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This single serve Chocolate Lava Cake has a soft, tender cake on the outside and a warm, gooey center. It’s rich, chocolatey, and ready in under 25 minutes—perfect when you want a quick and decadent dessert.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and steps for a rich, homemade dessert.
- Perfectly Portioned: Designed for one and baked in a 10-ounce ramekin.
- Rich & Gooey: Soft chocolate cake with a warm, molten center.
- Special Occasion Worthy: Great for date nights or celebrations—double it to serve two.
This molten chocolate cake—also known as moelleux au chocolat—is one of those desserts that feels truly special. I love how the soft, cakey exterior gives way to a warm, gooey center with every spoonful. It’s rich, comforting, and feels like a little celebration in a ramekin.
If you love small chocolate desserts, don’t miss our Devil’s Food Cake, rich Texas Sheet, Flourless Chocolate Cake, or German Chocolate Cake. Each one is perfectly portioned and full of flavor.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Ingredients
If you have any ingredients leftover from this small lava cake recipe, check out our Leftover Ingredients Recipe Finder.
- Semi-Sweet Chocolate Chips: Provide rich chocolate flavor. For a deeper, less sweet taste, use bittersweet chocolate. Extra chips? Use them in Blondies, S’mores Dip, or Mint Chocolate Chip Ice Cream.
- Butter: Salted or unsalted butter both work.
- Sugar: Balances the richness of the chocolate.
- Egg: Adds richness, binds the ingredients, and helps create the cake’s soft texture.
- Vanilla Extract: Boosts the chocolate flavor.
- Flour: Gives the cake structure with a firm outer layer and gooey center.
- Powdered Sugar: Optional, for a light dusting on top before serving.
How To Make A Chocolate Lava Cake
These 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 oven to 425°F (220°C). Generously butter a 10-ounce ramekin using 1/2 tablespoon of butter.
- Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the chocolate chips and 1 tablespoon of butter. Stir until smooth. Let cool slightly.
Pro Tip: To create a double boiler, fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. The steam will gently melt the chocolate and butter as you stir.
- Mix Wet Ingredients: In a medium bowl, whisk together the sugar, egg, and vanilla until foamy, about 30 seconds.
- Add Flour: Whisk in the flour until smooth, about 10 seconds.
- Combine Mixtures: Stir the cooled chocolate mixture into the egg mixture until fully blended.
- Fill Ramekin: Pour the batter into the ramekin. Place ramekin on a baking sheet.
- Bake: Bake for 13-15 minutes, until edges are set and the center is still soft. Do not overbake.
- Cool: Run a knife around the edge and let the cake rest for 3 minutes.
- Invert: Place a plate over the ramekin, flip it, and hold for 20 seconds to release the cake.
10. Serve: Dust with powdered sugar and serve warm.
Expert Tips
- Read Before Starting: Review the full recipe and Ingredient Notes before beginning.
- Melt Gently: Use low heat to melt the chocolate. If using a microwave, stir every 15 seconds to prevent scorching.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cake soft and gooey.
- Preheat Your Oven: Make sure the oven is fully preheated for even baking and a molten center.
- Use the Right Ramekin: A 10-ounce ramekin works best for this single serving cake.
How To Serve Chocolate Lava Cake
Make this rich dessert even more special with a simple topping:
- Vanilla Ice Cream
- Whipped Cream
- Caramel Sauce
- Fresh Berries
Frequently Asked Questions
You can prepare the batter ahead and refrigerate it, covered, for up to a day. When ready to bake, bring it to room temperature before placing in the oven.
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.
This dessert is best enjoyed fresh, but if you have leftovers, wrap the cake tightly or place it in an airtight container and refrigerate for up to 2 days. Just know the center will firm up a bit and won’t be quite as gooey when reheated.
Absolutely! Simply double the ingredient amounts and divide the batter between two 10-ounce ramekins.
Yes, you can. Let the cake cool completely, then wrap it in plastic wrap and foil. Place it in a freezer bag or airtight container and freeze for up to 3 months. Reheat in the microwave just until warmed through—keep in mind the texture may change slightly.
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 oven to 425°F (220°C). Generously butter a 10-ounce ramekin using 1/2 tablespoon of butter.
- Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the chocolate chips and 1 tablespoon of butter. Stir until smooth. Let cool slightly.Pro Tip: To create a double boiler, fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. The steam will gently melt the chocolate and butter as you stir.
- Mix Wet Ingredients: In a medium bowl, whisk together the sugar, egg, and vanilla until foamy, about 30 seconds.
- Add Flour: Whisk in the flour until smooth, about 10 seconds.
- Combine Mixtures: Stir the cooled chocolate mixture into the egg mixture until fully blended.
- Fill Ramekin: Pour the batter into the ramekin. Place ramekin on a baking sheet.
- Bake: Bake for 13-15 minutes, until edges are set and the center is still soft. Do not overbake.
- Cool: Run a knife around the edge and let the cake rest for 3 minutes.
- Invert: Place a plate over the ramekin, flip it, and hold for 20 seconds to release the cake.
- Serve: Dust with powdered sugar and serve warm.
Notes
- Read Before Starting: Review the full recipe and Ingredient Notes before beginning.
- Melt Gently: Use low heat to melt the chocolate. If using a microwave, stir every 15 seconds to prevent scorching.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cake soft and gooey.
- Preheat Your Oven: Make sure the oven is fully preheated for even baking and a molten center.
- Use the Right Ramekin: A 10-ounce ramekin works best for this single serving cake.
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.
I made this this evening and it was absolutely amazing.
Here’s what I did. I used cavasa flour in place of the flour….I recommend mixing in 1 tbsp at a time to get the right consistency. I did this because I want to make it gluten free because I have family members who can’t have gluten, rice, coconut or almond flour….I know. Then I substituted the egg for a flax egg because I can’t tolerate eggs….I know.
I baked mine in the air fryer @ 400 for about 7-9 minutes….I would definitely check it at 7 minutes. Then I let it sit in the air fryer for about 1-3 minutes. Took it out to cool for 3 minutes.
I enjoyed it in the ramekin with vanilla bean ice cream on top. It was eaten in no time at all.