Chocolate Lava Cake

5 from 2 votes

These Chocolate Molten Lava Cakes look fancy, feel indulgent, and only require 7 ingredients you can find in your pantry staples! They're rich, chocolately, and filled with a molten lava center that flows the moment you cut into them.

Prep Time1 10

Cook Time10

Total Time1 20

Servings: servings

Author: Miranda Couse

Ingredients

3/4 cup salted butter
12 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream whole milk has worked for me as well
3/4 cup granulated sugar
2/3 cup all-purpose flour
5 large eggs
6 teaspoons cocoa powder divided and to dust the cupcake pan

Instructions

Using either a jumbo 6-cavity or regular 12-cavity cupcake pan, spray nonstick cooking spray. In one cavity at a time, pour a teaspoon of cocoa powder in. Tap the powder as you retotate the pan until it covers the entire cup. Repeat to the rest of the cups.
In a microwave safe bowl, add the 3/4 cup salted butter 12 ounces semi-sweet chocolate chips, and 1/2 cup heavy whipping cream. I used regular milk since I didn't have heavy cream and it worked fine.
Microwave in 30 second intervals and stir the chocolate each time afterwards. Repeat until the chocolate is melted and smooth.
In a separate bowl, add the 3/4 cup granulated sugar and 2/3 cup all-purpose flour. Whisk until combined.
Add the 5 large eggs to the dry mixture and whisk until incorporated.
Slowly poor the egg mixture into the chocolate mixture and whisk constantly until everything is combined.
Pour the batter into the cupcake cavities. The batter doesn't rise much, so fill each cavity almost to the top. Place in the fridge to chill for at least 1 hour and up to 24 hours.
Preheat the oven to 450 degrees F.
Place pan in the oven for 9 to 11 minutes for a 12-cavity cupcake pan and 15 to 18 minutes for a jumbo 6-cavity cupcake pan until the top centers are barely cooked. They won't still be a batter, but will be darker in the center than on the edges and may sink. This will help keep the gooey chocolate inside until the cake is cut into. For the eggs to be safe to eat, the center of the lava cakes needs to reach 160 degrees F.
Take the lava cakes out of the oven and let them sit in the pan for 10 minutes.
Place a platter on top of the cupcake pan and flip the cupcake pan to turn the lava cakes out onto the platter. The cakes should come out perfectly.
Serve with ice cream or fresh fruit. Whatever your heart desires, actually.

Notes

This recipe was adapted from Jenny Steffens Hobick.

Storage: They're best enjoyed right away, but can be stored covered or in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving.

Nutrition