These individual cakes deliver a rich, decadent chocolate experience with a warm, gooey center and just the right touch of holiday-inspired spices.

Why You’ll Love This Recipe

If you love chocolate desserts that feel luxurious yet are surprisingly easy to pull off, this recipe is for you. The outside bakes into a tender cake while the interior remains wonderfully molten, giving you that irresistible “lava” effect. Adding ground cinnamon and a pinch of cloves elevates the flavor beyond the usual chocolate cake and adds a cozy, festive twist. They’re perfect for a special dinner, a date-night dessert, or when you want something impressive but not overly complicated.

Ingredients

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

Lava Cakes

4 ounces quality semi-sweet or dark chocolate
½ cup (1 stick) salted butter
1 cup powdered sugar
½ teaspoon ground cinnamon
A pinch of ground cloves
1 teaspoon vanilla extract
2 egg yolks
2 whole eggs
6 tablespoons all-purpose flour

Whipped Cream Topping

1 cup heavy whipping cream
⅓ cup powdered sugar
½ teaspoon vanilla extract

Optional Toppings

Fresh berries (such as blackberries or raspberries)
Mint leaves

Directions

Preheat your oven to 425 °F (≈ 220 °C). Grease four ramekins and set them aside.
In a medium saucepan over medium-low heat, combine the chocolate and butter. Stir frequently until both are fully melted and the mixture is smooth.
Remove from heat and whisk in the powdered sugar, ground cinnamon, ground cloves, and vanilla extract until smooth.
Add the egg yolks and whole eggs, mixing until the batter is uniform.
Whisk in the flour until just combined—do not overmix.
Divide the batter evenly among your prepared ramekins.
Bake in the preheated oven for 13 minutes.
While the cakes bake, prepare the whipped cream topping: beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form.
When the cakes are done baking, allow them to stand for 1 minute. Then run a knife gently around the edges of each ramekin and carefully invert each cake onto a serving plate.
Top each cake with a dollop of the sweetened whipped cream and garnish with fresh berries and a mint leaf if desired. Serve immediately.

Servings and timing

Makes 4 individual lava cakes.
Prep time: approx. 10 minutes
Cook time: approx. 13 minutes
Total time: approx. 23 minutes

Variations

For a flavor twist, stir in ½ teaspoon of orange zest along with the spices for a chocolate-orange version.
Skip the ground cloves if you prefer a simpler spice profile—just cinnamon works beautifully.
For extra indulgence, drop a piece of caramel or a mint chocolate square into the center of the batter before baking so the molten core has that additional flavor.
Serve with a scoop of vanilla ice cream instead of whipped cream for a chilled-and-warm contrast.
Use dark chocolate with a higher cocoa percentage (70%+) for a more intense, slightly bitter version.

Storage/Reheating

These cakes are best enjoyed fresh, when the center is still molten. If you have leftovers:

Store in an airtight container in the refrigerator for up to 2–3 days.
To reheat, microwave gently until warm—but note the center will firm up and you’ll lose some of the gooey “lava” texture.
You can also prepare the batter ahead of time, refrigerate for a short period, then bake just before serving for better freshness.

FAQs

How do I know the lava cakes are done baking?

You’ll want the outer edge of each cake to be set, while the center still appears soft and slightly jiggly when you gently shake the ramekin. If the center looks fully set or dry, the molten effect may be lost.

Can I prepare these ahead of time and bake later?

Yes — you can make the batter ahead and keep it in the fridge until ready to bake. Bring it to room temperature before baking. However, the very best results come from baking just before serving so the center remains molten.

Can I use unsalted butter instead of salted butter?

Yes. If you use unsalted butter, consider adding a small pinch of salt to the batter (about ⅛ teaspoon) to maintain balance and enhance the chocolate flavor.

What size ramekins should I use?

Use standard 6-ounce ramekins (or similar size). The batter should fill each ramekin nearly up to about ¾ full for best results.

Can I make these in a muffin tin instead of ramekins?

Yes, you can — but baking time may vary slightly. If using muffin cups, you may need to reduce bake time and watch closely to preserve the molten center.

What’s the purpose of the powdered sugar in the batter?

The powdered sugar sweetens the batter and dissolves smoothly, helping contribute to the silky texture of the cake while also blending with the melted chocolate.

Why use both egg yolks and whole eggs?

Using both provides richness, structure, and a tender cake texture while still allowing for the molten center. The yolks help achieve a smooth, custard-like interior.

Can I omit the spices (cinnamon and cloves)?

Yes — you can leave them out and make a more classic chocolate lava cake flavor. The spices simply add a warm, festive twist.

Will the eggs be safe if the center is still gooey?

Yes — the centers typically reach around 160-165 °F, which is considered safe for eggs. The cake will look molten and soft but is fully cooked in that respect.

What do I serve these with?

They’re wonderful topped with sweetened whipped cream (as in the recipe), fresh berries, a sprig of mint, or a scoop of vanilla ice cream to contrast the warm center.

Conclusion

If you’re looking to delight guests or treat yourself to an indulgent yet manageable dessert, these spiced chocolate lava cakes hit all the right notes. Rich chocolate, a molten center, and a subtle spice twist combine to make a memorable finish to any meal. Plus, they come together quickly — perfect for when you want something special without hours in the kitchen. Enjoy the moment when you break into that soft cake and the warm chocolate flows out—pure dessert joy.

Spiced Chocolate Lava Cakes