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a mini chocolate lava cake cut in half with molten chocolate ganache oozing out of its center, sitting under a scoop of vanilla ice cream

Mini Chocolate Lava Cakes

Print Recipe
These mini chocolate lava cakes are made in a standard muffin tin, and the gooey center is a dreamy chocolate ganache, not raw cake batter.
Course Dessert
Cuisine American
Keyword chocolate lava cakes, lava cakes, mini lava cakes
Total Time 1 hour 30 minutes
Servings 8 small lava cakes

Ingredients

Filling

  • 2 ounces heavy whipping cream (1/4 cup)
  • pinch kosher salt
  • 2 ounces semisweet chocolate (not chips) finely chopped

Cakes

  • Cocoa powder for dusting
  • 6 tablespoons unsalted butter (85 grams)
  • 4 ounces semisweet chocolate (not chips) finely chopped
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1/3 cup granulated sugar (71 grams)
  • 1 heaping tablespoon flour (11 grams)

Instructions

  • In a liquid measuring cup or microwave-safe bowl, heat heavy whipping cream in the microwave for a few seconds at a time until hot, then add the 2 ounces of chopped chocolate and cover.
  • Allow the chocolate to melt for about 30 seconds to a minute, then uncover and add a pinch of salt. Stir until smooth. Chill the ganache, covered, in the fridge or freezer until it has firmed up.
  • Once the ganache has chilled, move one oven rack to the second highest position and preheat oven to 450°F.
  • Grease 8 cups of a regular muffin tin with butter and dust with cocoa powder, tapping out any excess.
  • In a heat-proof mixing bowl over a saucepan filled with an inch of simmering water (or in the microwave) gently melt the butter over low heat. Add the remaining chocolate and mix until smooth. Remove bowl from the heat and set aside to cool slightly. Stir in the vanilla and a salt.
  • With a hand mixer in a medium-size bowl, beat the eggs and sugar on medium speed until pale and foamy. Mix in the flour.
  • Gently fold the egg mixture into the chocolate and butter, just until combined.
  • Add about one third of the batter to cover the bottom of the 8 prepared muffin tin cups.
  • Dollop about a heaping teaspoon of ganache in the center of each cup.
  • Cover the ganache dollops with the remaining batter.
  • Chill the unbaked lava cakes in the fridge for 15 minutes.
  • Bake for 9 minutes, or just until the tops of the cakes look dry.
  • Remove lava cakes from the oven. Place a half sheet tray over the top of the tin. Wearing oven mitts, carefully but quickly, flip both the tin and tray at the same time so that the cakes are inverted onto the tray. Carefully lift off the muffin tin.
  • Transfer the lava cakes with a spatula to serving dishes and eat while still warm.

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