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; Vanilla ice cream; Fresh berries

You’re going to love this Chocolate Lava Cakes with Ganache Center Recipe—it’s all about that perfect balance of a moist chocolate cake hugging a luscious, gooey ganache core. Think elegant dessert vibes made easy enough for your own kitchen.

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, this recipe feels like a magic trick every time I make it. That molten center oozes out just right, and it’s always a crowd-pleaser whether it’s date night or a special occasion with friends.

Rich, gooey center: The ganache inside melts perfectly, giving you that dreamy molten texture.
Simple ingredients: Basic pantry staples come together to create something decadent and fancy.
Quick prep time: Just 15 minutes of hands-on work, then some chilling and baking.
Flexible serving options: Serve them elegantly plated or straight from the ramekins for a casual treat.

Ingredients & Why They Work

Before you start, I recommend grabbing the best quality dark chocolate you can find—it really makes a difference here. Also, room temperature eggs help create a smooth, luscious batter for baking. Everything else is straightforward, so no surprises.

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 ganache): Choosing a good quality dark chocolate ensures your ganache is silky and deeply flavorful.
Heavy cream: Helps create that rich, smooth ganache center that melts perfectly inside the cake.
Dark chocolate (for lava cake): Adds that intense cocoa richness to the cake exterior.
Unsalted butter: Provides a creamy texture and balances out the chocolate’s intensity.
Large eggs: Bring structure and moisture—room temperature eggs blend better with chocolate.
Granulated sugar: Sweetens the batter without overpowering the chocolate flavor.
All purpose flour: Just enough to create a tender, moist cake layer around the molten center.
Espresso powder (optional): I love how it subtly boosts the chocolate flavor without tasting like coffee.
Kosher salt: Enhances all the sweet and chocolatey flavors in the cake.
Powdered sugar: A light dusting for an elegant, classic finish.
Vanilla ice cream: The perfect cold, creamy contrast to the warm molten cake.
Fresh berries: Add a bright, natural touch that balances 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 adaptable it is. Feel free to tweak it to fit your cravings or what you have on hand—making it truly your own special treat.

Variation: I love swapping the homemade ganache with Lindt chocolate truffles when I’m short on time—just chill them in the fridge for an hour and pop them right inside the batter. It adds a lovely twist and saves some prep!
Dairy-Free Option: Replace the butter and heavy cream with coconut oil and coconut milk for a luscious dairy-free version. It’s surprisingly rich and just as gooey.
Seasonal Twist: Add a pinch of cinnamon or a dash of orange zest to the batter for a warm, festive flair during the holidays.
Extra Crunch: Sprinkle chopped toasted nuts like hazelnuts or pecans on top just before baking for added texture and a nutty note.

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 the Rich Chocolate Ganache

Start by finely chopping 4 ounces of dark chocolate and placing it in a microwave-safe bowl with ¼ cup of heavy cream. Heat in 20-second bursts, stirring in between to coax the chocolate into a velvety smooth ganache. Once melted and silky, pop the bowl into the fridge for at least one hour. This chilling step is key—it firms up the ganache so you can shape it into perfect little balls that will be the molten heart of each cake.

Step 2: Prepare Your Ramekins Like a Pro

Preheat your oven to a lively 400°F. Butter six-ounce ramekins generously, then dust them lightly with flour. This little trick ensures your lava cakes will slip out effortlessly after baking. Tap out any excess flour so your cakes don’t get a dusty edge—smooth, beautiful sides make all the difference!

Step 3: Melt the Chocolate and Butter

Next, finely chop 8 ounces of dark chocolate and add it to a microwave-safe bowl with ½ cup of unsalted butter. Microwave in 30-second intervals, stirring in between, until everything is melted into a silky, shiny mixture. Let it cool slightly—this step helps when mixing in the eggs so they don’t cook prematurely.

Step 4: Mix It All Together

In a separate bowl, whisk 3 large room temperature eggs with ½ cup of granulated sugar until well combined. Gradually whisk this into your cooled chocolate and butter mixture. Then fold in ¼ cup all-purpose flour, ½ teaspoon espresso powder (if you’re using it to deepen the chocolate flavor), and a pinch of kosher salt. Mix gently until just combined—you want to keep the batter light and tender.

Step 5: Assemble Your Lava Cakes

Fill each prepared ramekin about one-third full with the batter. Now comes the fun part—nestle a tablespoon-sized ball of your chilled ganache right into the center of each ramekin. Top with more batter to fill them about two-thirds full, making sure the ganache is well covered. This hidden treasure is what makes the cake so irresistibly molten!

Step 6: Bake to Gooey Perfection

Bake the ramekins at 400°F for exactly 20 minutes. You’ll know they’re ready when the outsides are set and springy, but the centers still feel soft. That’s the magic moment—perfectly baked on the edges with a gooey, molten middle just waiting to ooze out.

Step 7: Cool, Invert, and Serve

Let the cakes cool for 2 minutes right in their ramekins—this brief rest helps them set just enough for easy removal. To serve, flip the ramekin onto a small plate and gently tap until the cake releases. If you prefer a fuss-free dessert, dig right in with a spoon from the ramekin! Either way, sprinkle the top with powdered sugar and add a scoop of vanilla ice cream and some fresh berries to take your presentation to the next level.

Top Tip

Mastering the perfect Chocolate Lava Cakes with Ganache Center Recipe is all about attention to detail and a few little tricks I’ve picked up along the way. These tips will help you create molten cakes that wow every time with that beautiful gooey center.

Chill Your Ganache Well: I’ve found that chilling the ganache for at least an hour until it’s firm enough to shape really helps it hold its place during baking and deliver that oozy center every time.
Use Room Temperature Eggs: Whisking eggs at room temperature creates a smoother batter and results in a tender cake texture—something I learned after a few too-dense attempts!
Perfect Your Ramekin Prep: Greasing and lightly flouring your ramekins, then tapping out the excess flour, is a small step that makes flipping the cakes out a breeze without sticking.
Timing is Everything: Baking for exactly 20 minutes at 400°F hits the sweet spot—set edges but delightfully soft and molten centers. Go much longer, and you lose that 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 these molten lava cakes, dust them with a light sprinkle of powdered sugar for a delicate sweetness and a pretty finish. A scoop of creamy vanilla ice cream is a classic pairing that adds a cool contrast to the warm cake, while fresh berries — think raspberries, strawberries, or blueberries — bring vibrant color and a natural tartness that beautifully offsets the rich chocolate.

Side Dishes

If you want to turn this into a full dessert spread, consider serving alongside a simple mixed green salad with a citrus vinaigrette or a refreshing fruit salad. For drinks, a bold coffee or a glass of dessert wine complements the deep chocolate flavors wonderfully.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Lava Cakes with Ganache Center Recipe keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container to maintain moisture and prevent them from drying out.

Freezing

While fresh is best for molten cakes, you can freeze leftover cakes if needed. Wrap each cake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating

To revive that molten center, reheat your cake in the microwave for 30 to 60 seconds. This quick zap warms the cake exterior while keeping the ganache gooey and irresistibly molten inside.

Frequently Asked Questions:

Can I use store-bought ganache or chocolate truffles instead of making my own?

Absolutely! You can substitute the homemade ganache with store-bought Lindt chocolate truffles chilled in the fridge for an hour. This shortcut works great and still provides that delicious molten center.

Why is the batter mixed with espresso powder?

Espresso powder is optional but enhances the chocolate flavor by adding depth and richness without making the cake taste like coffee. It’s a small tweak that amplifies the chocolate notes wonderfully.

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

Bake for 20 minutes at 400°F. The cakes should be set on the edges but still soft and slightly jiggly in the center. Overbaking will cause the center to lose its molten quality.

Can I prepare these cakes ahead of time?

Yes! You can make the ganache and batter ahead, assemble the cakes in ramekins, and refrigerate before baking. Just bring them to room temperature before baking for best results.

Final Thoughts

Chocolate Lava Cakes with Ganache Center Recipe are truly one of those desserts that feel special yet surprisingly achievable. With a little patience and these tips, you can enjoy a rich, decadent treat that impresses everyone at your table — myself included! Don’t forget to savor every molten, gooey bite paired with your favorite ice cream and berries. Happy baking, and even happier indulging!