This Microwave Lava Cake is made with chocolate truffles so it has a molten lava center. It takes about five minutes to make and is so easy! If you want a rich chocolate dessert for one, you need to try this recipe.

photo of Chocolate Truffle Lava Cake

Thank goodness it’s Friday. This week seems to have taken forever. I’m celebrating the end of the week with this amazingly easy microwave chocolate lava cake made with truffles.

Chocolate truffles are decadent and rich. So you can imagine how a cake made with chocolate truffles tastes right? And ready in about 5 minutes? This may be one of my most dangerous creations yet.

close-up photo of Chocolate Truffle Lava Cake

The base of the cake is made with melted chocolate truffles. The molten center is made with dark chocolate pieces which melt creating the chocolate lava center during the cooking.

It’s a variation on my beloved mug cakes and you can make it in a mug or, for a fancier presentation, make mini lava cake with silicone cupcake molds. Whichever way you make it, this lava cake will cure your chocolate craving.

overhead photo of lindt chocolate

Ingredients

  • Chocolate truffles – I like Lindt truffles
  • Fat free milk – or for a richer cake use whole milk
  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Lindt Diamond dark chocolate pieces
  • Chocolate pieces: If you don’t want to use the Lindt chocolate pieces, you can add some chocolate chips, chocolate chunks, or chopped chocolate.

How to a Molten Chocolate Mug Cake

Place the truffles and milk in a microwave-safe mug. Microwave them for about 20 seconds and then whisk to combine. The chocolate should be completely melted.

Stir in the flour, baking powder, sugar, and the rest of the milk. Place the chocolate pieces in the middle of the batter.

photo of two packages of Lindt chocolates

Cook the lava mug cake in the microwave for about one minute. The cake is done when it is dry on top. Let it cool for a minute or so before eating.

silicone muffin liners.

You can also divide the batter between two individual silicone cupcake molds*. These are great if you want a pretty presentation – the cakes will slip out of the molds quite easily and you can dust them with powdered sugar. If you use a mug, you will need to eat the cake directly from the mug.

*The following equipment links are affiliate links. This means I earn a commission from qualifying purchases.

Topping Ideas

This chocolate cake is already pretty rich and delicious warm, but you can add a small scoop of vanilla ice cream or a dollop of whipped cream on top. Some grated chocolate would be good, too.

Can you double this recipe?

You can, but you will need to use two separate mugs and cook the cakes separately in the microwave.

photo of Chocolate Truffle Lava Cakes on a plate with figs

I love how easy this mug cake is and the flavor is amazing. Digging my spoon inside to reach the molten center is my favorite part! Definitely give this a try.

More Microwave Mug Cakes

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4.50 from 2 votes

5 Minute Chocolate Truffle Lava Cake

Chocolate truffles are decadent and rich. So you can imagine how a cake made with chocolate truffles tastes right? And ready in about 5 minutes? This easy chocolate truffle lava cake may be one of my most dangerous creations yet.
Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
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Ingredients

  • 3 Lindt truffle balls, or about 1/4 cup of chopped truffle chocolates
  • 4 tbsp fat free milk
  • 1/4 cup all purpose flour
  • 1/4 tsp baking powder
  • 1 tbsp granulated sugar
  • 1 1/2 Lindt diamond dark chocolate pieces

Instructions
 

  • In a mug, combine truffles and 3 tbsp of milk (reserving 1 tbsp). Microwave for about 20 seconds. Stir with whisk until chocolate is completely melted. add in the flour, baking powder, sugar, and remaining milk and stir again until batter is smooth.
  • Divide each chocolate diamond into 4 pieces. If just cooking in the mug, put 6 pieces into center, making sure that the batter completely covers them. Eat the remaining 2 pieces or save for another time. Microwave for 1 minute. Top of cake should be dry to the touch. Let cake cool slightly before eating.
  • If cooking in small ramekins or silicone cupcake molds, divide batter into two. Add 3 pieces of chocolate to the center of each. Cook each separately for 30 seconds or until top is dry and not gooey. If using silicone molds, they should easily slide out once you turn the cakes upside down. If using ramekins, I suggest you leave in the ramekin as indicated in my note in the above post.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!