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; 0.25 cup heavy cream; 8 ounces dark chocolate, finely chopped; 0.5 cup unsalted butter; 3 large eggs, room temperature; 0.5 cup granulated sugar; 0.25 cup all purpose flour; 0.5 teaspoon espresso powder (optional); pinch kosher salt; powdered sugar; vanilla ice cream; fresh berries

If you’re anything like me, there’s nothing quite like slicing into a warm, gooey dessert. This Chocolate Lava Cakes with Ganache Center Recipe hits all the right notes—rich chocolate, melty centers, and a tender cake surrounding it all. Ready to impress your friends or just treat yourself? Let’s dive in!

A white plate holds a small round chocolate cake with a cracked top and soft texture dusted with powdered sugar. The middle of the cake is flowing with rich, shiny dark chocolate sauce that spills onto the plate. Three bright red raspberries, one sitting on top and two on the side of the cake, add color contrast. The plate is set on a white marbled surface, with a few scattered raspberries around it. The scene is softly lit and looks fresh and inviting. 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

Honestly, every time I make these molten lava cakes, I’m amazed at how such simple ingredients can come together to create a show-stopping dessert. The ganache center sealed inside the sponge-like cake is pure magic.

Decadently Rich: The combination of dark chocolate and creamy ganache gives each bite an indulgent depth of flavor.
Individual Portions: These cakes come in perfectly sized ramekins, making serving a breeze without any fuss.
Impressive Yet Easy: Don’t let the fancy look intimidate you—the method is straightforward enough for even beginner bakers.
Perfect Pairings: Dust with powdered sugar and serve alongside vanilla ice cream and fresh berries for that picture-perfect finish.

Ingredients & Why They Work

Before you start, make sure to grab good quality dark chocolate and fresh eggs at room temperature—these little details really elevate the final texture and flavor of your lava cakes.

Flat lay of finely chopped dark chocolate in a small white ceramic bowl, a small white bowl with heavy cream, unsalted butter in a small white bowl, three whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of all purpose flour, a small white bowl with espresso powder, a pinch of kosher salt on a white ceramic dish, a small white bowl of powdered sugar, a scoop of vanilla ice cream on a simple white ceramic plate, and an assortment of fresh berries including strawberries, blueberries, and raspberries arranged symmetrically, all 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: This is the star of the show—choose a rich, bittersweet variety for the best melting and flavor.
Heavy cream: For making the silky ganache that forms the luscious center.
Unsalted butter: Helps create that tender crumb and balances the chocolate’s intensity.
Eggs: Using room temperature eggs helps the batter come together smoothly and rise perfectly.
Granulated sugar: Adds sweetness and helps with the texture of the cake.
All purpose flour: Just enough to give structure while keeping the cake soft.
Espresso powder (optional): A little secret punch that intensifies the chocolate flavor without overpowering.
Kosher salt: Enhances all the rich flavors, tying the whole dessert together.
Powdered sugar, vanilla ice cream, fresh berries: For that irresistible finishing touch when plating.

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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 customize to your tastes and occasion. Whether you want to make it more indulgent, swap ingredients for dietary needs, or add a seasonal twist, there's plenty of room for creativity.

Espresso Kick: Adding the optional espresso powder really deepens the chocolate flavor. I love a hint of coffee aroma in mine—it makes the ganache center taste even richer.
Dairy-Free Option: For a dairy-free twist, swap the butter for coconut oil and use a plant-based cream for the ganache. The texture stays silky, and the tropical notes are a nice surprise!
Fruit Infusion: Mixing fresh raspberries or cherries into the batter before baking adds a juicy tartness that balances the sweet chocolate amazingly well.
Truffle Shortcut: If you’re short on time or want to simplify, using store-bought dark chocolate truffles that have been chilled works beautifully instead of making ganache.

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

The image shows a single chocolate lava cake placed in the center of a white plate. The cake is dark brown with a soft, moist texture, and the middle is broken open, revealing melted chocolate flowing out. On top of the cake is a scoop of white vanilla ice cream that has a smooth texture. To the right of the cake are three bright red raspberries with a fresh and juicy look. A silver spoon rests on the left side of the plate, slightly touching the cake. The background has a soft white marbled texture, with more raspberries scattered around and a glass bottle filled with milk standing behind the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Velvet Ganache

Start by finely chopping 4 ounces of dark chocolate and placing it in a microwave-safe bowl with ¼ cup of heavy cream. I microwave it in 20-second bursts, stirring between each to create a silky blend. Once smooth, pop it into the fridge for at least 1 hour until it firms up enough to shape into little balls—this luscious core is what makes these cakes unforgettable.

Step 2: Prep Your Ramekins Like a Pro

Preheat your oven to 400°F. While it’s heating up, butter six 6-ounce ramekins thoroughly, then dust them lightly with flour—tapping out any excess—so your cakes slip out without a hitch once baked. Trust me, this little step saves you so much frustration later!

Step 3: Melt Chocolate and Butter to Chocolatey Perfection

Finely chop 8 ounces of dark chocolate and combine it with ½ cup unsalted butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring gently each time until everything is melted and beautifully glossy. Let it cool slightly before moving on—this prevents scrambling when you add your eggs.

Step 4: Whisk Eggs and Sugar Until Light and Frothy

In a separate bowl, whisk together 3 large room-temperature eggs and ½ cup granulated sugar until the mixture is combined and a little frothy. This airiness is key to a tender cake texture that’s soft yet holds its shape.

Step 5: Bring It All Together Gently

Slowly whisk the egg mixture into your cooled chocolate and butter blend. Then sift in ¼ cup all-purpose flour, add ½ teaspoon espresso powder (if using), and a pinch of kosher salt. Fold everything together gently until just combined—avoid overmixing to keep your cakes tender and gooey inside.

Step 6: Assemble Your Molten Masterpieces

Fill each ramekin about one-third full with batter. Take a tablespoon-sized ball of your chilled ganache and nestle it right into the center of the batter in each ramekin. Top off with more batter until the ramekins are about two-thirds full. This layered assembly is what creates the magical molten center once baked.

Step 7: Bake and Unveil Your Gooey Delights

Bake at 400°F for 20 minutes, until the edges are set but the center still looks soft and slightly jiggly—this means that perfect molten texture is locked in. Let them cool right in the ramekins for 2 minutes, then carefully invert each onto a small plate. A gentle tap usually helps release the cake if it’s a bit stubborn.

Step 8: The Sweet Finish

Dust your lava cakes with powdered sugar and serve warm alongside a scoop of vanilla ice cream and fresh berries. The contrast of hot gooey chocolate, cold creamy ice cream, and juicy berries is utterly dreamy—your guests will be begging for seconds!

Top Tip

Mastering the perfect Chocolate Lava Cakes with Ganache Center Recipe is all about a few key details that guarantee a molten center and a tender cake. Here are some tried-and-true tips to help your baking succeed beautifully every time.

Chill the Ganache Thoroughly: Allow at least 1 hour in the fridge so the ganache firms up enough to shape into neat balls that won’t melt away when embedding into the batter.
Cool the Chocolate Mixture: Let the melted chocolate and butter mix cool slightly before whisking in the eggs to avoid scrambling and ensure a silky smooth batter.
Use Room Temperature Eggs: This small step makes a big difference in achieving the ideal texture—your batter will come together effortlessly and bake evenly.
Watch the Bake Time: Don’t overbake! Pull your cakes out right when the edges are set but the center looks just a bit soft for that luscious molten middle.

How to Serve Chocolate Lava Cakes with Ganache Center Recipe

A clear glass bowl sits on a white marbled surface, filled halfway with a dark brown chocolate batter that has a smooth, glossy texture and small bubbles on its surface. On top of the batter, there is a pile of fine, white flour holding its shape, slightly spreading at the edges into the chocolate mix. A white spatula with small colorful specks rests inside the bowl, partially dipped into the chocolate, positioned diagonally from the bottom center to the upper right. The inner sides of the bowl have streaks of chocolate batter around them, showing recent mixing. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic pairings like a dusting of powdered sugar, a scoop of creamy vanilla ice cream, and fresh seasonal berries make these lava cakes truly shine. The cold ice cream contrasts beautifully with the warm gooey center, while berries add a pop of brightness and a slight tartness to balance the richness.

Side Dishes

Serve these decadent treats with light accompaniments such as fresh whipped cream, mint leaves for a fresh aroma, or a drizzle of raspberry or salted caramel sauce. For a cozy gathering, a cup of freshly brewed espresso or rich hot chocolate complements the intense chocolate flavors perfectly.

Make Ahead and Storage

Storing Leftovers

After baking, store any leftover chocolate lava cakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and preserves the texture of the cake and ganache center.

Freezing

You can freeze baked lava cakes individually wrapped in plastic wrap and placed inside a freezer-safe bag for up to one month. Thaw in the refrigerator overnight before reheating to maintain that irresistible molten center.

Reheating

To bring back that molten magic, reheat the cooled or thawed lava cakes in the microwave for 30 to 60 seconds. Keep an eye on them—once warmed, the gooey ganache center will be perfectly molten again and ready to delight.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate for this recipe?

Yes, you can substitute milk chocolate, but keep in mind that it will produce a sweeter, less intense chocolate flavor and a slightly different texture in the cake and ganache.

Is the espresso powder necessary?

Espresso powder is optional but highly recommended as it enhances the depth and richness of the chocolate without adding a coffee flavor.

How do I know when my lava cakes are perfectly baked?

Bake until the edges are set and the center still looks slightly soft or jiggly—usually about 20 minutes at 400°F. This ensures a molten center without being undercooked.

Can I prepare these lava cakes ahead of time?

Yes! You can make the batter and ganache ahead, assemble in ramekins, and refrigerate before baking. Just add a few extra minutes to the baking time if baking cold from the fridge.

Final Thoughts

Making Chocolate Lava Cakes with Ganache Center Recipe might sound fancy, but with these simple steps and a bit of patience, you’re rewarded with a dramatic and utterly delicious dessert that feels special yet effortless. Whether it’s for a celebration or a cozy night in, I love how these individual molten cakes bring smiles and satisfy those chocolate cravings with layers of rich texture and flavor. So grab your ramekins and get ready to enjoy a little chocolate heaven right at home!