Introduction

This Big-Batch Lava Cake is the perfect indulgence for chocolate lovers who want a rich, gooey dessert to share. It combines a tender chocolate cake exterior with a molten, fudgy center that pairs beautifully with vanilla ice cream.

Big-Batch Lava Cake Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, cut into 1 Tbsp. pieces, plus more for pan
1/2 cup (80 g) bittersweet chocolate (70% cacao), coarsely chopped
1/2 cup (80 g) dark chocolate (63% cacao), coarsely chopped
2/3 cup (70 g) unsweetened cocoa powder
1 1/2 tsp instant coffee
1 tsp kosher salt
1/2 tsp pure vanilla extract
7 large eggs, separated
1 1/2 cups (300 g) granulated sugar, divided
Flaky sea salt (optional)
Vanilla ice cream, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with butter. Line the bottom with parchment paper and grease the parchment as well.
Step 2: In a medium heatproof bowl set over a pot of barely simmering water (make sure the bowl does not touch the water), melt the butter, bittersweet chocolate, and dark chocolate, stirring frequently until smooth, about 3 minutes. Remove from heat. Alternatively, microwave in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
Step 3: Stir in the cocoa powder, instant coffee, kosher salt, and vanilla extract until well combined.
Step 4: Using a handheld or stand mixer fitted with a whisk, beat the egg whites on medium-low speed until frothy, about 1 minute. Increase speed to medium-high and gradually add 3/4 cup sugar while beating until combined. Then beat on high until stiff, glossy peaks form, about 3 minutes. Transfer egg whites to a separate large bowl.
Step 5: Wipe out the mixing bowl. Beat the egg yolks with the remaining 3/4 cup sugar on medium-high speed until pale and fluffy, about 2 minutes.
Step 6: Gently fold the chocolate mixture into the egg yolk mixture until no streaks remain. Then carefully fold in the egg whites with minimal mixing until just combined.
Step 7: Reserve 1 1/2 cups of the batter by transferring it to a small bowl and covering it with plastic wrap; refrigerate until needed. Pour the remaining batter into the prepared pan and smooth the top with an offset spatula.
Step 8: Bake the cake until the top is firm but still slightly soft in the center when pressed, 22 to 24 minutes. Let it cool for 10 minutes. Keep the oven on.
Step 9: Spread the reserved batter evenly over the cooled cake and sprinkle with flaky sea salt if using.
Step 10: Return the cake to the oven and bake until the top forms a thin crust but remains very soft underneath, about 14 to 16 minutes more. Let cool for 5 minutes.
Step 11: Carefully remove the cake from the pan and transfer to a serving platter. Serve warm with vanilla ice cream for the best experience.

Tips & Variations

Use high-quality chocolate for the richest flavor and best texture.
Adding instant coffee enhances the chocolate taste without adding a coffee flavor.
For a different twist, sprinkle chopped nuts on the reserved batter before the final bake.
Make sure not to overmix when folding in the egg whites to keep the cake light and airy.

Storage

Store leftover lava cake tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a warm oven (around 300°F) or microwave in short bursts to avoid overcooking the molten center. Best served warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lava cake ahead of time?

Yes, you can prepare the batter and refrigerate it before baking, but for the best molten texture, bake and serve it fresh or warm it up gently before serving.

Can I use regular cocoa powder instead of unsweetened?

Unsweetened cocoa powder is best for the intense chocolate flavor. Regular cocoa powder may contain sugar and milk solids, which could affect texture and taste.

Big-Batch Lava Cake Recipe

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★★★★★

4.8 from 148 reviews

This Big-Batch Lava Cake recipe delivers a decadent, rich chocolate dessert perfect for sharing. Featuring a luscious molten center and a tender, slightly crusted exterior, this cake combines bittersweet and dark chocolate with a hint of coffee to enhance flavor depth. Baked in a springform pan in two stages to achieve the signature lava texture, it is ideal served warm alongside vanilla ice cream for an indulgent finish.

Author: Stella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake Batter

1 cup (2 sticks) unsalted butter, cut into 1 Tbsp. pieces, plus more for pan
1/2 cup (80 g) bittersweet chocolate (70% cacao), coarsely chopped
1/2 cup (80 g) dark chocolate (63% cacao), coarsely chopped
2/3 cup (70 g) unsweetened cocoa powder
1 1/2 tsp instant coffee
1 tsp kosher salt
1/2 tsp pure vanilla extract
7 large eggs, separated
1 1/2 cups (300 g) granulated sugar, divided

For Serving

Flaky sea salt (optional)
Vanilla ice cream

Instructions

Prepare the Pan and Oven: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease the parchment to prevent sticking.
Melt Chocolate and Butter: Place butter, bittersweet chocolate, and dark chocolate in a heatproof bowl over a pot of barely simmering water (ensure bowl does not touch the water). Stir frequently until melted and smooth, about 3 minutes. Alternatively, melt in a microwave in 30-second increments, stirring until smooth.
Add Flavorings: Stir in unsweetened cocoa powder, instant coffee, kosher salt, and pure vanilla extract into the melted chocolate mixture until fully combined and smooth.
Beat Egg Whites: In a large bowl, using a handheld or stand mixer with whisk attachment, beat the egg whites on medium-low speed until frothy, approximately 1 minute. Increase speed to medium-high, gradually add 3/4 cup sugar, then beat on high until stiff, glossy peaks form, about 3 minutes. Transfer to another container to set aside.
Beat Egg Yolks: Clean the mixing bowl. Beat the egg yolks with the remaining 3/4 cup sugar on medium-high speed until pale and fluffy, about 2 minutes.
Combine Mixtures: Fold the chocolate mixture into the beaten egg yolks using a spatula until no streaks remain. Carefully fold in the reserved egg whites, mixing gently just until the batter is mostly uniform.
Reserve Batter and Fill Pan: Transfer 1 1/2 cups of batter to a small bowl, cover with plastic wrap, and refrigerate for later. Pour the remaining batter into the prepared springform pan and smooth the surface with an offset spatula.
First Bake: Bake the cake for 22 to 24 minutes until the top is firm but slightly soft in the center when pressed. Remove from oven and let cool for 10 minutes. Keep the oven on.
Add Reserved Batter and Salt: Spread the reserved batter evenly over the cooled cake surface. Optionally sprinkle flaky sea salt on top for contrast.
Second Bake: Return the cake to the oven and bake for an additional 14 to 16 minutes, until the top forms a thin crust but remains very soft underneath. Remove and cool for 5 minutes.
Serve: Carefully remove the cake from the springform pan and transfer to a serving platter. Serve warm with vanilla ice cream for the best experience.

Notes

Using a springform pan allows easy removal of the delicate lava cake without damaging the edges.
Do not overbeat the egg whites to avoid drying out the texture. The glossy stiff peaks help create the cake’s light structure.
The two-stage baking process ensures a molten center with a firm crust on top and bottom.
Adding instant coffee enhances the depth of chocolate flavor without tasting like coffee.
Reserve some batter before the first bake to spread as the lava layer after initial baking.
Serve immediately while warm, as the molten texture is at its best right out of the oven.
Vanilla ice cream is a classic accompaniment, but whipped cream or fresh berries also work well.

Keywords: lava cake, molten chocolate cake, big batch lava cake, chocolate dessert, easy lava cake, springform pan dessert