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30-Minute Chocolate & Coffee Lava Cake

With only 15 minutes in the oven, you’ll be eating this 30-minute chocolate and coffee lava cake faster than you can say, “Yum!”

All about this recipe:

Sometimes there are cravings that can only be satisfied with chocolate- rich, molten, warm chocolate. Look no further than my 30-minutes chocolate and coffee lava cakes. Chocolate AND coffee- dessert heaven! The molten center is ooey gooey and when fresh whipped cream hits the hot chocolate- Oh Lordy! Bake these delightful cakes in small ramekins for only 15 minutes. With only 7 ingredients in the batter you can whip these up and enjoy a quick decadent dessert in a matter of minutes.

a soufflé like lava cake in a ramekin waiting to be served

Ingredients in this lava cake recipe:

  • dark or semi-sweet baking chocolate
  • strong coffee
  • confectioners sugar
  • unsweetened cocoa powder- not cocoa mix
  • all purpose flour
  • eggs
  • butter
  • kosher salt
  • flakey sea salt
  • cooking spray
a dusting of coca powder on ramekins

Special Equipment needed for these Chocolate Lava Cakes:

  • 4- 6oz oven-prof ramekins- buy my favorite HERE.
  • Microwave safe bowl
  • Rimmed baking sheet
  • Thick dish towel for inverting the cakes onto dessert plates.
spoonsfuls of chocolate batter being added to a ramekin

Pro-tips for a successful bake:

  • Coat cooking spray or softened butter inside each ramekin then dust with cocoa powder and sprinkle with a few flakes of sea salt.
  • Fill them ramekins on a parchment lined rimmed baking sheet for easy clean up
  • Don’t forget to sift your flour and confectioner’s sugar
  • It is best to weigh your flour and sugar on a digital baking scale for precise measurements.
  • Use unsalted butter
  • Pre-heat your oven before you begin organizing your ingredients so it is nice and hot.
  • Prepare your toppings in advance. You want o serve this dish immediately.
chocolate batter in ramekins

Common Questions

Can I use avocado oil spray?

Great question- spray the ramekin with a bit of cooking spray- do not use flavored spray like avocado, olive oil or butter flavored spray. It will flavor the coffee and chocolate causing the desert to taste “off”.

Can I use cocoa mix?

When dusting your ramekins, only use unsweetened cocoa powder. I use Hersey’s found in the baking aisle of your grocery store. Cocoa mix is made with sugar and milk solids. It is not the same thing as unsweetened cocoa powder.

Can I make this in one large soufflé dish?

Yes- I would lightly butter ( baking spray may pool in the bottom of a large dish) then dust with cocoa powder and bake for about 20 minutes. Let the cake rest for 1-2 minutes then very carefully turn it out.

Can I make this advance?

You can make the batter in advance, but the cakes are meant to be served right away.

Why can’t I dust the ramekins with flour?

Flour will cause the cakes to be streaked with white and not the dark beautiful chocolate that you want.

An inverted ramekin on a dessert plate
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If you like lava cake, try these chocolate recipes:

a bite of lava cake on a spoon

How to Serve these 30-minute Chocolate & Coffee Lava Cakes:

  • Invert the ramekin onto a dessert plate, then flip back over. Remove the ramekin to unmold the lava cakes.
  • Top with fresh whipped cream
  • Instead of whipped cream add Crème Fråiche or whipped mascarpone lightly sweetened with sugar.
  • Add berries like strawberries, raspberries or even slices of mango or oranges for a bit of color and acid.
  • Eat right out of the ramekin if desired.

Mocha Java Lava Cake: 30 Minute Molten Chocolate Cakes

A very simple decadent chocolate lava cake that bakes up in only 15 minutes.
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Course: Florida Kitchen, Sweet Tooth
Cuisine: American
Keyword: molten lava chcolate cakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 731kcal

Ingredients

  • 6 oz good quality dark or semi- sweet baking chocolate, chopped into chunks
  • ½ cup unsalted butter, plus 1 TBSP cut into pieces
  • ¼ cup brewed strong coffee
  • ½ cup all purpose flour, sifted
  • ½ cup confectioner’s sugar, sifted
  • ¼ tsp Kosher salt
  • pinch of sea salt flakes
  • 2 large eggs
  • 2 large egg yolks
  • cooking spray for the ramekins
  • cocoa powder for dusting the ramekins
  • 4 6oz Ramekins

Instructions

  • Pre heat oven to 425 degrees.
  • 
Spray four- 6oz. ramekins with non- stick cooking spray and then dust with unsweetened cocoa powder.
  • In a medium sized microwave safe bowl, combine the chocolate and butter. Microwave for 30 seconds, stirring and then microwave another 10-15 seconds until the chocolate has completely melted. Add in the coffee. Mix gently. Set aside to cool slightly.
  • In another bowl , add in the flour, sugar and salt, whisking to remove any clumps. Beat the eggs in a small bowl. Set aside.
  • Slowly add the chocolate mixture to the flour mixture, taking care not to over-mix. Whisk in the eggs until fully incorporated.
  • Sprinkle a few flakes of the sea salt onto the bottom of each ramekin. Spoon or pour the batter evenly into the prepared ramekins and place on a rimmed baking sheet. Bake for 10-12 minutes at 425 degrees.
  • 
The cakes will look undercooked with you remove them from the oven.
  • Let cakes rest for 1 minute once they are removed from the oven.
  • 
Using a thick towel or oven mitts to protect your hands from the heat, place an inverted dessert plate on top of each ramekin (see photo) then flip over. The warm cakes will pop right out.
  • 
Top with whipped cream, fruit or ice cream.
  • 
Serve immediately .

Notes

  • You can serve these in the ramekins, but you will lose the drama of the oozing chocolate.
  • Serve with whipped cream , ice cream or a drizzle of caramel sauce.
  • I love to serve with sliced berries
  • Nutrition

    Calories: 731kcal

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