Raspberry Chocolate Lava Cake Recipe

Ingredients

Cake Base

• 1/2 cup all‑purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/4 teaspoon baking powder
• 1 pinch salt
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, melted
• 3 tablespoons whole milk
• 1/2 cup fresh raspberries, plus extra for garnish

Molten Lava Core

• 4 ounces 70% dark chocolate, chopped
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 2 teaspoons raspberry jam (preserves)

Seasonings & Garnish

• 1 teaspoon pure vanilla extract
• Powdered sugar, for dusting
• Fresh mint leaves, optional

Instructions

Making the Batter and Lava Core

1. Prepare the Chocolate Lava. In a heat‑proof bowl, combine chopped dark chocolate, butter, heavy cream, and raspberry jam. Melt over a simmering pot of water (bain‑marie) or in short bursts in the microwave, stirring until silky. This mixture will stay liquid when poured into the ramekins, creating the molten core.
2. Assemble the Ramekins. Spoon about 2 tablespoons of batter into the bottom of each prepared ramekin, then carefully pour a teaspoon of the warm chocolate‑raspberry ganache into the center. Top with another 2 tablespoons of batter, smoothing the surface with a spatula. The ganache should be completely encased.
3. Bake to Perfection. Preheat the oven to 425°F (220°C). Place the baking sheet with ramekins in the center rack and bake for 12‑14 minutes. The edges should be set and slightly puffed while the center remains jiggle‑soft—this is the cue that the lava will flow when cut.
4. Rest & Unmold. Remove the ramekins from the oven and let them rest for 2 minutes. Run a thin knife around the edge to loosen, then invert each onto a dessert plate. The cake should release easily, revealing a glossy raspberry‑chocolate river.