Mexican Hot Chocolate Lava Cakes

Mexican Hot Chocolate lava cake topped with vanilla ice cream on a white plate.

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Mexican Hot Chocolate meets lava cake in this fun and unique twist on the classic dessert. Sweet and spicy flavors are combined in this rich dessert, which is absolutely perfect topped with a scoop of vanilla ice cream.


Units Scale

  • cocoa powder, for dusting ramekins
  • 1/2 cup unsalted butter
  • 6 oz semisweet or bittersweet chocolate baking bar, coarsely chopped
  • 2 large eggs
  • 2 large egg yolks
  • 4 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • pinch of cayenne
  • pinch of salt


  1. Preheat oven to 425F. Melt butter and brush four 8 oz ramekins. Lightly dust with cocoa powder.
  2. Heat butter and chocolate in microwave, stirring after 30 second intervals until chocolate is melted. Stir until combined.
  3. With an electric mixer, blend together eggs, yolks, sugar, and vanilla extract until light and thick. With a spoon, stir in melted chocolate, flour, cinnamon, chili, cayenne, salt, and mix until just combined.
  4. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to the preheated oven. Bake until sides are set and center is soft, 9-10 minutes. (Do not overbake or the cakes will have cooked centers rather than "molten.")
  5. Immediately after removing from oven, turn over each ramekin onto a plate and let stand for 10 seconds. Tap the tops of the ramekins and carefully lift to remove the cake. If the cake gets stuck on the sides, you can use a knife to gently cut along the edge of the ramekin.



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