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I know it is Tuesday and all, but let’s just pretend it is Friday.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

Here is the deal, I went to Target last Friday in the middle of a snow storm. And I did not drive, I walked. In the cold snow, which I know some of you may think is crazy, but I do this all the time. I am just used to it and walking was easier than shoveling off the three feet of snow my car was buried under, not to mention the driveway situation. Although, I ended up having to do that on Saturday and geez, it took me a good thirty minutes.

The car is BIG and I am well… not. So yeah, it took a while.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

But anyway, I went to Target and the store was jam packed with Valentine’s Day stuff. Pink, red and hearts everywhere. Valentines Day is not a special holiday for me, but I do love cute things and, just like any other holiday, I love holiday themed stuff.

I somehow managed to come home with two containers of pink sprinkles, one chocolate container of sprinkles, red food coloring and some of the cutest straws, which I have been using non-stop since Friday. They are also sitting in a jar on my desk like flowers. What? My flowers died and I needed some color.

Oh and FYI, I do not even like the color pink, yet somehow I thought it was great idea to buy fun little pink Valentines Day sprinkles. I actually have ZERO plans for these said sprinkles, other than showing them to Asher and watching her face light up with joy. She’s a pinkoholic and has been pumped for Valentine’s Day since New Years.

Obviously, I am taking requests for recipes calling for sprinkles.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

Back to the point though, I came home very cold, but with a renewed zest towards Valentines Day and very much in the mood for some baking.

Well actually, the real story is that the house was just freezing. And since the thermostatΒ has a mind of its own (really it does) I used the oven to heat myself up.

Hey, it works.

And even though I was tired and not really wanting to cook a thing, I got a pretty good end result.Β And it totally warmed me up.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

Pathetically, this post contains not one of the pretty things I bought?

I tried, really I did. I wanted to use those sprinkles, but nothing good was coming into my head and once I got these lava cakes in my head there was no going back. I mean, they ooze chocolate ganache. Ahhh! Yes, these were the right decision.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

Oh wait, I did use that red food coloring. I guess that’s something!

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

I was going to wait till Friday to share these, but then I just threw in towel on that idea. It would be too cruel to wait that long to share.

These are a quick fix, super easy dessert that honestly could not get better. Unlike normal lava cakes these get stuffed with chocolate ganache (yup I am so serious) and can I just say that it makes them about aΒ trillion times better? Because it totally does.

Did I mention that you eat these hot? I am so into hot desserts right now. All I want are things that ooze with warm goodness. I sort of feel like no one will argue with that right now since I hear a lot of you guys are also freezing your butts off. Welp, I am happy to say these will totally help take the chill off.

Last thing, I have to say a big sorry to my mom who is out of town with my brother.Β I am so sorry to torture you with these. I know you are reading this right now and just about hating me that I made these without you around. I promise to make them again for you.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.

Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 15 minutes
Total Time 45 minutes
Servings: 6 Cakes
Calories Per Serving: 430 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Lava Cakes

  • 4 ounces bittersweet chocolate chopped
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons red food coloring I really like the gel colors
  • coconut whipped cream whipped cream or ice cream, for serving (optional)



  • First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Cover and place in the fridge.
  • Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.
  • Heat the chocolate and butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn. Remove from the heat and stir in the flour and salt until smooth.
  • Add the eggs to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the sugar until the eggs are pale in color, about four minutes. Add the vanilla extract and food coloring, mix until combined. Pour in the melted chocolate mixture and use a rubber spatula or wooden spoon to fold the chocolate into the eggs until just combined. Divide the mixture among the prepared ramekins.
  • Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache (you will not use it all) right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache. Cover the ramekins and place in the fridge for 15 minutes.
  • Meanwhile preheat the oven to 350 degrees F. After 15 minutes remove from the fridge and place in the oven. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins and 18 minutes for 6 ounce ramekins). Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream or vanilla ice cream. I also added some toasted coconut, shaved chocolate and pomegranate arils.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center |

And this is how you do Tuesday right!

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  1. Can you substitute flax eggs to make this vegan?
    Or would you recommend another egg substitute?
    Thank you!!

    1. Hey Luana,
      I have not tested this with flax eggs, but you can certainly give it a try! I hope you love the recipe, let me know how they turn out! xTieghan

  2. I’ve had so many failures trying to make Lava Cakes that I had almost given up. I saw your recipe and decided to give it a try and it was a complete success! Using ganache instead of attempting to judge when the cakes were done but still runny in the center was something I just could not master, and I can’t tell you how hard I tried to get it right. Thank you for providing this recipe, it is total genius!

    1. Hi Marcelle! I am SO glad this recipe was such a success for you and am so glad you tried it! Thank you so much! xTieghan

  3. The red velvet cake mix (Duncan Hines) call for 24 cupcakes, but I am baking a total of 12 cupcakes. How long should it take to bake 12, instead of 24 cupcakes?


  4. I made the cakes this morning. My husband is the judge of all my attempts and voted this recipe as “the keeper” ! The texture is perfect…exactly what I was looking for. Thank you again!

  5. I’ve spent the entire winter trying various lava cake recipes with some success…can’t wait to try this one.
    Thank you.

  6. i have a doubt about lava cake
    can use chocolate powder or nutella or syrup in this cake ? if we dont have chocolate stick .

  7. Hello – once you’ve added the ganache to the cake mixture, if I leave in the fridge for a few hours, then how long should I leave them out before I bake them? Thanks!

  8. Thanks and I did try it. Didn’t work out very well but tasted amazing so making again tonight but in 4 oz ramekins.

    1. Hey, at least they still tasted delicious! But really you just can’t go wrong with warm chocolate!
      Hoping the 4oz worked better for you!

    1. hey Janice, I do not think this would be very good in a bundt pan. There is no room for the center and I am not sure how it would bake as one. You can give it a try, but I am just not positive it would work out great.


  9. Sorry for the unclear description:/
    The frozen chocolate is tempered chocolate melt with double boiler then freeze. But it sank into bottom in my first attempt. In the second attempt. I only got tempered green tea chocolate so I used in the cake batter. But the cake comes out soggy and wet with the crust formed on top. I dunno why….:(

    1. Hey, that’s so weird. They should not be soggy on the edges, but in the middle they should be soft and gooey. Are you sure you cooked them long enough?

        1. Sorry for so many questions… but my friend’s birthday is on Tue…I wanna ask if the cake can stand for about 15-20mins after coming out from the oven cuz I need to travel from one place to another?

          1. Yup, it should be good!! If they get a little cold I would pop them in the microwave for a little!


  10. Can I chill the batter the night before and bake it the next day??? also,is it okay to substitute the filling with frozen chocolate?? I am substituting chocolate in the recipe with Green Tea for my friend…. REALLY NEED HELP:( THANKS A LOT!!:’)

    1. Hey Kevina!

      You can chill the dough overnight, that will work great. I am not sure what you mean by frozen chocolate though?

  11. Since you can’t test the middle of these….and relying on site….how can you tell if these are done or not?! I did make them last night (we celebrated a night early) and I think they may have been undercooked a bit, but they SURE were NUMMY!!!!

    1. Hey Amy!!

      They are done when the edges are set and the middle looks a little caved in, but not completely set like the edges. I say underdone is better then overdone. Happy you enjoyed these!! πŸ™‚

      Happy Valentines Day!

  12. We have had just a bit of snow this winter in Oklahoma, I am not missing the Wyoming snow at all. Love this cake, it is the ultimate Valentine’s dessert!

  13. So, – I want to make sure that there is not sugar added to the cake? And do you think these could be made in a cupcake/muffin pan? They sure look yummy!

    1. Hey Connie,

      There is sugar in these cakes and yes, I do think you could make them into cupcakes. Just make sure to reduce the cooking time and the amount of ganache you add to the cent of each cake.

      Let me know if you have anymore questions and I hope you love these!

  14. You don’t know how bad I want to reach into my computer screen and grab one of these! Love lava cakes. Nothing beats ooey gooey chocolate!

  15. Yum! The ganache center look lucious! I’m looking forward to some pink and sprinkled Valentine’s Day treats πŸ™‚

  16. Baking just to heat up the house is a totally acceptable food blogging practice! I do it daily.

    And if I don’t have one of these cakes on V-Day I shall be quite sad.

  17. I would give almost anything to have one of these sitting in front of me right now. Well done, Teighan!

  18. Can I just pretend it is Friday? And that I can sleep in tomrrow and have this for breakfsat??
    My little sisters love sprinkles, too and yes, I must confess we have a big jar of Valentine’s sprinkles that have served no other purpose than to look pretty. Oh, and to make a failed healthy dessert look appetizing. It half worked. Anyways, I’ve seen lava cakes everywhere today! Love this red velvet version, especially with that gooey ganache center. Haha, can I come over when you make it again for your mom? πŸ˜‰ I use the oven to warm me up, too, no shame, but I’d rather have a big serving of this. Mmmmm!

  19. I am sooo making these for Valentine’s Day, I was thinking about doing just a plain chocolate molten cake, but this is so so much better!

  20. During Step 6, can I leave the ramekin mixture in the fridge for more than 15 mins? I want to put them in the oven right before my guests arrive, but also be prepared for that well in advance. If not, will the lava effect (ie, the oozing ganache) still be there if the cake has cooled down? Thanks!

    1. Hey Virginia,
      These can be kept in the fridge for up to one day, so you are good to make them in advance! Once that cakes cool after being baked the lava does set up, so I would reccommend serving them within 20 minutes of baking.
      Hope you love these and let me know of you have any more questions!

  21. All the gooey ganache. I would have to make extra ganache because by the time I was done with it, there’d be none left for the cakes!

  22. I think I may have broken my computer screen, trying to climb INTO the computer to get these! Wow! I have a couple of diabetic friends, so the “no sugar” (well, except what is in the chocolate) is wonderful.

    BTW, what is the difference in bittersweet chocolate and semi-sweet chocolate? Baker’s chocolate vs. chocolate chips, right?

  23. LOVE chocolate lava cakes but it never occurred to me to incorporate RV into it! These look amazing and I’m seriously drooling over all that gooey chocolate ganache. Pinned!

  24. I totally have an excess of pink sprinkles at home. They are just so pretty and fun! You know what else is fun? The ganache middle of these gooey cakes. It just has love written all over it!

  25. Love the idea of pretending it is Friday! And love these molten lava cakes. They look perfect!

  26. I wish I could say more but I have to go to work and I am already late. But….just yum. Like yum x 10. yum x 1000
    GIrl, these are rocking my very late world!

    1. Oh my gosh, LOL! Thank you so much for all your sweet and detailed comments, Taylor! I love them and I know that they take time, so THANK YOU! πŸ™‚

  27. Ha ha!! This makes me laugh! I just went to target yesterday for one storage bin and came home with $90 of stuff…including pink sprinkles πŸ™‚ LOL. This cake has my name all over it!

  28. I love that you walked to Target! Will power πŸ˜‰ And these little lava cakes look sinfully amazing!!!

  29. Red velvet’s my favorite, I might have to make this for V-day for my boyfriend – he’ll love it!

  30. I would do unspeakable things to get my hands on one of these. I’m glad you aren’t a pink sprinkle gal. Some gals have it, some gals don’t. I don’t have a pink sprinkle in my body, and these molten lava cakes are all the better pink sprinkle-less!

  31. These are gorgeous!! Love how you garnished them with pomegranates and coconut too–so pretty.

    I haven’t been to Target in months, mostly because it is sort of a hike to get to, but am so tempted by all the holiday stuff! But in general, I’m not a big pink person either. Feel you on that πŸ˜‰

  32. I’m glad I read this before making my trip to the grocery store! This is going to be a great Valentin’e’s dessert!

  33. I love warm desserts because they are the perfect excuse to add ice cream:-) These look fantastic!

  34. It sounds like fun to walk in the snow. & to make this on your return trip? Totally worth it πŸ™‚

  35. YUM!!!! I can’t believe you don’t like PINK!!! My goodness what is thee not to like about that soft, soothing, beautiful color? LOVE me lots of PINK.

    Is there no sugar in the lava cake???

  36. I’m glad you didn’t wait until Friday to share this. I want some of that obey gooey goodness now.