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To make chocolate lava cake with cocoa powder, whisk melted butter, sugar, 1 egg and 1 yolk, then stir in 3 tablespoons of cocoa powder and 2 tablespoons of flour, and bake in two buttered ramekins at 425°F for 9 to 11 minutes, until the edges are set and the center still wobbles. The short, hot bake is what keeps the middle molten, so there is no need for a bar of chocolate.
It makes two small cakes in about 25 minutes, which is why it is a favorite dessert for two on date nights and Valentine’s Day.
What do you need for chocolate lava cake with cocoa powder?
Makes: 2 lava cakes · Prep: 10 minutes · Bake: 9 to 11 minutes
- 4 tbsp (57 g) unsalted butter, melted, plus more for the ramekins
- ⅓ cup (67 g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- ½ tsp vanilla extract
- 3 tbsp (16 g) unsweetened cocoa powder, plus 1 tsp for dusting
- 2 tbsp (16 g) all-purpose flour
- Pinch of fine salt
- Optional: 2 squares (about 15 g) dark chocolate, one for each center
How do you make chocolate lava cake with cocoa powder?
- Prepare the ramekins. Heat the oven to 425°F (220°C). Brush two 6-ounce ramekins with butter and dust them with cocoa powder, tapping out the extra.
- Whisk the base. Whisk the melted butter and sugar, then whisk in the egg, yolk and vanilla for about 1 minute until glossy.
- Add the dry ingredients. Sift in the cocoa, flour and salt and stir just until smooth.
- Fill. Divide the batter between the ramekins. If using, press a square of chocolate into the center of each.
- Bake on a baking sheet for 9 to 11 minutes, until the edges are firm and the center is puffed but still soft when you touch it.
- Rest and turn out. Let them stand 1 minute, run a knife around the edge, and invert onto plates. Serve right away.
How do you keep the center molten?
| Problem | Fix |
|---|---|
| Center is fully baked | Take them out a minute earlier next time; ovens vary, so check from 8 minutes |
| Cake collapses when turned out | Bake 30 to 60 seconds longer, and rest 1 minute before inverting |
| Cake sticks to the ramekin | Butter every corner and dust with cocoa, not flour, so there is no white coating |
| Want an extra-runny middle | Add the square of chocolate to the center |
Can you make lava cakes ahead?
Yes. Fill the ramekins, cover and refrigerate for up to 24 hours. Bake straight from the fridge and add 1 to 2 minutes to the baking time.
Which cocoa powder is best for lava cake?
This recipe has no baking soda or baking powder, so either type works. Natural cocoa gives a brighter, fruity chocolate flavor; Dutch-process cocoa gives a darker, smoother cake. More on the two in natural vs Dutch-process cocoa powder.
Grevista is a one-ingredient natural cocoa powder from Vietnamese Trinitario cacao; two lava cakes use about 16 g. Compare sizes on the Grevista cocoa powder page.
What do you serve with lava cake?
Vanilla ice cream, lightly whipped cream, fresh raspberries or a dusting of powdered sugar. For a cozy pairing, serve it with a mug of hot chocolate made with cocoa powder. If you want an even quicker single serving, try the chocolate mug cake, which cooks in the microwave in about a minute.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
Can you make lava cake without chocolate, using only cocoa powder?
Yes. This recipe works with cocoa powder alone; the molten center comes from the short, hot bake. The square of chocolate is an optional extra.
Can I make lava cake in a muffin tin?
Yes. Butter and cocoa-dust 4 muffin cups, divide the batter among them and bake for 7 to 9 minutes; the cakes are smaller, so watch them closely.
Can I double the recipe?
Yes. Double every ingredient for four ramekins; the baking time stays the same.
Written by the Grevista Editorial Team. Last updated October 21, 2026. How we check facts: Editorial Policy.