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Chocolate Molten Lava Cakes with a gooey marshmallow center! Baked right in a muffin tin, this easy lava cake recipe doubles as a delightful marshmallow lava cake for an extra gooey surprise.
Chocolate doesn’t cause problems…it solves them—especially in the form of soft, decadent Choco Lava Cake or a fun smores lava cake that oozes molten goodness with every bite.
What Makes This Recipe Work
This Choco Lava Cake works because it perfectly balances a tender, soft cake exterior with a molten, gooey chocolate and marshmallow center. The muffin tin method makes it easy for anyone to achieve that restaurant‑style lava effect at home.
It’s also versatile—transform it into a marshmallow lava cake or smores lava cake by adding marshmallows or graham cracker crumbs. Every bite delivers a rich, indulgent experience that keeps everyone coming back for more.
What Goes Into Choco Lava Cake
To make this indulgent Choco Lava Cake, a few essential ingredients give it that soft, gooey, molten center:
- Unsalted Butter: Adds richness and ensures a tender, moist cake.
Dark Chocolate (Lindt 70%): Provides deep, decadent chocolate flavor that melts beautifully.
Eggs: Give structure while keeping the interior soft and custardy.
Marshmallows: Create a gooey surprise in the center, perfect for a marshmallow lava cake twist.
Note: Please see recipe card at the bottom for a full list of ingredients with measuirements.
How To Make Choco Lava Cake
- Preheat and Prep: Preheat your oven to 425°F (220°C). Lightly grease a 6-hole muffin tin or 6 small ramekins with butter or cooking spray, then wipe away the excess and set aside.
- Preheat and Prep: Preheat your oven to 425°F (220°C). Lightly grease a 6-hole muffin tin or 6 small ramekins with butter or cooking spray, then wipe away the excess and set aside.
- Mix in Sugar and Vanilla: Remove from heat and stir in caster sugar and vanilla extract until fully combined.
- Add Flour and Eggs: Whisk in flour until smooth, then add eggs one at a time, creating a silky, thick chocolate batter.
- Fill and Add Marshmallows: Pour batter into prepared molds, then press one marshmallow into the center of each. They’ll float slightly but sink while baking.
- Bake and Serve: Bake for 10 minutes until edges are set. Cool for 5 minutes, loosen with a knife, then transfer. Dust with icing sugar and serve immediately.
For a cozy dessert night, pair your gooey Choco Lava Cake with a scoop of Nutella Hot Chocolate—the chocolate-on-chocolate combo is pure indulgence. For a fruity contrast, serve alongside Strawberry Cheesecake Crepes, which add a light, tangy sweetness to balance the rich chocolate center.
If you want something crunchy and fun, a side of Peanut Butter Choc Chip Deep Dish Skillet Cookie works perfectly, giving an extra layer of texture and chocolatey delight. These three pairings turn your lava cake into a show-stopping dessert spread everyone will love.
Tips For Making Choco Lava Cakes
- Do not overbake—the edges should be set but the center still soft for that perfect molten effect.
- Use room-temperature eggs to help create a smooth, glossy batter.
- For an extra gooey surprise, add a chocolate square or extra marshmallow in the center before baking.
- Grease your muffin tin or ramekins well and dust lightly with flour to prevent sticking.
Recipe FAQ’s
Absolutely! Scoop the batter into greased ramekins, cover tightly with plastic wrap, and freeze. Thaw in the fridge before baking, and then bake as usual.
Yes, milk chocolate can be used, but the center may be slightly sweeter and less intense. Dark chocolate is recommended for that rich, deep chocolate flavor.
Grease the molds well with butter or cooking spray and lightly dust with flour. Allow cakes to cool slightly before carefully running a knife around the edges.
Chocolate Lava Cakes
Ingredients
- 1/2 cup unsalted butter
- 3.5 oz dark chocolate I used Lindt 70%
- 1/2 cup caster sugar superfine sugar or white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup flour
- 2 large eggs
- 6 Marshmallows
- 1 teaspoon confectioners sugar or icing sugar, for dusting
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 6-hole muffin tin (or 6 small ramekins) with butter or cooking oil spray; wipe excess over with a paper towel and set aside.
Stovetop:
- Combine the butter and chocolate in a medium-sized saucepan over low heat. Cook while stirring until melted and smooth.ALTERNATIVELY: Combine butter and chocolate in a medium-sized microwave safe bowl; melt in 30 second increments stirring between each until chocolate and butter are melted and well combined.
- Remove from heat (or microwave); stir in sugar and vanilla.
- Add flour to the chocolate mixture in the pan; whisk until combined. Whisk one egg into the mixture at a time until a smooth chocolate batter is formed..
- Pour the batter into the prepared muffin tray (or ramekins) until full. Add 1 marshmallow into each mould and press them down (they will float up slightly but sink while baking).
- Place muffin tray onto a baking tray and bake for 10 minutes or until the edges have set but the centre of each cake is a little soft. Allow to cool in the muffin tray for 5 minutes.
- Using a knife, gently pull cake away from the sides of the tray before turning out onto a baking tray lined with parchment/baking paper. Lift each cake onto a serving plate with a wide spatula while still warm and gooey (or they will stick to the tray if left for too long).
- To serve, dust with powdered/icing sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre! All in a muffin pan and so easy to bake! https://cafedelites.com” />
I made this last night. Was delicious!! I know I made a feast last night when my mother-in-law came over. I made beer can chicken, your garlic mushrooms, your scalloped potatoes, your mac and cheese, your stuffed zucchini, and this for dessert. It was to much food, but boy was it all amazing. Like I have said before. When I’m looking for something different or a different idea, I always go to your recipe archive. There is always a promising delicious variety to choose from. Thanks for all your recipes.
Thanks for another amazing recipe! As I am eating sugar free can I sub the sugar for splenda and use sugar free chocolate? Maybe adjusting baking times?
Hello! I simply love your recipes!! you’re my absolute fav food blogger ♡♡
can’t wait to try this as well but I qant to ask, can I substitute dark choc with milk choc? please reply soon xx