These indulgent Spiced Caramel Chocolate Lava Cakes combine rich molten chocolate with a warm, aromatic spiced caramel center. The cake’s exterior is tender and fudgy, giving way to a flowing caramel core infused with notes of fennel, cardamom, and black pepper. Perfect for a special occasion or an elegant dessert at home, this recipe brings a luxurious twist to the classic lava cake.

Why You’ll Love This Recipe

These lava cakes offer the satisfying contrast of a delicate, cake-like shell and an oozy, spiced caramel center that pours out with every spoonful. The aromatic spices in the caramel elevate the dessert beyond simple chocolate, while the individual portions make them ideal for dinner parties or celebrations. You can prepare the spiced caramel ahead of time, and the molten cakes bake quickly when you’re ready to serve.

Ingredients

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

For the Spiced Caramel

½ cup (120 ml) heavy cream
1 teaspoon fennel seeds
6 green cardamom pods, lightly crushed
½ teaspoon whole black peppercorns
1 cup (200 g) granulated sugar
2 tablespoons (30 ml) water
1 teaspoon lemon juice
2 tablespoons (28 g) unsalted butter
¼ teaspoon fine salt

For the Lava Cakes

2 tablespoons (28 g) unsalted butter, melted, plus additional for pans
1 ½ teaspoons unsweetened cocoa powder, for coating pans
3 ounces (85 g) dark chocolate (60–70% cacao), chopped
3 ounces (85 g) unsalted butter
½ cup (100 g) granulated sugar
2 large eggs
2 large egg yolks
½ teaspoon vanilla extract
¼ cup (30 g) all-purpose flour
1 teaspoon unsweetened cocoa powder
¼ teaspoon fine salt
6 teaspoons (about 90 g) cold spiced caramel

Directions

Make the Spiced Caramel

In a small saucepan over medium heat, combine the heavy cream, fennel seeds, cardamom pods, and black peppercorns. Bring to a gentle simmer, then remove from heat, cover, and let steep for 30 minutes.
Strain out the spices and reserve the infused cream.
In a medium pot, combine the sugar, water, and lemon juice. Cook over medium heat without stirring until the sugar dissolves and begins to turn light brown. At this point, gently stir to ensure even caramelization.
Continue cooking until the mixture reaches a deep amber color.
Remove from heat and carefully whisk in the reserved cream. The mixture will bubble vigorously; continue stirring until smooth.
Return the pot to low heat and cook for an additional minute.
Remove from heat, stir in the butter and salt, and transfer to a clean bowl to cool. Refrigerate in an airtight container until ready to use.

Make the Lava Cakes

Preheat your oven to 425°F (220°C).
Brush six standard muffin tins with melted butter. Sprinkle 1 ½ teaspoons cocoa powder among the tins and use your fingers to coat the bottom and sides to prevent sticking.
In a heat-proof bowl set over a pot of simmering water, melt the chopped dark chocolate. Remove from heat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat 3 ounces unsalted butter with the sugar for 2–3 minutes until light and fluffy.
With the mixer on low, add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the flour, remaining 1 teaspoon cocoa powder, and salt; mix on low speed until just combined.
Stream in the melted chocolate and mix for 1–2 minutes until homogeneous. Scrape down the bowl and fold with a rubber spatula to ensure even mixing.
Using a 2 ½ tablespoon scoop, place one scoop of batter into each prepared tin. Add 1 teaspoon of cold spiced caramel to the center of each. Top each with another 2 ½ tablespoon scoop of batter. Gently tap the pan to settle the batter.
Bake for 8–9 minutes, until the edges are set but the centers are soft.
Let cool in the pan for 10 minutes. Carefully invert each cake onto a serving plate. Serve immediately with ice cream and extra spiced caramel, if desired.

Servings and timing

Servings: 6 individual lava cakes
Preparation time: about 30 minutes for spiced caramel (plus steeping time) and 15 minutes for batter
Baking time: 8–9 minutes per batch
Total time: Approximately 1 hour including caramel infusion and cooling

Storage/Reheating

Spiced caramel can be stored in an airtight container in the refrigerator for up to one week. Leftover baked lava cakes can be wrapped tightly in plastic wrap and frozen. To reheat from frozen, unwrap and microwave for 30–45 seconds until warmed through. For best texture, enjoy reheated lava cakes immediately.

FAQs

What type of chocolate is best for lava cakes?

Use high-quality dark chocolate (60–70% cacao) for the richest flavor and smoothest texture.

Can I make the caramel ahead of time?

Yes, the spiced caramel can be made up to 5–7 days in advance and stored in the refrigerator.

How do I know when the lava cakes are done baking?

The edges should be set while the center remains slightly jiggly. Overbaking will reduce the molten center.

Can I use regular caramel instead of spiced caramel?

Yes, but the spiced caramel adds a unique aromatic layer that pairs exceptionally well with chocolate.

Is it possible to make these gluten-free?

You can substitute a gluten-free all-purpose flour blend in place of the regular flour, measuring cup-for-cup.

What should I serve with lava cakes?

Serve with vanilla ice cream or whipped cream and an extra drizzle of spiced caramel.

Can I prepare the batter ahead of time?

You can prepare the batter and refrigerate up to one day before baking; let it come to room temperature before baking.

How do I prevent the cakes from sticking to the tins?

Thoroughly coat the muffin tins with melted butter and cocoa powder, ensuring full coverage.

Why did my lava cakes not have a molten center?

They may have been overbaked. Reduce baking time slightly and test with one cake first.

Can I double this recipe?

Yes, you can double all ingredients and bake in two muffin tins or batches.

Conclusion

Spiced Caramel Chocolate Lava Cakes are an elegant and comforting dessert that brings together rich chocolate and warm, aromatic caramel. With a tender, fudgy exterior and a molten spiced caramel core, these individual cakes are perfect for sharing—or savoring on your own. Prepare the caramel ahead of time to make baking day effortless, and enjoy a restaurant-worthy dessert in the comfort of your home.

Spiced Caramel Chocolate Lava Cakes