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Picture of chocolate oozing out of mmocha lava cake with strawberries on the side

Molten Mocha Lava Cake

These molten center Mocha Lava Cakes combine the flavours of coffee and chocolate to create a stunning, intense dessert with a little drama. This is an easy, no fail recipe that'll give you perfect soft, oozy, chocolate centers every single time
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 356kcal
Author Richa


  • 125 Grams Milk Chocolate chopped
  • 45 Grams Dark Chocolate chopped
  • ½ Cup Butter 115 Grams
  • 1 ½ Tablespoons Instant Coffee Powder
  • ¼ Cup All-Purpose Flour 30 Grams
  • ½ Cup Caster Sugar 60 Grams
  • Teaspoon Salt
  • 2 Eggs
  • 2 Egg Yolks
  • 1-2 Tablespoons Cocoa Powder
  • 1-2 Tablespoons Butter for brushing


  • Preheat the oven to 200C/392F
  • Grease ramekin molds with butter. Generously dust with cocoa powder on the base and sides. Turn the mould upside down and tap to remove any excess.
  • Add milk chocolate, dark chocolate, butter and coffee to a microwave safe bowl. Microwave at 30 second intervals, stirring frequently in between, for 2-3 minutes or until fully melted. Set aside.
  • Whisk together eggs, egg yolks, sugar and vanilla extract until light and frothy, about 2 minutes.
  • Sieve all purpose flour and salt together into the egg mixture and whisk it in till all the flour is combined.
  • Add the egg mixture to the chocolate mixture and fold gently to combine
  • Pour batter into greased and dusted ramekin moulds and fill it up until ¾th capacity (approx 100 grams per mould)
  • Bake at 200C for 14-16 minutes. Do not use a toothpick or skewer to check if it has baked as the centre will be gooey. The top surface should be firm to touch and should not stick to your finger.
  • Remove from the oven once baked and allow to cool for 1-2 minutes. Run a knife along the sides of the mould and invert onto a plate. Tap the top of the mould a few times to release the cake and lift the mould carefully. Serve hot!



  • Melting Chocolate: While melting the chocolate and butter mixture in the microwave, do it in short bursts and stir in between to ensure it doesn’t burn.
  • Make sure to properly preheat the oven for about 15-20 minutes. This helps the cake rise better, keeps it soft and prevents it from becoming hard and dry
  • The cake rises quite a bit, so fill the ramekin bowls only ¾th of the way to prevent spilling.
  • Generously grease and dust the moulds with butter and cocoa powder before pouring in the batter. This will prevent the cake from sticking to the sides and will demould easily
  • Demoulding Lava Cakes: Allow the cake to rest for a minute or two after removing it from the oven. Run a knife gently along the sides, tap it a few times and invert it into a plate to demould it with ease
  • While this cake tastes amazing as is, you can totally take things up a notch by topping it with some vanilla ice cream and fresh strawberries.


Calories: 356kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 239mg | Potassium: 183mg | Fiber: 1g | Sugar: 23g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg