Drop a square of chocolate into the center of the batter and microwave for 60-90 seconds. That is the entire technique. The batter sets around the chocolate while the square melts into a pool in the middle, and you get a lava cake without preheating an oven, without eggs, without timing anything precisely.
I keep the dry mix measured out in jars so I can make this on any weeknight. Cocoa, flour, sugar, baking powder. Add milk and melted butter, stir, pour, drop the chocolate in, microwave. It is done before the kettle boils.
How to Make Microwave Lava Cake
Get the Chocolate Placement Right
Push the chocolate square into the center of the batter until it is fully submerged. If it sits on top, it just melts into the surface instead of forming a molten pocket inside. 
Use a chocolate that is at least 60% cacao. Milk chocolate melts too thin and disappears into the batter.
Watch the Timing
Every microwave is different. Start at 60 seconds on high. The top should look set but still slightly shiny. If it looks dry, you have gone too far and the center will be solid.
Let it sit for 30 seconds before eating. The center is extremely hot.
5 Minute Eggless Molten Lava Cake (In the Microwave)
- Total Time: 6 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Rich, chocolatey lava cake in minutes? Yes, please! This single-serve dessert is perfect for a quick chocolate fix.
Ingredients
- 1 cups (237 ml) all-purpose flour
- 1/2 cups (118 ml) unsweetened cocoa powder
- 3/4 cups (177 ml) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cups (240 ml) whole milk
- 6 tablespoons (85 g) melted butter
- 1 teaspoon vanilla extract
- 4 ounces (120 g) Semisweet or bittersweet baking chocolate
- Powdered sugar
- ice cream
Instructions
- Prepare the Molds: Use 4 microwave-safe ramekins (6-8 oz each) or small bowls. Lightly grease them with butter or oil to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the Wet Ingredients: Stir in the milk, melted butter, and vanilla extract until just combined. Do not overmix.
- Fill the Molds: Divide the batter evenly among the 4 prepared ramekins. Place a piece of dark chocolate (or a truffle) in the center of each and let it sink slightly without pressing it all the way down.
- Microwave One at a Time: Microwave each ramekin individually on high for 45-60 seconds (based on an 800W microwave). Adjust for your microwave: Lower wattage (600W): 60-75 seconds; Higher wattage (1000W+): 35-45 seconds. The edges should look set, but the center should still appear slightly undercooked.
- Let It Rest and Serve: Allow each cake to rest for 30 seconds after microwaving. You can serve it in the ramekin for a more casual look or gently run a knife around the edges and invert it onto a plate for a plated dessert. Dust with powdered sugar or serve with ice cream.
Notes
- For a richer flavor, use dark chocolate instead of semisweet.
- If you don’t have ramekins, use oven-safe mugs instead.
- Leftover cakes can be stored in the refrigerator for up to 2 days; reheat in the microwave for 15-20 seconds.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Why is my lava cake rubbery?
Overcooked. Microwaves vary in power, so start at 60 seconds and add 10 seconds at a time. The top should look barely set. It continues cooking for another 30 seconds after you stop the microwave.
Can I use cocoa powder instead of baking chocolate for the center?
No. The center needs a solid piece of chocolate that melts during cooking. Cocoa powder is already in the batter. For the molten pocket, use a square or chunk of dark chocolate, about 30g (1 oz) per ramekin.
Can I make this in a mug instead of a ramekin?
Yes. A standard 350ml (12 oz) ceramic mug works. Grease it lightly with butter first. The cooking time may be slightly shorter since mugs are taller and narrower, so check at 50 seconds.
Added mini marshmallows on top before microwaving. It was like a s’mores lava cake!
Came out irresistibly delicious! :) , I added 3 tbs of heavy cream , and 1 of half & half for the milk plus a little extra powdered sugar and a drop more butter , and a tsp of vanilla and it was perfect , plus i didn’t have any baking chocolate so I substituted that by tacking a small hand full of semi-sweet chocolate chips and squeezing my hand so they stuck together and formed a lump . Thank you so much for a great basic recipe .
hi it just came out perfect…yum yum just loved it!!thanks for sharing such easy delicious recipe:):):)
could you use nutella instead of a block chocolate?
Didmt work at all :(
Sorry to hear! Hope you try it again!
Perfect for my chocolate cravings! Added a bit of espresso powder, and it was next level.
So delicious, thank you!!
glad to hear!
Heya,
Had bookmarked this recipe since long…but hv no idea wat went wrong while executing it….Firstly as per d instruction my batter was in running consistency after the fourth tbsp….i still sum hw managed ……Secondly the bottom turned out to be vry rubbery …Actually dis happens every tym i bake in my microwave …..N thou the cake was well cooked d chocolate didn melt….. :-( pls help me out dr..
Turned ok but very spongy.
Do you have any idea of what I did wrong?
maybe too much baking soda and longer MW time.
This is such a great recipe!! I froze it for like 10 minutes before cooking it, and it turned out so well!
Thanks for the idea. I shall try it out :)
This one sounds way better than one i tried. It didn’t have melted chocolate in the center
Can you use milkshake powder instead of cocoa powder?
Hi Someone, :)
Sounds like a wonderful idea! YEa, give it a try!
Just made this a few moment ago.. n oh my, its DELICIOUS!!
Used cooking chocolate as per advised and it oozed perfectly nom nom
;-)
Thank you for sharing!!
yumm, was delicious, thankyou for the awsome and easy recipe, also i used choc chips normally used for biscuits, turned out fine!