Fine Desserts

Giant Chocolate Lava Cake

4.58 from 105 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

4.58 from 105 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!

Submit your own photos of this recipe

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Skye
Skye
1 year 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
1 year 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
1 year 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?

James
James
17 days ago

If I make this two days before cooking it and keep it in the same bowl that I’ve greased and flowered at the time of making the mix will it still come out cleanly once cooked?

Sharifah
Sharifah
1 month ago

Hi Gemma ! How long does the cake stay gooey? Can I reheat the cake a few hours later in microwave oven for the molten effect ? Can I bake this cake in smaller ramekins . If I do so ,do I need to watch out for any changes ? Would like to do 4 small lava cakes with four different fillings with your cake as the batter used . Any advice?

Peanut butter , nutella , white chocolate and biscoff. Thank you so much.

megan
megan
2 months ago

I wanted to make a chocolate raspberry lava cake – if I poured 1/2 the batter, added raspberry jam in center and poured the rest think it would work?

Gigi
Gigi
5 months ago

I have made this twice now, it’s sublime. Thanks for the recipe!

Tracy K
Tracy K
5 months ago

I do not have an oven safe bowl. Aside from buying one do you have any other thoughts? I wonder if this would work with a bundt pan and create gooey slices.

Last edited 5 months ago by Tracy K
Anwesha
5 months ago

Hello, you always reply to me, why did you not reply this time when it was urgent 🙏 pls reply in a few hours….faaaaaaaaast

Joanie
Joanie
5 months ago

Do you use salted or unsalted butter?

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