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Chocolate Lava Cake with Molten Ganache Center Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 146 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6 individual lava cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This is the ultimate chocolate lava cake recipe featuring a rich, gooey molten chocolate center wrapped in a delicate, buttery cake. Made with high-quality bittersweet chocolate and a smooth ganache filling, these individual cakes are baked to perfection with a satisfyingly soft exterior and a luscious molten core. Perfect for an easy but impressive dessert, served warm with powdered sugar, fresh berries, and your favorite ice cream or whipped cream toppings.

Ingredients

Scale

Ganache Center

  • 1/3 cup semi-sweet chocolate chips (high quality)
  • 1/4 cup heavy cream
  • 1 tablespoon butter

Lava Cakes

  • 10 tablespoons butter (1 stick + 2 tablespoons)
  • 8 ounces bittersweet chocolate (2 bars of 4 ounces each)*
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
  • 1/4 cup all-purpose flour, spooned, leveled, and sifted
  • 2 large eggs
  • 3 large egg yolks
  • 1/4 cup granulated sugar

For Preparing the Ramekins

  • 1 tablespoon soft butter (for greasing)
  • 1 tablespoon cocoa powder (for dusting)

Toppings (Optional)

  • Powdered sugar (for dusting)
  • Raspberries
  • Strawberries
  • Vanilla ice cream
  • Whipped cream
  • Hot fudge sauce
  • Salted caramel sauce

Instructions

  1. Make the Ganache Center: In a small microwave-safe bowl, combine 1/3 cup semi-sweet chocolate chips and 1/4 cup heavy cream. Microwave for 30-60 seconds until small bubbles form around the cream edges. Let sit for 1 minute, then whisk until smooth. Add 1 tablespoon butter, let sit briefly, then whisk until fully incorporated and smooth.
  2. Chill the Ganache: Place the ganache bowl in the freezer for 30 minutes or refrigerator for about an hour until it firms enough to shape. It should be moldable but not frozen solid.
  3. Shape the Ganache Balls: Once chilled, scoop and shape the ganache into 6 equal balls. Return them to the freezer or fridge to firm up while preparing the batter.
  4. Preheat the Oven: Heat your oven to 325°F (163°C).
  5. Make the Cake Batter: In a large microwave-safe bowl, combine 10 tablespoons butter and 8 ounces bittersweet chocolate broken into pieces. Microwave in 30-second increments, stirring after each, until mostly melted with a few lumps remaining. Whisk for a minute to melt remaining lumps until smooth. Add 1/4 cup packed dark brown sugar, 1 teaspoon vanilla, and 1/2 teaspoon kosher salt. Whisk to combine smoothly without lumps. Using a sifter, add 1/4 cup sifted all-purpose flour to the chocolate mixture and gently whisk to incorporate without overmixing.
  6. Whip the Eggs and Sugar: In a separate large bowl or stand mixer, whisk 2 whole eggs, 3 egg yolks, and 1/4 cup granulated sugar on high speed for at least 3 minutes until mixture is pale yellow and ribbons form when the whisk is lifted. Scrape sides halfway through.
  7. Fold the Batter Together: Gently fold the beaten eggs into the chocolate mixture using a rubber spatula until fully combined and streak-free, taking care not to deflate the eggs excessively.
  8. Chill the Batter: Cover the batter and refrigerate for 10-15 minutes. It can also be chilled overnight for convenience. The batter should be cool or at room temperature, not warm before baking.
  9. Prepare the Ramekins: Grease 6 ramekins (preferably 4-ounce size) with about 1/2 teaspoon soft butter each, making sure to coat bottom corners thoroughly. Sift cocoa powder over buttered surfaces and tap out excess.
  10. Fill Ramekins: Spoon approximately 3.5 ounces of chilled batter into each prepared ramekin. Gently press one ganache ball into the center of each batter-filled ramekin, leaving at least 1/4 inch of batter between the bottom and ganache. Smooth more batter over the ganache to completely cover it and create an even top layer.
  11. Bake the Lava Cakes: Place ramekins on a baking sheet and bake at 325°F for about 15 minutes. Cakes are done when edges are matte and set, centers slightly shiny and jiggly. Edges will have pulled away from ramekin sides.
  12. Rest and Unmold: Remove from oven and let cakes sit for 3 minutes. Run a butter knife along the edges to loosen, then invert each ramekin onto a plate. Wait 10 seconds, lift ramekin gently, dust with powdered sugar, and garnish as desired.
  13. Serve: Enjoy immediately with optional toppings such as fresh raspberries, strawberries, vanilla ice cream, whipped cream, hot fudge, or salted caramel sauce.
  14. Storage and Make-Ahead: Leftover baked cakes can be stored airtight in the refrigerator for up to 3 days and reheated gently. Unbaked ramekins can be wrapped and refrigerated up to 24 hours or frozen up to 2 months. Frozen baked cakes can be flash frozen, then reheated before serving.

Notes

  • For the 8 ounces of bittersweet chocolate in the cakes, you may substitute 1 cup plus 2 tablespoons of high-quality bittersweet chocolate chips (e.g., Ghirardelli 60%).
  • Ramekin Size: The best results are with 4-ounce ramekins, yielding cakes about 4.5 ounces including ganache. Larger ramekins (6-7 ounces) can be used but recommend filling only about 4.5 ounces of batter as these cakes are rich and filling.
  • Single Test Cake: It’s advised to bake a test cake first to adjust timing based on your oven and desired gooeyness. For very gooey centers, bake around 12 minutes; for firmer centers with molten core, bake closer to 18 minutes.
  • Batter should not be warm before baking to avoid overcooking or loss of texture; chilling helps achieve the right balance.
  • When unmolding, use a kitchen towel to handle hot ramekins safely.

Find it online: https://oliviadinner.com/chocolate-lava-cake-with-molten-ganache-center-recipe/