Dessert

Chocolate Mochi Lava Cake Recipe

Bylina moretti December 25, 2025December 25, 2025

Introduction

This Chocolate Mochi Lava Cake combines the chewy texture of mochi with a molten chocolate center for a delightful dessert experience. It’s perfect for a single serving and easy enough to make at home in under an hour.

A round chocolate cake is cut into eight slices and displayed on crumpled white parchment paper over a white marbled surface. The cake has a cracked, dry-textured dark brown top with glossy melted chocolate drops placed near the edges of each slice and pooled in the center. A woman's hand is holding one slice close to the camera, showing the rich, gooey melted chocolate filling inside and the dense, moist cake layers surrounding it. Behind the cake, a white bowl filled with dark chocolate disks is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
2 1/2 tbsp granulated sugar
1/2 tsp vanilla extract
5/6 cup whole milk
2 tbsp vegetable oil
1 3/4 cups glutinous rice flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup roughly chopped dark chocolate

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Line a 6-inch (15 cm) round pan with parchment paper, leaving some overhang on the sides to help remove the cake easily.
Step 2: In a bowl, whisk together the egg, granulated sugar, and vanilla extract until well combined.
Step 3: Add the whole milk and vegetable oil to the egg mixture. Stir until fully incorporated.
Step 4: Sift the glutinous rice flour, cocoa powder, baking powder, and salt into the wet ingredients. Mix thoroughly until the batter is smooth and well blended.
Step 5: Pour half of the batter into the prepared pan. Place the chopped dark chocolate in the center, then pour the remaining batter over to cover the chocolate completely.
Step 6: Gently tap the pan a few times on the counter to remove any air bubbles. Sprinkle a few pieces of chopped chocolate on top for extra gooeyness.
Step 7: Bake for 30 to 35 minutes until set but still soft in the middle.
Step 8: Remove the cake from the pan using the parchment paper overhang. Serve hot or warm so the chocolate center is delightfully runny.

Tips & Variations

Use high-quality dark chocolate for a richer flavor and smoother lava center.
If you prefer a less sweet cake, reduce the sugar slightly or use bittersweet chocolate.
For a nutty twist, add chopped toasted nuts inside or on top before baking.
Make sure to serve immediately after baking to enjoy the molten chocolate effect.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds to soften, but note the lava center will firm up once cooled. This dessert is best enjoyed fresh and warm.

How to Serve

A round chocolate dessert is cut into eight slices, with a cracked but firm outer layer that is dark brown and slightly matte. Each slice has a small, round, shiny chocolate drop near the edge. The center of the dessert shows melted, glossy chocolate that oozes slightly onto the surface. One slice is held above the rest by woman's hand, revealing a thick, gooey, shiny dark chocolate filling inside with a smooth, soft texture. The dessert sits on crumpled white parchment paper on a light brown wooden surface, and a small white bowl filled with dark chocolate drops is placed behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of glutinous rice flour?

Glutinous rice flour gives this cake its signature chewy texture. Using all-purpose flour will change the texture and likely make it less sticky and soft. It’s best to use glutinous rice flour for authentic results.

How do I know when the cake is done baking?

The cake should be set around the edges but still slightly soft in the center to ensure the lava chocolate stays molten. A toothpick inserted near the edge should come out clean or with a few moist crumbs, but avoid fully testing the center to preserve the lava effect.