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106 Comments

  1. The cake was good in taste but no flow of chocolate. Though I have exactly placed the chocolate pieces once and second time I crushed and added. What could be the reason!! Please guide

  2. I learned to make Lava Cake from my mom, she loves to bake but she uses eggs in all her recipes. I was very curious to make a Lava Cake from scratch without eggs and I am still impressed how delicious and fluffy it came out without the need for using eggs, great option for vegans!5 stars

        1. You can try, but you will need a muffin pan, in which you can place the muffin liners. The muffin pan helps in maintaining the shape and structure of the cake.

  3. I tried this recipe with replacing refined sugar with brown sugar and added a pinch of instant Coffee powder for flavour and it was a hit! I made in pressure cooker and it took about 10-12mins to cook completely.
    It really satisfied my cravings for Choco lava Cake. The texture and the taste of the Cake was perfect!
    Thanks for such easy and healthy recipe Dassana 🙂5 stars

    1. Hi Sahana, great to know and thanks for sharing the feedback and review on the recipe. Both brown sugar and a bit of coffee can be added in this recipe. Thanks for the rating too. Most welcome and happy baking.

  4. Hi,
    I tried this cake first time. However, Morde chocolate compound which I added for Lava component did not melt. Is any specific brand to be used for the same? Please suggest.
    Never the less, cake turned out to be delicious and everyone liked it. Thanks.5 stars

    1. Thanks for the feedback. I am not sure why the compound chocolate did not melt. For making any chocolate based cakes or desserts, it is better to use couverture chocolate as they have cocoa butter and give a really good texture and taste. Compound chocolate is made from cocoa powder, fat and sweeteners and there is a difference between the taste of compound chocolate and couverture chocolate. I hope this helps.

  5. Hi dasanna,
    Can I bake them instant pot..I usually bake cake in instant pot cake mode (pressure cook,high,40minutes).. will it be same for choco lava cake as I am planning to use greased bowls..I am not sure how much time will it take to cook as the batter is divided into small portions.5 stars

  6. Please tell if I don’t have small ramekins then can I make this in cake tin..?? For This quantity any changes required..??

    1. Yes you can but since the baking time will be more (approx 25 to 30 minutes), the chocolate chunks may be absorbed by the batter. But nevertheless the taste will be good. There is no change in the recipe ingredients.

  7. Very nice… I love the way u expressed each and every small thing for making choco lava cake.. thank u so much.

  8. It makes like a dream!!! Who would have thought you can make Choco lava at home!! A couple of things though:

    1. The chocolate got incorporated with the cake. There was little molten chocolate left. I used the right quantity. I used bournville because it’s easily available.

    2. The cake domed a lot

    What can I do to fix these things? Taste wise it was too good.5 stars

    1. thank you.

      1. avoid using bournville chocolate. it will be absorbed by the cake batter when getting baked. chocolates like dairy milk, bournville are ready to eat chocolates. for lava cake it is best to use baking or cooking chocolate.

      2. doming could be due to excess baking soda? did you use a measuring spoon for the baking soda?

      taste wise this choco lava cake recipe is very good. to avoid these issues, use baking chocolate. but do not use morde chocolate as it is a compound chocolate and is chemically processed. use couverture chocolate as it has cocoa butter in it and has a rich taste. for reducing the dome effect, it is best to measure with a measuring spoon.

    2. Thanks for the reply. I will take care to use cooking chocolate for this. But i did use measuring spoon for baking powder, I always do. Anyway thanks for the reply.

      Any recommendation for cooking chocolate.. something that wont burn a hole in my pocket.

      1. welcome shailja. thanks for replying. so if the baking soda is not the issue as you have used a measuring spoon, then the only thing i can think of now is the size of the bowl or pan.

        for cooking chocolate, you can try cocoakraft and urban platter on amazon.in. check the reviews and buy. since they are made in india, they are not expensive. for eating chocolate, you can check for mason and co. their chocolates are good.

  9. Hi Dassana Amit.
    Which brand’s chocolate do you use or suggest? I have used Morde’s dark compound chocolate earlier for chocolate recipes.

  10. Hi

    I’m new to this site and wanted to make your lava cake. I want to make 6 cakes. If so shall I just double up the quantities of ingredients? or Will it affect the recipe?

    1. this choco lava cake recipe is the halved version of the eggless chocolate cake recipe i had shared earlier. so you can easily double this lava cake recipe.

  11. If I’m using cup cake liners, does the bake time change? Planing to make smaller sized cup cakes

    1. if you use the cup cake liners in an aluminium cup cake pan, the timing will reduce as aluminium is a better conductor of heat than glass. if you use silicon moulds, then the timing will be about the same as mentioned here.

  12. Hi amit . I tried d molten lava cake . It came out really wll n soft . Thx .. but i faced 1 prob. Tat is ki after d cake is dne . Whn u cut d chocolate is not mrlted . It stays in a pc form. Kindly help..4 stars

    1. which chocolate you used harshita? also the cake has to be removed after some seconds. if you allow the cake to become warm or cool at room temperature, then the melted chocolate solidifies.

  13. Hi Amit
    I have tried some of ur recipes n they are very good.
    Need to know if I don’t have ramekins what should I do?5 stars

  14. Hello, I have tried some of ur recipes and they r just awesome. Thank you very much…. Actually the way you explain your recipe, it becomes easy for us. I have now 75 grams of Amul Dark chocolate. Can I get a good result only with this? Also I have no ramekins. I have used ceramic tea cups to bake souffle before. Can I use them in this recipe?

    1. welcome farhina. you can use amul dark chocolate. i believe amul dark chocolate is meant for baking and cooking, so i guess it should work. if the chocolate has caramel in it, then the chocolate does not work. you can use ceramic tea cups provided the withstand the high heat of the oven.

  15. First wanna tell u though many websites r there I just follow ur recipe. U present in such a simple way. Just want to know can v bake choco lava in normal baking tray5 stars

  16. Hello Mam…Can I use 2 tbsp of cocoa powder instead of 3 as my cake turned out to be very dark in color and taste..I used muffin moulds to bake in convection mode..5 stars

  17. Hi,

    Your website is my homepage for recipes. Love them all.

    I tried baking independently today with this recipe. Although it didn’t turn out the way I expected, I’m still hopeful. Can you please guide on how to fix the issues?

    – Cake was dry
    – Dairy Milk pieces hadn’t melted
    – how much ml cold water did you use? My batter wasn’t as runny as yours
    – the cake dint look as smooth as yours on the top. It was tough, dry and had a crack.
    – I used a stoneware mug. Does that matter?4 stars

    1. thanks celin.

      – the batter was not the right consistency or cake was over baked, hence the dryness.
      – avoid using dairy milk as it does not melt. one more reader has this issue. so its best to use a good quality baking or cooking chocolate.
      – i have used 1/2 cup cold water, which is 125 ml. at times depending on the quality of wheat flour, less or more water will be required. if the wheat flour is coarsely ground, has a lot of fibre and bran, then it will require more water.
      – the toughness and dryness is since the batter was not of the right consistency.
      – stoneware does not matter.
      – a few more points: also oven temperatures vary with the size, watts, model, capacity. so no two ovens have the same temperature. so always keep a check when baking any cake or bread. one more point is never open the oven door till 3/4th of the cake is done. this is applicable to any cake or muffin recipe you make.

      hope this helps.

  18. hello mam,
    thanks for this lovely and easy recipe. my question may seem odd to you but from where do you get this beautiful liquid measuring cup….am unable to find in the market just getting ordinary plastic ones in red white yellow color.5 stars

  19. Gr8 fan of urs nd ur cooking mam..The way u explain wid pictorials is awesm! Can i use amul bitter sweet chocolate?5 stars

  20. Hi Dassana,
    Thank you so much for creating such a useful blog. It is all time favourite site for me whenever I want to cook something new. I have tried several recipes and they have turned out good every time. Can i bake this choco lava cake in muffin tray(I have tray for 6 muffins)? I have the muffin liners(paper ones) too. Since this will be my first attempt for muffin size cakes and I am not sure if i can use the muffin tray for this cake. Kindly let me know.
    Also does the cold water in the recipe refers to water at room temperature or the chilled water from refrigerator?
    Thanks in advance.

  21. Hello Dassana jii I have now become a regular follower of your never failing recipes I made these muffins in airfryer and set 25 mins they tasted very good but it were hard from top and no lava came should I reduce time to 10 -15 mins ?

  22. The chocolate lava cake is dry from inside , though the cake is good, I have used dairy milk and that too when it was not melted as per your instructions, then why am I facing this problem?4 stars

    1. if you use dairy milk chocolate, then you have to add more pieces of it as dairy milk chocolate is thin in width than baking chocolate bars. its best to use baking or cooking chocolate to make this recipe.

  23. one of the best recipe so far i replaced wheat flour with all purpose flour and instead 3tbsp cocoa powder i added 5tbsp it gave much richer taste. Thank you such a wonderful and easy time-saving recipe. I used cupcake liner as I didn’t have ramekins. It works well.5 stars

    1. received your previous comment riya. have already replied to them. refresh the page and you will see the comments. thanks for taking the time to comment again. cup cake liners can be used instead of ramekins and as you mentioned they work well.

      1. It showed http 503 error; whenever I used to post comments that error showed up. So this made me post comments more than once.

  24. Instead of whole wheat I used all purpose flour and instead of using 3tbsp of cocoa I used 5tbsp of cocoa. This cake turned out to be way too delicious. THank you for such delicious easy recipe.

  25. Superb recipe loved by all. Add 5 tbsp of cocoa powder for dense rich taste. THank you for this recipe. It was very easy and quick.5 stars

    1. Nafisa, you can bake in convection mode of microwave only, but not in microwave mode. timing will vary from oven to oven. so not possible to give the exact time.

  26. Hi
    Can we use carob powder instead of Cocoa powder….if not could u help me with a recipe using carob powder.

  27. Hii Dassana….Today I tried this choco lava cake using dairy milk inside in convection mode of microwave fr 25mins…but d cake was completely dry from inside ,means no chocolate was flowing ….what went wrong.

    1. okay. once i had used dairy milk chocolate and it did work well. how many squares you added. for dairy milk, you will need to add more squares as they are smaller in size compared to the chocolate block used which we slice. i have forgotten to mention the quantity of chocolate to be added.

      it should be 90 to 100 grams chocolate for this recipe. but i hoped you liked the cake even if there was no molten chocolate lava flowing. also when adding dairy milk chocolate, it has to be chilled or cold. it should not be at room temperature.

      basically the chocolate has to be hard when added in the batter. it should not be soft. if it is soft, it won’t melt as it already melted. it will cook further and be absorbed by the batter.