So, I’ve been daydreaming about desserts lately. Not just any desserts—the kind that explode with drama when you slice into them. You know what I’m talking about. That moment when a spoon cuts into cake and warm, fudgy chocolate lava flows out like it’s trying to make your day better.

Yeah, I needed that in my life.

This molten chocolate cake? It’s not just a dessert—it’s a mood. A full-on, soul-hugging, chocolate-powered pick-me-up. And no, we’re not doing that half-baked batter trick.

This one has a legit ganache core that melts just right, every time. Fancy enough to impress. Easy enough to whip up on a random Tuesday night. Let’s get into it.

Recipe Snapshot

Category	Details
Yield	4 cakes
Serving Size	1 cake (170 ml / 5.75 oz mould)
Prep Time	20 minutes
Cook Time	20 minutes
Ganache Chill Time	2–3 hours
Total Time	~3 hours
Calories per Serving	~695 kcal*
Primary Cooking Method	Baking

*Calories are approximate and may vary depending on exact ingredients used.

Molten Chocolate Cake

Recipe by Angela JonesCourse: DessertCuisine: French-inspiredDifficulty: Easy

Servings

Cake

Prep time

minutes

Cooking time

minutes

Calories

695

kcal

This isn’t just another chocolate cake pretending to be fancy. This is Molten Chocolate Cake done right—with a rich ganache center that oozes out like molten lava and a soft, tender shell that cradles it perfectly.

It’s your chocolate fantasy, minus the stress. Every time you crack that top open and that chocolate river flows out? Pure magic.

Ingredients

Ganache Center
90 g dark or semi-sweet chocolate (≤ 50% cocoa)
4 tbsp (60 ml) heavy cream
Cake Batter
180 g dark or semi-sweet chocolate (same as above)
100 g unsalted butter, cut into cubes
2 whole eggs + 2 egg yolks (room temperature)
110 g superfine (caster) sugar
2 tbsp (16 g) all-purpose flour
To Serve
Cocoa powder or powdered sugar (for dusting)
Vanilla ice cream or whipped cream
Optional: fresh berries or mint sprigs

Directions

Prepare the Ganache
Melt the chocolate and cream – Place chocolate and cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst until fully melted and smooth.
Cool and chill – Let the ganache cool for about 10 minutes at room temperature. Then transfer it to the fridge for 2–3 hours (or overnight) until firm enough to scoop.
Prep the Baking Moulds
Butter and dust the moulds – Generously butter the insides of four 170 ml moulds. Dust with cocoa powder, then tap out the excess. This ensures your cakes come out clean.
Preheat the oven – Set your oven to 200°C (390°F) or 180°C for fan ovens. Place a baking sheet inside to preheat as well.
Make the Cake Batter
Melt chocolate and butter – Add chocolate and butter to a microwave-safe bowl and melt in 30-second bursts, stirring in between until smooth. Let it cool for 5 minutes so it doesn’t cook the eggs.
Whisk the eggs and sugar – In a separate large bowl, whisk together the whole eggs, egg yolks, and sugar. Keep whisking until the mixture becomes pale, thick, and creamy.
Combine – Slowly pour the cooled chocolate-butter mixture into the eggs while stirring. Then gently fold in the flour using a spatula, being careful not to overmix.
Assemble the Cakes
First layer – Spoon enough cake batter into each prepared mould to fill it one-third of the way.
Add ganache – Scoop a generous teaspoon of chilled ganache and place it right in the center of the batter in each mould.
Top layer – Cover the ganache with more cake batter until the moulds are about 1.5 cm from the top. Smooth the tops if needed.
Bake
Place and bake – Arrange the moulds on the preheated baking sheet. Bake for 20 minutes until the tops are puffed and spring back slightly when touched.
Serve
Rest and release – Let the cakes sit for 2 minutes to settle. Carefully run a knife around the edges if needed, then invert each mould onto a plate.
Garnish and enjoy – Dust with cocoa or powdered sugar. Add ice cream or whipped cream, maybe a few berries. Slice open and enjoy the magic moment when the molten center oozes out.

Extra Tips

Use chocolate with the right cocoa content: Stick to chocolate with 50% cocoa or less. Higher cocoa content can make the ganache too firm and stop it from oozing properly.
Temperature is everything: Make sure your melted chocolate mixture cools slightly before mixing with eggs to avoid scrambling them.
Eggs at room temp: Cold eggs can make your batter seize up. Let them sit out for a bit before you start.
Don’t overmix: Gently fold the flour in—overmixing can lead to dense cakes instead of that delicate, tender texture.
Check for doneness by touch: The tops should spring back lightly when tapped. If they feel squishy, they’re not done. If they feel firm, the center might not be molten.
Work quickly with chilled ganache: The colder it is, the easier to scoop—but don’t let it sit too long at room temp or it’ll soften and blend into the batter.
Let them rest—but not too long: After baking, give them 2 minutes to settle, but don’t wait more than that or you risk the center firming up.

Equipment List

4 x 170 ml ramekins or pudding moulds
Mixing bowls
Microwave-safe bowl or double boiler
Whisk
Rubber spatula
Measuring cups and spoons
Baking sheet
Ice cream scoop or spoon (for ganache)

Make-Ahead Tips

You can totally get ahead of the dessert game with these. Make the ganache balls the night before and chill them until solid. Even better? You can fully assemble the cakes, ganache center and all, and keep them covered in the fridge for up to 4 hours. When you’re ready, just pop them in the oven and bake—no one will know you prepped them earlier unless you brag about it (and let’s be real, you should).

Storage Instructions

Short-Term Storage

Got leftovers? (Lucky you!) Let the cakes cool completely, then store them in an airtight container in the fridge for up to 3 days. When that chocolate craving hits again, just pop one in the microwave for about 45 seconds. You’ll still get that dreamy molten center because the ganache stays melty—unlike those raw-batter versions that cook through when reheated.

Freezing Lava Cakes

You can freeze them, but here’s the catch. Technically, yes—you can freeze fully baked and cooled lava cakes for up to 3 months in a freezer-safe container. Just know this: the texture might shift. That ganache center? It could go from molten magic to thick paste territory when reheated. If you still want to freeze, go for it. Reheat straight from frozen in the microwave until warmed through, but manage expectations on the lava effect.

FAQ Section

Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate will make the cakes noticeably sweeter and less intense. If you’re into richer flavors, stick with dark or semi-sweet.

Why isn’t my center oozing?
There are two likely culprits: either the ganache wasn’t fully chilled and firm when placed in the batter, or the cakes were overbaked. Try reducing the bake time by 1–2 minutes next round.

What’s the best way to reheat them?
Microwave for about 45 seconds from chilled. This brings the center back to molten without overcooking the cake shell.

Can I make these for a dinner party?
Definitely. Prep the cakes ahead and store them in the fridge, then bake just before serving. You’ll impress guests with a hot, gooey dessert fresh from the oven.

Do I have to use ramekins?
Nope. You can use any oven-safe moulds like metal dariole moulds, silicone muffin cups, or even a muffin tin—just adjust the bake time accordingly.

How can I tell if they’re done without cutting one open?
Give the tops a light tap—they should feel just set and spring back slightly. If they’re too soft or sink under your finger, bake another minute.

Serving Suggestions

Serve these show-stoppers while they’re still warm—preferably right after baking. Plate each cake with a generous scoop of vanilla ice cream, a swirl of whipped cream, or even a dollop of mascarpone for an extra indulgent twist. Add fresh raspberries or strawberries for a pop of color and a slight tart contrast to the rich chocolate. Dust the top with powdered sugar or cocoa powder, and if you’re feeling a little extra, throw in a mint sprig or some edible flowers to really level up the presentation. These cakes shine on their own but dress up beautifully for any dinner party or date night.

Nutritional Information

NutrientAmount per Cake (approx.)
Calories	~695 kcal
Total Fat	48 g
Saturated Fat	28 g
Carbohydrates	58 g
Sugars	46 g
Protein	8 g

Note: Values are estimated based on using about two-thirds of the ganache per serving.

This dessert packs a chocolatey punch, so one serving is plenty to satisfy even the strongest cravings. Consider it a sweet splurge—not a daily habit (unless your soul demands it).

Final Thoughts

There’s something magical about a dessert that gives you drama, richness, and comfort all at once—and this Molten Chocolate Cake delivers every single time.

From that glossy, oozy center to the tender cake that holds it all together, this recipe is pure chocolate joy. It’s a little fancy, super satisfying, and ridiculously easy to pull off—even if you’re not the “bake from scratch” type.

Whether you’re celebrating something big, wooing someone special, or just treating yourself (as you should), this cake brings the wow without the work. So go ahead—bake it, break it open, and let the lava flow.

Molten Chocolate Cake: Gooey Chocolate Heaven

Recipe Snapshot