What’s the one thing that makes these Molten Chocolate Cakes stand out from the crowd? The oozing chocolate centre. It isn’t raw cake batter, it’s chocolate ganache. No more stressing about overcooking and losing the chocolate lava – because melted chocolate will always ooze!
Molten Chocolate Cakes
Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres.
Most recipes will simply have you undercooking a chocolate cake batter, so the outside is set like cake but the inside is raw batter that pours out like lava when you cut into it. Hence the name!
But why settle for cake batter when you can have the real thing? I’ll take molten real chocolate over raw cake, thanks!
What you need for Lava Cakes
Here’s what you need to make Molten Chocolate Cakes:
Dark chocolate / semi-sweet chocolate chips – for both the cake batter and the chocolate ganache filling. Anything up to 50% cocoa will work here. Do not use chocolate with a higher cocoa %. The cake isn’t as soft and also it’s quite hard to make a small batch of ganache with a high cocoa % chocolate;
Flour – A surprisingly small amount, just 2 tablespoons for 4 cakes! Are you shocked? 🙂 These babies are literally mostly chocolate – and we’re all very happy about that!!
4 eggs – We’re using 2 whole eggs and 2 yolks.
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection;
Sugar – White caster sugar / superfine sugar. The finer grains make it easier to incorporate into the batter;
Butter – Unsalted; and
Cream – Heavy / thickened cream to make the ganache filling.
If you’re short on time, you can just use Lindt balls instead of making your own ganache!
How to make Molten Chocolate Cakes
You’ll need a few hours for the ganache to set so you can scoop up balls to drop into the batter. But once that’s done, the cake itself is a 10-minute hand-mixing job, and a 20-minute bake.
1. Ganache for molten chocolate filling
This ganache is thicker than traditional ganache. Ordinarily, a ratio of 1:1 chocolate to cream is used. For Lava Cakes, I use less cream so the ganache oozes more thickly and slowly. Otherwise it runs out of the cake too quickly.
Ganache – First, make the ganache. Traditionally ganache is made by pouring hot cream over chocolate, letting it stand to make the chocolate melt then stirring until it’s smooth and combined.
For this recipe, we only need a small batch of ganache. This doesn’t work so well using the hot cream method. So we’re doing it the old-school way: put chocolate and cream in a bowl, microwave in 20-second bursts to melt, then stir until combined and smooth; and
Chill ganache – Once melted, refrigerate until it’s firm enough to scoop into balls. For a small bowl, it shouldn’t take longer than 2 hours or so.
Remember: If you’re short on time, you can just use a Lindt ball instead of making ganache!
2. Molten Chocolate Cake batter
Start the batter once the ganache is firm:
Grease & dust moulds: Grease 4 x 170ml / 5.75 oz dariole or pudding moulds with butter then dust inside with cocoa powder. This ensures the cakes slip right out. You’ll see me demo how I do the dusting in the recipe video below.
No moulds? No problems! Just use ramekins or muffin tins. The puddings won’t stand as tall, but it will taste just as good! Bake times in recipe notes.
Melt chocolate: Melt the chocolate and butter in the microwave in 30-second bursts, stirring in-between. Then leave to cool for 5 minutes to ensure it doesn’t cook the eggs!
Finish Batter: Whisk the eggs and sugar first, then add the chocolate mixture and finally fold through the flour.
Avoid vigorously mixing. There’s not much flour in this, but we can still over-work the gluten which will make the cake less tender. Once you can no longer see flour and the batter has come together and is smooth, stop mixing;
Fill moulds: Fill the prepared moulds ⅓ of the way with the batter;
Drop in ganache: Drop in one generously-heaped teaspoon of ganache and cover with more batter until it reaches 1.5cm below the rim;
Bake for 20 minutes, feeling confident in the knowledge that you needn’t worry about an overcooked molten centre that doesn’t ooze! Because ganache will always ooze!
Turn out: Stand for 2 minutes to let the cake stabilise a bit so it won’t collapse when you turn it out. Then place the mould upside-down on a plate. Give the base a solid tap with a spoon, and gently slide mould off. Voila!
And now, for that moment everybody been anticipating … when you crack into the cake and see that hot chocolate lava come pouring out. Ooof … Surely one of the greatest chocolate theatre moments in living history!
Backtracking a bit now to plating up. 🙂 A scoop of ice cream or dollop of whipped cream is sensational here. The whole hot vs cold and creamy thing is amazing. Finish with a dusting of cocoa powder to pretty it up.
A splash of colour and freshness is always nice, whether it be strawberries, raspberries or perhaps some little edible flowers for looks.
Hmm, it looks like quite a frightful mess once you start digging in, doesn’t it? But a deliciously frightful mess, right?? – Nagi x
PS Extra bonus: keeps 3 to 4 days and you still get the molten centre because reheating won’t cook the chocolate ganache inside! I just reheat in the microwave for 45 seconds, and it is as good as new. If you try reheating the raw cake batter Lava Cakes, the inside cooks.
Watch how to make it
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Molten Chocolate Cakes
Ingredients
Molten Chocolate Ganache Centre:
- 1/2 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 4 tbsp cream , heavy/thickened
Cake Batter:
- 1 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 100g / 7 tbsp unsalted butter , cut into 1cm / ½" cubes
- 2 eggs , at room temperature
- 2 egg yolks , at room temperature (Note 2)
- 1/2 cup caster/superfine sugar (sub ordinary white sugar)
- 2 tbsp flour , plain / all purpose
To Serve:
- Ice-cream or cream (highly recommended!)
- Cocoa or icing sugar / powdered sugar , for dusting
- Strawberries , raspberries or edible flowers, optional decoration
Instructions
Molten chocolate ganache:
- Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
- Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)
Cake:
- Preheat oven to 200°C / 390°F (180°C fan).
- Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
- Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
- Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
- Fold through flour: Add flour and fold through until just combined. Do not over-mix.
- Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
- Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
- Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
- Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.
- Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
Recipe Notes:
Nutrition Information:
Life of Dozer
Every year, I vow that this is the year I will teach Dozer to hold a rose in his mouth for a sweet Valentine’s Day photo!
I continue to fail.
Please just pretend I’m not there, holding his snout closed around what turned out to a rather thorny rose. Oops! 😂
Rozanne says
Your recipes keep getting better all the time! I love not having to haul my mixer out to make delicious desserts!
Happy Valentines Day Nagi and Dozer!❤️💕❤️💕
Nagi says
Aww I love hearing that Rozanne! Happy Valentine’s Day to you too! N x
Wendy Cladman says
I’ve marked this recipe to try but I would like to suggest a dandelion necklace for Dozer. Rose stems don’t taste so good.
Nagi says
Awww! Great idea Wendy, thank you – for next year! N x
Natalie says
Nagi, I love all your recipes! Can these be made early in day and served after dinner?
Nagi says
Yes! I added reheating note into the recipe 🙂 N x
Becky G Winters says
Dozer is too cute and lovable! Just love him! Keep sharing Dozer!
Nagi says
Oh believe me, I plan to!
Roberta Cantley says
You are amazing. Happy Valentines Day
Nagi says
Happy Valentine’s Day to you too Roberta! N x
Carol says
Happy Valentine’s Day Dozer 🤗🤗🥰🥰❤️❤️💋💋
Nagi says
He sends sloppy kisses right back to you… 🐶🐶🐶 N xx
Lorraine says
This looks very yummy and decadent Nagi, And would you look at Dozer Casanova! 😂😂
Nagi says
He thinks he’s such a stud 😂
Barb says
Dear Nagi, great recipe, as always! I’ve had success using a chocolate truffle as the center, instead of the ganache. Makes it easier, just drop it in after you filled the molds with one third of the batter. I used Lindor chocolate truffles that are available here in Europe, but I think any truffle would work, maybe even a white one, which would make for a nice colour contrast…
Nagi says
Ooh I love the idea of a white chocolate centre! N x
txgirl says
Great idea! I have Lindt truffles right now and no cream, so this will work perfect!
Rozanne says
That sounds amazing!
And I just happen to have a whole bag of Lindt truffles!!!
Nagi says
What a terrible problem to have, so glad you found a solution for it 😂
Barb says
Hi Rozanne, that’s exactly what I used and it works great. They melt into liquid goodness..
Nagi says
Awesome tip! N x
Julia says
Thank you for this recipe – I can’t wait to make this after so many failed attempts at lava cakes! I am wondering if this can be made ahead and kept in the fridge until baking?
Nagi says
Hi Julia! Best to bake then reheat – it reheats perfectly! Added a note into the recipe notes 🙂 N x
Alan says
Hi Nagi, this looks like another great recipe and I have no doubt everyone will enjoy making and devouring it with absolute enthusiasm. With that said, I’m anxiously awaiting the more savory recipes. The main courses that you “Nagify” and make simple for the “wanabe” chefs, like me. We who use your brilliance to astound family and friends into thinking that there’s more to me than just an Aussie bloke who can cook a fair BBQ. I know it must be hard to come up with new ideas for recipes all the time but Nagi, I’m under pressure, it’s my turn for the old “old friends dinner”. I need inspiration, not chocolate.
Nagi says
Hi Alan! Don’t worry, there is plenty of savoury inspo coming up that I’m super excited to share! I’ve been working hard on some epic new recipes 🙂 I typically only share a sweet recipe every second week. I will always be mainly savoury! N x
Nel says
Alan, aren’t there literally hundreds of savoury recipes you can choose from?
Maybe start there????
Nagi doesn’t do many sweets at all, it’s nice to grey a few.
Nagi says
General stick to every second week for sweets! 🙂 I do like to mix it up N x
Dewey says
Will certainly be making this recipe, I adore the idea of chocolate ganache in the cakes, and your photos are just gorgeous Nagi. Plus your Life of Dozer photos are a treat, as always. Thanks for sharing your recipes, and your adventures with Dozer 😊
Nagi says
You’re so welcome Dewey! Glad you are enjoying Dozer 😂 N x
Tony says
Nagi, your killing me here, how about a caramel version lol
Nagi says
OMG yes! Just make the caramel from the brownies, chill it in the fridge, drop balls in. YES!
Megan says
These look Amazing!Is it possible to use gluten free flour?Got a celiac in the family.
Nagi says
Hi Megan! I’m sorry I haven’t tried, but I’d worry about the cake stability. The walls are so thin! N x
Joyce Lynn Simmons says
I want to prepare this for a dinner party and am wondering if the recipe is reliably doubled. Or, should I just make the single recipe twice – TIA
Nagi says
Hi Joyce! Scaling up is fine for this recipe 🙂 Same bake time! N x
Wendy Appleyard says
Between this and your amazing oozing caramel chocolate brownies of a few weeks ago (made 4 times now) I have put on 2 kilos. But I don’t care – thank you Nagi! All your recipes are delicious and I much appreciate all the work that must go into posting them.
Nagi says
I hear you Wendy. My hips are a bit cranky with me – they are punishing me by expanding 😂
Shannon says
Oh my gosh, the perfect recipe for Valentine’s Day! Yuuuum
Nagi says
Yesssss!
Rob Judd says
Drats, I bought Dark Cooking Chocolate. Probably too high a cocoa content for this recipe. Will definitely try it at some stage though!
Nagi says
Plenty of other ways to use it! N x
Grace says
Is this recipe freezable?
Nagi says
I’m not sure, I worry about the ganache seizing. But it will keep for days in the fridge and reheats 100% perfectly! N x
Tess says
How fantastic to have this lava cake hack! Usually when I”m cooking for friends and the champers is flowing who wants to worry about overcooking and having a dry eruptive volcano! Thanks Nagix
Nagi says
It’s how a lot of fine dining restaurants do it 🙂 Real chocolate is so much nicer than raw batter! N x
Janet says
Happy Valentines Day Dozer!!!
Nagi says
Dozer says to send big sloppy kisses your way! 🐶 N x
Lorine Erbacher says
Hey Nagi, What happened to the healthy recipes for this year? Not criticising, I’ll be making these Molten Chocolate Cakes for sure.
Nagi says
Hi Lorine, I’m sneaking them in, I think people just don’t realise!! For example, 3 salads on Monday I classify as nutritious healthy recipes (Pumpkin Lentil Salad, Peach (if you skip the candied walnuts) and the Nicoise Salad). Acqua Pazza was the week before that – that’s a poached fish recipe! I consider that healthy too – low fat, lots of veg. Next week I have a great quick chicken recipe coming up that’s low calorie. I am aiming for one low cal or high nutrition recipe each week, without people realising that’s what I’m doing! N x