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Hi Bold Bakers!
My Chocolate Lava Cakes For Two are possibly the best dessert to serve your loved one on Valentine’s Day. What says “I love you” better than a molten hot center of gooey chocolate?!
And since a lot of us aren’t going to be heading out to restaurants this year, this homemade chocolate lava cake recipe makes just two lava cakes—perfect for a Valentine’s night in. You can also make these cakes up to 2 days in advance and bake them whenever you want! Less time in the kitchen means more time for romance!!
The flavor of this cake is really rich, fudgy, and delicious. I add a little instant coffee powder to the batter, which isn’t necessary, but it adds a depth of flavor that I really love. And despite looking like they’re hard to assemble, chocolate lava cake is actually super easy to make!
What Is Chocolate Lava Cake?
Chocolate lava cake, sometimes called molten chocolate cake, is a popular dessert in the US, although some chefs claim it was originally invented in France. In fact, you’ve probably seen them on a number of menus, from Chili’s to local bakeries to the swankiest French restaurants!
It kind of like a combination of a cake and a soufflé, and it gets its name from the infamous liquid chocolate in the center of the cake. Not to brag, but I think this recipe even gives Chili’s lava cake a run for its money!
What You Need To Make Chocolate Lava Cake
How To Make Chocolate Lava Cakes For Two
Breaking into a lava cake, as its gooey chocolate center melts out, is super impressive! But what’s even more impressive is how easy it is to make lava cakes! Here is how you do it (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 400°F (200°C) and prepare two 6-ounce ramekins or two oven-safe mugs by buttering and flouring them and placing them on a baking sheet.
- In a medium bowl, add the butter and chocolate and gently melt it in the microwave or over a bain-marie.
- Once the butter and chocolate have melted, whisk in the sugar, eggs, vanilla, and coffee (the coffee is optional) until it is well combined.
- Then, stir in the flour and salt and mix until it is just combined. Try not to overmix! Evenly divide the batter between the two prepped dishes.
- Bake the cakes for 20-22 minutes, or until there is a jiggle in the center and the edges are set. You’ll want to be sure your center stays soft and jiggly to ensure the lovely liquid “lava” chocolate hasn’t overbaked!
- Remove from the oven and let the cakes stand for about a minute before carefully turning them out onto your serving dish. Enjoy straight away!
Gemma’s Pro Chef Tips For Making Chocolate Lava Cakes
- Be sure to butter and flour the dishes really well so when you invert the lava cakes, they come out easily and intact!
- Make the cakes in advance and keep them for 2 days. You can bake them about 20 minutes before you’re ready to serve!
- Use bittersweet chocolate for the best, most rich flavor. Coffee brings out a lot of that chocolate flavor, so I recommend adding the instant coffee powder to the batter, but it is optional.
- Don’t skimp on the salt! Salt brings out the flavor of the chocolate.
- Bake in pretty, oven-safe mugs in case you lose your nerve when it comes to turning them out on your serving dish! They can be served in mugs with ice cream on top.
How Do I Store Chocolate Lava Cake?
It’s best to enjoy chocolate lava cake right away while it is still warm so that molten chocolate core can really be enjoyed. Instead of saving leftovers, I recommend waiting to bake the cake until you are ready to serve. This recipe can be made up to 2 days in advance and baked at your convenience!
Make More Cake!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!