Name: Chocolate Lava Cakes with Ganache Center Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 ounces dark chocolate, finely chopped; 1/4 cup heavy cream; 8 ounces dark chocolate, finely chopped; 1/2 cup unsalted butter; 3 large eggs, room temperature; 1/2 cup granulated sugar; 1/4 cup all purpose flour; 1/2 teaspoon espresso powder, optional; pinch kosher salt; powdered sugar, for dusting; vanilla ice cream, for serving; fresh berries, for serving

I’m telling you, once you try this Chocolate Lava Cakes with Ganache Center Recipe, you’ll never want to go back to boring desserts again. These cakes are crisp on the outside but ooze rich, molten chocolate with every bite—it’s pure indulgence.

A small round chocolate cake sits in the middle of a white plate with a smooth surface. The cake has a dark brown color with a soft texture on the outside and a rich, melted chocolate center oozing out from a bite taken at the front. The top of the cake is dusted with a light layer of white powdered sugar and has a single bright red raspberry placed on it. Two more red raspberries rest on the plate, one near the cake and the other at the edge. The plate is set on a white marbled surface, and in the background, parts of white bottles and more raspberries are visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Lava Cakes with Ganache Center Recipe
Top Tip
How to Serve Chocolate Lava Cakes with Ganache Center Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Lava Cakes with Ganache Center Recipe

Why You'll Love This Recipe

I still remember the first time I baked these chocolate lava cakes at home. The moment I cut into one and saw that luscious ganache center ooze out, I was hooked. There's just something so satisfying about making such a decadent treat yourself!

Decadently Gooey: The molten chocolate center is silky-smooth and melts in your mouth perfectly every time.
Simple Ingredients: Made with straightforward pantry staples plus a few extras that really elevate the flavors.
Impressively Elegant: They look fancy enough for guests, but are easy enough for a cozy night in.
Flexible Serving: Serve warm straight from the ramekin or unmold for a stunning presentation, paired with ice cream and fresh berries.

Ingredients & Why They Work

For the best results, I recommend using high-quality dark chocolate—something with at least 60% cocoa content to get that perfect bittersweet balance. Fresh eggs at room temperature help create a smooth batter, while espresso powder is my secret weapon to intensify the chocolate flavor without adding any coffee notes.

Flat lay of finely chopped dark chocolate pieces, small white ceramic bowl of heavy cream, small white ceramic bowl of unsalted butter cubes, three whole large brown eggs with clean shells, small white ceramic bowl of granulated sugar, small white ceramic bowl of all-purpose flour, small white ceramic bowl of espresso powder, small white ceramic bowl with a pinch of kosher salt, small white ceramic bowl of powdered sugar, scoop of smooth vanilla ice cream on a simple white plate, small cluster of fresh mixed berries including strawberries, blueberries, and raspberries arranged neatly, all ingredients fresh and natural, balanced symmetrical layout, perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dark Chocolate: The star ingredient that provides rich flavor and smooth texture, both in the ganache and the cake batter.
Heavy Cream: Makes the ganache luxuriously creamy and helps it set just right for that molten center.
Unsalted Butter: Adds richness and helps keep the cakes tender with a lovely crumb.
Eggs: Room temperature eggs blend better and contribute to the cake’s light yet moist texture.
Granulated Sugar: Sweetens without overpowering, giving that beautiful balance to the chocolate.
All Purpose Flour: Just enough to hold the structure while keeping the cake soft and delicate.
Espresso Powder (optional): Boosts the chocolate’s depth, making every bite more intense.
Kosher Salt: Balances the sweetness and enhances the chocolate flavor.
Powdered Sugar: For a pretty dusting that adds a touch of sweetness and elegance.
Vanilla Ice Cream: The perfect cold, creamy contrast to the warm, gooey cakes.
Fresh Berries: Lighten each bite with a burst of freshness and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Lava Cakes with Ganache Center Recipe is how easy it is to tailor it to your tastes or special occasions. Whether you want to dial up the chocolate intensity or add a little twist, there’s plenty of room to get creative!

Variation: For a nutty surprise, try folding in some finely chopped toasted hazelnuts or almonds right before baking. I love how that adds a lovely crunch and depth to the molten center.
Dairy-Free Option: Substitute the butter with coconut oil and use a dairy-free cream alternative for the ganache. It’s amazing how rich and smooth it stays, perfect for friends who avoid dairy.
Seasonal Twist: Add a pinch of cinnamon or a splash of orange zest to the batter for a warm, seasonal aroma that pairs beautifully with the bittersweet chocolate.
Speedy Hack: If you’re short on time, you can swap out the homemade ganache balls for your favorite chocolate truffles chilled in the fridge – they melt just the same and save you an hour!

Step-by-Step: How I Make Chocolate Lava Cakes with Ganache Center Recipe

A small chocolate cake with a soft, melting center sits on a white plate. The cake is dark brown and round, topped with a scoop of white ice cream that is slowly melting and mixing with the chocolate inside as a spoon rests beside it. Three bright red raspberries are placed on the right side of the plate, adding a fresh pop of color. The background is a white marbled surface with more raspberries scattered around and a small glass bottle of milk in the upper right. In the back, white containers labeled

Step 1: Craft Your Silky Chocolate Ganache

Start by finely chopping 4 ounces of dark chocolate into small pieces; this helps it melt evenly and smoothly. Combine it with ¼ cup of heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between intervals until you have a glossy, fully melted ganache. Then pop it into the fridge for at least 1 hour—it needs to chill and firm up so you can roll it into perfect little balls that will melt heavenly inside the cakes.

Step 2: Prep Your Ramekins with Love

Preheat your oven to 400°F. While that’s warming up, butter six 6-ounce ramekins generously so the lava cakes can easily slip out after baking. Then, dust the insides lightly with flour and tap out the excess—this simple step ensures a flawless release and a smooth cake exterior.

Step 3: Melt Your Chocolate and Butter Together

In a large microwave-safe bowl, combine 8 ounces of finely chopped dark chocolate with ½ cup unsalted butter. Microwave in 30-second increments, stirring well after each, until the mixture is silky and completely melted. Let it cool just a bit so it won’t cook the eggs in the next step.

Step 4: Whisk Eggs and Sugar for a Light Batter

In a separate bowl, whisk together 3 large room-temperature eggs and ½ cup granulated sugar. Beat just until combined and the mixture turns a little pale. This adds air to your batter, helping your cakes develop a tender crumb with that perfect delicate crust.

Step 5: Combine Everything Gently

Slowly whisk the egg and sugar mixture into your melted chocolate and butter until smooth and completely blended. Then, fold in ¼ cup all-purpose flour, ½ teaspoon espresso powder if you like, and a pinch of kosher salt. Stir just until combined—overmixing can weigh down the batter and toughen your cakes.

Step 6: Fill and Fill Again

Fill each ramekin about one-third full with the batter. Grab a tablespoon-sized piece of your chilled ganache and nestle it smack dab in the center of the batter. Then cover the ganache with more batter until each ramekin is roughly two-thirds full, making sure the ganache is enclosed so it melts perfectly during baking.

Step 7: Bake to Gooey Perfection

Place your ramekins on a baking sheet and bake at 400°F for 20 minutes. You’ll want the edges to look set and slightly firm, but the center should remain soft to the touch. This is the magic moment where the molten lava heart inside is ready to ooze out once you dig in.

Step 8: Cool Briefly, Then Serve

Remove the cakes from the oven and let them cool in their ramekins for 2 minutes. To release, place a small plate over each ramekin, flip it gently, and tap the base to loosen the cake. Dust with powdered sugar and serve right away with a scoop of vanilla ice cream and some fresh berries for a perfect balance of warm, cold, and sweet.

Top Tip

Making Chocolate Lava Cakes with Ganache Center Recipe is such a rewarding experience, but a few handy tips can take your dessert from great to absolutely show-stopping. Here’s what I’ve learned along the way that really makes a difference!

Chill Your Ganache Thoroughly: Trust me, taking the time to chill the ganache for at least an hour ensures it firms up perfectly, making it so much easier to shape and nest inside the batter without melting prematurely.
Use Room Temperature Eggs: I found that using eggs right out of the fridge makes the batter less smooth and can throw off the baking, so always let them come to room temp first for a silkier mixture and even bake.
Don’t Overfill Your Ramekins: Filling them just two-thirds full prevents overflow and helps the cakes bake evenly with that delicate molten center intact.
Tap Out Excess Flour: When dusting your ramekins, tap out extra flour to avoid clumps that can cause the cakes to stick or have an uneven crust.

How to Serve Chocolate Lava Cakes with Ganache Center Recipe

A clear glass bowl contains two layers of ingredients: dark brown chocolate batter on the right and bottom side and a mound of white flour on the left side sitting on top of the batter. A white spatula with small colored specks is partially dipped into the chocolate batter, resting diagonally from the bottom right to the upper middle of the bowl. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Chocolate Lava Cakes with Ganache Center Recipe, don't skip on the garnishes. A light dusting of powdered sugar adds a delicate, snowy finish. Serve each cake warm alongside a scoop of creamy vanilla ice cream — the temperature contrast is divine! Fresh berries like raspberries, strawberries, or blueberries add a bright, tangy note that cuts through the rich chocolate beautifully. For extra flair, a sprig of mint or a drizzle of raspberry coulis can add color and flavor that impresses guests every time.

Side Dishes

While these molten cakes shine as a standalone dessert, pairing them with a few thoughtful sides makes the experience even more memorable. Consider serving a light, fresh fruit salad or a crisp green salad with a citrus vinaigrette to balance the richness. A small cheese plate with mild cheeses and nuts can be a fun starter before dessert. If you want to keep up the chocolate theme, a cup of rich espresso or a velvety hot chocolate can round out your dessert course perfectly.

Make Ahead and Storage

Storing Leftovers

After indulging in these decadent cakes, you might have some leftovers. Store any remaining Chocolate Lava Cakes in an airtight container and place them in the refrigerator. They will stay fresh and delicious for up to 3 days, making it easy to enjoy this treat again without any loss in quality.

Freezing

If you want to make these lava cakes ahead of time, they freeze well! Wrap each cake tightly in plastic wrap and then place them in an airtight container or freezer bag. Freeze for up to one month. When you're ready to enjoy, thaw them overnight in the refrigerator before reheating.

Reheating

To bring your Chocolate Lava Cakes back to that irresistible molten perfection, reheat them in the microwave for 30 to 60 seconds. This brief reheating revives the warm, gooey ganache center without drying out the cake. Serve immediately with your favorite toppings for that fresh-out-of-the-oven indulgence all over again.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

While dark chocolate offers the best rich, intense flavor for this recipe, you can substitute milk chocolate if you prefer a sweeter, milder taste. Keep in mind the texture of the lava cakes might be a little softer, but they will still be delicious!

Why do I need to chill the ganache before baking?

Chilling the ganache firms it up, making it easy to shape and place inside the batter without melting too quickly during baking. This is what creates that luscious, gooey center that defines the chocolate lava cake experience.

Can I prepare the batter in advance?

For best results, prepare the batter fresh before baking. However, you can make the ganache a day ahead and chill it. If you must make the batter ahead, keep it refrigerated and bring it to room temperature before assembling and baking.

What if I don’t have ramekins?

If ramekins aren’t available, you can use a muffin tin instead. Just grease and flour each cup well. Adjust the baking time slightly and keep an eye on them—smaller molds may bake faster.

Final Thoughts

Chocolate Lava Cakes with Ganache Center Recipe are a true labor of love—a special dessert that never fails to impress at any occasion. Whether you’re treating yourself after a long day or delighting guests with a decadent ending, these cakes bring warmth, comfort, and a touch of indulgence to the table. Take your time with the steps, enjoy the delicious aromas filling your kitchen, and savor every luscious bite. Happy baking!