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 craving an indulgent treat that feels both fancy and comforting, my Chocolate Lava Cakes with Ganache Center Recipe is just the ticket. These molten delights have that rich, gooey center that never fails to wow your taste buds and guests alike.

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 absolutely adore how these lava cakes come together with such a dramatic chocolate center—every bite feels like a little celebration. Baking them is surprisingly straightforward, and the end result is pure magic on a plate.

Baked to Perfection: Crispy edges encase a warm, molten ganache center that oozes just right.
Homemade Ganache: The smooth dark chocolate filling elevates this beyond your average lava cake.
Quick Prep: While the ganache chills for an hour, you can prep everything else—it’s easy multitasking.
Perfect for Serving: Individual ramekins mean classy presentation and easy portion control.

Ingredients & Why They Work

Before you dive in, let’s talk about the key ingredients that make this dessert so decadent. Using quality dark chocolate is a must—it really gives these lava cakes their rich flavor and velvety texture. Also, room temperature eggs blend better for a silky batter that rises just right.

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: The star that provides deep cocoa flavor and a smooth melt for both the ganache and cake batter.
Heavy cream: Creates that luscious ganache texture—rich but smooth and spreadable once chilled.
Unsalted butter: Adds richness and helps keep the cakes tender while balancing the chocolate’s intensity.
Eggs: Bring structure and moisture; room temperature helps with even mixing and rise.
Granulated sugar: Sweetens without overpowering, enhancing the chocolate’s natural bitterness.
All purpose flour: Just enough to hold the delicate cake together without weighing it down.
Espresso powder (optional): Intensifies chocolate flavor subtly without tasting like coffee.
Kosher salt: Balances sweetness and heightens all the chocolatey goodness.
Powdered sugar, vanilla ice cream, fresh berries: The classic toppings to add contrast, creaminess, and freshness.

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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 a special occasion or adapt it to suit dietary preferences, these cakes welcome your creativity.

Variation: Try swapping the dark chocolate for milk chocolate for a sweeter, creamier profile. I once made these with a sprinkle of sea salt on top, which beautifully enhanced the gooey ganache center—a game changer!
Seasonal Twist: Mix in a few finely chopped candied orange peels or a dash of cinnamon to the batter for a cozy holiday feel that pairs wonderfully with the rich chocolate.
Dairy-Free Option: Use coconut cream instead of heavy cream in the ganache and a vegan butter substitute to make these lava cakes friendly for dairy-free diets without sacrificing indulgence.
Shortcut: If you’re short on time, substituting the homemade ganache with chilled Lindt chocolate truffles works brilliantly and still gives you that luscious molten center.

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: Prepare the Luxurious Chocolate Ganache

First, finely chop 4 ounces of dark chocolate and place it in a microwave-safe bowl with ¼ cup of heavy cream. Microwave the mixture in 20-second intervals, stirring each time until it’s silky smooth and fully melted. Tip: stirring helps the chocolate melt evenly without scorching. Once smooth, chill the ganache in the fridge for at least 1 hour until it firms up enough to roll into neat little balls—this is what creates the molten heart of your cakes.

Step 2: Get Your Oven and Ramekins Ready

Preheat your oven to 400°F (that’s 200°C). While it’s heating, generously grease six 6-ounce ramekins with butter. Then, lightly dust the inside of each ramekin with flour and gently tap out any excess so that your cakes won’t stick but won’t have a raw flour coating either. This small step makes a big difference in presentation and ease of serving.

Step 3: Melt the Chocolate and Butter

Chop 8 ounces of dark chocolate and combine it with ½ cup unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until the mixture is smooth and velvety. Let it cool slightly before moving on—too hot, and the eggs you add next might scramble instead of blending smoothly.

Step 4: Whisk the Eggs and Sugar

In a separate bowl, whisk together 3 large room-temperature eggs and ½ cup granulated sugar until the mixture becomes well combined and slightly frothy. Using room temperature eggs is key here—it helps your batter come together with a lovely lift and smooth texture.

Step 5: Combine Chocolate Mixtures and Dry Ingredients

Slowly pour the egg and sugar mixture into the melted chocolate and butter, whisking consistently until totally combined. Then, gently fold in ¼ cup all-purpose flour, ½ teaspoon espresso powder (optional but highly recommended for depth), and a pinch of kosher salt. Mix just until combined — overmixing can make the texture heavy instead of light and tender.

Step 6: Fill the Ramekins and Add Ganache Center

Pour batter to fill each ramekin about one-third full. Then take a tablespoon-sized ball of your chilled ganache and gently nestle it right in the center of each ramekin. Top with more batter until each ramekin is about two-thirds full. This layering is what creates the molten lava effect once baked!

Step 7: Bake to Gooey Perfection

Bake at 400°F for exactly 20 minutes. Keep a close eye—the edges should be set and firm, but the center should remain a little soft to the touch. This ensures your cakes have that irresistible molten core when you cut into them.

Step 8: Cool Slightly and Serve with Style

Remove the cakes from the oven and let them cool for 2 minutes in the ramekins. To unmold, place a small plate over each ramekin, invert, and gently tap the bottom until the cake slides out cleanly. For a beautiful finishing touch, dust with powdered sugar and serve warm with a scoop of vanilla ice cream and fresh berries. If you like, you can skip removing them and simply dig in with a spoon for a whimsical treat!

Top Tip

These little gems might seem intimidating at first, but with a few insider tips, you’ll master the art of the perfect molten center every time!

Chilling the Ganache: I learned that letting the ganache chill for at least an hour is essential — it firms up just enough to hold its shape inside the batter, creating that ooey-gooey core.
Room Temperature Eggs: Using eggs at room temperature makes a huge difference in the batter’s texture and helps your cakes rise evenly, giving you that delicate crust and soft interior.
Grease and Flour Ramekins Properly: After dusting with flour, gently tapping out the excess prevents an unwanted floury outer layer and ensures a smooth surface when unmolding.
Baking Time Precision: Watch your cakes closely around the 20-minute mark. Overbaking will lose the molten center, so trust the edges being set and the middle still a little soft as your green light.

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

For a stunning presentation and flavor boost, sprinkle your cakes with a light dusting of powdered sugar just before serving. A scoop of creamy vanilla ice cream is a classic match that balances the rich chocolate beautifully. Fresh berries like raspberries, strawberries, or blueberries add a pop of color and a bright, tart contrast to the decadent sweetness.

Side Dishes

While these Chocolate Lava Cakes with Ganache Center Recipe stand out as a stellar dessert solo, pairing them with a simple mixed green salad with a citrus vinaigrette offers a refreshing palate cleanser. For special occasions, serve alongside a light coupe of sparkling wine or a robust espresso to complement the chocolate’s deep notes.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover lava cakes tightly covered in the refrigerator for up to 3 days without sacrificing quality. Just store them in an airtight container to preserve moisture and freshness.

Freezing

These cakes freeze well if you want to prepare in advance. Wrap each cooled cake individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Reheating

To revive that luscious molten center, microwave your leftover lava cake for 30 to 60 seconds. Keep an eye on it to avoid overheating — you want it warm and gooey, not dry or rubbery.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

While you can, dark chocolate is best for its intense flavor and smooth melting qualities that create the signature molten lava texture in these cakes.

What if I don’t have ramekins?

If you don’t have ramekins, you can use sturdy, oven-safe muffin tins, though the shape and baking time might slightly vary. Make sure to grease and flour them well.

Why is chilling the ganache important?

Chilling solidifies the ganache into a firm ball that stays intact inside the batter during baking, guaranteeing the dreamy molten center when cut open.

Can I make these ahead for a party?

Absolutely! Prepare the ganache and batter in advance, assemble the cakes into ramekins, cover them tightly, and refrigerate. Bake them fresh just before serving for the best melt-in-your-mouth experience.

Final Thoughts

There’s something truly magical about cracking open a warm Chocolate Lava Cake with Ganache Center, watching the rich molten chocolate spill out, and savoring each decadent bite. Whether it’s a special occasion or just because, these cakes offer an indulgent treat that’s surprisingly simple to make yet impresses every time. I hope this recipe brings as much joy to your kitchen and table as it has to mine—happy baking and even happier savoring!