These easy lava cakes are rich, mini chocolate desserts with a soft cake outside and a warm melted chocolate center. I like serving them for parties, dessert trays, or with vanilla ice cream for a simple chocolate treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup good quality dark chocolate chips
¼ cup whole milk
¾ cup powdered sugar
¼ cup + 1 tablespoon unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup cake flour
½ teaspoon kosher salt
¾ cup whole milk, room temperature
½ cup vegetable oil
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar, for dusting
Vanilla ice cream, optional garnish
Chocolate syrup, optional garnish
Directions
I add the dark chocolate chips to a small heat-safe bowl.
I heat ¼ cup whole milk in a small microwave-safe bowl for 30 seconds, then carefully pour it over the chocolate. Then I let it sit for a few seconds, stir until smooth, and refrigerate it for 20 minutes.
I sift the powdered sugar, cocoa powder, baking powder, and baking soda into a medium mixing bowl.
Then I whisk in the cake flour and kosher salt.
I add the room-temperature whole milk, vegetable oil, and vanilla extract, then fold everything together until well combined.
I remove the chilled chocolate mixture from the refrigerator and use a teaspoon to scoop small portions of the filling.
Next I lightly coat an Appe pan with vegetable oil using a pastry brush, then heat it over medium-low heat.
I fill each cup about ⅔ full with cake batter, using about 1 tablespoon per cup.
Then I place about ⅔ teaspoon of chilled chocolate filling in the center of each cup, then spoon enough batter over the top to cover the chocolate. I cover with the lid and cook for 5–7 minutes.
I carefully turn each mini cake over using a spoon or butter knife, cover again, and cook for 1 more minute.
Next I remove the cakes from the pan and transfer them to a serving plate. I repeat with the remaining batter and chocolate filling.
I dust the cakes with powdered sugar and serve them with chocolate syrup and vanilla ice cream, if desired.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 34 mini lava cakes
Calories: 95 kcal per serving
Variations
I like adding a small pinch of espresso powder to the batter for a deeper chocolate flavor.
Sometimes I use semi-sweet chocolate chips instead of dark chocolate for a slightly sweeter filling.
I can serve these with whipped cream, fresh strawberries, caramel sauce, or a scoop of vanilla ice cream.
Storage/Reheating
I store leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in the microwave for about 10–15 seconds. I avoid overheating them so the center stays soft and melted.
FAQs
Can I make these lava cakes ahead of time?
Yes, I can make them ahead and store them in the refrigerator. I reheat them gently before serving.
Can I use all-purpose flour instead of cake flour?
Yes, I can use all-purpose flour, but the texture may be slightly less tender than with cake flour.
Why is my chocolate center not melted?
The cakes may have cooked too long, or the filling may have been too small. I like keeping the filling chilled and avoiding overcooking.
Can I make this recipe without an Appe pan?
An Appe pan works best for the mini shape, but I can try a mini muffin pan. The cooking time may need adjusting.
What should I serve with lava cakes?
I like serving them with powdered sugar, chocolate syrup, vanilla ice cream, whipped cream, or fresh berries.
Conclusion
This easy lava cake recipe gives me rich, mini chocolate cakes with a warm, gooey center. I love how simple they are to make, and they are perfect for parties, dessert trays, or a cozy chocolate dessert at home.
📖 Recipe:
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Easy Lava Cake
- Total Time: 35 minutes
- Yield: 34 mini lava cakes
- Diet: Vegetarian
Description
These easy mini lava cakes are rich chocolate desserts with a soft cake exterior and a warm, gooey chocolate center. Perfect for parties, dessert trays, or serving with vanilla ice cream for an indulgent treat.
Ingredients
¾ cup good quality dark chocolate chips
¼ cup whole milk
¾ cup powdered sugar
¼ cup + 1 tablespoon unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup cake flour
½ teaspoon kosher salt
¾ cup whole milk, room temperature
½ cup vegetable oil
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar, for dusting
Vanilla ice cream, optional garnish
Chocolate syrup, optional garnish
Instructions
- Add the dark chocolate chips to a small heat-safe bowl.
- Heat ¼ cup whole milk in a microwave-safe bowl for 30 seconds. Pour over the chocolate chips, let sit briefly, then stir until smooth. Refrigerate for 20 minutes.
- Sift the powdered sugar, cocoa powder, baking powder, and baking soda into a medium mixing bowl.
- Whisk in the cake flour and kosher salt.
- Add the room-temperature whole milk, vegetable oil, and vanilla extract. Fold until fully combined.
- Remove the chilled chocolate mixture from the refrigerator and scoop small portions using a teaspoon.
- Lightly coat an Appe pan with vegetable oil and heat over medium-low heat.
- Fill each cup about ⅔ full with cake batter, using approximately 1 tablespoon per cup.
- Place about ⅔ teaspoon of chilled chocolate filling into the center of each cup. Cover with additional batter to seal.
- Cover the pan with the lid and cook for 5–7 minutes.
- Carefully turn each mini cake over using a spoon or butter knife. Cover and cook for 1 more minute.
- Remove the cakes from the pan and transfer to a serving plate. Repeat with the remaining batter and filling.
- Dust with powdered sugar and serve with chocolate syrup and vanilla ice cream if desired.
Notes
Add a pinch of espresso powder to deepen the chocolate flavor.
Semi-sweet chocolate chips can be used instead of dark chocolate for a sweeter filling.
Serve with whipped cream, fresh strawberries, caramel sauce, or vanilla ice cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 10–15 seconds to keep the center soft and gooey.
If using a mini muffin pan instead of an Appe pan, adjust the cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 mini lava cake
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 2 mg
