Chocolate Caramel Lava Cake

Name: Chocolate Caramel Lava Cake
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 1/2 cup chocolate chips; 2 tbsp coconut oil (or butter); 1 egg; 1 egg yolk; 1 tsp vanilla extract; 1/4 cup cane sugar; 2 tbsp whole wheat flour (or white whole wheat flour); 1 tsp caramel sauce

By Erin AlvarezUpdated Sep 30, 2020, Published May 30, 2016

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Reader Rating

Total Time 21

Servings 1 cake

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This Chocolate Caramel Lava Cake is rich yet light, and filled with the most delicious homemade caramel sauce. Take it up a notch by pairing it with your favorite ice cream and this will quickly become your favorite dessert!

lava cake on a plate

Recipe features

A light, single serve chocolate cake
Rich chocolate-y cake filled with healthier caramel sauce

ingredients with text

Ingredient notes

Caramel sauce – this is a key ingredient and the thing that makes this cake so good

Chocolate chips – semi-sweet or dark

Flour – the recipe calls for whole wheat, but white whole wheat will work too

Step-by-step instructions

Step 1: Melt chocolate. Add chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second intervals until chocolate is melted.

Step 2: Whisk ingredients. Whisk the egg, egg yolk, vanilla, and melted chocolate together in a bowl. Then, stir in the flour and sugar. Add HALF the batter to a greased 6″ ramekin.

Step 3: Add caramel. Use a 1 teaspoon measuring spoon to add caramel to the center of the batter, then pour the remaining batter on top. Place the ramekin on a baking sheet, then bake the cake for 15-16 minutes.

cake batter in a ramekin

Tips

If you don’t have time to make homemade caramel sauce, you can use store bought
Add a sprinkle of powdered sugar on top
The cake tastes even better when paired with your favorite ice cream

More dessert recipes

lava cake on a plate

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

5 from 1 vote

Chocolate Caramel Lava Cake

By Erin Alvarez

Servings: cake

Prep: 5

Cook: 16

Total: 21

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Ingredients

US Customary - Metric

Instructions

Preheat oven to 400°.
In a microwave-safe dish, melt chocolate chips and oil/butter together. I typically put the microwave on for 2:00 and then stop every 30 seconds to stir.
In a separate bowl, whisk egg, egg yolk, vanilla, and melted chocolate togther; stir in sugar and flour.
Grease a 6" ramekin with coconut oil, then add half of the batter to it and place 1 tsp of caramel sauce in the center, and then top it off with the rest of the batter.
Put the ramekin on a baking sheet and into the oven and bake for 16 minutes* or until edges are hardened and center is a bit soft.
Remove from oven and let them sit for at least 1 minute.
To remove: run a knife along the edges of the cake to loosen it. Pick up the ramekin in your one hand and put a plate against the chocolate cake side of the ramekin. Carefully turn the ramekin over onto the plate; the chocolate cake should come right out.
Serve with ice cream, drizzle extra caramel sauce overtop and enjoy!