Ingredients:

  • 2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
  • 1/4 cup unsalted butter (1/2 of 1 stick)
  • 1/2 cup confectioners’ sugar
  • 1 large egg + 1 egg yolk (discard white or save for another use)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
  • ice cream for serving, optional but recommended
  • hot fudge for serving (homemade or storebought), optional but recommended

Directions:

  1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
  2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
  3. Add the sugar, egg, egg yolk, and whisk until smooth.
  4. Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
  5. Pour batter into prepared ramekins, divided evenly.
  6. Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
  7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
  8. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

Adapted from Kraft

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74 comments on “The Best and The Easiest Molten Chocolate Lava Cakes”

  1. Hi there! I would like to try this recipe for 10 people… but I don’t have ramekins :/ … could I add the same mixture to an oven dish instead? Thanks! 

    • Hmmm, not sure a big oven dish will bake properly due to surface area.

      I’d probably go to Target or TJ Maxx and pick up 10 ramekins, they’re $1-2 each and you’ll have them forever and be good to go and guaranteed that the recipe will work out!

  2. Made these for dessert tonight….omg….they were amazing! I had the TJ dark chocolate bar on hand, and had purchased some espresso powder from Sur La Table that I was dying to use, so this was the perfect recipe. I doubled it thinking my husband and I would each eat two but one was so sinful that I really shouldn’t have eaten the second (but of course I did) :-) Can’t wait to make these again!!!

    • Thanks for trying the recipe and I’m glad it came out great for you! And yes, I love realllllly rich desserts that are over-the-top decadent and definitely 1 per person on this one. Unless you accidentally make 2 for each person. Then it’s 2 per person :)

      Your espresso powder from Sur la Table sounds great and can’t go wrong with TJ’s chocolate. Glad it was a hit!

  3. I need to make enough for six people, is it a straight double of the recipe? Sometimes I prefer to do two separate batches as doubling is not always successful:( I use TJ dark chocolate all the time, quality and price can’t be beat!!

    • I have never doubled this recipe and I know what you mean about sometimes just making two batches of something is safer. I think with this recipe you’d be fine to triple the recipe for a total of 6 cakes, but like I said, I haven’t done that personally. LMK how it goes!

      • Perfection! Used my food scale, tripled the recipe and it was Devine! I might have been able to leave in oven one extra minute but no matter, it was gooey and delicious!
        I highly recommend using the espresso powder and if you don’t have or don’t want to spend the money I buy instant espresso put in plastic bag and roll with rolling pin to a powder consistency, works like a charm!

        Thanks for the great foolproof  recipe!

      • Thanks for trying the recipe and I’m glad it came out great for you! Glad it worked tripling it!

  4. Came out wonderful!!! It was so quick and delish! (we used sugar free chocolate because we didn’t have anything else in the house…. and it was amazing!) 

  5. Thanks for the amazing recipe, I made this today its easy to put together and tastes great.

  6. I was thinking of these for dessert on NYE.. We are going to a friends house for dinner, and I am bringing dessert.  Would it make sense to make the batter at home, fill the custard dishes, keep refrigerated and bake there?  I don’t want to invade her kitchen, and know they should be served from the oven.   Any thoughts would be appreciated.. Thanks!

  7. If we don’t have ramekins, can we use a muffin pan?

    • No because it’s too shallow and it won’t work. You can find ramekins at anywhere from Target for about 2.99 to online searches or fancier cooking stores like Williams-Sonoma, etc.

  8. Thanks so much for sharing this recipe!! I tried it out the other day and it was AMAZING – even more so because of how easy it was. I couldn’t help myself and had to add some toasted marshmallows for a s’mores variation :)  If you’re interested, here are some pictures! Thanks again.

    http://www.doughing-it-right.com 

  9. This was amazing. Came out perfectly and looked as good as the photos. To make it a bit less sweet, can I cut down or eliminate the sugar without affecting the consistency? 

    • I would probably use a darker percentage chocolate, i.e. less sweet chocolate to begin with, rather than tweaking the sugar ratios. That way you know the texture will still turn out the same. Glad you enjoyed the recipe!

  10. This is so delicious and easy  My family loves them!  I also add some cocoa in addition to the chocolate!  Awesome!

  11. Hello, This is so delicious and so yummy.thanks for sharing your recipe. i have a question can i do this cake in 9 inch round cake pan?Thanks!

  12. I made this for my Valentines and we loved it. I switched the light corn syrup to organic agave. It is so decadent; a good thing this recipe only makes 2 small cakes for our own good. Wonderful recipe, extremely easy and quick. Thank you

  13. Made these for Valentine’s day.  I used to make a different recipe that made 6 of them, and we really only need 2- so this recipe is perfect!  They were SO easy, SO delicious, and I will definitely make them again!  I added a dash of vanilla and salt to the recipe, but otherwise followed it exactly.  I’m hesitant with coffee- but you are right, I didn’t taste it!  :) Thanks for the recipe.  

  14. I tried this recipe this afternoon and it was easy and delicious.I used milk chocolate chips, and served it with a scoop of vanilla ice cream on top.I am really impressed at how good and easy this is.This recipe is a keeper.

  15. I tried the Molten choco lava cake for tea yesterday and my kids enjoyed them. Needless to say they were completely wiped out. Thanks a ton for the recipe.

  16. Made this last night and it was DELICIOUS! so easy too! your title is perfect for it :) i can’t wait to make this again. i’ve probably made like 15 of your recipes now and they’re all so amazing. thanks for sharing!

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