Paula Deen Chocolate Lava Cake Recipe

This Paula Deen-style Chocolate Lava Cake is a decadent and gooey recipe, which is made with high-quality semi-sweet chocolate and real butter. It’s a restaurant-quality dish, the perfect individual dessert ready in under 30 minutes.

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Paula Deen Chocolate Lava Cake Ingredients

A simple list for a truly impressive and decadent dessert.

6 ounces (170g) high-quality semi-sweet chocolate, chopped
1/2 cup (8 Tbsp; 113g) unsalted butter
1/4 cup (31g) all-purpose flour
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
Optional for topping: ice cream, berries, and/or chocolate syrup

How To Make Paula Deen Chocolate Lava Cake

A step-by-step guide to achieving the perfect molten center.

Prep Ramekins and Oven: Preheat the oven to 425°F (218°C). Spray four 6-ounce ramekins with nonstick cooking spray and dust them with cocoa powder. This is a crucial step to ensure the cakes don’t stick.
Melt Chocolate and Butter: In a medium heat-proof bowl, combine the chopped chocolate and butter. Microwave in 10-second intervals, stirring after each one, until the mixture is completely melted and smooth. Set aside.
Combine Batters: In a small bowl, whisk together the flour, confectioners’ sugar, and salt. In another small bowl, whisk together the whole eggs and egg yolks. Pour both the flour mixture and the egg mixture into the bowl with the melted chocolate.
Finish and Fill: Gently stir everything together with a spatula until the batter is smooth and just combined. The batter will be slightly thick. Spoon the batter evenly into the prepared ramekins.
Bake and Serve: Place the ramekins on a baking sheet and bake for 12–14 minutes. The sides of the cakes should look firm, but the tops will still look soft. Let the cakes cool in the ramekins for just 1 minute, then place an inverted plate over each one and carefully flip it over. The cake should release easily. Serve immediately with your favorite toppings.

Recipe Tips

For the perfect molten lava cake every time.

How to get the perfect molten center? The secret to a “lava” cake is to under-bake it just enough. The high oven temperature cooks the outside quickly, leaving the center warm and liquid. Keep a close eye on the cakes; they are done when the edges are set and the center is still soft.
What’s the best chocolate to use? For the best flavor and a truly molten center, use high-quality pure chocolate baking bars (like Baker’s or Ghirardelli) and chop them yourself. Chocolate chips contain stabilizers that prevent them from melting as smoothly and can result in a less “lava-like” center.
How to ensure the cakes don’t stick? Don’t skip the prep step! Greasing the ramekins thoroughly with nonstick spray and then dusting them with cocoa powder creates a non-stick barrier that is essential for inverting the delicate cakes onto the plate.
Can I make these ahead of time? Yes! You can prepare the batter completely, pour it into the prepared ramekins, cover them, and refrigerate for up to 2 days. When you’re ready to bake, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as directed.

What To Serve With Chocolate Lava Cake

Classic pairings that complement this decadent dessert.

A warm, gooey lava cake is a restaurant-quality dessert that’s fantastic with simple accompaniments that balance its richness:

A scoop of high-quality vanilla bean ice cream
A dollop of fresh, lightly sweetened whipped cream
A handful of fresh raspberries or sliced strawberries
A drizzle of caramel or chocolate sauce

How To Store Chocolate Lava Cake

These are best enjoyed immediately.

Best Eaten Fresh: Lava cakes are at their absolute peak when served warm, just minutes after they come out of the oven.
Refrigerate: If you have leftovers, you can store them in the refrigerator. The center will solidify as it cools. You can reheat a leftover cake in the microwave for about 30-45 seconds until the center is molten again.

Paula Deen Chocolate Lava Cake Nutrition Facts

An estimated guide per cake.

Calories: 450 kcal
Carbohydrates: 35 g
Protein: 7 g
Fat: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my lava cake not have any lava?

This is the most common issue, and it’s almost always because the cake was over-baked by just a minute or two. The difference between a molten center and a fully cooked, brownie-like center is very small. Try reducing your baking time on the next attempt.

Can I make these in a muffin pan?

Yes, as the recipe notes, you can use a standard 12-count muffin pan to make about 6 cakes. The baking time will be shorter, only about 8–10 minutes, so watch them very closely.

Are the eggs safe to eat in the gooey center?

Yes. When baked for the recommended time at a high temperature of 425°F, the center of the cake should reach a temperature of at least 160°F, which is considered safe for eggs.

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