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Quick Single Serving Chocolate Lava Cake Recipe Easy and Perfect for One

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A quick and easy single-serving chocolate lava cake with a rich molten center, perfect for an indulgent solo treat without leftovers or fuss.

Ingredients

Scale
  • 2 oz (55 g) dark chocolate, roughly chopped or chips
  • 2 tablespoons (28 g) unsalted butter, softened or cut into small pieces
  • 2 tablespoons (25 g) granulated sugar
  • 3 tablespoons (24 g) all-purpose flour
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/4 teaspoon espresso powder
  • Optional: powdered sugar for dusting
  • Optional: fresh berries or whipped cream for serving

Instructions

  1. Melt the chocolate and butter: Place chopped dark chocolate and butter in a microwave-safe bowl or ramekin. Heat in 20-second bursts, stirring after each, until fully melted and smooth (about 1 to 1.5 minutes). Be careful not to overheat.
  2. Combine sugar and egg: In a separate bowl, whisk together granulated sugar and whole egg until slightly pale and creamy, about 1 minute by hand.
  3. Mix in vanilla and salt: Add vanilla extract and a pinch of salt to the sugar-egg mixture, stirring gently.
  4. Add melted chocolate mixture: Slowly pour the melted chocolate and butter into the egg mixture, stirring continuously to combine without cooking the eggs.
  5. Fold in flour: Sift the all-purpose flour over the batter and gently fold it in until just combined. Avoid overmixing; a few lumps are okay.
  6. Prepare the ramekin: Lightly butter the ramekin and dust with cocoa powder or flour to prevent sticking. Pour the batter into the ramekin, smoothing the top gently.
  7. Bake or microwave: Oven method – Preheat oven to 425°F (220°C). Bake for 12–14 minutes until edges are set but center jiggles slightly. Microwave method – Microwave on high for 45–60 seconds, stopping as soon as edges set but center is soft.
  8. Cool briefly and serve: Let the cake cool for 2 minutes before inverting onto a plate or serving straight from the ramekin. The center should ooze out like molten lava when cut into.

Notes

Use room temperature eggs to prevent curdling. Do not overmix the flour to keep the cake tender. Watch baking time carefully to maintain a molten center. Butter and dust the ramekin to prevent sticking. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate. For gluten-free, swap all-purpose flour with almond flour or gluten-free blend.

Nutrition

Keywords: chocolate lava cake, single serving dessert, quick chocolate cake, microwave mug cake, molten chocolate cake, easy dessert

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