These rich, indulgent chocolate lava cakes are a delightful twist on a classic dessert, featuring deep, roasted flavors reduced into a thick extract. When baked just right, each cake boasts a firm, slightly crisp outer shell that gives way to a warm, gooey, molten chocolate center. Topped with a smooth, lightly sweetened whipped cream infused with the same flavorful extract, these cakes are both elegant and deeply satisfying. Perfect for special occasions, romantic dinners, or anytime you want to impress your guests, they strike the perfect balance between luxurious and approachable.

Why You’ll Love This Recipe

The molten chocolate center is rich and luxurious, creating an indulgent experience with every bite.
A unique extract reduction brings deep, roasty notes that perfectly complement the bittersweet chocolate.
These cakes are portioned individually, making them ideal for entertaining or serving at dinner parties.
The whipped cream adds a light and airy contrast to the dense cake, elevating the overall flavor profile.
You can prepare the batter ahead of time and bake fresh just before serving.
The recipe uses simple, pantry-friendly ingredients with impressive results.
Flexible enough for customizations.
They come together quickly with minimal equipment required.
A perfect dessert to pair with coffee, dessert-style drinks, or even fruit.
Visually stunning when plated with whipped cream and dusted with cocoa or chocolate shavings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lava Cakes

½ cup (about 85 g) bittersweet chocolate, chopped or in chips (use at least 60% cacao)
½ cup (1 stick or 113 g) unsalted butter
2 large eggs
2 large egg yolks
1 cup (120 g) powdered sugar
½ cup (60 g) all-purpose flour
2 tablespoons roasted flavor extract (made from reducing a dark beverage)
1 teaspoon roasted flavor extract (additional for flavor)
Pinch of salt
Butter and cocoa powder or flour, for greasing ramekins

For the Extract Reduction

1 bottle (12 oz or 355 ml) of a rich, dark, roasted-flavored beverage (non-hoppy)

For the Whipped Cream

2 cups (480 ml) heavy whipping cream
¼ cup (30 g) powdered sugar
1 teaspoon roasted flavor extract

Directions

Prepare the Extract Reduction:
Pour the bottle of the roasted-flavor beverage into a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid thickens and reduces to a syrup-like consistency, about 10–15 minutes. You should end up with roughly 2–3 tablespoons of extract. Let cool completely before using.
Preheat the Oven:
Set your oven to 400°F (204°C). Generously butter and lightly flour or dust ramekins (or a muffin tin) to prevent sticking.
Melt Chocolate and Butter:
In a microwave-safe bowl or over a double boiler, melt the chopped bittersweet chocolate with the butter until smooth. Stir gently to fully combine, ensuring the mixture is glossy and lump-free. Allow to cool slightly.
Mix the Batter:
In a mixing bowl, whisk together the whole eggs and egg yolks until light and slightly frothy. Add 1 teaspoon of the extract and mix well. Slowly pour the chocolate-butter mixture into the eggs, stirring constantly to prevent curdling.
Add Dry Ingredients:
Sift in the powdered sugar, flour, and a pinch of salt. Gently fold the ingredients together until smooth. Add the remaining 2 tablespoons of extract and stir to combine.
Fill Ramekins and Bake:
Divide the batter evenly between your prepared ramekins or muffin cups. Bake for 10–12 minutes, just until the edges are set but the centers still jiggle slightly.
Remove and Invert:
Let the cakes rest for 1 minute after baking. Run a thin knife around the edges if needed, then carefully invert each cake onto a serving plate.
Make the Whipped Cream:
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and extract. Whip with a hand mixer or stand mixer until soft peaks form. Keep cold until ready to serve.
Serve:
Top each warm lava cake with a generous spoonful of whipped cream and serve immediately.

Servings and timing

Servings: Makes 6 individual lava cakes
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Reduction Time: 10–15 minutes (can be done ahead)
Total Time: About 35–40 minutes

Variations

Coffee Version: Replace the reduction with a strong coffee or espresso reduction for similar deep flavors.
Flavored Whipped Cream: Try adding vanilla bean, cinnamon, or orange zest to the whipped cream.
Different Chocolate: Use semi-sweet or dark chocolate depending on your taste preferences.
Center Surprise: Drop a small square of chocolate or a spoonful of nut butter into the center before baking.
Spiced Cake: Add a pinch of cayenne or cinnamon to the batter for a warm twist.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
Mini Cakes: Use a mini muffin tin for bite-sized cakes—reduce bake time accordingly.
Fruit Pairing: Serve with fresh berries, cherries, or citrus segments.
Mocha Cake: Combine coffee and chocolate for a mocha version.
Garnishes: Dust with cocoa powder, drizzle with chocolate syrup, or top with shavings.

Storage/Reheating

Storing: Best served fresh, but can be refrigerated in an airtight container for up to 1 day.
Reheating: Warm in a 300°F (150°C) oven for 5–8 minutes until soft.
Make-Ahead Option: Prepare batter and refrigerate in ramekins up to 24 hours ahead. Let sit at room temperature 10 minutes before baking.
Whipped Cream: Store chilled for 1 day. Re-whip if needed.

FAQs

What kind of beverage should I use for the extract?

Choose a dark, roasted-flavor drink with a rich profile and no bitterness. Avoid hoppy or citrus-based options.

Can I make the extract ahead of time?

Yes, it keeps well for up to 3 days in the refrigerator.

Do I need ramekins?

Ramekins work best for presentation, but a muffin tin will work. Just be sure to grease it thoroughly.

What if I don’t want to use any extract?

You can replace it with strong brewed coffee or espresso for a similar flavor profile.

How do I know the cakes are baked correctly?

The edges should be set and the centers slightly jiggly. Overbaking will eliminate the molten texture.

Can I use milk chocolate?

Yes, but it will result in a much sweeter cake. Bittersweet or dark chocolate is recommended for balance.

Why is the center not molten?

It may be slightly overbaked. Try baking 1–2 minutes less or adjusting for your oven.

Can I freeze the batter?

Yes, freeze in ramekins. Thaw in the fridge overnight, then bake as directed.

Can I whip cream by hand?

Yes, use a chilled bowl and whisk vigorously until soft peaks form.

Is the cake very sweet?

No, the richness of the chocolate and balance of the cream keep it pleasantly sweet but not overwhelming.

Conclusion

These Boozy Chocolate Lava Cakes with Whipped Cream deliver a decadent, warm, and velvety dessert experience without relying on traditional flavoring ingredients. The deep, roasted notes from the extract pair beautifully with rich chocolate and airy whipped cream, creating a luxurious contrast of textures and flavors. Whether for a dinner party or a cozy evening at home, this recipe will elevate any occasion.