We love to share an easy recipe for chocolate lava cake. This cake is full of molten chocolate. We can make this chocolate lava cake in 30 minutes. Cupcakes with chocolate are desirable for any occasion, like weddings, birthday parties, etc. You can make a yummy chocolate lava cake using the simple ingredients below.

You will not believe it is elementary to make a  chocolate lava cake at home. They are the perfect individual sweet because they're less undercooked, resulting in gooeyness. Now add the melted chocolate over the jelly.

These molten chocolate cakes are perfect for special occasions like wedding ceremonies, Mother's Day, and a regular weekend. Because you only need a few pantry staples, these are ideal for a quick dessert. Try my pastry cake, cupcake, or chocolate lava cake recipes for another chocolatey dessert.

Ingredients that are used in chocolate lava cake

1. Chocolate

In this way, you can use 60% hot cocoa. I like to use half-sweet chocolate, but you can part with dark chocolate. To get the best smooth and melty centers, I recommend using a high-quality baking chocolate bar, such as Ghirardelli.

2. Butter

Use unsalted butter to prevent the chocolate lava cakes from becoming too salty.

3. Eggs 

Two eggs and two egg yolks are required for this lava cake recipe. 

If you want to make richness and creaminess of this chocolate lava cake, you can add more yolks 

4. Flour 

These pastry cakes require very little flour. The flour adds structure, but too much will interfere with the molten centers.

5. Salt 

6. Sugar 

The Process of Making the Chocolate Lava Cake

1. Melt the butter and chopped chocolate two times; heat them, stirring until smooth, Or you may put the butter and chocolate in a microwave pan and melt it for min 25-30 sec, stirring after a while until it will be smooth.

2. Combine the eggs, egg yolks, sugar, and salt in a large mixing bowl. Mix it to make the mixture thick and pale yellow.

3. Mix the chocolate and flour mixture into the egg mixture.

4. For the combined mixture, fold it.

5. Divide the batter among butter and flour; remix and bake it for 5 to 6 minutes. Cupcakes are firm but jiggly. Let the cakes cool for at least 2 minutes.

6. Carefully place a small dessert plate on top of each ramekin and invert the chocolate lava cake onto the plate. Stay a while for at least 5-10 sec to unmold the cake. Sprinkle some granulated sugar, and add some berries. Serve the chilled cakes for the best results.

Review Of The Recipe For Chocolate Lava Cake

Refrain from filling the measuring spoon with flour. Fluff the flour before sprinkling it into the tablespoons or weighing it with a scale. The center will become firm if you can make it better by adding more flour.

Before placing the ramekins in the oven, ensure they are completely hot. Because of the high temperature, the outside of the cake bakes faster than the inside. That produces a perfectly cooked exterior while the chocolate lava filling remains gooey!

Use room-temperature eggs to ensure they mix into the batter without being over-mixed. If your eggs are cold, place them in a bowl of warm tap water.

Keep an eye on the chocolate lava cakes as they bake.

The Good Representation Before Serve

Serve these warm chocolate pastry cakes with vanilla ice cream, a drizzle of hot fudge sauce, or a heaping spoonful of whipped cream. Fresh berries or sprinkles make an excellent garnish. I also enjoy drizzling caramel on top of the cakes!