Molten Chocolate Lava Cake

Closeup shot of a slice of molted chocolate cake with a gooey, molten center and stabilized whipped cream on top.

This Molten Chocolate Lava Cake is warm and decadent; so much better than anything you can get from a restaurant. Super easy to make and nothing artificial.

Why This Recipe Stands Out

This Molten Chocolate Lava Cake, is the ultimate recipe for chocolate lovers. Here’s why we love this recipe:

Everyday Ingredients: This is a simple pantry staple recipe that results in a rich, chocolatey dessert.
No Mixer Required: The best part about this recipe is that you don’t need a mixer. A simple whisk will do the job just fine, like in this Chocolate Chip Cookies recipe.
Decadence in Every Bite: The combination of the fudge-like cake and the molten center is pure heaven. It reminds us of our Chocolate Kahlua Cake!
Foolproof: The step-by-step instructions make it easy for anyone to get the perfect molten center every time.
Perfect for Any Occasion: This molten cake is the perfect end to a dinner party, a special Valentine’s Day dinner, or just a cozy night in.

Key Recipe Ingredients

Ingredients to make molten chocolate cake on a white kitchen counter.

Granulated Sugar – We use this to add sweetness to both the cake and the sauce.
Unsweetened Cocoa Powder – Cocoa powder is what gives the cake its chocolatey flavor and color.
Light Brown Sugar – This is used to make the molten lava sauce and adds a caramel note to it.
Very Strong Brew Coffee – The hot coffee helps create the molten center of the cake and adds more depth to the chocolate flavor in the cake. The cake will not taste like coffee at all.

Substitutions And Variations

Here are a few of our favorite variations and substitutions:

Add Nuts: If you like a bit of crunch in your dessert, try adding a handful of your favorite chopped nuts to the batter. Walnuts or pecans would be delicious in this cake.
Use Dark Chocolate: While we love the rich flavor of semi-sweet chocolate, you can also use dark and chocolate chips for a more intense chocolate flavor.
Toppings: This cake is delicious on its own, but a scoop of Vanilla Bean Ice Cream or a dollop of Stabilized Whipped Cream can take it to the next level.

Step-By-Step Recipe Instructions

Wet and dry ingredients to make molten chocolate cake in a glass mixing bowl.

Chocolate cake batter in a baking pan to make molten chocolate cake at home.

Preheat the oven to 350F and combine dry ingredients in a bowl and whisk to combine. Add in milk, butter, and vanilla.
Beat until smooth and pour the batter into a baking pan.

Hot coffee mixture poured on top of chocolate molten cake batter in a baking pan.

Molten chocolate cake being caked in an oven.

Stir together the remaining ingredients and sprinkle it over the batter. Pour hot coffee evenly over the top and make sure not to stir it.
Bake the cake for 35-40 minutes. Let the cake sit for 15 minutes before serving. The center should be molten.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this chocolate lava cake:

Make the Batter: You can make the entire batter for the molten chocolate cake a day ahead. When you’re ready to bake, let it sit at room temperature while the oven preheats, then pour it into the pan. Make the sauce and hot coffee, and continue with the recipe.
Entirely Make Ahead: While this cake is best served fresh, you can bake it ahead of time and store it in the fridge for up to 2 days. When you’re ready to serve, reheat it in the microwave and serve.

A slice of chocolate molten cake with melted chocolate, topped with whipped cream, on a white plate. — Here’s a super easy, totally homemade hot and fudgy chocolate molten cake with a gooey center.

Commonly Asked Questions

What type of cocoa powder should I use for this molten chocolate cake?

You can use any unsweetened cocoa powder, but for the best results, we recommend using a high-quality cocoa powder. It will give your cake a richer chocolate flavor.

Can I use hot water instead of coffee?

While you can use hot water, we strongly recommend using hot coffee for this recipe. The coffee enhances the chocolate flavor and gives the cake a more complex and delicious depth of flavor.

Why do we have to pour hot coffee on top of the batter before baking?

It may seem strange, but pouring hot coffee on top of the batter creates a lusciously rich and gooey chocolate sauce at the bottom of the cake. As the cake bakes, the hot coffee creates a molten chocolate layer beneath the cake. It’s what gives this dessert its signature “molten” center.

How do I know when lava cake is done?

The cake is done when the center is almost set. It should have formed a nice top crust, but a toothpick inserted in the center should reveal a molten or melty center.

How long does chocolate lava cake keep?

This cake is best enjoyed fresh, but if you have leftovers, you can cover and store them in the refrigerator for up to 3 days. Reheat in microwave to soften before serving.