Warm Chocolate Pudding Cakes for Two

Also called molten lava cakes, these small batch, fudgy, warm chocolate pudding cakes will quickly become your new favorite treat. Mostly mixed in a blender (yup), these are mixed and baked in 30 minutes!
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A little chocolate cake with a bite out of it covered in vanilla ice cream and caramel on a white plate.

Warm Chocolate Pudding Cakes for Two, what could be better?! Also known as molten lava cakes, these delicious cakes are cake-y around the exterior and fudgy in the middle.

Craving something delicious? Easy? Decadent? But healty-ish? I GOT YOU. These fudgy cakes deliver all the above and more. Only a handful of ingredients and about a half hour of your time and all your chocolate cravings will be satisfied.

I partnered with my friends at California Prunes to make these decadent cakes that are as delicious as they pretty.

A close up, overhead shot of ice cream, caramel and chocolate on a white background.

Why Add Bananas, Carrots, Applesauce
and Yes, Prunes To Baked Goods?

Adding fruits and veg to baked goods is almost always done to make them a touch healthier and almost always moister (is that a word?). Regardless, prunes (dried plums) are no different.

For this recipe the prunes are combined with hot espresso (or strong coffee or water), as well as vanilla, eggs and delicious chocolate to create a cake that is moist and fudge-like and the stuff of dream.

You won’t actually taste the prune flavor, but they make it so we can cut back on the refined sugar and they’re loaded with vitamins and minerals. Win.

A spoon drizzling caramel onto ice cream on top of a little chocolate cake.

Brown Sugar Caramel Sauce

I was going to go with the classic whipped cream and berries on these and then I thought: nope! Ice cream and caramel sauce all the way:  SO GOOD. 

I used this Brown Sugar Caramel Recipe, and I halved it (super easy). It makes the perfect amount of caramel for these two chocolate cakes and there might even be some left over for your coffee the next day. I’m just saying.

Last note: this caramel only uses 5 ingredients and comes together in 10 minutes!

Melted ice cream and caramel over a small chocolate cake.

Warm Chocolate Pudding Cakes Step-by-Step

Below are step-by-step photos (with captions) to make your Fudgy Pudding Cakes perfect every time! My biggest tips are:

  1. Weigh your ingredients: With so little ingredients It’s important to get all of the proportions correct.
  2. Work fast: While filming and photographing these, I took longer to mix and and bake these resulting in an exterior that isn’t as smooth as it could be. That’s because the cake batter is supposed to be warm and will thicken as it cools (leaving gaps). If you work quickly, you’ll have smoother sides (but they taste delish either way).
  3. Use good quality chocolate: The flavor really shines in these, so get the best you can afford (Ghirardelli is one of my favorite store brands!!).
  4. Serve warm! These are so good while still warm. They’ll melt the ice cream (see photos ;)) and mingle with the brown sugar caramel and, well, it’s basically heaven.
Butter, chocolate and sugar in a clear glass bowl.
STEP ONE: To a heat-safe bowl add the chocolate, butter and sugar.
Melted chocolate in  glass bowl with a blue spatula.
STEP TWO: Once almost melted, stir until smooth and silky and set aside.
A glass bowl with prunes, chocolate, eggs, vanilla, salt, baking powder and baking soda on a white surface.
STEP THREE: To your blender (I used a bowl so it would be easier to see the ingredients) add the prunes, hot espresso, vanilla, cocoa powder, eggs, salt, baking powder and baking soda. Blitz until smooth.
A close  up shot of a smooth chocolate mixture.
STEP THREE: This is how smooth you want it.
Chocolate getting poured into a blender.
STEP FOUR: Add the melted chocolate and blitz on high to completely combine and everything is mega smooth.
A close up shot of the cake batter.
STEP FOUR: The consistency will look like this and then mix in the flour in as few strokes as possible.
Pouring the chocolate cake batter into a prepared ramekin.
STEP FIVE: Pour into the prepared ramekins.
Chocolate cake batter in a ramekin on a white surface.
STEP FIVE: Make sure the cake batter is evenly distributed between the two ramekins.
An overhead, close-up photo of an unbaked cake.
STEP SIX: Smooth the tops and bake for 18 to 22 minutes depending on how fudgy you want them to be.
A knife loosening the edges of the cake inside of a white ramekin.
STEP SEVEN: Let them cool for 10 minute and then run a knife around the edges of the ramekins and invert onto a plate.
An inverted little chocolate cake on a white plate.
STEP SEVEN: Here’s the inverted cake! Top with ice cream and brown sugar caramel while still warm and enjoy!

Two plates with chocolate pudding cakes and melted ice cream and caramel. Very messy.

Melting Your Chocolate

Plot twist: I recommend melting your chocolate in the microwave for these cakes. Which I never do. I wasn’t feeling great when I was recipe testing so I took a shortcut and it worked. 

I’m morally opposed to melting chocolate in the microwave because so many things can go wrong. The lower quality a chocolate is the more problems can arise. However, if you do it carefully and follow my instructions below, you shouldn’t have any problems. 

*IF* you’re anti-microwave (I get it), follow this method:  

In a large, heat-safe bowl, add the chopped chocolate, butter and sugar and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost completely melted. Take off the heat and stir until smooth. 

A close up of ice cream melting down the front of a chocolate cake with a bite out of it.

Chocolate Pudding Cake Equipment

Successful fudgy pudding cakes start with the correct ramekins. For the photos I used these ramekins. I also tested them in these and they looked super cute. Make sure you use 8 oz (226 g) ramekins and place a baking sheet beneath them to catch any overflow (we fill them pretty high!).

These are my favorite heat-safe stackable glass bowls.

My trusty spatula that catches alllll of the chocolate cake batter.

My well-worn Vitamix that I didn’t fully show in the video because it is so well-loved and battered. Every home needs one!

My fav scale!

Overhead shot of a plate of chocolate cake, caramel and ice cream with a spoon.

More Chocolate Recipes

Because you wouldn’t have read this far if you didn’t love chocolate as much as I do, might I recommend these Soft & Chewy Chocolate Granola Bars, my current favorite Chocolate Chip Cookie recipe (made with olive oil!), these PERFECT Crinkly, Fudgy Brownies or these Soft, Chewy Vegan Brownie Cookies (also made with prune puree that no one will ever know!).

A side profile of a little chocolate cake with ice cream and caramel dripping down the side.

A Word About Baking Safety

A quick note on baking safety! Most people desire a fudge-like consistency with these molten lava pudding cakes. To ensure their safety, make sure they’re baked to at least 160°F (71°C) when tested with an instant-read thermometer. Enjoy your petite fudgy cakes!

Rebecca Firth

A close up of vanilla ice cream and drizzles of caramel.
A little chocolate cake with a bite out of it covered in vanilla ice cream and caramel on a white plate.

Warm Chocolate Pudding Cakes for Two

Also called molten lava cakes, these small batch, fudgy, warm chocolate pudding cakes will quickly become your new favorite treat. Mostly mixed in a blender (yup), these are mixed and baked in 30 minutes!
5 from 4 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Cakes
Keyword: Chocolate, Pudding, Cakes, Molten, Lava, Fudgy, Baking, Dessert
Servings: 2 Cakes

Ingredients

For the Cakes

  • 1/2 cup (85 g) dark chocolate, finely chopped
  • 6 tablespoons (76 g) unsalted butter, melted and cooled slightly
  • 1/3 cup (67 g) granulated sugar
  • 2 oz (57 g) California Prunes (about 6 prunes)
  • 1/4 cup (56 g) hot espresso, fresh-brewed strong coffee or water
  • 1 (13 g) tablespoon real vanilla extract
  • 4 tablespoons (20 g) unsweetened Dutch-processed cocoa powder
  • 2 large eggs room temperature
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2/3 cup (90 g) cup all-purpose flour

To Serve

Instructions

  • Preheat the oven to 350ºF (177 ºC). Butter two 8-ounce (226-g) ramekins. Place the ramekins on a baking sheet. Set aside.
  • In a large, heat-safe bowl add the chocolate, butter and sugar and melt in the microwave for 10-second increments, stirring in between. Do not overheat your chocolate. You could also use the double-boiler method, see note below.
  • To a high-speed blender, add the prunes, hot espresso (or water), vanilla and cocoa powder and run on low for 30 seconds to roughly combined. Add in the eggs, salt, baking powder and baking soda and blend for 1 minute, starting on low and working up to high as everything combines. You want the mixture as smooth as possible. Scrape down the sides of the blender and add in the melted chocolate; blend on high for 1 minute more. Pour back into the bowl that you melted the chocolate in. Finally, fold in the flour in as few strokes as possible. Make sure there aren’t any pockets of flour, the mixture will be thick.
  • Divide evenly between the two prepared ramekins, smooth the tops and bake in the center of the oven for 18 to 22 minutes. 18 minutes will yield a more fudge-like center, whilst 22 minutes will yield firmer cakes. When done, the sides of the cakes will be set and the centers will slightly jiggle.
  • Let cool for 10 minutes before running a knife around the edges of the cakes and turning out onto plates. Serve with vanilla ice cream, brown sugar caramel and sea salt flakes. Yum.

Notes

Alternate Way to Melt the Chocolate:
In a large, heat-safe bowl, add the chopped chocolate, butter and sugar and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost completely melted. Take off of the heat and stir until smooth. 
The longer the cakes sit after baking, the firmer the centers will be.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

These super fab, super delish Chocolate Pudding Cakes for two were created in collaboration with California Prunes!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!! 

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    6 Comments

    • Bill C. February 11, 2023 at 9:09 AM

      5 stars
      These look amazing!! Can’t wait to try out this recipe. Great work as always, Rebecca.

      Reply
    • Morgan February 10, 2023 at 8:05 AM

      5 stars
      What a perfect Valentines dessert!!! You always have the perfect ideas!!!! Can’t wait to try these

      Reply
    • Emily February 9, 2023 at 5:42 PM

      5 stars
      OH MY GOD! These look incredible, I cant wait to make them. Love the small batching. Rebecca, you have delivered as always!

      Reply
      • Rebecca Firth February 9, 2023 at 6:30 PM

        Aw thanks Emily — I hope you love them!! xo

        Reply