Chocolate lava cake is a decadent cake, so easy and comes together in 20 minutes, a true chocolate lovers dream. You’ll need 3 bowls. One for melted chocolate and butter. One for 2 eggs + 2 additional egg yolks. One for flour, salt, and confectioners’ sugar. Then you’ll just mix all the ingredients together. Add the chocolate batter to four 6-ounce ramekins OR a muffin pan.

If using a muffin pan, your lava cakes will be slightly smaller and you’ll get 6 lava cakes instead of 4. Whichever you use, grease the cups and dust with cocoa powder to prevent the lava cake from sticking. They’re baked in a very hot oven. The high heat will cook the lava cakes around the edges and tops, leaving the insides a little gooey.

Carefully flip the freshly baked and warm lava cakes upside down onto plates and serve with ice cream, fresh berries, chocolate sauce, salted caramel, you name it. Since the flipping step can be a little tricky and because lava cakes are just so flipping good.


  • 6 ounces (170g) high-quality semi-sweet chocolate
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks


  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder.
  2. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate.
  3. Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
  4. Preheat oven to 425°F (218°C).
  5. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top.
  6. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
  7. Whisk the flour, confectioners’ sugar, and salt together in a small bowl.
  8. Whisk the eggs and egg yolks together until combined in another small bowl.
  9. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon.
  10. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  11. Spoon chocolate batters evenly into each prepared ramekin or muffin cup.
  12. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft.
  13. If baking in a muffin pan, the cakes only take about 8-10 minutes.
  14. Allow to cool for 1 minute, then cover each with an inverted plate and turn over.
  15. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin.
  16. If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
  17. Add toppings. Serve immediately.