Fine Desserts

Giant Chocolate Lava Cake

4.55 from 90 votes
Make my Giant Chocolate Lava Cake perfectly every time for the most impressive chocolate dessert you can imagine!
Giant Chocolate Molten Lava Cake - When it comes to dessert, size DOES matter!

Hi Bold Bakers!

When I think of seriously decadent chocolate desserts I think of a Chocolate Lava Cake! The trouble with lava cake is that you just get one little one! Well why can’t you make a Big and Bold Lava cake enough to share with an hungry army?

Let’s face it when it comes to dessert, size does matter. That’s why we are going Big with this Giant Chocolate Lava Cake. This cake is an oldie but a goodie as I have used this recipe for more than 10 years.  I worked in a 5 star resort in Wexford, Ireland as a pastry chef and I was smart enough to take this recipe with me when I left. Hands down it was the most popular dessert on the menu. Now all these years later and I’m still using it so that is a true testament to it.

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I love serving this Chocolate Lava Cake because the batter can be made up to 4 days in advance and kept in the fridge. Then, when you have a dinner party or friends over all you have to do is bake and serve.

When making this Lava Cake, do me a favor and please, please, please use good quality 72% chocolate. It will make the world of difference.

So what’s the secret to the perfect Lava center? It’s knowing how to tell it’s perfectly baked by just looking at it. With a Chocolate Lava Cake you don’t stick a knife in the middle like other cakes, you have to look for the telltale signs of doneness.

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Depending on how much ‘Lava’ you like there are minutes in the difference so don’t stray far away while baking. I suggest checking the oven after 40 minutes. Just a note: Take care not to over bake as it will dry out all that gooey Lava you are going for.

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You know those times when you eat dessert and you rate how good it is by how hard you’re finding it to breath? That’s this Lava Cake .

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Bigger is better when it comes to our desserts and the proof is in these photos and my new video. For a quick, single-serving Lava Cake Dessert check out my Microwave Molten Lava Cake.

Watch The Recipe Video!

Giant Chocolate Lava Cake

4.55 from 90 votes
Make my Giant Chocolate Lava Cake perfectly every time for the most impressive chocolate dessert you can imagine!
Author: Gemma Stafford
Servings: 10 servings
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Make my Giant Chocolate Lava Cake perfectly every time for the most impressive chocolate dessert you can imagine!
Author: Gemma Stafford
Servings: 10 servings

Ingredients

  • 1 ½ cup (8 1/2oz/240g) Dark Chocolate (72% cocoa solids)
  • ¾ cup (6oz/170g) butter
  • ½ cup (4 oz/115g) sugar
  • 4 eggs (at room temperature)
  • 4 yolks
  • ½ cup (2 ½ oz/75g) all purpose flour, sifted

Instructions

  • First step, melt the butter and chocolate together over a ban marie or in the microwave gently
  • In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
  • When the eggs are thick and they 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. It will toughen your cake.
  • Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. 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 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much 'Lava' you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
  • Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!

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Alyssa Ward

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Skye
Skye
8 months ago

I have a bowl larger than the 2ltr specified so I was thinking of just making the recipe 1 1/2 times and adjust cooking times accordingly. Any tips or if this will work out ok?

Laura
Laura
7 months ago

Hi Gemma
I notice in your giant lava cake video you use more than 8 eggs in your recipe as I counted.
Am I supposed to use more eggs.
Thanks laura

Cheryl
Cheryl
11 months ago

Do I need to worry about salmonella with egg in the not fully cooked lava? I doubt there will be leftovers but, can three be refrigerated?

Gary simmons
Gary simmons
1 month ago

Hello Gemma

I am making this giant lava cake however my household hates dark chocolate and are asking me for milk chocolate.

Can it be done and if so what high quality milk chocolate should i use?

eve
eve
1 month ago

Made the lava cake according to the recipe. Cake taste was fine, but baking time is all off. I actually heated the oven to 325* and baked for 30 mins., that was to long and cake was baked all the way through. I would bake for 15 mins as other recipes suggest and check to see if it needs more baking. I understand all ovens vary. Don’t be disappointed by baking to long

Pierrette Tosoni
Pierrette Tosoni
2 months ago

Your video is great. Just what I was looking for. My question, if I cook the cake morning and travel with it for about 3 hours, will it still be okay for serving. Regards,

Alyssa Ward
2 months ago

I made this for my husband’s birthday last week. I was super nervous that I would overcook it or do something wrong but it went really well (took out at 40 mins in a generally quick oven) and it turned out amazing! I was so happy with how it went. Thanks so much Gemma! It was a hit. I am not even a chocolate cake fan myself but really enjoyed this. Thank you also for all of the conversions (super helpful!) and the video was great. I added some chocolate butter frosting on the top instead of cream (as my… Read more »

Mary Libby
Mary Libby
2 months ago

Hello, I am not a baker but was craving lava cake. In quarrentine and not going to restaurants. This was incredible. My husband was kinds like, umm sure, but he was so impressed and loved it too! Thanks for easy directions.

Mary

Sonia
Sonia
5 months ago

Hello Gemma,
Your Lava pudding looks delicious. Is it possible to bake it the night before and store it in a fridge until the day after to serve it without ruining the pudding? will it be still nice? or is better to bake it before serving it on the day?
Also, I used gluten free plain flour as I am a wheat intolerant person so I hope it is still ok. I cooked with gluten free flour the little chocolate fondant pudding and it was amazing so I hope it works with this giant one.
Thank,

Sonia

Parvesh Kaur
Parvesh Kaur
6 months ago

Hello Gemma,

This is Parvesh. I really like your recipes. They are very easy to follow. I have tried many of them and they all turned out great. My family loves all of them. A small doubt on this one. Can we make a chocolate Lava cake without eggs. My family and I do not eat eggs and was wondering if we can get similar results without eggs. Please let me know. Thanks.
Parvesh

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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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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