This post may contain affiliate links. Please read our disclosure policy.
This single serve Chocolate Lava Cake features a rich, molten chocolate center surrounded by a soft, tender cake. Ready in under 25 minutes, it’s a simple yet decadent dessert that’s perfect for any chocolate lover.
If you’re a fan of chocolate desserts, don’t stop at our single serving Chocolate Lava Cake. Try our Mini Devil’s Food Cake, extra-rich Mini Texas Sheet, indulgent Mini Flourless Chocolate Cake, or decadent German Chocolate Cake. Each recipe is perfectly portioned for a personal dessert that’s full of flavor.
Why You’ll Love This Recipe
- Easy to Make: Just a few ingredients and simple steps for a rich, homemade dessert.
- Perfectly Portioned: Made for one, using a 10-ounce ramekin—just like our chocolate cake, white cake and carrot cake recipes.
- Rich & Gooey: A warm, molten center makes this a chocolate lover’s dream.
- Great for Special Occasions: Perfect for date nights or celebrations. Double the recipe to serve two and pair with beef tenderloin and creamy risotto for a restaurant-quality meal at home.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
A lava cake, also called molten chocolate cake or moelleux au chocolat, has a soft, cakey exterior and a warm, gooey center. The contrast of textures—tender on the outside and molten in the middle—makes it an irresistible dessert.
Despite its decadent look, this single serving lava cake is simple to make. Baked in a 10-ounce ramekin, it’s the perfect size when you want a rich chocolate treat without leftovers.
I’ve always loved ordering lava cake at restaurants, but making it at home is just as satisfying. There’s something about breaking into that molten center that feels like a little luxury—whether it’s for a special occasion or just because.
Ingredients
If you have any ingredients leftover from this small lava cake recipe, check out our Leftover Ingredients Recipe Finder.
- Semi-Sweet Chocolate Chips: These provide the rich chocolate flavor that makes this cake irresistible. For a more intense, less sweet taste, substitute with bittersweet chocolate. Extra chocolate chips? Use them in recipes like Blondies, S’mores Dip, or Mint Chocolate Chip Ice Cream.
- Butter: Both salted and unsalted butter work for this recipe.
- Sugar: Adds the right amount of sweetness to balance the rich chocolate flavor.
- Egg: A single large egg adds richness, helps bind the ingredients, and creates the soft, tender texture of the cake.
- Vanilla Extract: Enhances the chocolate and adds a subtle depth of flavor.
- Flour: Just a small amount is needed to give the cake structure, creating a firm outer layer while keeping the center molten and gooey.
- Powdered Sugar: A simple dusting adds a touch of sweetness and an elegant finishing touch.
How To Make A Chocolate Lava Cake
These step-by-step photos and instructions help you visualize how to make a single serving molten lava cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Prep the Ramekin: Preheat your oven to 425°F (220°C). Generously butter a 10-ounce ramekin with 1/2 tablespoon of butter to ensure the cake easily releases after baking.
- Melt the Chocolate: In a heatproof bowl over a pot of gently simmering water (double boiler method), melt the chocolate chips and 1 tablespoon of butter, stirring until smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 15-second intervals, stirring after each, until fully melted. Set aside to cool.
- Mix the Wet Ingredients: In a medium bowl, whisk together the sugar, egg, and vanilla until the mixture is foamy, about 30 seconds.
- Add the Flour: Whisk in the flour until the mixture is smooth, about 10-12 seconds.
- Combine with Chocolate: Gently stir the cooled, melted chocolate into the egg mixture until fully incorporated.
- Fill the Ramekin: Pour the batter into the prepared ramekin and place it on a rimmed baking sheet to catch any spills.
- Bake: Bake for 13-15 minutes, until the edges are set and slightly puffed but the center remains soft. Be careful not to overbake to keep the molten center intact.
- Cool Briefly: After baking, run the tip of a knife around the edges to loosen the cake. Let it rest for 3 minutes.
- Invert the Cake: Place a plate over the ramekin, carefully flip it upside down, and hold for about 20 seconds to allow the cake to release onto the plate.
- Finish and Serve: Dust with powdered sugar for a final touch, and enjoy your warm, gooey chocolate lava cake!
Expert Tips
- Read First: Take a moment to read through the entire recipe and the Ingredient Notes section before you begin.
- Melt Chocolate Carefully: Whether using a double boiler or a microwave, melt the chocolate gently to avoid scorching. If microwaving, stir every 15 seconds for smooth results.
- Mix Lightly: Combine the ingredients just until incorporated. Overmixing can lead to a dense cake instead of the light, gooey texture you’re aiming for.
- Check Your Oven: Preheat your oven fully before baking to ensure even cooking and the perfect molten center.
- Choose the Right Ramekin: A 10-ounce ramekin is the ideal size for this single serving cake.
Serving Suggestions
Pair your chocolate lava cake with these delicious additions:
- Vanilla Ice Cream: The cold, creamy texture pairs perfectly with the warm, molten center.
- Fresh Berries: Strawberries, raspberries, or blueberries add natural sweetness and a pop of color.
- Whipped Cream: light, airy topping that balances the richness—add a sprig of mint for a fresh finish.
Storage And Reheating
This dessert is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat it:
- Refrigerate: Wrap the cake tightly or store it in an airtight container for up to 2 days. The center will firm up, so it may lose some of its gooey texture when reheated.
- Freeze: Wrap the cooled cake in plastic wrap and foil, then place it in an airtight container or freezer bag. Freeze for up to 3 months. The texture may change slightly.
- Reheat: Warm in the microwave just until heated through.
While storing and reheating work in a pinch, nothing beats a lava cake fresh from the oven!
Frequently Asked Questions
Absolutely! Simply double the ingredient amounts and divide the batter between two 10-ounce ramekins.
Yes, you can prepare the batter up to a day ahead. Cover and refrigerate, but allow it to come to room temperature before baking for the best results.
The cake was likely overbaked. Check your oven temperature to ensure it’s accurate, and try reducing the baking time slightly for a gooey center.
No, lava cakes are fully cooked. The gooey center is achieved by baking them at a high temperature for a short time, which sets the outer layer while keeping the inside molten and smooth. This texture is intentional and safe to enjoy.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serve lava cake, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chocolate Lava Cake For One
Equipment
Ingredients
- ¼ cup semi-sweet chocolate chips
- 1 tablespoon butter -plus ½ tablespoon more for greasing the ramekin.
- 3 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- powdered sugar -optional for topping
Instructions
- Prep the Ramekin: Preheat your oven to 425°F (220°C). Generously butter a 10-ounce ramekin with 1/2 tablespoon of butter to ensure the cake easily releases after baking.
- Melt the Chocolate: In a heatproof bowl over a pot of gently simmering water (double boiler method), melt the chocolate chips and 1 tablespoon of butter, stirring until smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 15-second intervals, stirring after each, until fully melted. Set aside to cool.
- Mix the Wet Ingredients: In a medium bowl, whisk together the sugar, egg, and vanilla until the mixture is foamy, about 30 seconds.
- Add the Flour: Whisk in the flour until the mixture is smooth, about 10-12 seconds.
- Combine with Chocolate: Gently stir the cooled, melted chocolate into the egg mixture until fully incorporated.
- Fill the Ramekin: Pour the batter into the prepared ramekin and place it on a rimmed baking sheet to catch any spills.
- Bake: Bake for 13-15 minutes, until the edges are set and slightly puffed but the center remains soft. Be careful not to overbake to keep the molten center intact.
- Cool Briefly: After baking, run the tip of a knife around the edges to loosen the cake. Let it rest for 3 minutes.
- Invert the Cake: Place a plate over the ramekin, carefully flip it upside down, and hold for about 20 seconds to allow the cake to release onto the plate.
- Finish and Serve: Dust with powdered sugar for a final touch, and enjoy your warm, gooey chocolate lava cake!
Notes
- Read First: Take a moment to read through the entire recipe and the Ingredient Notes section before you begin. This ensures you’re familiar with each step and sets you up for success.
- Melt Chocolate Carefully: Whether using a double boiler or a microwave, melt the chocolate gently to avoid scorching. If microwaving, stir every 15 seconds for smooth results.
- Mix Lightly: Combine the ingredients just until incorporated. Overmixing can lead to a dense cake instead of the light, gooey texture you’re aiming for.
- Check Your Oven: Preheat your oven fully before baking to ensure even cooking and the perfect molten center.
- Choose the Right Ramekin: A 10-ounce ramekin is the ideal size for this single-serving cake, helping it hold its shape while baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very good and so quick and easy to make! I love sweets but I’m always trying to cut back on my sugar so I used 2 TBS instead of 3 and it was sweet enough for me. Looking forward to making this again!
This was just heavenly. It is so rich and so chocolatey and I could not believe how easy it was to make. I will be making this again and again
I’m so happy you enjoyed the cake!
this was soooo delicious!!! I have never found such a comprehensive, fabulous recipes, video and full instructions website ever. Thank you so much Joanie, you put the zing back into cooking!!!!
Thank you so much!
Hi Would it still work out if it was prepared ahead of time ?
We’ve covered this topic in our FAQ section. You can definitely make the batter up to two days in advance, fill the ramekin, cover it tightly, and refrigerate. Just remember to let the ramekin reach room temperature before baking. However, it’s not advisable to bake the cake in advance, as the signature gooey center will begin to set. For more tips on storing your baked cake, you might find the Storage Instructions section of the blog post helpful.
So easy and so satisfying. I didn’t have a 10oz ramekin so split it between two 4oz ramekins and pulled them out of the oven a minute or two early. It worked.
What a great tip! Thanks, Karen.
Absolutely delicious!
very enjoyable
Terrific recipe.
Thank you.