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.

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

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.

Pro-tips for a successful bake:

Common Questions
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”.
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.
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.
You can make the batter in advance, but the cakes are meant to be served right away.
Flour will cause the cakes to be streaked with white and not the dark beautiful chocolate that you want.

If you like lava cake, try these chocolate recipes:
- Double Chocolate Bundt Cake
- Chocolate Cream Pie with Bailey’s Whipped Cream
- Dark Chocolate Hot Fudge Sauce
- Triple Chocolate Cake
- Double Chocolate & Walnut Brownies

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
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 .