Chocolate Lava Cake ~ in the Microwave! | Foodomania

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Chocolate Lava Cake ~ in the Microwave!

Aug 02, 2012         31 comments.

When I shared this recipe on my previous blog, it was etched at #No. 1# for more than 6 months! In fact, if you go to Edible Entertainment, this recipe is still the most popular recipe. πŸ˜€ Everyday, this particular post doesn’t fail to attract at least 500 page views. I wonder why? Is it because the cake is eggless and hassle free? Or is it because it is ready within minutes in the Microwave? Or is it simply because it is delicious? That is a question I haven’t been able to answer. πŸ™‚

Chocolate Lava Cake is a popular dessert that combines elements of a flourless chocolate cake and a soufflΓ©. It may also be known as Molten Chocolate cake, chocolate fondant pudding or chocolate moelleux. These cakes are usually baked in tiny ramekins. Butter, eggs, sugar and chocolate are the main ingredients that go into the making of this cake.

shadow ruined the effect! 😐

However, since I promised you a microwave version, we’re adopting a shortcut to the same cake. This is NOT the authentic lava cake which has a gooey center due to the number of eggs and chocolate used. But I can promise you a warm and delicious dessert that you can make within minutes when craving strikes! πŸ˜‰

MICROWAVE CHOCOLATE LAVA CAKE RECIPE | Molten Chocolate Cake in Microwave Recipe
(Print this recipe)

Prep Time: 3-5 min
MW Time: 1 min
Serves – 1

1 TBsp All purpose flour / Maida
1 TBsp Powdered Sugar
1.5 tsp Cocoa Powder (add more if you like the dark chocolate taste)
4 TBsp Milk (use non-diary milk or water for a Vegan version)
A pinch of Salt
A pinch of Baking Soda
2 tsp Oil / Melted Butte
A small piece of Baking/Cooking Chocolate
Microwave safe bowl

Sift together flour, sugar, Cocoa Powder, salt & baking soda.

Add 4 tablespoons of Milk, OIL/melted Butter. (add 1 tbsp at a time. add more if required)

Mix well to avoid lumps

Grease a Microwave safe bowl & line it with butter/parchment paper
Pour half the batter into the microwave safe bowl.

Take a piece of chocolate (preferably cooking/modelling/baking chocolate) and push it into the center of the batter until it is completely covered.

Pour rest of the batter on the chocolate to cover it. If it is not covered completely, add a little bit more batter or use less chocolate. Important thing is for it to be covered fully.

Microwave on high for 45 seconds on full power (depending upon your MW, it could take upto 1 min)

Let it rest for about 1 minute. Gently un-mould. If the cake is not warm, you can microwave it for another 5-10 seconds.

Transfer to a plate. Plunge into it & get dirty! πŸ˜› πŸ˜‰ πŸ˜€


  1. You can just skip the oil or butter. The cake bakes without it too, I promise you. πŸ™‚
  2. Every chocolate will not work. Make sure you get baking chocolate / modelling chocolate.
  3. The batter should be on the thinner side. Mix well and get a thick batter. Then add a few drops of milk/water to loosen it up1 πŸ™‚
  4. DRAWBACK of the eggless version – Well, the center remains gooey & the chocolate flows out only as long as the cake is warm. No worries, you can re-heat it later & have it. But best eaten fresh, hot from the microwave

31 Comments on “Chocolate Lava Cake ~ in the Microwave!

  1. HI kavitha ,

    Thanks for the recipe .I made it just now ….it baked very well but it crumbled .I took out from the mould but without any shape. It tasted great but shapeless cake is not visibly appealing πŸ™ . Can you please tell me the reason behind this …THanks in advance πŸ™‚

  2. I was hanging for a quick chocolatey dessert tonight so I went hunting on Pinterest and found this recipe. OMG! What an amazing quick little dish. I didn’t even line my cup. I just ate it straight from the cup. I also used almond milk, normal white sugar, gluten free flour and white chocolate for the centre, and it all worked perfectly. Exactly what I needed. I’ll be sharing this with all my friends.

  3. This was amazing! Whenever my daughters (3 and 7) want to bake and I don’t really have time we make this! Love it….

    1. Hi Sara, yes you can use normal sugar. But sometimes, the sugar may not dissolve properly & burn. Or it may give you a grainy texture. I’ve personally tried it with granulated sugar & it works just fine.
      If you don’t have Powdered sugar, just process regular sugar in a blender / mixer for a minute or so!

  4. Dear RK,
    Thank you so much for the reply. I did add butter but while I was baking it in the microwave at that time only it started breaking. So it became a crumbled cake…though the Choclate did melt perfectly. I was not able to take it out in proper shape. It splited into several smal peices.
    Can it be because of extra baking soda?

    1. To my best guess, it could be because of one of the following reasons –
      1) You’re mixing the batter too much. It is supposed to be just mixed until the flour is incorporated into the wet mixture.
      2) Another explanation is if you’re trying to take it out before it has a chance to cool a bit. Let it sit in the microwavable bowl for 1 minute before trying to take it out. Also, make sure you line the bottom will parchment paper & grease it well.
      3) Another reason may be because its too dry. Try baking it for 20 seconds less next time. And add more curd / milk to have a sauce-like batter

      I don’t think too much baking soda can cause a cake to crumble. After all, the recipe calls for just a pinch of it.

  5. Hey! Thanks for the recipie! I tried it today but I don’t know for what reasons
    after baking my cake splited into crumbs..can you help?
    P.S. it tasted great though!

    1. Hey Purva,

      thanks for trying out the recipe. Can you give me a little more info on what went into the cake? Usually, if there’s no fat in the batter
      (like oil) the cake will split into crumbs if not eaten immediately.. You made it in the Microwave right?

  6. This is really attention-grabbing, You are an overly professional blogger. I have joined your rss feed and look forward to in the hunt for more of your fantastic post. Additionally, I have shared your website in my social networks

  7. Holey Moley! I think I’m going to make these tonight. I could have stopped right at your home page where you have that Caramel Ganache cake, but no I went on to find these instead! YUM! I also like how you have a separate category for curries – we love curry in our house.

    I’m visiting from Mother Daughter Book Reviews and I’m now following you via Twitter, Pinterest, G+, and email. Hope you can come visit us and reciprocate. If you become an email subscriber, you will automatically be entered in our Summer Reading Weekly Book Giveaways (next week is a big one!) Thanks so much,


  8. WOW!!! What a delicious cake. Love the chocolate lava flowing outside. Thank you so much for ur nice words. Will keep in touch with u through FB.

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