Oven-Baked Chocolate Lava Cake (Single Serve)
This oven-baked chocolate lava cake is a single-serve, restaurant-style dessert with a warm, fudgy center and simple ingredients you probably already have on hand.
Jump to:
My girlfriend likes to call this a melting cake, which I think is a bit of a hot take. She’s from the Midwest, so we occasionally disagree on what things should be called. To me, this is and will always be a chocolate lava cake.
And honestly, once you crack into it and that warm, glossy center spills out, I think I’m right.
This version feels restaurant-level without being fussy. Each person gets their own little cake, which makes it ridiculously fun to serve. It’s rich, deeply chocolatey, and that molten center hits every time when you get the bake just right.
What really surprises people is how simple the ingredients are. The base is Greek yogurt, and everything else is pantry-friendly. No weird steps, no complicated prep. And that final dusting of powdered sugar? Completely unnecessary, technically, but absolutely emotionally essential.
Looking for a faster option?
If you love the idea of chocolate lava cake but don’t want to turn on the oven, I also have a microwave chocolate lava cake that’s ready in just a few minutes. It’s softer throughout yet perfect when the craving hits fast.
Why this oven baked chocolate lava cake works
Greek yogurt gives the cake structure while keeping the center soft and fudgy, and baking just until the edges set creates that classic lava effect. Resting the cake briefly after baking lets it hold together without losing the molten middle.
"If I could eat this lava cake every night, I would. The greek yogurt makes me think I can!"
- Mel (email subscriber)
Recipe
Oven-Baked Chocolate Lava Cake (Single Serve)
Equipment
- Ramekin or small bowl
Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons cocoa powder
- 1 large egg
- 2 tablespoons dark chocolate chips plus extra for the center
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 1 tablespoon oat flour
- 1 to 2 tablespoons honey or maple syrup to taste
- Pinch of salt
Instructions
Preheat and prep
- Preheat the oven to 375°F (190°C). Lightly grease a medium ramekin.
Mix the wet ingredients
- In a bowl, whisk together the Greek yogurt, egg, vanilla, and honey or maple syrup until smooth.
Add the dry ingredients
- Stir in the cocoa powder, oat flour, baking powder, and salt. Mix until fully combined and glossy.
Add the chocolate
- Fold in the chocolate chips. For an extra molten center, press a few additional chocolate chips into the middle of the batter.
Fill the ramekin
- Pour the batter into the prepared ramekin and smooth the top.
Bake
- Bake for 12 to 15 minutes. The edges should look set while the center still has a slight jiggle. Less time means more lava. More time means more cake.
Rest briefly
- Let the cake rest for 2 minutes to help it set while keeping the center gooey.
Serve
- Enjoy straight from the ramekin or run a knife around the edge and invert onto a plate. Crack it open while warm.
Notes
- Dust with sugar-free powdered sugar (powdered monk fruit works great)
- Sprinkle flaky salt on top
- Add a spoon of peanut butter or hazelnut butter to the center before baking
- Serve with fresh berries or a spoon of extra yogurt
Nutrition
Frequently Asked Questions about the Oven baked Chocolate Lava Cake
The edges should look set while the center still jiggles slightly. Start checking at 12 minutes. Over baking will turn it into a regular chocolate cake, which is still good, just less dramatic.
This recipe is best baked fresh. You can mix the batter a few hours ahead and keep it covered in the fridge, then bake right before serving.
Yes. Any oven-safe dish of similar size will work. Just keep an eye on the bake time, since wider dishes may cook faster.
This oven-baked version has a more structured exterior and a deeper chocolate flavor, similar to restaurant lava cakes. That said, if you want something super quick, my recipe for microwave lava cake will definitely scratch the itch. Microwave versions are faster but tend to be softer throughout.
More dessert recipes you'll love
A few favorites I think you'll really enjoy next.
