* If you click a link on this page and make a purchase, I may receive a small commission at no extra cost to you. Learn more.

How To Reheat Chocolate Lava Cake – I Test 4 Methods [Pics]

This article was updated on 10th August 2023 for clarity and to incorporate a new method I tested; double boiler.

So, you’ve ordered chocolate lava cake for dessert, and you’re way too full to eat it – now what? It would be criminal to get rid of it, which is why I’ve experimented with three different ways to keep this delicious treat tasting as fresh, moist, and chocolatey as possible.

In a rush? The easiest and best way to reheat a chocolate lava cake is in the oven. Preheat it to 350°F (180°C) and heat the cake for 6-8 minutes. The cake will warm up slowly, and the middle will remain melted.

How I tested reheating chocolate lava cake

I took this opportunity to go out for a meal at my favorite Italian restaurant, where I know they serve chocolate lava cakes for dessert, and I ordered a few to-go.

When I got home, I put the cakes in the fridge and left them until the next evening, when I tested 4 different ways of reheating them.

  • Oven: Best method overall.
  • Microwave: Worst way, turns cake spongy.
  • Air fryer: Good, similar results to oven method.
  • Double boiler: Moist and gooey.

I was looking for a technique that kept their centers gooey and sticky and didn’t dry out the actual cake too much.

Have you ever eaten a cold chocolate lava cake?

While I was researching different reheating methods to try, I saw a lot of people saying they would eat the lava cake cold instead!

So I tried it. And they were right, it was delicious. The middle turns fudgey and it’s kind of like cookie dough. YUM!

Reheating chocolate lava cake in the oven

Time: 6-8 minutes

  1. Preheat your oven to 350°F (180°C).
  2. Place your lava cake on a tin foil lining on a baking sheet.
  3. Warm a fridge-cold cake for 6 to 8 minutes, depending on size. Room-temperature cakes will need slightly less time.
  4. Remove the cake from the oven and serve it immediately.

If the cake seems a little dry, you can sprinkle it with water and then cover it with foil before putting it in the oven. This will help rehydrate it.

Results: I loved this method for the way it restored the moist lava center of my cake. The cake was a little more cooked than the day before, but that was to be expected. An added bonus of this method is you can easily reheat multiple cakes at once.

Reheating chocolate lava cake in a double boiler

Time: 4-5 minutes

  1. Bring a small amount of water to a boil in a double boiler.
  2. Rest the lava cakes on a flat surface above the boiling water and cover with a lid.
  3. Warm the cakes for 4-5 minutes before serving.

This method uses second hand heat to warm the lava cake, so it’s soft and gentle. If you don’t have a double boiler, you could also use a steamer but be aware the cakes might end up a bit wet on the outside.

Results: My lava cake was nice and gooey on the inside, and the outside was super moist. Overall a great method, the only downside is it can be fiddly to set up.

Reheating chocolate lava cake in the microwave

Time: 20-30 seconds

  1. Place one lava cake on a microwave-safe plate and cover it with a piece of damp paper towel.
  2. Warm the cake in 10-second intervals for up to 30 seconds.
  3. Once hot, remove the paper towel and serve.

With this method, it’s very easy to overcook the cake and end up with something dry and completely solid. This is why I suggest heating it in 10 second intervals, so you can take it out as soon as it’s warmed to your liking.

But note that because of the way the microwave heats, partial cooking of the lava center is inevitable.

Results: Of the methods I tried, this was the most disappointing. My lava cake was pretty small, so the middle ended up completely cooking! Maybe a bigger lava cake with a more melty center would fare better.

Reheating chocolate lava cake in the air fryer

Time: 3-4 minutes

  1. Set your air fryer to 350°F (180°C) and line the fryer basket with foil.
  2. Place the lava cake in the basket and heat it for 3 to 4 minutes depending on size.
  3. Remove the cake from the basket and serve immediately.

Using foil or parchment paper in the basket prevents mess should the cake’s saucy center spill out, which it hopefully won’t!

It’s best to stick to heating no more than two lava cakes at a time to ensure they heat up quickly and evenly. You don’t want to prolong the time they have to spend in the fryer.

Results: I thought the air fryer would be way too harsh, but it actually worked pretty well. The outside heated up quickly enough that the inside stayed liquid. The cake’s exterior was a little crunchy, which added a nice touch.

Top tip

If your reheated lava cake is a bit dry, serve it with ice cream or sauce. Or try injecting some liquid chocolate into its center with a plastic syringe.

Can you make chocolate lava cake ahead of time?

Yes, it’s really easy to prepare chocolate lava cakes ahead of time. The trick is to keep them unbaked until shortly before you plan to serve them. Mix the batter and place it in greased, parchment-paper-lined ramekins. Cover the ramekins with plastic wrap and store them in the fridge for up to one day before baking.

When you’re ready to bake your cakes, set your oven to a very high heat (425°F/220°C), as this process will give you a warm, cakey exterior and a molten, delicious center.

How to store a chocolate lava cake

To store chocolate lava cakes, first, allow them to cool to room temperature. Then, wrap your cakes firmly in plastic wrap. Place the wrapped cakes in an airtight container and store them in the fridge for up to three days.

Allowing your cakes to cool to room temperature will prevent a build-up of condensation in the container that would turn them soggy and unpleasant. And wrapping them in plastic wrap will keep the air out, preserving their freshness and alleviating the risk of bacteria.

Can you freeze a chocolate lava cake?

Freezing lava cakes is a two-step process. First, set your cakes on a baking sheet lined with parchment paper (not touching) and place them in the freezer 1 hour. Once they’re mostly frozen, wrap them in plastic wrap, put them in a freezer bag and freeze for up to a month.

By freezing your cakes individually first, you prevent them from sticking together or getting squashed in the freezer bag.

The best way to thaw chocolate lava cakes is overnight in the fridge. Once defrosted, set them on the counter until they reach room temperature before reheating them. Alternatively, you can reheat them straight from frozen in a preheated 400°F (200°C) oven for 10-12 minutes or in the air fryer (same temperature) for 7-8 minutes.

How To Reheat Chocolate Lava Cake [Tested Methods]

In this short recipe, I show you the best way to reheat your chocolate lava cake (and keep that all-important gooey center).
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate lava cake, reheat chocolate lava cake
Prep Time: 0 minutes
Cook Time: 10 minutes
Servings: 1 person
Calories: 453kcal


  • cooking syringe


  • 1 portion chocolate lava cake
  • 2 tbsp chocolate sauce optional


  • Preheat your oven to 350°F (180°C).
  • Place your lava cake on a tin foil lining on a baking sheet.
  • Reheat the cake for 8 to 10 minutes.
  • Remove the cake from the oven and serve immediately.
  • To really revitalize your lava cake, consider using a needleless, clean cooking syringe to inject liquid chocolate sauce straight back into it.


Serving: 100g | Calories: 453kcal

Leave a Comment

Recipe Rating