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Looking for a single serving chocolate cake? To me, nothing is more decadent than a silky, melty, and oh-so sinful molten lava chocolate cake.
I remember the first one I ever ate – it was at Applebees and I remember it being the most heavenly thing I have ever eaten. Years of my childhood have gone by and every single trip to Applebee’s had to end with one of those cakes.
The funny thing is, after knowing this recipe, those Applebee’s cakes taste like the ding dong hostess version of a lava cake. In fact, I barely consider them lava cakes at all any more.
This recipe is perfect for a single-serving dessert. Also, because it’s written for one serving, it’s super simple to convert up. Making cakes for 2? Double it. For 3? Triple it. For 12? Go for it – you can multiply everything by 12.
What you’ll need
6 oz Ramekin – Of course you will need an oven-safe mini baking dish to cook your beloved lava cake in.
Whisk – Or you can use a fork with more effort, but I like to use my mini-whisk
Cake Flour – Or can be all-purpose flour with a pinch of corn starch
Love this mini cake? Don’t forget to check out this white chocolate raspberry pound cake.
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Classic Chocolate Lava Cakes (for 1)
Description
A quick and easy molten lava chocolate cake is packed with real melted chocolate and turns out fudgy on the outside and silky on the inside. Best served with coffee or vanilla ice cream (or better yet, frozen cool whip)
Ingredients
Instructions
- Preheat oven to 425
- In a microwave-safe bowl, combine butter and chocolate. Microwave for ~1 minute or until butter is melted.
- Whisk the butter and chocolate together until smooth. Add in vanilla and sugar, whisk again. Add in egg, flour, and coffee, whisk again.
- Pour the batter into a sprayed/greased 6oz ramekin.
- Bake for 12 minutes, or until the edges of the cake begin to pull away from the ramekin, and the center is set but still wobbly.
- Remove from oven and let set on the counter for 3-5 minutes. The cake will continue to set/”cook” in the ramekin.
- Once the ramekin dish is cooled enough to touch, place your serving plate on top and flip, tapping the bottom of the ramekin to release the cake. Serve with ice cream, creme fraiche, or whipped cream.
Notes
- If using unsalted butter, add in 1 light pinch of salt
- If you do not have cake flour there are several substitutions you can use: 1) powdered sugar and regular flour, 2) or white sugar + 1 Tablespoon and 2 teaspoons of regular flour with 1 teaspoon of corn starch, or lastly 3) regular flour and white sugar – but please note the crumb will not be quite as fine/silky