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; 1/4 cup heavy cream; 8 ounces dark chocolate, finely chopped; 1/2 cup unsalted butter; 3 large eggs, room temperature; 1/2 cup granulated sugar; 1/4 cup all purpose flour; 1/2 teaspoon espresso powder, optional; pinch kosher salt; powdered sugar, for dusting; vanilla ice cream, for serving; fresh berries, for serving

I've got to share this incredible Chocolate Lava Cakes with Ganache Center Recipe that's become my go-to dessert whenever I want to impress without fuss. Rich, gooey, and wonderfully chocolatey, these little cakes are pure indulgence in every bite.

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

I still remember the first time I made these molten lava cakes—the smell filled my kitchen, and the moment I cut into one to reveal that liquid chocolate center, I knew I was hooked. It's perfect for cozy nights or special occasions when you want to wow your guests or treat yourself.

Gooey Ganache Center: The rich and creamy ganache melts inside the cake for the ultimate molten chocolate surprise.
Simple Ingredient List: You probably already have everything in your pantry, making this indulgent dessert easy to whip up.
Elegant Presentation: Topped with powdered sugar, fresh berries, and vanilla ice cream for a beautiful finish every time.
Customizable Touch: Use espresso powder to add depth or skip it for a pure chocolate flavor that everyone will love.

Ingredients & Why They Work

Before you start, a quick tip: for best results, choose high-quality dark chocolate (at least 60% cocoa). It really transforms these lava cakes from good to unforgettable. Also, I love using room temperature eggs for a smooth batter and even baking.

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: For both the ganache center and batter, it delivers deep chocolate flavor and a silky texture.
Heavy Cream: Blended into the ganache to create that rich, melt-in-your-mouth center.
Unsalted Butter: Adds moisture and tenderness to the cake while enhancing flavor without extra salt.
Eggs: Use at room temperature to help the batter emulsify properly and bake evenly.
Granulated Sugar: Sweetens the cake while balancing chocolate's bitterness.
All Purpose Flour: Gives structure to the cake but is used sparingly to keep it tender.
Espresso Powder (Optional): Enhances the chocolate’s richness and complexity without tasting like coffee.
Kosher Salt: Just a pinch to brighten flavors and balance sweetness.
Powdered Sugar: For a delicate dusting that adds a pretty touch before serving.
Vanilla Ice Cream: The cold creaminess contrasts beautifully with the warm molten center.
Fresh Berries: Adds brightness and a fresh flavor layer, perfect for cutting through the richness.

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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 easily you can make it your own. Whether you want to add a twist for special occasions or adjust it for dietary needs, these molten cakes are incredibly versatile and forgiving.

Variation - Boozy Lava Cakes: For an adult-friendly touch, try stirring a tablespoon of your favorite liqueur—like Grand Marnier, Kahlua, or Frangelico—into the ganache before chilling. It adds a subtle depth of flavor that makes every bite feel extra special.
Gluten-Free Adaptation: Replace the all-purpose flour with an equal amount of gluten-free flour blend. I’ve found this swap keeps the cakey texture just right without compromising the molten center.
Seasonal Spin: Stir some fresh zest from orange or lemon into the batter for a bright, citrusy contrast against the rich chocolate. It pairs beautifully with fresh berries on top.
Quick Fix: If you’re short on time or want to skip making ganache, using chilled Lindt chocolate truffles right from the fridge works like a charm and still gives you that dreamy molten core.

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: Craft the Perfect Ganache

Start by finely chopping 4 ounces of dark chocolate and placing it in a microwave-safe bowl with ¼ cup of heavy cream. Microwave in 20-second bursts, stirring in between, until the mixture is silky smooth. This ganache will be the molten heart of your cake, so chilling it for at least 1 hour until firm enough to shape is key—it helps create that luscious, gooey center that makes these cakes unforgettable.

Step 2: Prepare Your Ramekins

Preheat your oven to 400°F. Grease six-ounce ramekins thoroughly with butter and dust them with flour, tapping out the excess. This simple step ensures your cakes release beautifully after baking, preserving their delicate edges and ooey-gooey middle.

Step 3: Melt and Mix the Chocolate Batter

Finely chop 8 ounces of dark chocolate and place it in a large microwave-safe bowl with ½ cup unsalted butter. Microwave in 30-second intervals, stirring well after each, until everything is melted and combined. Let the mixture cool slightly so it won’t cook the eggs when mixed in. Meanwhile, whisk 3 room temperature eggs with ½ cup granulated sugar in a separate bowl until smooth. Gradually whisk the egg mixture into the chocolate until you have a silky, unified batter.

Step 4: Add the Dry Ingredients

Gently stir in ¼ cup all-purpose flour, ½ teaspoon espresso powder (if you’re using it for that extra chocolate boost), and a pinch of kosher salt. Mix just until combined—overmixing is the enemy here since you want tender cakes that still hold their molten centers perfectly.

Step 5: Assemble Your Lava Cakes

Fill each ramekin about one-third full with the chocolate batter. Take the chilled ganache and shape it into tablespoon-sized balls, then nestle one ganache ball into the center of each ramekin atop the batter. Carefully spoon more batter over the ganache, filling the ramekins about two-thirds full. This layering is what creates that heavenly molten core that oozes out as soon as you cut in.

Step 6: Bake to Gooey Perfection

Place your ramekins on a baking tray and pop them in the oven at 400°F for exactly 20 minutes. Keep an eye out for the edges setting while the centers remain soft — that’s your telltale sign that you’ve hit the molten jackpot!

Step 7: Cool and Serve Warm

After baking, let the cakes cool in their ramekins for 2 minutes—this brief rest helps the outside firm up just enough for easy unmolding. To serve, place a small plate atop each ramekin and invert them carefully, giving a gentle tap to release the cake. If you’re in a hurry, serving them directly in the ramekins with a spoon is always a comforting option. Finish with a dusting of powdered sugar and a scoop of vanilla ice cream alongside fresh berries to balance the richness with freshness.

Top Tip

Making Chocolate Lava Cakes with Ganache Center Recipe can be a delightful experience, but a few insider tips can take your dessert from good to unforgettable.

Chilling the Ganache: Be patient with chilling the ganache; it needs at least an hour to firm up so it holds its shape inside the cake and melts perfectly when baked.
Ramekin Prep: Greasing and flouring your ramekins properly helps the cakes release easily. I learned early on that skipping the flour made the cakes stick frustratingly to the dish.
Don’t Overmix: When stirring in the dry ingredients, stop as soon as they are combined to keep the texture tender, ensuring a soft cake with a gooey center.
Watch Your Bake Time: Baking exactly for 20 minutes at 400°F sets the edges while keeping that luscious molten core. Baking longer leads to a fully cooked center, losing the signature lava effect.

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

To elevate the presentation and flavor, dust your lava cakes lightly with powdered sugar for a pretty snowy finish. A scoop of rich vanilla ice cream melts delightfully against the warm cake, while fresh berries like raspberries, strawberries, or blueberries add a bright, tart contrast that balances the intense chocolate.

Side Dishes

These cakes shine as a standalone dessert, but if you want to add a side, consider fresh whipped cream or a drizzle of raspberry coulis for extra indulgence. For an adult twist, a small glass of dessert wine or a bold espresso pairs beautifully with the dark chocolate richness.

Make Ahead and Storage

Storing Leftovers

Store any leftover chocolate lava cakes in the refrigerator for up to 3 days. Keep them covered tightly to prevent drying out and preserve that luscious, gooey center.

Freezing

You can freeze the assembled cakes before baking. Cover the ramekins tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. When ready, bake them directly from frozen, adding a few extra minutes to the bake time and keeping a close eye on doneness.

Reheating

To reheat leftover lava cakes, microwave for about 30-60 seconds until warm and gooey again. This quick method revitalizes the molten ganache center perfectly without drying out the cake.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

While you can substitute milk chocolate, the rich, deep flavor of dark chocolate with at least 60% cocoa really makes a difference in the taste and molten texture of these cakes.

What if I don’t have ramekins?

If you don’t have individual ramekins, you can use a muffin tin with cupcake liners. Adjust the baking time slightly and keep an eye on the set edges to avoid overcooking.

How important is using room temperature eggs?

Room temperature eggs whisk more smoothly with the sugar and chocolate mixture, helping you achieve a uniform batter and a tender cake texture — so it’s worth the little extra effort.

Can I prepare the ganache ahead of time?

Absolutely! The ganache actually benefits from chilling for at least an hour to firm up, so making it ahead of time fits perfectly into your prep schedule.

Final Thoughts

Chocolate Lava Cakes with Ganache Center Recipe is a true crowd-pleaser that brings a touch of luxury to any occasion. The gooey, molten center paired with a tender cake and bright fresh berries is a dessert that feels both special and surprisingly easy to make at home. I hope these tips and ideas inspire you to enjoy this dreamy chocolate treat again and again — it’s well worth the love and care it takes!