Lava Cakes with White Chocolate and Peppermint

These chocolate molten lava cakes have a creamy peppermint white chocolate filling and are the ultimate delicious, small batch Christmas treat! Try my peppermint bark next time.

Christmas is just a month away.

PLEASE STAY CALM. It’s still in the teens, so there’s still time for cookie making, present buying, caroling, and dressing up in ugly sweaters.

You can still choose an array of cookies to make, change your mind six times, burn a batch, run out of butter and drive to the store three more times because you keep forgetting things, and yet have time to give them out at your workplace cookie exchange before deciding you’ll never do it again.

till the next year.

Luckily, this recipe does not need any dough chilling, cookie cutting, or general human interaction. I mean, the concept is that you make two of these: one for yourself and one for someone else, in which case you’d have another person around who would most likely talk to you.

Until they start eating, that is, since it will just be the two of you murmuring ermehgerdthisissogood to no one in particular between nibbles.

It doesn’t mean you can’t build two for yourself and avoid any social encounters. But be warned: they are wealthy. I’d be truly astonished, amazed, and perhaps little scared if you could fit two of them.

They are wealthy, but not extravagantly so. It has just enough decadence to be cold season suited to help you prepare for your forthcoming winter slumber. Maybe you might go into a short-term chocolate coma.

I make no apologies for it, either.

The secret to making lava cakes is not to overbake them. The last thing you want is a dry lava cake, which defeats the point entirely. When it comes to these white chocolate lava erupting creations, moisture is key.

And I instantly regretted using the term spilling in that context.


Ingredients for lava cakes

White Chocolate Peppermint Filling:

  • 2 oz. chopped white chocolate
  • 2 tbsp. thick cream
  • 2 tablespoons (1 ounce) mascarpone or cream cheese
  • 1 tbsp. powdered sugar
  • 1 teaspoon peppermint essence

Chocolate Cakes:

  • butter cupunsalted
  • 2 oz. chopped bittersweet chocolate
  • sifting cuppowered sugar
  • 1 egg + 1 yolk
  • 3 tbsp all-purpose flour (gluten-free flour may be used)
  • 1 tsp espresso powder
  • 1 tsp salt
  • candy canes, chopped peppermint bark for decoration, powdered sugar dusting Optional garnishes: peppermint powder

Let’s go over some process shots so you know what to look for.

Spray the insides of each ramekin with nonstick spray and sprinkle with cocoa powder.

The batter will then be divided between the two ramekins (aff link). I suggest keeping it equal, but if you want to be passive hostile against the person who will be eating the other, fill one little more than the other. I’m not going to tell if you don’t.

Now divide the peppermint white chocolate equally between the two. Drop it in the centre of each and don’t worry about how it settles. As long as you’re careful with it when you place the pan in the oven, it will naturally sink to where it needs to be.

When the sides are set but the middle is still jiggy and wet, remove them from the oven.

You’ll have sparkling white chocolate pouring out of the center, and as far as I know, it won’t spew (now was the time for that phrase) up and into your face, but be cautious. Just in case.

Now comes the crucial part: the first bite.

You’re going to want to take the entire thing up and stuff it in your face, but I guarantee you won’t. Burns and melting white chocolate everywhere, but most importantly, burns.

It’s white chocolate molten lava, which should be self-explanatory.

Simply dig in with a spoon and marvel as the filling oozes out onto the plate. I like to scoop up some filling with each bite of cake to avoid wasting any of it.

I like to top mine with chopped peppermint bark (or these Ghirardelli peppermint baking bits (aff link), which are very good) and crushed candy canes.

If you want to tone down the peppermint flavor, consider topping it with ice cream, whipped cream, or even just a sprinkle of powdered sugar (like I did with my otherwise naked gingerbread cake roll).

As you can see, I attempted to be salt bae with the crushed peppermint and got a bit carried away. Peppermint bits were all over the table, the floor, my shoes, and the animals.

Therefore, be a bit more restrained than me, and you won’t discover crushed peppermint in strange places with pine needles in February.

In case you were wondering, I own and like these little ramekins (aff link). They’re ideal for these small lava cakes, but you’ll find yourself using them for a variety of other things as well!

Need more lava cake in your life?

  • Oreo Lava Cakes from Kirbies Cravings
  • Minimalist Baker Vegan Chocolate Lava Cakes
  • Chocolate & Carrots Raspberry Molten Lava Cakes
  • Top With Cinnamon Salted Caramel Stuffed Chocolate Lava Cakes

White Chocolate Peppermint Lava Cakes

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Prep Time: 5mins
Cook Time: 13mins
Total Time: 20mins
Servings: 2cakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These chocolate lava cakes are packed with a creamy peppermint white chocolate filling and the perfect indulgent, small batch holiday dessert!


  • Ramekins
  • Little frying pan
  • Whisk
  • blending bowls


White Chocolate Peppermint Filling:

  • 2 oz. chopped white chocolate
  • 2 tbsp. thick cream
  • 2 tablespoons (1 ounce) mascarpone or cream cheese
  • 1 tbsp. powdered sugar
  • 1/8 teaspoon peppermint extract

Chocolate Cakes:

  • butter cupunsalted
  • 2 oz. chopped bittersweet chocolate
  • sifting cuppowered sugar
  • 1 egg + 1 yolk
  • 3 tbsp all-purpose flour (gluten-free flour may be used)
  • 1 tsp espresso powder
  • 1 tsp salt
  • Toppings include candy canes, chopped peppermint bark, and a powdered sugar coating. Crushed peppermint is an optional garnish.


White Chocolate Peppermint Filling:

  • Combine white chocolate and heavy cream in a small saucepan and whisk continually over low heat until melted and blended.
    2 oz. white chocolate, 2 tbsp. heavy cream
  • Stir in the cream cheese until well mixed.
    2 tablespoons mascarpone or cream cheese, 1 ounce

    Mascarpone cheese

  • 8 teaspoon peppermint oil
    2 tbsp powdered sugar, sifted 1
    Remove from the heat and stir in the powdered sugar and peppermint essence until smooth. Let it cool while you make the cakes.

Chocolate Cakes:

  • Preheat the oven to 425 degrees Fahrenheit. Cover two ramekins with nonstick spray and a coating of cocoa powder (you want the cakes to come out easily), put on a baking sheet, and leave aside.
  • 2 ounces bittersweet chocolate, 4 cup unsalted butter

    Combine butter and chocolate in a medium heat-proof basin and cook for 1 minute, stirring constantly. If the chocolate has not melted and blended fully after stirring, heat in 10 second increments until it has.

  • 1 egg Plus 1 egg yolk, 2 cups powdered sugar

    Whisk in the powdered sugar and eggs until fully combined.

  • Whisk in the flour, espresso powder, and salt until barely blended and no flour streaks remain.
    3 tbsp all-purpose flour, 1 tsp espresso powder, a pinch of salt
  • 2 cup in each ramekin). Place half of the white chocolate filling in the middle of each cake using a tablespoon or a medium cookie scoop.

    Divide the mixture evenly between the two prepared ramekins (it makes around 1 ramekin).

  • Bake for 13 minutes, or until the outer edges are set but the middle is still jiggy and wet.
  • Allow for 1 minute before gently dragging a knife around the edges of the cakes (just to make sure they come out easily) and then covering the top of each ramekin with an inverted plate and carefully flipping the ramekins upside down with an oven mitt or kitchen towel.
  • Christmas candy canes

    Top with powdered sugar, crushed peppermint, chopped peppermint bark, or ice cream if preferred (or all of the above if youre living on the edge). Serve right away and enjoy!
    Crushed peppermint is an optional garnish.

Nutrition Facts

Calories: 871kcal | Carbohydrates: 74g | Protein: 12g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 109mg | Potassium: 352mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1400IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg


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

Lava Cakes, also known as Molten Chocolate Cakes, are warm individual-size chocolate cakes with flowing chocolate centers. Most recipes simply instruct you to undercook a chocolate cake batter so that the exterior is set like cake but the interior is uncooked batter that spills out like lava when you cut into it. As a result, the name!

What is the center of a lava cake made of?

Lava Cake is a combination of chocolate cake and soufflé. Lava cakes, which originated in France, are baked with eggs, chocolate, sugar, butter, and flour. The exterior is a rich chocolate cake, but the interior is uncooked cake batter that has been warmed to temperature for safety.

Does Dairy Queen have chocolate lava cakes?

CAKE WITH LAVA. Rich, delicious chocolate cake with a gooey fudge center served warm from the oven with a side of DQ vanilla soft serve topped with hot fudge.

How do you make Trader Joe’s chocolate lava cakes?

Even better, Trader Joe’s Chocolate Lava Cakes are very easy to make: just microwave for less than a minute and you’re ready to go! (The packaging includes cooking directions for a normal oven.) Serve with whipped cream and fresh berries for an extra delicious treat.

Is lava cake raw in the middle?

Is the centre of lava cake raw? It’s liquid, but not quite raw—perfectly it’s safe to consume, unlike raw batter, which might contain salmonella from the undercooked egg.

Can you use cake mix to make lava cake?

Traditional lava cakes are created with flour, sugar, and chocolate, but we’re saving time by using chocolate cake mix today! Cake mix with devil’s food. Any chocolate cake mix should work, but devil’s food cake has the greatest texture and taste in my opinion. The chocolate instant pudding adds fluffiness to the cake.

What is the mold called in lava cake?

Individual parts of the cakes are often prepared in ramekins or brioche molds.

Does leftover lava cake need to be refrigerated?

Store. Refrigerate any leftover lava cakes for up to 5 days. Reheat in the microwave or in a heated oven.

How do you know when lava cake is done?

I suggest baking the cakes for 11 to 13 minutes, but start checking at 11 minutes since every oven is different. When the sides are cooked but the middle is still somewhat glossy and jiggly, your Molten Lava Cakes are done; it should be solid (not wet to the touch), but it will seem undercooked.

Does Costco sell chocolate lava cakes?

Yet Coscto never disappoints with an infinite assortment of colossal delicacies such as two-pound red velvet cakes and three-pound pastries. Did you know that Costco sells chocolate fudge lava cakes, with each container including four desserts?

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