Fine Desserts

Chocolate Molten Lava Cake

4.67 from 3 votes
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Chocolate, Lava Cake, Molten Lava Cake, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

I love chocolate lava cake but sometimes they just don’t turn out. So this week I’ll show you how to make an amazing dessert every time, and we’ll make it BIG & BOLD with a NEW no machine ice cream flavor. Enjoy!

Watch The Recipe Video!

Chocolate Molten Lava Cake

4.67 from 3 votes
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Author: Gemma Stafford
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Author: Gemma Stafford

Ingredients

  • 1 cup (8.5 oz) Dark Chocolate (72% cocoa solids)
  • ¾ cup (6oz) unsalted butter
  • ½ cup caster sugar
  • 4 eggs (at room temperature)
  • 4 yolks
  • ½ cup All purpose flour , sifted

Instructions

  • First step, melt the butter and chocolate together over a bon marie or in the microwave gently
  • In a stand mixer (or hand beater) Beat the eggs and sugar on high until really fluffy and pales in color. This takes around 4 minutes.
  • When thick and hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
  • Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour in. It will toughen your cake.
  • Butter tea cups, mug or a ramekin (roughly 1 cup) well. Scoop 1 cup of cake mix into your cup. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there. Here's the tricky part: Set a timer and bake the Lava cake on a baking tray at 400F for 10-12 minutes. Watch carefully if your oven tends to run hotter and that they don't over cook.
  • TIP: Bake off one on its own first to check your desired baking time. Depending on how much 'Lava' you like there are seconds in the difference so check the fondant at 10 minutes. If you want to cook for longer check them in another 30 seconds. My sweet spot is around 11 minutes, not too much Lava, a bit runny and the cake is mousse like.
  • Once baked you can let it sit for a minute but know that the longer it sits them more it cooks inside and is not as gooey.
  • Serve in the mug with Gemma's No Machine Ice Cream!
  • Pistachio Raspberry Ice Cream: Mix in ¼ cup of chopped, lightly toasted pistachios and ¼ cup of raspberry puree into 2 cups of no machine Ice cream base. Freeze for 6-8 hours and serve with your Lava Cake.

 

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Comments & Reviews

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Leila
Guest
Leila
3 months ago

Do you have recommendations for a vegan chocolate cake in a mug recipe, designed to have no eggs etc. Fluffy in texture. Can I use Cacoa nibs and cacoa powder.

Susan Hawkins
Guest
Susan Hawkins
4 months ago

Hi Gemma

Is there a variation to the recipe to have a Salted Caramel center?

Susan

Member
Chassidy Randall Johnson
7 months ago

Hi Gemma!
Where do you get your beautiful cups that can go into the microwave and oven?

Uma
Guest
Uma
7 months ago

Hi Gemma,

Can I ask whether it is 4 eggs PLUS 4 yolks? Sorry I’m a bit confused

Faiza
Guest
Faiza
7 months ago

Hi Gemma, I want to halve this recipe. What would the baking time be??

Lynkhoo
Member
Lynkhoo
8 months ago

Hi, I have kept the leftover batter in the fridge. Do I need to leave is out to let it thaw to room temperature or can I just bake them when it is still cold.

Member
Nichole Whitmer Washington
11 months ago

I wanted to thank you for all your lovely recipes. You brought My children and i closer together in the kitchen . They absolutely love your ice cream. And so do I. I have shared your recipe with many people. And everyone’s always stunned how easy it is . So thank you Gemma. You’re cooking is bringing families together. ????

Suman
Guest
Suman
1 year ago

Hi, how would i make it eggless.. i did use buttermilk but it wasnt wat it shud be.

Syeda Fatima Tanweer
Member
Syeda Fatima Tanweer
1 year ago

you have wonderful recipes and I enjoy applying them

Shubh
Guest
Shubh
1 year ago

Hi! I’m a great fan of your recipees Thanks a lot for sharing this recipe. It taste better then most of the chocolate lava cake I have had.
Please advise– I have lot of nutellaa , can I substitue a portion of chocolate with it?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford