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; ¼ cup heavy cream; 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; Powdered sugar, for dusting; Vanilla ice cream, as desired; Fresh berries, as desired

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!

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 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.

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: 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.

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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

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

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: 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

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

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:

Can I make the ganache center ahead of time?

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.

What if I don’t have ramekins?

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.

Is espresso powder necessary in this recipe?

Espresso powder is optional but highly recommended as it intensifies the chocolate flavor without adding noticeable coffee taste.

Can I use milk chocolate instead of dark chocolate?

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!