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; fresh berries

If you’re craving a dessert that’s pure indulgence, you’re going to adore this Chocolate Lava Cakes with Ganache Center Recipe. These individual cakes deliver a warm, gooey surprise at the center that feels like a little chocolate hug every time you take a bite.

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 still remember the first time I made these molten lava cakes—watching that luscious ganache ooze out made me smile like a kid with a secret stash of chocolate. Trust me, once you try them, you’ll be hooked!

Decadently Rich: The ganache center adds an irresistibly creamy texture that elevates these cakes beyond regular chocolate desserts.
Individual Portions: Perfect for serving guests or a special treat just for yourself without any leftovers.
Quick to Prep: Despite their fancy look, these cakes come together in just 15 minutes of prep time.
Customizable Flair: You can easily add espresso powder for a coffee-chocolate boost or skip it for pure chocolate bliss.

Ingredients & Why They Work

Getting the ingredients right is half the fun here. I like to choose quality dark chocolate because it really makes the ganache and cake shine, and a pinch of espresso powder helps bring out the chocolate's depth without overpowering it.

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: Your star ingredient—rich and smooth, it gives both the cake and ganache that deep chocolate flavor.
Heavy cream: Blended with chocolate to create silky ganache that melts perfectly in the center.
Unsalted butter: Adds a creamy richness without extra saltiness, balancing the chocolate intensity.
Large eggs: Room temperature eggs whip up a light, airy batter, ensuring the cakes rise just right.
Granulated sugar: Sweetens the batter just enough while helping with that tender crumb.
All purpose flour: Keeps the texture tender but sturdier than a brownie to hold the molten center.
Espresso powder (optional): Enhances the chocolate’s richness with a subtle coffee note.
Kosher salt: Heightens all the flavors and balances sweetness.
Powdered sugar: For a lightly sweet dusting just before serving.
Vanilla ice cream: The perfect creamy cold contrast to the warm cakes.
Fresh berries: Adds a bright, juicy touch that cuts through the richness beautifully.

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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 personalize. Whether you want to amp up the chocolate intensity or cater to dietary preferences, these luscious cakes invite your creativity.

Variation: For an extra flavor boost, try adding a teaspoon of orange zest to the batter. I love how the citrus brightens the rich chocolate and complements the ganache center beautifully.
Dairy-Free Option: Swap the butter and heavy cream for coconut oil and full-fat coconut milk to make these cakes vegan-friendly. The texture stays wonderfully indulgent, and the tropical notes are a fun twist!
Seasonal Twist: During holidays, fold a pinch of cinnamon or chili powder into the batter for a warming spice kick. It’s like a cozy hug in cake form.
Alternative Ganache Fillings: If you prefer, replace the ganache balls with high-quality chocolate truffles chilled in the fridge. This shortcut keeps the molten center indulgent with less prep.

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: Crafting the Creamy Ganache Center

Start by finely chopping 4 ounces of dark chocolate and placing it in a microwave-safe bowl with ¼ cup of heavy cream. Microwave gently in 20-second bursts, stirring after each until smooth and glossy. Refrigerate the ganache for at least one hour, letting it firm up enough to easily shape into little balls. This rich ganache is the heart of your molten cake and deserves some patience!

Step 2: Preheat Oven & Prep Your Ramekins

While the ganache chills, heat your oven to a hot 400°F. Butter six 6-ounce ramekins thoroughly, then dust them lightly with flour—this step ensures your cakes slide out cleanly after baking. Tap out any extra flour so you avoid bitter spots.

Step 3: Melt Chocolate and Butter to Chocolate Perfection

Chop 8 ounces of dark chocolate and place it with ½ cup unsalted butter in a large microwave-safe bowl. Melt gently in 30-second intervals, stirring each time until you have a silky, uniform mixture. Let it cool slightly—too hot, and it might scramble your eggs!

Step 4: Whisk Eggs and Sugar Until Light

In a separate bowl, whisk together 3 room-temperature eggs and ½ cup granulated sugar until combined and just a touch frothy. This adds air to your batter for a tender crumb. Then, slowly whisk in the melted chocolate-butter mixture until everything is harmoniously blended.

Step 5: Gently Add the Dry Ingredients

Stir in ¼ cup all-purpose flour, ½ teaspoon espresso powder if using, and a pinch of kosher salt. Mix just until everything comes together—overmixing here can make the cakes tough. The espresso powder is optional but it enhances the chocolate notes beautifully.

Step 6: Assemble the Lava Cakes

Spoon the batter into each ramekin until they’re about one-third full. Take a tablespoon-sized ball of your chilled ganache and nestle it into the center of each. Carefully cover the ganache with more batter until the ramekins are two-thirds full. This layering creates the signature molten center that flows when you dig in.

Step 7: Bake to Gooey Perfection

Bake your assembled cakes on a baking sheet for 20 minutes at 400°F. Look for cakes that are just set on the outside but still soft and slightly jiggly in the center. This balance is the secret to achieving that luscious molten texture.

Step 8: Cool Briefly and Serve

Let the cakes cool in the ramekins for about 2 minutes. To serve, place a small plate over each ramekin, flip it gently, and tap the bottom until the cake slides out. If you want to skip the fuss, serving directly from ramekins with a spoon works just as well. Dust with powdered sugar and add a scoop of vanilla ice cream and fresh berries for that perfect balance of warm and cold, creamy, and fruity.

Top Tip

Mastering Chocolate Lava Cakes with Ganache Center Recipe is all about attention to detail and layering flavors. Here are some tips gathered from my own kitchen adventures that’ll help you create molten magic every time.

Chill Your Ganache Thoroughly: Allowing the ganache to chill for at least an hour until firm is crucial—not only does it hold its shape when placed inside the batter, but it also ensures a decadent molten center after baking.
Use Room Temperature Eggs: I found that eggs brought to room temperature mix more seamlessly into the chocolate mixture, creating a smoother batter and a tender crumb in the cake.
Grease and Flour Ramekins Well: This simple step prevents sticking and makes unmolding effortless. Don’t forget to tap out the excess flour, so it doesn’t leave a clumpy coating on your cakes.
Don’t Overbake: Timing is everything. Bake for exactly 20 minutes at 400°F until the edges are set but the center still soft to achieve that perfect molten texture.

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

Dust your lava cakes lightly with powdered sugar for a classic touch. The contrast of smooth vanilla ice cream melting over the warm cake is heavenly, and a handful of fresh berries — think raspberries, strawberries, or blueberries — adds a bright, tart balance to the deep chocolate flavor. If you want to get fancy, a sprig of fresh mint or a drizzle of raspberry coulis can elevate presentation and taste even more.

Side Dishes

While these cakes shine on their own, pairing them with a light fruit salad or a simple espresso really rounds out the experience, especially after a hearty meal. A dollop of whipped cream or a sprinkle of toasted nuts alongside can also add delightful texture contrasts.

Make Ahead and Storage

Storing Leftovers

Leftover chocolate lava cakes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them chilled maintains the ganache center’s luscious texture and helps the cakes stay moist.

Freezing

You can freeze these cakes individually wrapped in plastic wrap and then placed in a freezer-safe container for up to 1 month. When you’re ready, thaw them overnight in the fridge before reheating.

Reheating

To enjoy your Chocolate Lava Cakes with Ganache Center Recipe fresh and gooey after storage, reheat each cake in the microwave for 30 to 60 seconds. This short blast restores the molten center without overcooking the cake exterior.

Frequently Asked Questions:

Can I make the ganache center ahead of time?

Absolutely! The ganache should be made and chilled for at least 1 hour to firm up before shaping it into balls. This not only makes it easier to handle but also results in that melt-in-the-middle effect.

What if I don’t have ramekins?

You can use any small, oven-safe dishes about 6 ounces in size, such as custard cups or small ceramic bowls. Just be sure they are well greased and floured to prevent sticking.

Is espresso powder necessary?

Espresso powder is optional but highly recommended! It intensifies the chocolate flavor without adding coffee taste, enhancing the overall richness of your lava cakes.

How do I know when the cakes are perfectly baked?

Bake them at 400°F for 20 minutes—cues that they’re ready include set edges and a slightly soft, jiggly center. Overbaking will lose that molten core we all love.

Final Thoughts

There’s something truly special about that first warm spoonful of chocolate lava cake with a luscious ganache center melting on your tongue. Whether you’re celebrating a special moment or simply craving a comfort dessert, this Chocolate Lava Cakes with Ganache Center Recipe never fails to impress. With a bit of patience and these tips, you’ll whip up a batch that feels just as indulgent as any fancy restaurant’s. So go ahead, treat yourself—and enjoy every gooey, chocolatey bite.