I’ve mentioned this before but the BF loves lava cakes. I do too. Piping hot, oozing rich chocolate cake. What’s not to love?

I’ve been wanting to try a nutella lava cake for a while. The original recipe I found had a few too many steps and eggs for my liking. So instead, I decided to play around with a lava cake recipe I have been using for a long time and added some nutella to it.

The cakes came out perfectly. The middle of the cakes are full of gooey chocolate and nutella. I didn’t think it was possible to improve on a lava cake, but the melted nutella makes it even better.

These cakes not only taste great, but are pretty simple to make.

Recipe: Nutella lava cakes


  • 4 oz semisweet chocolate, chopped
  • 1/2 cup butter
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup flour
  • 6 tablespoons of nutella


  1. Melt chocolate and butter in microwave, in thirty second intervals and stirring in between until it is completely melted and mixed.
  2. In a medium mixing bowl, whisk the eggs and sugar until light and fluffy
  3. Add chocolate mixture into the eggs. Add flour and mix until incorporated.
  4. Grease 6 cupcake/muffin molds. Fill each about 3/4 full with batter. Then put a generous tablespoon of nutella in the middle of each.
  5. Bake in a pre-heated oven at 350 degrees F or about 10-12 minutes. The cake should be cooked on the sides but still gooey in the center.
  6. Remove cakes carefully and turn upside down onto plate. You may need to use a knife gently along the sides of the muffin molds. Serve while warm.



21 Responses to “Nutella lava cake”

  1. Lauren at Keep It Sweet — March 23, 2011 at 2:38 am

    Lava cakes are always so delicious!

    • Kirbie replied: — March 23rd, 2011 @ 8:15 am

      I agree. I just need to learn to have more patience. I always eat it when it’s still too hot!

  2. Eva — March 23, 2011 at 9:14 am

    OMG. I am kind of addicted to nutella, so this is of course blowing my mind right now. Looks SO good!!!

    • Kirbie replied: — March 23rd, 2011 @ 9:16 am

      I really enjoy these. And the nutella doesnt get lost into the recipe since it’s just a big blog of gooey nutella in the middle.

  3. bakingbitsandbobs — March 23, 2011 at 5:50 pm

    yum!! and i thought you can’t get any better than a regular lava cake. I’m craving a big spoonful of nutella right now.

  4. carine — March 24, 2011 at 1:10 am

    See mine! yay!

    • Kirbie replied: — March 24th, 2011 @ 8:49 am

      Yours looks great! Lucky Dad!

  5. Anja — March 29, 2011 at 7:45 pm

    I baked this tonight, sooo delicious!!! Thank you so much for the recipe ;–)

    • Kirbie replied: — March 30th, 2011 @ 8:38 am

      So glad you like it! It’s one of my favorites lately.

  6. The Teenage Taste — April 22, 2011 at 6:08 pm

    I love Nutella and I love lava cakes. Something tells me I should try this…

    • Kirbie replied: — April 22nd, 2011 @ 9:23 pm

      yes you should definitely try this!

  7. Tricia — November 27, 2011 at 12:46 am

    Hi Kirbie, can I ask if the sugar used icing sugar or regular sugar..?

    • Kirbie replied: — November 27th, 2011 @ 10:12 pm

      Hi Tricia. I used regular sugar

  8. ellen — July 5, 2012 at 3:31 am

    could you use chocolate chips instead of chopped chocolate?

    • Kirbie replied: — July 6th, 2012 @ 10:38 pm

      Yes I think that should be fine.

  9. Helen — August 22, 2012 at 8:10 am

    Hi Kirbie,

    Your nutella recipe seems fantastic and i am so tempted to try it!But i have a question?What if i want to make a big nutella lava cake for many people for, let’s say a party?Ok,i will multiply the ingredients accordingly but how this affects the cooking time or the temperature?And where is the best possible option to bake it in?Anything else you want to suggest in that case?Be my guest!

    Thank you!

    • Kirbie replied: — August 22nd, 2012 @ 9:04 am

      Hi Helen, I would suggest if you are making a lot, you still make them as individual lava cakes baked in ramekins. Because if you try to do a giant one, then most likely the time it takes to cook the cake will be too long and the inside with no longer be like lava. If you do a lot of individual ones, I don’t think the cooking time will change much. It might take slightly longer. Temperature should stay the same too.

  10. Audi — January 1, 2013 at 11:21 pm

    Hello, I just want to ask about the type of flour you used! As in, plain, all-purpose..?
    These look great btw, I can’t wait to try them for myself :)

    • Kirbie replied: — January 2nd, 2013 @ 9:38 am

      All purpose!

  11. Sumi — June 19, 2013 at 9:15 am

    Such a simple recipe..and so ridiculously delicious!! Big hit with the bf…im guessing its going to become a regular now :)) thank u!

    • Kirbie replied: — June 19th, 2013 @ 9:28 am

      So glad you like it!

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