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, or whole milk; 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, the idea of a warm, gooey chocolate dessert is pure bliss. This Chocolate Lava Cakes with Ganache Center Recipe brings that comforting, decadent feel right to your kitchen, offering a perfectly molten center that will have you swooning with 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 love how this recipe feels special without being complicated. Whipping up individual molten lava cakes with a dreamy ganache center feels like an easy way to impress anyone – or just treat yourself.

Decadent Ganache Center: Creamy and rich, it’s the molten heart that makes these cakes irresistible.
Quick Prep Time: You can have these beauties ready to bake in just 15 minutes.
Elegant Presentation: Individually portioned in ramekins, perfect for a dinner party or cozy night in.
Flexible Serving Options: Top with powdered sugar, vanilla ice cream, and fresh berries for a stunning finish.

Ingredients & Why They Work

For the best results, choose high-quality dark chocolate and fresh eggs at room temperature. These ingredients create that silky texture and deep chocolate flavor that’s the hallmark of great 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: Using finely chopped dark chocolate ensures smooth melting and a rich, bittersweet flavor.
Heavy Cream (or whole milk): Adds creaminess to the ganache, helping the center stay silky and luscious.
Unsalted Butter: Brings moisture and richness, balancing the chocolate without extra salt.
Large Eggs: At room temperature, they blend effortlessly into the batter for a tender crumb.
Granulated Sugar: Sweetens without overshadowing the chocolate’s depth.
All Purpose Flour: Just enough to give the cakes structure while keeping them soft.
Espresso Powder (optional): A subtle boost that intensifies the chocolate flavor without tasting like coffee.
Kosher Salt: A pinch to enhance all the rich, sweet flavors.
Powdered Sugar: For dusting and a touch of elegant sweetness on top.
Vanilla Ice Cream: A classic cool contrast to the warm, molten cake.
Fresh Berries: Bright and juicy, they add a fresh pop to every bite.

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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 Chocolate Lava Cakes with Ganache Center Recipe is how easy it is to customize them to your taste or occasion. Whether you want to dial up the chocolate intensity or add a seasonal twist, these cakes make a perfect base for creativity.

Variation: For a festive holiday treat, I love adding a pinch of cinnamon or a few drops of peppermint extract to the batter. It adds a cozy warmth that pairs beautifully with the molten center.
Dairy-Free Option: Replace butter with coconut oil and use a dairy-free dark chocolate for the ganache and cake. The texture is still rich and the flavor wonderfully indulgent!
Fruit Twist: Stir some finely chopped fresh raspberries or a spoonful of raspberry jam into the batter before baking. The tartness cuts through the richness in the most delightful way.
Alternative Ganache: If you don’t want to make your own ganache, try using store-bought chocolate truffles chilled for an hour instead. It’s a quick shortcut that still delivers 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: Craft 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. Microwave in 20-second bursts, stirring each time, until everything melts into a luxuriously smooth mixture. Pop this ganache into the fridge for at least an hour so it firms up—a chilled ganache is key for shaping perfect little balls that become the ooey-gooey heart of your lava cakes.

Step 2: Prep Your Oven and Ramekins

While your ganache chills, preheat your oven to 400°F. Prepare six 6-ounce ramekins by generously buttering them, then dusting the insides lightly with flour. Tap out any extra flour to prevent clumps. This simple step ensures that your cakes will release cleanly and keep their shape beautifully after baking.

Step 3: Whip Up the Lava Cake Batter

Finely chop 8 ounces of dark chocolate and melt it together with ½ cup unsalted butter in the microwave, heating in 30-second intervals until silky and smooth. Let this cool just a bit so it doesn’t cook your eggs. Meanwhile, whisk 3 large room-temperature eggs with ½ cup granulated sugar until combined. Slowly pour the egg mixture into your chocolate and butter concoction, whisking gently. Sprinkle in ¼ cup all-purpose flour, ½ teaspoon espresso powder if you’re using it, and a pinch of kosher salt. Stir just until everything comes together—overmixing can make the cakes tough, and we want tender, molten perfection.

Step 4: Build the Cakes Layer by Layer

Fill each ramekin about one-third with the chocolate batter. Grab your chilled ganache and roll it into tablespoon-sized balls. Gently nestle a ganache ball into the center of each ramekin, then cover with more batter so the ramekins are about two-thirds full. This layering is what creates that irresistible lava flow when you cut in later.

Step 5: Bake to Molten Perfection

Pop the ramekins into the preheated oven and bake for 20 minutes. Keep a close eye — the edges should look set and slightly pulling away from the sides, while the centers remain soft and a bit jiggly. That’s the sweet spot for that signature molten center.

Step 6: Cool and Serve Your Masterpieces

Remove the ramekins from the oven and let them rest for 2 minutes—just enough to firm up slightly but keep the center gooey. For a stunning presentation, place a small plate on top of each ramekin and gently invert, tapping the bottom to release the cake. No worries if they don’t pop out perfectly every time; they’re just as wonderful served straight from the ramekin with a spoon!

Step 7: Garnish and Indulge

Dust the tops lightly with powdered sugar and serve warm alongside scoops of creamy vanilla ice cream and fresh berries. The contrast between warm molten chocolate and cool toppings makes every bite a melt-in-your-mouth experience you won’t forget.

Top Tip

These tips come straight from my kitchen to yours—little tricks that make a big difference when baking these indulgent Chocolate Lava Cakes with Ganache Center Recipe!

Chilling the Ganache: Patience really pays off here—make sure the ganache is fully chilled and firm before shaping it into balls. It helps keep that luscious molten center intact during baking.
Ramekin Prep Is Key: Generously butter and flour your ramekins to ensure your cakes release effortlessly. I learned this the hard way after a few stubborn cakes stuck to the sides!
Watch Your Bake Time: Set your timer for exactly 20 minutes; overbaking means losing that perfect gooey center. The cakes should be set on the outside but softly jiggly in the middle.
Espresso Powder Magic: Adding a pinch of espresso powder really amps up the chocolate flavor without making it taste like coffee. I recommend trying it at least once to notice the depth it adds.

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

Simple garnishes really elevate these rich cakes. Dust them lightly with powdered sugar for a soft, elegant touch. Serve with a scoop of creamy vanilla ice cream to contrast the warm, molten chocolate. Fresh berries like raspberries, strawberries, or blueberries add a pop of color and a bright, fruity note that balances the richness.

Side Dishes

Pair the cakes with light sides that complement their decadence. A crisp mint leaf garnish or a drizzle of raspberry coulis sets off the chocolate beautifully. For a fuller dessert experience, a simple cup of freshly brewed espresso or a glass of ruby port pairs wonderfully with the deep chocolate flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover lava cakes covered in the refrigerator for up to 3 days. Keep them snug in their ramekins or wrapped tightly with plastic wrap to lock in moisture and freshness.

Freezing

You can freeze the unbaked lava cakes assembled in the ramekins. Wrap each ramekin tightly with plastic wrap and foil, then freeze for up to 1 month. When ready to bake, thaw overnight in the fridge before putting them in the oven.

Reheating

To bring back that molten magic, gently reheat leftover lava cakes in the microwave for 30 to 60 seconds. Watch carefully so you don’t overheat and dry them out—warm and gooey is the goal here!

Frequently Asked Questions:

Can I make the ganache ahead of time?

Absolutely! In fact, chilling the ganache for at least one hour is essential so it firms up enough to shape into balls for the center of the cake.

What if I don’t have espresso powder?

No problem. The espresso powder is optional and mainly enhances the chocolate flavor. You can just leave it out and still get a wonderfully rich cake.

How do I know when the cakes are done baking?

The edges should look set and firm, but the center will still be soft and slightly jiggly. This texture is key to having that delicious molten center when you cut into them.

Can I substitute store-bought truffles for the ganache?

Yes! If you’re short on time, chocolate truffles chilled for an hour make a great substitute inside the lava cake for the melty center.

Final Thoughts

Baking these Chocolate Lava Cakes with Ganache Center Recipe has become one of my favorite indulgences to share with loved ones. The magic of that molten chocolate surprise combined with the tender cake is truly irresistible. Whether it’s a special occasion or just a cozy night in, this dessert never fails to bring smiles and warm hearts. I hope you enjoy making and savoring them as much as I do!