Dark Chocolate Lava Cakes

spoon in ramekin with gooey chocolate and raspberries

These Dark Chocolate Lava Cakes are mini chocolate cakes loaded with dark chocolate filling. Fudgy, gooey, warm and delicious, they’re the perfect easy, no fuss dessert!

This recipe was originally published in February 2019 – I’ve since updated the photos and made some tweaks to the recipe 🙂 

I’ve always mostly loved Valentine’s Day. Even before I met my husband, my mom would always spoil me and buy me extravagant gift baskets filled with sour candy, chocolate and sweet gifts.

Even though it’s a Hallmark holiday, it’s the world’s day of telling someone else how much you truly love them. And I love that. I’m a sucker for that. #sueme

This will make the 5th Valentine’s Day that I’ve been with my husband. You can read a fun love Q+A that we did a few years ago for the blog here

Every single year we have the same tradition. We stay in, make delicious buttery garlic steaks, roasted garlic mashed potatoes, homemade mac and cheese, some type of chocolate for dessert and we always split a bottle of dry red wine. It’s wonderful, low pressure, fun and best of all – we can just immediately change into sweatpants after we are done eating and lounge on the couch. That’s true love.

These lava cakes will 100% be the dessert we will be consuming ever so elegantly in sweatpants this week for Valentine’s Day. They are delicious, decadent and just mouthwateringly good.

Why You’ll Love This Dessert: 

Oh, where to begin on why I absolutely adore these lava cakes?! 

First off, they’re not overly sweet, they have the perfect balance of dark chocolate + sweetness from the added powdered sugar in the batter. 

lava cake batter drizzling from a spoon into glass bowl

I love how gooey they stay in the middle. The chocolate just runs like lava from the middle when you take a bite. The gooey factor is OFF THE CHARTS. 

The fact that this recipe makes 2 lava cakes is perfect because they are incredibly rich. You might even be able to split one they’re so rich but hello, Valentine’s Day is the day of chocolate so you better treat yourself! 

freshly baked lava cake on top of pink linen

I love how the rich, dark and deep flavor of the chocolate pairs perfectly with fresh fruit on top. I used raspberries and they were the perfect tart addition! 

You could also top these with vanilla ice cream or freshly whipped cream – I know that the cream would help balance out the richness of the gooey chocolate! 

Another thing I love about these Dark Chocolate Lava Cakes? They are SO easy! I did use my ramekins – however, you can also make them in a muffin pan if needed! So let’s get into what you need to make these delicious cakes so you can go out and buy the ingredients RIGHT NOW TO MAKE THEM.

Ingredients for Dark Chocolate Lava Cakes:

  • high quality dark chocolate (don’t use chocolate chips here! I would recommend buying an actual dark chocolate bar – 51% cacao or higher (I do not recommend going over 80% as it would be too bitter OR getting one of those semi-sweet Baker’s Bars you find in the baking section.)
  • salted butter 
  • powdered sugar
  • all purpose flour
  • vanilla extract
  • 1 egg, 2 egg yolks
  • cocoa powder

How to Make Dark Chocolate Lava Cakes:

Preheat the oven to 425. Grease the 3.5 oz ramekins (or if you’re using a muffin tin, grease 2 of the tins) with non-stick baking spray. Using a sifter, dust cocoa powder over each one generously. Both of these steps will ensure that the cakes do not stick to the tin. The main thing is to spread the batter evenly in each cup.

Next, roughly chop the dark chocolate into shards. 

In a large microwave safe bowl, add your chocolate and an entire stick of salted butter. Place in the microwave for about 1 minute to 1 minute and 15 seconds. Take out the bowl and begin mixing until smooth without any lumps. It should look extra luscious and you will want to eat it all. Refrain! 

In a small bowl, mix together the egg with the 2 egg yolks. Add those directly to the bowl of melted chocolate as well as the vanilla extract. Mix until combined. To the same bowl of chocolate, add in the flour and powdered sugar. Mix all of this together, gently, until it’s fully incorporated without any lumps.

To the ramekins, divide the batter in half and fill up each one.

lava cake batter in ramekin pre-baked

Bake for 8-10 minutes, for me 9 minutes was the perfect amount! You will notice that the outside ring of the cakes will be baked through – but the middles might look a little bit underdone. That’s what you’re hoping for!

freshly baked lava cake in ramekin with no garnishes

If you’re using a ramekin, you can just eat it directly from that. If you’re using a muffin tin, using a bread knife or your preferred tool, gently remove the dark chocolate lava cakes from the tin. They’re very delicate!

freshly baked lava cake with powdered sugar and raspberries

Consume while warm – you want the gooiest fudgiest filling you can get! ENJOY! 

Toppings for Dark Chocolate Lava Cakes:

  • fresh fruit (blackberries, strawberries, raspberries)
  • homemade whipped cream (don’t add any extra sugar for ultimate creaminess!)
  • a big scoop of your favorite ice cream (i’m partial to anything coffee flavored)
  • more powdered sugar (a little extra sweetness can go a long way!)

I hope you guys enjoy these Dark Chocolate Lava Cakes – but mostly, just enjoy time with your loved one!

side view of spoon in a ramekin with gooey chocolate

Did you enjoy this recipe? Here are some other Valentine’s Day Dessert Ideas!

Fudgy Brownie Cookies

Dark Chocolate Truffle Brownies 

Strawberry Chocolate Hand Pies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

3.8 from 5 votes

Dark Chocolate Lava Cakes

These Dark Chocolate Lava Cakes are mini chocolate cakes loaded with dark chocolate filling. Fudgy, gooey, warm and delicious, they’re the perfect easy, no fuss dessert!

Course Dessert
Cuisine American
Keyword dark chocolate lava cakes, lava cakes, molten lava cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Haylie


  • 4 oz. high quality dark chocolate (I recommend a Baker's Bar, preferably anywhere from 50-60 % cacao, I would not exceed 80% cacao)
  • 1/2 stick salted butter,
  • 1/4 cup powdered sugar
  • 1/4 cup all purpose flour
  • 1 tsp vanilla extract
  • 1 egg
  • 2 egg yolks
  • cocoa powder for dusting
  • more powdered sugar for dusting


  1. Preheat the oven to 425. Grease your two 3.5 oz ramekins with non-stick cooking spray. You can also use a muffin tin for this recipe - SEE NOTES! Using a small sifter, generously dust cocoa on each of the ramekins. This will ensure the lava cakes won't stick. 

  2. Next, roughly chop your dark chocolate. Add it in to a microwave safe bowl with 1/2 a stick of butter. Place in the microwave for 1 minute to 1 minute and 15 seconds. Take it out and then stir until the chocolate is beautiful, smooth and glossy with no lumps. 

  3. In a small bowl, mix the egg and 2 egg yolks together. Add those to the bowl of chocolate as well as the vanilla extract. Next, add in the powdered sugar and flour. Mix gently until combined and no lumps are in the batter. 

  4. Divide the batter in half into into the ramekins. Bake for 8-10 minutes until the outside ring of the cakes look done. The inside will still be gooey - which is what you want! Using a bread knife or your preferred tool, gently remove the lava cakes from the ramekin or eat them straight from the ramekin.

  5. Enjoy warm with more powdered sugar sifted on top. Top with fresh fruit, ice cream or whipped cream. Enjoy!

Recipe Notes

You can also use a muffin tin for this recipe - I have used a jumbo 6-tin muffin tin in the past and it's worked great. Just be sure to evenly distribute the batter. 

My ramekins were 3.7 oz. 

10 comments / Add your comment below

  1. 5 stars
    Our fur baby’s b day is on Valentine’s Day so we make the day all about him, but hubby and I will certainly celebrate this upcoming weekend and these chocolate lava cakes would be PERFECT! I love all that chocolately goodness oozing out. So fun to make too!

    1. How cute! Happy almost bday to him <3 and yes! These would be perfect for the weekend! And so fun! Extra delicious and gooey. Thanks for the kind words, Dawn! Happy almost Valentine's Day! 🙂

  2. 3 stars
    So when you say 60% or higher dark baker’s chocolate; can I use 100% cacao dark chocolate? Would the sugar amount be enough or would it through it off if I added a little more to the batter? I want to make these tonight, but prep this morning. Thank you.

    1. Hi Vera, I think the 100% dark cacao would be too bitter for this recipe. You could definitely give it a try if you’re a fan of super bitter dark chocolate…but I personally wouldn’t go above 80% on this recipe 🙂 Thanks for checking it out! – Haylie

      1. 3 stars
        Ok already prepped in the fridge, but you could have given a cut off point in %. You just said anything above 60%!! Yeah, it is a little bitter, I should added another 1/4 c powdered sugar, but didn’t know if that would throw it off chemistry wise? Oh well, I’ll dust on a fair amount of powdered sugar and serve with a vanilla salted caramel ice cream and pray lol

        1. Vera, you’re right! I’m so sorry I didn’t give a cut off in percentage on the dark chocolate. I just updated it and made sure to specify 🙂 That vanilla salted caramel ice cream sounds amazing!

      2. 3 stars
        Call me crazy, but this is what I did! Since they were only in the fridge 10 minutes or so, I took back out, removed the buttered plastic wrap and gently stirred about 1 heaping tsp of powdered sugar per ramekin lol! Tasted much better, but hope it works baking wise!!

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