Chocolate Lava Cakes

8 years and 781 posts later…

Today is my blog’s 8th anniversary. Wow, just wow.

Somewhere along the way I realized that I marked each blog-iversary with a recipe that has chocolate in it… coffee chocolate chip cookie bars, chocolate chip doughnuts, single serving whole wheat chocolate chip cookie, chocolate cupcakes for two, banana bread doughnuts with chocolate glaze, warm chocolate fudge cakes, then chocolate chip black and white cookies. I am continuing that tradition to share what may be the chocolatiest dessert that I’ve ever made, these chocolate lava cakes.

I’ve always wanted to make lava cakes but I was intimidated because it looked difficult. I finally decided to conquer my fear and just go for it. I’m glad that I did because I realized that I was wrong and I got a delicious dessert out of it.

I used these ramekins that I bought last year. Make sure to grease them well and then sprinkle them with some cocoa powder. This is part of the secret to getting the lava cakes out in one piece.

The cake batter is easy and quick to make. It’s similar to my fudgy brownies, which is probably my favorite chocolate recipe of all time. Except here, you get personal sized desserts and it’s much more gooey inside (aka the lava part).

You can certainly eat the cakes straight from the ramekins, but don’t you want to see that lava ooze out when you spoon into it? This part can be scary but with a simple trick, you’ve got this. Let the cakes rest in the ramekins for only 1 minute after you’ve taken them out of the oven and then invert them onto a plate. They’re much easier to get out in one piece when they’re hot. Plus, you want to enjoy them while they’re hot so that the inside “lava” is fluid.

In the words of DJ Tanner, “oh, mylanta.” These chocolate lava cakes are chocolatey, rich, and absolutely heavenly.

Eight years ago I didn’t know anything about food blogging, but I jumped in and figured stuff out along the way. The technology involved kind of scared me because that’s really not my thing. Sure I was hesitant, but I had no expectations and I felt like as long as I tried my best then that would be my success. I wish I remembered that feeling all of the time because it’s a great lesson for other areas in life. For example, it probably wouldn’t have taken me 8 years to figure out that I can make delicious lava cakes. šŸ˜‰

Thank you for stopping by Tina’s Chic Corner! I truly appreciate your support and I look forward to whatever is yet to come.

Chocolate Lava Cakes Recipe
(Makes 4 servings)


  • 6 ounces semi-sweet chocolate (I used good quality Baker’s semi sweet chocolate)
  • 1/2 cup butter (equivalent to 1 sick)
  • 1/4 cup all-purpose flour (equivalent to 31 grams)
  • 1/2 cup confectioners sugar (equivalent to 60 grams)
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks


  1. Preheat the oven to 425 degrees F.  
  2. Grease four 6 ounce ramekins with cooking spray and then dust them with cocoa powder. Set them aside.
  3. Chop the chocolate and add it to a medium sized microwave safe bowl.
  4. Chop the butter and add it to the bowl of chopped chocolate.
  5. Melt the chocolate and butter. Set the microwave on high for 15 second increments and stir at the end of every 15 seconds in order make sure the heat is distributed evenly. Then set this bowl aside.
  6. In a small bowl, whisk together the flour, confections sugar, and salt together. Set these dry ingredients aside.
  7. In another small bowl, whisk together the 2 eggs and 2 egg yolks. Set this aside.
  8. Add the dry ingredients and the whisked eggs to the bowl of chocolate and gently mix everything together. I used spatula and then switched to a whisk at the end to get rid of any lumps.
  9. Evenly distribute the batter into the prepared ramekins and set them on a cookie sheet to make it easy for placing them into and taking them out of the oven.
  10. Bake them for 12 – 14 minutes. (I baked mine for 14 minutes.)
  11. Let them cool for 1 minute. Lay a flat plate over the top of the ramekin and carefully flip the lava cake over onto the plate. Use an oven mitt because the ramekin will still be too hot to touch. Do this for each lava cake. If you wait too long then the lava cake may not come out as easily and you may need to run a butter knife along the inside to help it come out of the ramekin.
  12. Add whatever toppings you like. I added vanilla ice cream, raspberries, and grated semi sweet chocolate.
  13. Serve immediately while it’s warm for maximum gooey lava.

Source: Sally’s Baking Addiction

As an Amazon Associate I earn from qualifying purchases.  

Leave a Reply

Your email address will not be published. Required fields are marked *