Nothing beats the rich, indulgent delight of Chocolate Lava Cakes with Ganache Center Recipe that ooze molten chocolate with every bite. I love sharing this easy-to-make, elegant dessert with friends — it’s perfect for impressing without stress!
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 can’t get enough of these decadent molten lava cakes. The luscious ganache center makes them extra special — it’s like a molten chocolate surprise that melts in your mouth. Plus, they’re individually portioned, so sharing is easy!
- Decadently Rich: The luscious ganache center takes the classic lava cake up a notch in flavor and texture.
- Quick to Prep: You’ll have these in the oven in just 15 minutes, perfect for a last-minute treat.
- Impressive Presentation: Serve dusted with powdered sugar, vanilla ice cream, and fresh berries for a restaurant-worthy dessert.
- Perfect Portions: Individual ramekins mean everyone gets their own molten chocolate indulgence.
Ingredients & Why They Work
When it comes to making these chocolate lava cakes, using quality dark chocolate and fresh ingredients really does make a difference. Here’s what I picked for this recipe — tips included so you know why each one matters.

- Dark chocolate: I always choose finely chopped dark chocolate with good cocoa content for a rich, deep chocolate flavor that melts smoothly.
- Heavy cream: This is key to creating the silky ganache center that stays perfectly molten inside the cake.
- Unsalted butter: Adds richness without throwing off the salt balance, giving that tender crumb.
- Large eggs (room temperature): Room temperature eggs help achieve a smooth batter and improve the cake’s rise.
- Granulated sugar: Balances the bitterness of dark chocolate and adds that lovely sweetness.
- All-purpose flour: Just enough to hold the cake together while keeping it tender and gooey inside.
- Espresso powder (optional): Enhances the chocolate flavor—think of it as a secret weapon for deeper taste.
- Kosher salt: A pinch brings out all the chocolate notes for a balanced flavor profile.
- Powdered sugar: For dusting the tops — adds a pretty finishing touch with a touch of sweetness.
- Vanilla ice cream: Creamy and cool, it pairs beautifully with the warm, molten cakes.
- Fresh berries: Their brightness and slight tartness provide a perfect contrast to the rich chocolate.
Make It Your Way
Chocolate Lava Cakes with Ganache Center Recipe is a delightful base that’s easy to customize to your taste or occasion. Whether you love adding your own twist or keeping it classic, there’s lots of fun to be had making it truly your own.
- Espresso Boost: I love adding the optional ½ teaspoon of espresso powder to the batter—it really enhances the deep chocolate flavors without making the cakes taste like coffee. It’s a subtle but wonderful upgrade when you want to impress guests.
- Truffle Shortcut: On busy days, I sometimes swap out the homemade ganache balls with chilled Lindt chocolate truffles. It saves time and still melts beautifully inside, giving you that oozy lava center everyone adores.
- Seasonal Flair: For a fresh fruity pop, try stirring finely chopped raspberries or cherries into the batter before baking, or serve with seasonal berries on top. The tartness cuts through the rich chocolate perfectly.
- Dairy-Free Swap: To make a dairy-free version, substitute the butter and heavy cream with plant-based alternatives like coconut oil and coconut cream—just make sure to choose dark chocolate without milk solids.
- Spice It Up: For a little warmth, try adding a pinch of chili powder or cinnamon to the batter. It’s surprising how these spices elevate the chocolate’s complexity!
Step-by-Step: How I Make Chocolate Lava Cakes with Ganache Center Recipe

Step 1: Whip Up That Silky Ganache
Start by finely chopping 4 ounces of dark chocolate and placing it in a microwave-safe bowl. Add ¼ cup of heavy cream, then microwave in 20-second bursts, stirring well after each, until the mixture is completely smooth and glossy. Once melted and combined, pop the ganache into the fridge to chill for at least 1 hour. This step is key because you need the ganache firm enough to shape into little balls that will melt perfectly inside the cakes.
Step 2: Prep Your Oven and Ramekins
Preheat your oven to a toasty 400°F—it’s essential for creating that perfect crust while keeping the center molten. Butter six 6-ounce ramekins generously, then lightly dust them with flour, tapping out any excess to avoid clumps. These little molds are what give your cakes that beautiful individual presentation.
Step 3: Melt Chocolate and Butter Together
Finely chop 8 ounces of dark chocolate for the cake portion and place it in a microwave-safe bowl along with ½ cup unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and velvety smooth. Let this cool slightly; you don’t want it piping hot when you add the eggs next, or you might scramble them.
Step 4: Whisk Eggs and Sugar to Frothy Perfection
In a separate mixing bowl, whisk together 3 large room-temperature eggs and ½ cup granulated sugar until the mixture is slightly frothy and lightened in color. This step aerates the batter to help give your lava cakes a tender crumb with a lovely rise.
Step 5: Bring It All Together
Slowly pour the egg mixture into the melted chocolate and butter, whisking continuously until silky smooth. Next, gently fold in ¼ cup all-purpose flour, ½ teaspoon espresso powder (if using), and a pinch of kosher salt. Mix just until combined—overmixing can toughen the cakes, and we want them tender with a gooey center.
Step 6: Fill Ramekins and Insert Ganache Centers
Spoon the batter into each prepared ramekin until about one-third full. Grab the chilled ganache and shape it into 1-tablespoon balls—this part can be a little sticky, so a scoop helps. Gently nestle a ganache ball in the center of each ramekin. Then top with more batter to fill the ramekins approximately two-thirds full. This layering ensures that molten surprise inside every bite!
Step 7: Bake to Molten Perfection
Place your ramekins on a baking sheet and bake them at 400°F for 20 minutes. You’re looking for the edges to be set and firm, but the centers should still jiggle slightly when you gently shake the pan. Resist the urge to overbake here, as the flowing molten center is what makes this dessert legendary.
Step 8: Cool Briefly and Serve
Remove the ramekins from the oven and let them rest for 2 minutes to firm up just enough to unmold. To turn them out, place a small plate on top of each ramekin and invert, gently tapping the ramekin base to release the cake. Don’t worry if a little goo escapes—it just means molten lava is flowing! Alternatively, you can serve these decadent cakes directly from the ramekins for a cozier presentation.
Step 9: Add Those Final Special Touches
Dust each cake lightly with powdered sugar for a delicate snowy effect. Serve immediately with a scoop of vanilla ice cream and fresh berries to balance the rich chocolatey goodness with cool creaminess and a fruity zing. A truly spectacular finish to a dessert that’s sure to impress every time.
Top Tip
Getting that perfectly molten center in your Chocolate Lava Cakes with Ganache Center Recipe can be such a rewarding moment. Here are some tips I've learned along the way to make your baking experience smooth and the results absolutely delicious.
- Chill the Ganache Properly: I’ve found that chilling the ganache for at least an hour until it's firm but still pliable makes it so much easier to shape into balls, preventing it from melting into the batter too quickly during baking.
- Room Temperature Eggs Matter: Using eggs right out of the fridge can make the batter a bit lumpy. Bringing them to room temperature helps everything mix more smoothly and creates a lovely rise in the cakes.
- Bake Just Right: Keeping a close eye on the cakes during the 20-minute bake is key — you want the edges to be set but the center still a little jiggly. That’s the sweet spot for a perfect molten center.
- Flour Dusting Technique: When dusting the ramekins with flour, make sure to tap out all the excess. Too much flour can create a crust that sticks, making the cakes tricky to unmold.
How to Serve Chocolate Lava Cakes with Ganache Center Recipe

Garnishes
I love dusting these lava cakes lightly with powdered sugar — it adds a simple, elegant touch. Then, a scoop of creamy vanilla ice cream melts beautifully on top, balancing the richness. Fresh berries like raspberries, strawberries, or blueberries add a bright, juicy contrast that’s as pretty as it is delicious.
Side Dishes
Since this dessert is so rich, I like to keep sides light. A simple mixed greens salad with a citrus vinaigrette can be a nice palate cleanser beforehand. For drinks, try a robust cup of coffee or a glass of red wine like a Merlot to complement the deep chocolate flavors.
Make Ahead and Storage
Storing Leftovers
Once baked, you can store leftover Chocolate Lava Cakes with Ganache Center in the refrigerator for up to 3 days. Keep them covered tightly with plastic wrap or in an airtight container to maintain freshness.
Freezing
These cakes freeze well before baking. Assemble the cakes in ramekins, cover them tightly with plastic wrap, and freeze for up to one month. When ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the baking time.
Reheating
To bring back that molten magic, reheat the cakes in the microwave for 30 to 60 seconds. Watch carefully so they heat evenly without overcooking — the goal is to warm the ganache center until it’s deliciously gooey again.
Frequently Asked Questions:
Absolutely! The recipe suggests chilling the ganache for at least one hour so it’s firm enough to shape. You can prepare it a day ahead and keep it refrigerated until needed.
If you don’t have ramekins, small oven-safe ramekin alternatives like metal muffin tins or silicone baking cups can work. Just be sure to butter and flour them well to ensure easy release.
Espresso powder is optional but highly recommended as it intensifies the chocolate flavor without adding noticeable coffee taste.
You can, but dark chocolate gives the best rich and intense flavor with a balanced sweetness. Milk chocolate will make it sweeter and less intense but still tasty.
Final Thoughts
Chocolate Lava Cakes with Ganache Center Recipe is one of those desserts that feels truly special yet is surprisingly approachable to make at home. The combination of rich chocolate, molten ganache, and the cool contrast of ice cream and berries creates an unforgettable experience — whether it's a cozy night in or a celebration with loved ones. I hope these tips and serving ideas help you enjoy every ooey-gooey bite just as much as I do!
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Chocolate Lava Cakes with Ganache Center Recipe
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These rich and decadent Chocolate Molten Lava Cakes feature a luscious ganache center that oozes molten chocolate with every bite. Perfectly portioned in individual ramekins, this dessert is easy to make and ideal for chocolate lovers, topped with powdered sugar, vanilla ice cream, and fresh berries for a stunning presentation.
Ingredients
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- ¼ cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- ½ cup unsalted butter
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup all purpose flour
- ½ teaspoon espresso powder, optional
- Pinch kosher salt
To Serve
- Powdered sugar, for dusting
- Vanilla ice cream, as desired
- Fresh berries, as desired
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl along with the heavy cream. Microwave in 20-second intervals, stirring until fully melted and smooth. Chill in the fridge for at least 1 hour or until firm enough to shape into balls.
- Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F. Butter six 6-ounce ramekins, then lightly dust the insides with flour, tapping out the excess to prevent sticking.
- Melt Chocolate and Butter: Finely chop the dark chocolate for the cake and place it in a microwave-safe bowl with the butter. Microwave in 30-second intervals until melted and smooth. Allow it to cool slightly.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until combined and slightly frothy.
- Combine Mixtures: Slowly whisk the egg mixture into the melted chocolate and butter until smooth. Add in the flour, espresso powder (if using), and a pinch of kosher salt, stirring until just combined to avoid overmixing.
- Fill Ramekins: Spoon the batter into the prepared ramekins until about one-third full. Place a 1 tablespoon ball of chilled ganache in the center of each. Then top with more batter until ramekins are two-thirds full.
- Bake the Cakes: Bake the ramekins at 400°F for 20 minutes, or until the edges are set but the center remains soft and slightly jiggly.
- Cool and Serve: Remove the ramekins from the oven and allow them to cool for 2 minutes. To unmold, place a small plate over each ramekin and gently invert, tapping the base to release the cake. Alternatively, serve them straight from the ramekins with a spoon.
- Garnish and Enjoy: Dust the cakes with powdered sugar and serve topped with vanilla ice cream and fresh berries for an extra special treat.
Notes
- Store leftover chocolate lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30 to 60 seconds to restore the molten center.
- If you prefer to skip making ganache, substitute with chilled Lindt chocolate truffles placed in the center before baking.
- Using room temperature eggs helps achieve a smooth batter and better rise.
- Be careful not to overbake to maintain the molten center.
- Espresso powder enhances the chocolate flavor but is optional.
Nutrition
- Serving Size: 1 cake (approx. 100g)
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 120 mg


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