Chocolate Lava Cake, also know as Molten Lava Cake, gets its name from the 'lava-like' flowing chocolate center of a decadent cake. Enjoy this irresistible dessert made with only 5 ingredients, in less than 30 minutes using your Instant Pot or oven!
We're a chocolate-loving family! No celebration is complete without one of us baking a decadent chocolate dessert. Lava Cakes are a regular in my home on Valentine's Day, our wedding anniversary, and sometimes on Mother's day too 🙂
Hubby loves it with French vanilla ice-cream, my girls' latest favorite is to have with Salted Caramel Ice Cream, and me, just give me a spoon and I'm good to go!
The BEST part of this easy chocolate lava cake recipe is that it takes very little time to make and only 5-6 ingredients.
What is Chocolate Lava Cake
Also called Molten Lava Cake, this popular dessert is an 'almost' flourless cake that is cooked like a soufflé. Its brownie-like batter is assembled with only 5 basic ingredients- Chocolate, butter, eggs, sugar and flour.
It is baked till the outer walls of the cake bake, but the center is still wet. As a result, when you cut into a molten lava cake, the center flows out resembling a volcanic lava flow.
Fun Fact: It is claimed to have been invented by a french pastry chef in New York City in 1987, when he pulled out a chocolate sponge cake from the oven well before it was done. He found that the center was still runny, but had great taste and a warm luxurious texture.
Molten Lava Cakes- Perfect Dessert for Two (or Four)
The quantity in this recipe makes two-4 ounce portions of Molten Lava Cake. It can be made using two ramekins. This quantity also fits 4 silicone cupcake molds. Since this is a decadent dessert, I like to make smaller individual portions using these Silicone Cupcake Liners. These liners serve three great purposes in my home:
- First, the silicone molds don't get hot to the touch after baking, so handling is super easy, my kids bake with these often.
- Second, taking the lava cakes out of these molds is a breeze. Simply, invert them on to your serving dish, and they slip out nice and easy.
- Third, it does portion control for me. I take one, finish it and feel satisfied that I had a full dessert. This single serving cake looks tiny, but it is enough to satisfy my sweet tooth.
I prefer to make these lave cakes in my 6 qt Instant Pot Lava Cake as they come out really moist and gooey. But you can easily make them in the oven as well and get the same results. It all depends on how many cakes are you making. This recipe includes instructions for both methods!
Different Size Ramekins & Cook Times
The quantity of batter in this recipe will make:
- 4 Silicone Cupcake molds; Pressure Cooking Time: 7 mins; Oven time: 8 mins
- 2 3.5 oz. ramekins; Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 2 4 oz ramekins; Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 2 6 oz. ramekins. Pressure Cooking Time: 7 mins; Oven time: 10 mins
Tip: These cook times are based on what works for my family. If you like a more cooked center, you can add another minute or two to get that consistency.
Ingredients for Chocolate Lava Cake
- Chocolate- The most important ingredient in this cake. Use any good quality baking chocolate bar or chips. I use Ghirardelli or Guittard brand. I prefer using Bitter-Sweet Chocolate Chips in this recipe.
- Butter- This is your basic unsweetened butter, at room temperature, which means, pull it out of the refrigerator 30 minutes before starting.
- Flour- I use only 2 tablespoons of flour in this quantity. I've tested this recipe with more 'and' less quantity and found this quantity to give the best results.
- Eggs- One full egg (large) + one egg yolk, at room temperature. (remove from fridge 30 minutes before baking)
- Sugar- I use confectioners sugar also called powdered sugar. I've tried this recipe with regular sugar too, but find confectioners sugar to give the best results.
- Vanilla Essence- This is the optional '6th' ingredient, which adds a touch of aroma to the recipe, it can be skipped if you like.
How to Make Chocolate Lava Cake in Instant Pot
How to Prepare the Ramekins for Baking
- Spray your ramekins with any non-stick baking spray (like Pam). Using a kitchen towel dab the excess oil away. For extra insurance, add 1 teaspoon of flour and swirl it around, dusting it until it coats the ramekin. Your ramekins are now ready for baking.
- Skip this step if using silicone molds. Those are ready to go and do not need any greasing.
Lava Cake Batter
- Melt butter and chocolate chips in the microwave in 30 second increments. It takes around 1 minute or a few seconds longer depending on the quantity you are using. Using a whisk, mix well till smooth.
- Sift in confectioners sugar and mix again. Add eggs, vanilla and salt, and mix again. Sift in flour and whisk till everything is incorporated.
- Using an ice-cream scoop, divide the batter in the greased ramekins (or silicone cupcake molds), leaving ¼ inch space from the top. Cook the lava cakes in an Instant Pot or Oven as follows:
Instant Pot Method for Choco Lava Cakes
- Put 1 cup water in the Inner pot of the Instant Pot (2 cups for 8 qt), and place a trivet with handles. Place cakes on the trivet. If doubling this recipe, you might have to place 3 ramekins and stack the 4th one on top.
- Loosely cover with aluminum foil to prevent any excess condensation from getting in. Lock lid in sealing position.
- Cook on Manual/Pressure Cook (high pressure)for 7 minutes. If you like a less gooey center, increase time to 8 minutes. (see notes for more textures)
- When cooking is done carefully release pressure manually (QR), and remove the cakes. Cool for 1 minute.
How to Make Molten Lava Cake in the Oven
- Pre-heat oven to 425°F. Follow the steps and prepare the lava cake batter and divide in ramekins or silicone cupcake molds.
- Place the cakes on a cookie sheet and bake for 8-9 minutes if using silicone molds, or 10-11 minutes if using ramekins, depending on how gooey you want the center to be.
Serving Suggestions for Chocolate Lava Cake
- Cool the lava cakes for 1 minute. Invert them into the serving plate and dust with confectioners sugar (optional). Serve warm as-is, or with a scoop of vanilla or your favorite ice-cream. Enjoy!
Can I double this Recipe
Yes, you can easily double or triple this recipe based on the number of portions you're making.
You can fit up to 8 ramekins easily in a 6qt or 8qt size Instant Pot, with the same pressure cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.
Recipe Tips & Notes
- The quantity in this recipe makes two-4oz portions or 4-mini (silicone cupcake liners) size molten lava cakes.
- Here are the cook times for different size ramekins and silicone liners:
- 4 Silicone Cupcake molds; Pressure Cooking Time: 7 mins; Oven: 8 mins
- 2 3.5 oz. ramekins; Pressure Cooking Time: 7 mins; Oven: 10 mins
- 2 4 oz ramekins; Pressure Cooking Time: 7 mins; Oven: 10 mins
- 2 6 oz. ramekins. Pressure Cooking Time: 7 mins; Oven: 10 mins
- If using ramekins, don't forget to grease them. For extra insurance, add 1 teaspoon of flour and swirl it around, dusting it until it coats the ramekin.
- These cook times are based on what works for my family. If you like a more cooked center, you can add another minute or two to get that consistency.
- To make ahead, assemble the batter, pour into individual baking ramekins, cover with plastic wrap and refrigerate till later. Pull them out 30 minutes before baking.
- These lava cakes are best right after baking. If you're storing a cooked lava cake for later, you may lose the gooey center or lava texture upon re-heating.
- When multiplying this recipe, you can fit up to 8 ramekins easily in a 6qt or 8qt size Instant Pot, with the same pressure cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.
Common Question for Chocolate Lava Cake
To get the gooey center, the chocolate cakes are pulled out of the oven before the center can set. Since these cakes include only a couple of tablespoons of flour, they are cooked through, just not firm. Also, the cook times is long enough to cook the eggs in the batter.
Molten chocolate cakes are made with five ingredients: butter, eggs, sugar, chocolate, and flour.
If you're storing a cooked lava cake for later, you may lose the gooey center or lava texture upon re-heating. However, if you want to refrigerate your cooked Lava cakes, wrap them individually with plastic wrap and refrigerate for up to two days.
For a party or any other time, you can assemble the batter, pour into individual baking ramekins, cover with plastic wrap and refrigerate till later. Pull them out 30 minutes before baking. Cook them in an Instant Pot or oven and serve warm.
Flavor Variation: Salted Caramel Molten Lava Cake
If you haven't tried out Salted Caramel Molten Lava Cakes yet, you're missing out big time! Try them, it's hard not to fall in love with that melted flowing slated caramel!
More Chocolate Desserts on the Blog
- Mini Chocolate Cheesecake
- No Churn Chocolate Ice Cream
- 4-Ingredient Nutella Brownies
- Instant Pot Fudgy Brownies from Box-Mix
- Chocolate Covered Strawberries
- Halloween Chocolate Mousse Graveyards
Other Popular Instant Pot Desserts
- Blueberry Bread Pudding
- Tiramisu without Eggs
- Rice Pudding
- Mango Cheesecake
- Carrot Halwa (Indian Carrot pudding)
- Moon Dal Halwa (Indian Sweet Lentil pudding)
- Apple Cinnamon Cake
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📖 Recipe
Chocolate Lava Cake- Instant Pot or Oven
Equipment
Ingredients
Lava Cake
- 4 tablespoon unsalted butter softened, (½ stick)
- ½ cup Bitter-Sweet Chocolate Chips (4 ounces) or semi-sweet chocolate chips for sweeter results (I use Ghirardelli)
- ½ cup Confectioners Powdered Sugar : adjust to taste
- 1 egg
- 1 egg yolk
- ½ teaspoon Vanilla Extract (optional)
- pinch Salt (about ⅛ tsp)
- 2 tablespoon All Purpose Flour
Serving Suggestions
- Vanilla Ice-cream or Salted Caramel Ice-Cream
- Powdered sugar for dusting on top
Instructions
Prepare Ramekins (skip if using silicone mold)
- Spray your ramekins with any non-stick baking spray (like Pam). Using a kitchen towel dab the excess oil away. Your ramekins are now ready for baking. Skip this step if using silicone molds. Those are ready to go and do not need any greasing.
Lava Cake Batter
- Melt butter and chocolate chips in the microwave in 30 second increments. It takes around 1 minute or a few seconds longer depending on the quantity you are using. Using a whisk, mix well till smooth.
- Sift in confectioners sugar and mix again. Add eggs, vanilla and salt, and mix again. Sift in flour and whisk till everything is incorporated.
- Using an ice-cream scoop, divide the batter in the greased ramekins (or silicone cupcake molds), leaving ¼ inch space from the top. Cook the lava cakes in an Instant Pot or Oven:
Instant Pot Method
- Put 1 cup water in the Inner pot of the Instant Pot (2 cups for 8 qt), and place a trivet with handles. Place cakes on the trivet. If doubling this recipe, you might have to place 3 ramekins and stack the 4th one on top.
- Cook on Manual/Pressure Cook (high pressure)for 7 minutes. If you like a less gooey center, increase time to 8 minutes. (see notes for more textures)
- When cooking is done carefully release pressure (QR), and remove the cakes. Cool for 1 minute.
Oven Recipe
- Pre-heat oven to 425°F. Follow the steps and prepare the lava cake batter and divide in ramekins or silicone cupcake molds.
- Place the cakes on a cookie sheet and bake for 8-9 minutes if using silicone molds, or 10-11 minutes if using ramekins, depending on how gooey you want the center to be.
Serving Suggestion
- Cool the lava cakes for 1 minute. Then, invert the cakes on to the serving plate and dust with confectioners sugar (optional). Serve warm as-is, or with a scoop of vanilla or your favorite ice-cream. Enjoy!
Video
Notes
Recipe Tips for the Ultimate Chocolate Lava Cake
- The quantity in this recipe makes two-4oz portions or 4-mini (silicone cupcake liners) size molten lava cakes.
- Here are the cook times for different size ramekins and silicone liners:
- 4 Silicone Cupcake molds; Pressure Cooking Time: 7 mins; Oven time: 8 mins
- 2 3.5 oz. ramekins; Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 2 4 oz ramekins; Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 2 6 oz. ramekins. Pressure Cooking Time: 7 mins; Oven time: 10 mins
- These cook times are based on what works for my family. If you like a more cooked center, you can add another minute or two to get that consistency.
- To make ahead, assemble the batter, pour into individual baking ramekins, cover with plastic wrap and refrigerate till later. Pull them out 30 minutes before baking.
- These lava cakes are best right after baking. If you're storing a cooked lava cake for later, you may lose the gooey center or lava texture upon re-heating.
- When multiplying this recipe, you can fit up to 8 ramekins easily in a 6qt or 8qt size Instant Pot, with the same pressure cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.
Nutrition
This recipe was originally published in 2017 and has been republished in 2020 with updates recipe measurements, photos and tips.
Lindsey S says
Decided to ring in the new year by trying these out in the instapot! This recipe is fantastic!! Doubled it no problem and had great sized cakes from 6oz ramekins. Family absolutely loved! Will be making this a new tradition.
Aneesha says
Hi Lindsey, thank you so much, I'm so happy your family enjoyed it. We made these for NYE too! Have a sweet year ahead 🙂
Tania Ciantar says
Hi can I use aluminum foil cupcake mold instead of the one you mentioned?
Aneesha says
Hi Tania, Yes,as long as the size matches. Enjoy!
Laura says
Oh Lord, If I were Catholic, I would have to go to confession cause this looks so sinful. Bahahahaha.....
Thank you so much for such a wonderful recipe.
Aneesha says
Hi Laura, haha- thank you for that laugh! I'm so glad you enjoyed the recipe!
Puja says
Hi Any substitute for egg?
Aneesha says
Hi Puja, sorry I've never tried this particular recipe with egg substitutes, so can't say.
Poo says
Which flour did you use? Can we use oat flour or almond flour? Thank you
Aneesha says
Hi Pooja, Sorry, I've never used either of those in this cake, so can't say. If you do try it, do let me know how it turns out!
Lynda says
Is vanilla essence the same as vanilla extract?
Aneesha says
Hi Lynda, I meant to write vanilla extract 🙂 Thanks for pointing that out, I'll fix it.
Rachel says
I followed this recipe perfectly and mine ever baked! I tried 11 mins in the oven as indicated at 425. They were all liquid. Tried another 10 mins, all liquid. I gave up having already doubled the baking time. Too scared to put my ramekins in the IP, I don’t want them shattered. Did anyone get these to work?
Aneesha says
Hi Rachel, I'm very surprised that your cakes didn't bake even after the extra 10 minutes, that's 21 minutes of baking time, which is good enough to bake cupcakes. This recipe has been tested by me and made readers many times, plus it is consistent with other lava cake recipes. I would recommend checking your oven- pre-heat it to whatever temp you want and then place a meat thermometer in it for 10 minutes. Pull out the thermometer and check if the reading matches the temperature you set. I hope this solves the mystery. And on another note, I use ramekins in the IP all the time, they turn out fine, no problem at all.
Maxene says
Did I miss something? How much chocolate does the recipe cake
Aneesha says
Hi Maxena, It's mentioned in the recipe card- ½ cup Bitter-Sweet Chocolate Chips (4 ounces). Hope this clarifies things.
Nancy says
Your chocolate lava cake recipe was awesome! The directions were easy to follow, and my family loved the results. It was my first sweet food in the Instant Pot. Thank you.
Aneesha says
Hi Nancy, that's so awesome, I love it when the whole family enjoys a recipe. Thanks for sharing 🙂