Cake Recipes

How to make chocolate volcano cake – Let’s do it in the easy way!

Hello, all chocolate fans! If you ever wonder about how to make chocolate volcano cake, this guide is for you!

If you have been following this blog for quite some time or you know me in person, you will know I am 100% fit to be called a chocoholic. Treat me with a chocolaty dessert and we are becoming best friends! Easy peasy.

I am sure that there must be someone chocolaty round you (or maybe that’s you). And the best way to their heart? Come on. I’ve given you the answer  – treat them with something chocolaty!

And, this is exactly why I am sharing this ‘how to make chocolate volcano cake’ recipe – to spread love and befriend everyone. I am not even trying to exaggerate but this is the magical power of chocolaty desserts. Okay, at least for me and those who insanely loves chocolates (wink).

As for chocolate volcano cake, that’s love at the first sight for me. It’s the perfect dessert from every point of view – how the icing sugar makes it more visually attractive, how the outer cakey layer tastes and most importantly, how the molten chocolate oozes. It literally serves as a treat for both our eyes and taste buds!

Luckily, this chocolate volcano cake is not that difficult to make, which is quite surprising for me when I first look at a chocolate volcano recipe I found online. I thought it would require me to bake, or at least prepare the inner molten chocolate and outer cake layer separately. But, well, forget about it, we are going to make them together straight away!

If you are ready, let’s jump into our sweet little chocolate volcano recipe today!

What you need to prepare for this ‘how to make chocolate volcano cake’ recipe

Here I have listed the tools and ingredients we use in this ‘how to make chocolate volcano cake’ guide. This may surprise you, but everything you need, really, are those you probably already have at hand. In case you feel you need something sweet on a dull weekday afternoon, this chocolate volcano cake is the one coming to the rescue.


  • 115g of unsalted butter (softened)
  • 130g of dark chocolate chips (semi-sweet)
  • 130g of caster sugar
  • 4 large free range eggs (room temperature)
  • 125g of plain flour
  • 1/2 tsp of espresso powder
  • Extra icing sugar for dusting


  • Four ramekins
  • Two mixing bowls
  • A balloon whisk
  • A spatula
  • A sieve

=> Click here to find out other tools you need to make this chocolate volcano cake


Preparation time

10 minutes

Cooking time

10 minutes

Step-by-step instruction

  1. Preheat oven to 230°C and grease four ramekins with butter. Set aside.
  2. Set up a double boiler and melt the chocolate chips and butter in the mixing bowl placed at the top. Stir the mixture with your balloon whisk to mix the chocolate and butter evenly. Set aside to cool.
  3. In another mixing bowl, start by whisking the eggs and sugar together until they are evenly combined.
  4. Slowly add and fold the melted chocolate into the egg and sugar mixture and continue to stir. We advise you to pour the chocolate in three batches.
  5. Sieve the flour and espresso powder into the mixture and stir until the batter is nicely combined.
  6. Spoon the batter into the ramekins and bake for 10 -15 minutes.
  7. Leave the chocolate volcano cake cool for five minutes before removing them from the ramekins and dust some icing sugar on it.

Chocolate volcano cake video tutorial

If you think you might need some greater clarity, here I have included a useful video for you. Our recipes are a little different but the steps are totally the same. Feel free to check this tutorial out!

Baking tips

Melting the chocolate and butter

When you are setting up the double boiler, make sure that the water below is not in contact with the bottom of the mixing bowl. The water below should only be simmering but not vigorously boiling. Take note that our target here is to melt the butter and chocolate down in a slow process.

If you think that setting up a double boiler is too much a hassle, you may also melt the butter and chocolate by using your microwave – place the chocolate and butter in a heat-proof bowl and melt in increments of 30 seconds until everything is melted completely. Make sure to stir the mixture after each time of heating so you are not overheating it.

Allowing the melted chocolate to cool

Before folding the melted chocolate into the egg mixture, make sure that the chocolate has been cooled down to a lukewarm level. Imagine pouring a bowl of piping hot melted chocolate into the egg mixture – the eggs are going to be cooked, which is the last thing we want here.

No ramekins? Don’t worry!

If you do not have any ramekins with you, that’s totally fine – you may also use a 6-cup muffin tin in this recipe. Remember, grease the cavities with butter as you would with the ramekins and as the volume in each cavity is smaller now, we now only need a shorter baking time – 8-10 minutes will be the ideal cooking time if you are using a 6-hole muffin tray here.

Make the chocolate volcano cake even more mouth-watering

It’s always good to make a perfect dessert even more perfect. Complete this dessert by adding a scoop of vanilla ice cream or a few strawberries on the side and this dessert is going to be the perfect option to be served on various parties.

Cheers to our chocolate volcano cake

See, making this chocolate volcano cake is not as hard as you thought, right? And, it’s chocolate! I am sure that those days we have a piece of chocolate dessert are the best days.

Aww, sorry, it’s just me being a chocolaty person again.

Anyway, I hope you have enjoyed reading this ‘how to make chocolate volcano cake’ guide. If you have not got enough of chocolate, below I have attached some links for you! Please feel free to check it out.

Lastly, as always, if you have any problems or any tips to share, please leave them in the comment section below. 🙂

Most decadent chocolate cake

Click here for the recipe of the most decadent chocolate cake

Moist chocolate cupcake recipe

Click here for the recipe of chocolate cupcakes

The best chocolate brownies recipe

Click here for the best ever chocolate brownie recipe









  • Matts Mom

    Oh my gosh, my son loves chocolate volcano cake and the preparation is only 10 minutes. I am sold! I have printed this off and we are going to make it. They look so yummy! I am curious about two ingredients. First the Caster sugar. I have not heard of this. Can I use regular sugar for this? I am thinking if I buy this caster sugar, I might not use it for anything else? Or maybe you can help me with that. I also have organic eggs, but not free-range, and this doesn’t seem like it should be a problem?

    • Crystal

      Caster sugar is a fine form of granulated sugar. You may also use regular sugar in this recipe, but caster sugar is easier to be dissolved. I will also suggest you use icing sugar if you have it at hand!

      As for eggs, yes, you can also use organic eggs here! Just make sure they are large eggs! 🙂

      Hope this helps.

  • Michelle

    OMG…my mouth watered all the way through the article and I am not a chocolate fan…but my husband is…and for sure I will be trying this one. It seems easy and I hardly think I will fail…thanks for your simple instructions. Great job and keep up the good work.

    • Crystal

      Hey Michelle,

      I am happy that you find this guide easy to follow. The only thing you should pay extra attention is don’t overcook the chocolate volcano cake, or you miss out the ‘volcano’ part.

      I am sure that you are able to handle the rest beautifully! And, your husband is going to love this! 🙂

  • Jacques

    Thanks for this recipe! This is my all-time favorite and will definitely give this recipe a try. I just cannot eat sugar.

    Do you have any suggestions regarding the replacement for caster sugar for something more healthy? Stevia?

    • Crystal

      Hi Jacques,

      I have not personally tried anything other than regular sugars in this recipe. But, if you would like to have a healthier replacement, I will suggest you use maple sugar, but use a slightly less than 1:1 ratio, as maple sugar is sweeter. Adjust the ratio accordingly later if you still find the cake too sweet.

      The reason I am suggesting you use the maple sugar is that it works better with butter and sugar. Other sugars such as coconut sugar or liquid sweetener can also be tried but the result can vary.

      Hope this helps!

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