These melting chocolate cakes are one of my favourite quick, easy and decadent desserts. Make the batter ahead and then just bake off when ready. (And gluten-free, too!)
I have no shortage of chocolate treats, but this melted chocolate cake is probably my favourite. It scores points for the fact that it is super easy to make, for the fact that the batter can be mixed ahead and left in the fridge until ready to bake off later and finally, because it is unbelievably delicious. If you’re looking for a quick indulgence, look no further!
Ingredients and substitutions
Chocolate – block semi sweet chocolate is perfect for these cakes, but semi sweet chocolate chips will work as well
Recipe tips!
- These are easiest to make in 3-inch diameter dessert rings (the stainless steel rings with no top or bottom), if you have them, but you can also use ramekins. In both cases, you’ll need to line them with a ring of parchment to increase the height so these cakes have a chance to grow. That said, once they are plated, they will quickly collapse into an oozing chocolate centre with a denser, brownie-like outside and a light, crispy top. It’s a good thing :)
- If you have a scale, I suggest weighing your chocolate and butter. Also, be sure to mix the batter thoroughly, until the sugar is completely dissolved. Make these ahead by mixing up the batter earlier in the day and refrigerating, then baking off when ready. Note that even if you’re not making ahead, popping the batter in the fridge for at least 30 minutes to firm it up a bit is recommended, especially if you’re using dessert rings.
Making ahead and storing
These cakes should be enjoyed freshly baked, but the batter for these melting cakes can be mixed ahead and left in the fridge until ready to bake off later.
Store leftovers in the refrigerator for 2-3 days.
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Get the Recipe: Melted Chocolate Cake
Ingredients
- 1/2 cup white granulated sugar
- 1 1/2 Tablespoons cornstarch
- 2 large eggs
- 4 oz semi-sweet chocolate, about 1/2 bag of chocolate chips
- 6 Tablespoons unsalted butter
- Pinch salt, Omit if using salted butter
- Ice cream or whipped cream, for serving
Instructions
- In a small saucepan (or the microwave), melt together the butter and chocolate. Transfer to a medium bowl (to use a whisk or electric beater) or the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and cornstarch. Add the eggs and mix on low speed until the sugar dissolves completely (*Test by rubbing a bit of batter between your fingers. If it feels gritty, keep mixing!).
- Refrigerate batter at least 30 minutes or several hours.
- Preheat oven to 360° F. (non-convection) Line three 3-inch diameter dessert rings with a parchment paper ring (cut parchment approximately 3 1/2-inches high by 11 inches long). If using ramekins, you will need 4 of them greased and lined with parchment. Place rings or ramekins on a baking sheet.
- Divide batter between rings or ramekins and place in pre-heated oven. Bake for about 22 – 25 minutes (probably a bit less, for smaller ramekins), or until top is firm and crackly and cakes are slightly jiggly but not too jiggly. Allow to stand for a couple of minutes, then gently pull on the top of the parchment. The cakes should lift out. Place on serving plates, then remove parchment ring. Cakes will probably collapse and start to ooze their chocolate centres at this point. It’s all good.
Notes
More chocolate recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hello! I just stumbled across your blog and the header photo for this recipe literally stopped me in my tracks and made me crave chocolate immediately. Lovely photos, and this recipe looks absolutely delicious. Thank you for sharing!
Thanks so much, Meg :)
I love that melting chocolate center, what incredible cakes!
Thanks Laura :)
Oh wow, this melts my heart for sure! I love molten chocolate centers, and this is such a sensual dessert…I might have to start ‘practicing’ for Valentine’s Day and make a test batch :)
Thanks Sue and yes, much practicing is recommended ;)
Mmmm those look incredible! So gooey and rich …. :)
Thanks June :)
They do sound perfect. I love that you can pre-mix them well ahead of time and bake later and that gooey chocolatey filling looks divine!
Thanks so much, Julia :)
Thanks Thalia and thanks for pinning :)
Nothing screams Valentine’s Day decadence more than a classic molton chocolate cake. These look amazingly indulgent, chocolat-y and delicious Jennifer. Pinned!
This would be my ideal Valentine’s day dessert.
Thanks Emily. (It’s mine, too :)
Thanks so much, Katrina :)
Whoa girl, these little cakes are sooooo stunning! Definitely a FAB Valentine’s treat!
Oh my goodness they look divine. So simple and so delicious. And I love chocolate desserts that aren’t super heavy (though my most recent post suggests otherwise….). I think that I will make this for Alex on Valentine’s Day!
Thanks so much, Sarah. I just saw your little chocolate cakes. Yum!!
Oh wow, look at that molten lava middle! We’re out for a friend’s birthday this Valentine’s Day, otherwise I’d definitely be staying in and making these. My husband might not even get a look in :-)
Thanks so much, Kate. These are so easy, they’re great to make any time the chocolate need arises ;)