Chocolate Molten Lava Cakes with melted gooey marshmallow in the centre! Baked in a muffin tin…it doesn’t get any easier!
Chocolate doesn’t give problems…it solves them. Especially in the form of soft and decadent molten lava cakes.
MOLTEN LAVA CAKES
Picture this: you order a Hot Chocolate at your favourite cafe. The marshmallows floating on top slowly dissolve and melt through your drink, creating a sweet, thick and creamy hot chocolate.
That was the inspiration for this. I mean, do you see the soft Marshmallow centre?
WHAT ARE THEY MADE OF?
Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre.
They are usually prepared with five main ingredients: chocolate, butter, flour, eggs and sugar. FIRST, the chocolate and butter are melted together on the stove before the rest of the ingredients are whisked in.
When they come out of the oven, your kitchen quickly fills with rich chocolate aromas. You may find yourself saying silent prayer hoping they’ve turned out, even holding your breath, only to see perfect little cakes.
A choc-a-holics dream come true.
WHAT IS INSIDE A LAVA CAKE?
The centres are so soft, giving you the best possible lava cakes oozing with warm molten chocolate and melted marshmallows all over your plate. I’m not kidding when I say this is a breathtaking moment.
Dust them with icing sugar and proceed to cut into them while trying to hold back tears of excitement.
CAN THEY BE FROZEN?
Allow cakes to cool completely before freezing for up to 3 months, then re-heat in the microwave.
MORE CAKE RECIPES
Best Fudgy Chocolate Cake
Best Red Velvet Cake
Carrot Cake Cheesecake
Chocolate Lava Cakes
- 1/2 cup unsalted butter
- 3.5 oz (100 g) 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 powdered/confectioners or icing sugar for dusting
- 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.
- 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.
Mindy Mcjunkin says
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
What size marshmallows did you use?
I tried this recipe as I was craving for some desserts and It was so deliciously, everybody just loved it. I will definitely share this with my friends too.
Omg!! This looks so delicious. I’ll love to try this recipe. My kids going to love it.
Anam yasir says
Hi Karina,I have tried many of your recipes like fudge brownies,chocolate fudge cake, red velvet cake,lemon cake and they all turned so well everyone loved it. Lava cake next. Thank you so much for sharing such deliciously tempting easy recipes . hope to see more .
Would it be ok to frosting these? I know my son would love to bring this to school for his birthday and his class would freak. Would they still be good if I made them the day before they were eaten?
Hi Jill. Unfortunately they won’t be ‘lava cakes’ if made a day before. These are best eaten straight after baking. You can frost these also, just every gently 🙂
Can I freeze these lava cakes?
( Made brownies today with your method and achieved crusty too… Everyone loved them)
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? Since splenda bakes faster? Can’t wait to make these.
Hi Sabrina! Yes you van use Splenda. I’d keep the baking times as they are to properly bake the other ingredients in the recipe! 🙂
These look amazing ! Fyi there are a couple of typos in the roasted marshmallow step…. just thought you’d like to know
Oh no, thank you for the tip Renee!
Linda Hightower says
Those weren’t typos. Europeans spell center as centre.
These look like heaven!! I was wondering if I have a 12 hole muffin tin, do I have to adjust cooking times?? Thanks so much!
Hi Angela! If you’re going to spread the batter out into 12 muffin holes, then yes you won’t need to bake them for as long. Try 5 minutes first and see how you go. I hope the centres stay ‘molten’ for you! If you try it, please let me know how you went! I’d love to hear back Xxx
Me encanta lo que haces mezclas sabores que jamas en mi vida había probado mi favorito es el banoffe french toast 🙂
Gracias Nathalie! Me alegro mucho!