Heavenly Chocolate Lava Cake Recipe – Pure Indulgence!

Dear coffee lovers,

Get ready to indulge in a decadent dessert that combines the rich flavors of chocolate and espresso. I am thrilled to share with you my recipe for Chocolate-Espresso Lava Cakes with Espresso Whipped Cream.

As a barista, I’ve learned that coffee and chocolate are a match made in heaven. The combination of bittersweet chocolate flavor and bold espresso creates an irresistible taste that is sure to satisfy your cravings.

These lava cakes are easy to make, gluten-free, and perfect for impressing your dinner guests or treating yourself after a long day. The center of the cake is a molten chocolate espresso that oozes out when cut into, making each bite even more irresistible than the last.

So go ahead and treat yourself to these delicious Chocolate-Espresso Lava Cakes with Espresso Whipped Cream. You won’t regret it!

Why You’ll Love This Recipe

Chocolate-Espresso Lava Cakes With Espresso Whipped Cream
Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

Are you a chocolate and coffee lover? Then you should definitely try making these chocolate-espresso lava cakes with espresso whipped cream. This recipe is perfect for special occasions, such as Valentine’s Day or a fancy dinner party. Trust me, this decadent dessert is sure to impress your guests.

Aside from its impressive presentation, this dessert also has an intense chocolate flavor with a hint of espresso, creating an irresistible combination. As you take a bite, molten chocolate goodness will flow out of the cake, leaving your taste buds satisfied.

But wait, did I mention that this recipe is also easy to make? It requires only 12 ingredients and takes no more than 30 minutes of active preparation time. With such simple steps, even novice bakers can easily follow the instructions and achieve professional-grade results.

Additionally, this recipe has some versatility in terms of substitutions and variations. If you have dietary restrictions, don’t worry! You can easily make this recipe gluten-free or paleo-friendly by using flourless chocolate cake or almond flour instead of All-purpose flour.

Lastly, let’s not forget about the espresso whipped cream that pairs perfectly with the lava cakes. Its light and fluffy texture gives a perfect balance to the richness of the chocolate cake. You can even use this whipped cream as a topping for other desserts or drinks!

Overall, what’s not to love about this recipe? It’s easy to make, deliciously chocolaty and espresso-y and has potential for dietary adaptations. So put on your apron and start baking – these lava cakes will definitely make any occasion extra special!

Ingredient List

 Decadent chocolate and coffee come together in these delicious lava cakes.
Decadent chocolate and coffee come together in these delicious lava cakes.

Get Ready to Indulge in Sweet and Rich Taste

Before diving into actually making the Chocolate-Espresso Lava Cake with the Espresso Whipped Cream let’s prepare our ingredients. For the cake we will need unsalted butter, sugar, eggs, all-purpose flour, unsweetened cocoa powder, and semisweet chocolate chips. For the espresso flavoring we have instant espresso powder and vanilla extract. For the whipped cream, gather heavy cream and powdered sugar. These ingredients are available in any grocery store so getting them won’t be a hassle.

The Recipe How-To

 A rich and velvety espresso whipped cream tops off these indulgent treats.
A rich and velvety espresso whipped cream tops off these indulgent treats.

Now that we have gathered all the necessary ingredients, let’s get to baking the Chocolate-Espresso Lava Cakes with Espresso Whipped Cream!

Step 1: Prepare the Dry Ingredients

First, preheat your oven to 400°F. Then in a medium bowl, sift together ⅓ cup of flour, 2 tablespoons of unsweetened cocoa powder, 5 teaspoons of instant espresso powder, and ½ teaspoon of baking powder.

Step 2: Melt the Chocolate and Butter

Next, it’s time to melt some chocolate and butter. In a large bowl, place ½ cup of salted butter and 1 cup of semisweet chocolate chips. Heat these in a microwave for about 1-2 minutes until melted or use a heatproof bowl set over a pot of simmering water for melting. Stir together until well combined.

Step 3: Combine Wet and Dry Ingredients

Add ⅓ cup of golden brown sugar and ¼ cup of sugar to the melted chocolate mixture. Once both sugars are dissolved, add in two eggs + one egg yolk (room temperature) followed by 1 and ½ teaspoons of vanilla extract and ¾ teaspoon of instant espresso powder (this is different from the amount used in step one). Mix until combined.

Now add the dry ingredients mixture into wet ingredients mixture in three parts while whisking continuously after each addition. Mix until smooth.

Step4: Fill up the Ramekins

Prepare four or six ramekins depending on their size (we recommend using ones that are about 4 inches wide) by greasing them or lining with parchment paper. Then, pour equal amounts of batter into each ramekin. Fill them up completely (around three-quarters full).

Step5 : Bake & Cool

Bake the lava cakes in the preheated oven for 12-14 minutes for perfect molten chocolate center. (The edges will be firm, and the centers will be soft). When they are done, remove them from the oven and allow them to cool for about two minutes.

Step6: Time for Espresso Whipped Cream

While the cakes are cooking or cooling, prepare the Espresso Whipped Cream! In a chilled bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of instant espresso powder until stiff peaks form.

Step7 : Serve

Serve the baked cakes in their ramekins topped with a generous dollop of espresso whipped cream (if you like add some raw cocoa powder on top).

Enjoy your delicious Chocolate-Espresso Lava Cakes with Espresso Whipped Cream!

Substitutions and Variations

 Don't be fooled by their small size, these mini cakes pack a big flavor punch.
Don’t be fooled by their small size, these mini cakes pack a big flavor punch.

One of the best things about baking is experimenting with different ingredients and discovering new flavors. If you’re looking for ways to customize this recipe, there are plenty of substitutions and variations you can try.

For those who want to cut back on their caffeine intake, you can use decaf instant coffee or skip the espresso powder altogether. You can also swap out the semisweet chocolate for dark, milk, or even white chocolate to play with the chocolate flavor.

For a gluten-free option, substitute all-purpose flour with almond flour or coconut flour. The texture might differ slightly, but it’ll still be delicious. You could add a teaspoon of xanthan gum to help it stay together since flourless cakes tend to crumble.

If you’re someone who loves richly flavored desserts, then add a splash of creme de cacao to your espresso whipped cream recipe or add some nutty flavor by using hazelnut syrup. If you’re feeling adventurous, try adding some orange zest for that tangy citrus flavor.

Some other fun variations include baking this recipe into cupcakes or using muffin tins instead of ramekins. You could also try baking the cake batter in a loaf pan to create a flourless chocolate pound cake.

So go ahead and experiment! There are so many ways to make this recipe your own and have fun in the process.

Serving and Pairing

 Get ready to sink your spoon into a gooey, chocolatey center.
Get ready to sink your spoon into a gooey, chocolatey center.

Once your chocolate espresso lava cakes with espresso whipped cream are out of the oven and have cooled for a few minutes, they are ready to be served. When you slice into the cake, the molten chocolate center will ooze out, and the aroma of espresso that fills the room will whet your appetite even more.

For a simple yet elegant presentation, dust some powdered sugar over the top of each cake, or drizzle some ganache made with melted chocolate and heavy cream. You can also garnish with fresh berries or mint leaves to add some color contrast.

As for pairing, I recommend serving this dessert with a rich and bold coffee. The bitterness of the coffee will contrast nicely with the sweetness of the cake, while its robust flavor will complement the chocolate and espresso notes.

If you prefer an alcoholic pairing, a glass of port or red wine will do. And if you want to turn it up a notch, creme de cacao is an excellent choice. The liqueur has a chocolatey flavor that matches perfectly with this dessert’s profile.

In conclusion, these chocolate espresso lava cakes with espresso whipped cream are ideal for impressing guests or indulging yourself in a decadent treat. Whether you pair them up with coffee, wine, or liqueur, be sure to savor every bite slowly and appreciate their exquisite taste and texture.

Make-Ahead, Storing and Reheating

 Perfect for a romantic date night dessert or a special occasion.
Perfect for a romantic date night dessert or a special occasion.

Once you make these rich and decadent chocolate-espresso lava cakes with espresso whipped cream, it’s hard to resist eating them all at once. But, if you’ve got leftover cakes or want to prep ahead of time, here are some storage and reheating tips.

To make these cakes ahead of time, you can chill the filled ramekins for up to 24 hours before baking them. Just be sure to bring them back to room temperature before baking so that they cook evenly.

If you have leftover cake, store them in an airtight container in the refrigerator for up to 2 days. When reheating, pop them into the microwave for 20-30 seconds or the oven at 350°F for 5-7 minutes until warmed through. The lava center will not be as molten since it has already been cooked, but the cake will still be delicious with all its chocolate flavor intact.

For longer-term storage, you can also freeze the unbaked batter in the ramekins for up to 1 month. When ready to bake, simply add extra baking time (12-15 minutes) to accommodate for the frozen mixture.

These chocolate-espresso lava cakes with espresso whipped cream are perfect for any holiday get-together or dinner party – just be sure to make extra so you won’t regret not having enough.

Tips for Perfect Results

 With just a few simple steps, you can create a dessert that looks and tastes like it came from a high-end bakery.
With just a few simple steps, you can create a dessert that looks and tastes like it came from a high-end bakery.

To make perfect chocolate-espresso lava cakes with espresso whipped cream, follow these tips:

1. Melt the Chocolate and Butter Slowly

When melting chocolate chips and butter together, it’s essential to do it slowly. This process should be done over a low heat, preferably using a double boiler. This will prevent the chocolate from seizing up or burning.

2. Use Good Quality Chocolate Chips

To get the best flavor, use good quality chocolate chips with at least 70% cocoa solids, as this will give you a rich chocolate flavor that pairs well with the espresso.

3. Sift the Dry Ingredients

Sifting the flour, cocoa powder, and instant espresso powder together is an essential step. Not only does it remove any clumps of ingredients, but it also combines all of the dry components evenly.

4. Don’t Overmix the Batter

When combining the wet and dry ingredients together to create the batter, mix until everything is just combined. Overmixing can cause your lava cakes to be dense and tough.

5. Use Ramekins or Muffin Tins

To achieve perfectly-shaped lava cakes, use ramekins or muffin tins that hold about 4 cups of batter. Grease them well with butter and dust them with cocoa powder before adding the batter.

6. Test for Doneness Carefully

Make sure not to over-bake the lava cakes; otherwise, they’ll be dry instead of gooey inside. As soon as they’re set but still wobbly in the center (after about 12-14 minutes), remove them from the oven.

7. Make Whipped Cream Just Before Serving

For best results, whip up your espresso whipped cream recipe just before serving time so that it doesn’t start losing its texture.

8. Serve Hot Out of The Oven

These lava cakes are meant to be served hot out of the oven with a dollop of espresso whipped cream on top. Garnish with powdered sugar and enjoy!


As a barista, I know that sometimes people may have some doubts or questions when trying out a new recipe. So, let’s address the frequently asked questions to make sure you can prepare these Chocolate-Espresso Lava Cakes With Espresso Whipped Cream perfectly and have a great time while making them.

How much espresso do you put in a chocolate cake?

Are you a fan of chocolate? Did you know that you can intensify the chocolate flavor in your cake by adding espresso powder? This powerful ingredient is super concentrated, so be careful not to go overboard. For a regular-sized cake, you should only use about half to one and a half teaspoons of espresso powder, depending on how strong you want the chocolate flavor to be.

Does espresso powder make a chocolate cake taste like coffee?

Espresso powder may sound like it would give your baked goods a coffee taste, but in reality, just a tiny bit of it is necessary to enhance the chocolate flavor. Its high concentration means that a mere teaspoon can do wonders for your recipe, making it richer and more intense. So, don’t be fooled by the name, and use it in small amounts to achieve the desired result.

Can I add espresso powder to melted chocolate?

One way to add extra depth and richness to your chocolate treats is by sneaking in some espresso powder or instant coffee. This can be done by mixing it in with your dry ingredients before baking. By doing so, the resulting dessert will have a more intricate and satisfying flavor profile. Don’t hesitate to experiment by adding it to frosting, sauce, or ganache, since the finely ground nature of espresso powder makes it a versatile addition to various recipes.

What is the difference between molten lava cake and lava cake?

When it comes to different types of cakes, molten cake and lava cake have a few notable differences. Molten cake is denser and larger in size, whereas lava cake is lighter and usually served in individual ramekins. Additionally, lava cake is typically served warm with a topping such as ice cream or chocolate sauce.

Bottom Line

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So what are you waiting for? It’s time to impress your friends and family with this decadent Chocolate-Espresso Lava Cakes With Espresso Whipped Cream recipe. Whether you’re serving these lava cakes for a special occasion or just a night of indulgence, your taste buds will thank you. The combination of rich chocolate flavor and bold espresso is truly unforgettable.

And don’t forget, this recipe can easily be modified to suit your dietary needs, such as making it gluten-free or even flourless. Plus, the espresso powder can be substituted with instant coffee for those who don’t have espresso powder on hand. With so many possible variations, this recipe is one that can be enjoyed by anyone.

Make sure to follow my tips for perfect results, including preheating the oven and using high-quality chocolate chips. And if you have any additional questions, check out the FAQ section for more information.

In conclusion, if you’re looking for a show-stopping dessert that’s both easy to make and absolutely delicious, look no further than this Chocolate-Espresso Lava Cakes With Espresso Whipped Cream recipe. Trust me, once you try it, you’ll never want to go back to boring old cake again!

Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

Chocolate-Espresso Lava Cakes With Espresso Whipped Cream Recipe

A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.
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Prep Time 40 mins
Cook Time 2 hrs 30 mins
Course Dessert
Cuisine Fusion
Calories 902.4 kcal


  • 1 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 6 teaspoons instant espresso powder
  • 1/2 tablespoon baking powder
  • 1 cup salted butter, melted
  • 1 cup sugar
  • 1 cup golden brown sugar, packed
  • 4 large eggs
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar


  • Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
  • Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
  • Whisk in dry ingredients.
  • Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
  • Cover and refrigerate for several hours.
  • Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
  • Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
  • Cool cakes for five minutes and serve hot, topped with the whipped cream.

Add Your Own Notes


Serving: 228gCalories: 902.4kcalCarbohydrates: 98.4gProtein: 10.7gFat: 56.7gSaturated Fat: 34.2gCholesterol: 276.7mgSodium: 385.7mgFiber: 5.4gSugar: 72.6g
Keyword < 4 Hours, Dessert
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