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.
The last thing you want is a dried-out cake without its signature gooey center.
Fortunately, there are ways and means to prevent this from happening.
Read on to find out the best way to store and reheat chocolate lava cake. I’ll even show you a trick for keeping that center as lava’esque as possible.
A note on my experiment
When it comes to chocolate lava cakes, I generally overshoot in the quantity department and end up with some leftovers. (No one’s complaining here!)
This was the case last night, and of course, I wasn’t going to let them go to waste.
Not wanting to sacrifice their gooey, sticky centers and moist, cakey shells, I experimented with three reheating techniques, including:
- Reheating a chocolate lava cake in the oven (best method overall)
- Reheating a chocolate lava cake in the microwave (worst way, turns cake spongey)
- Reheating a chocolate lava cake in the air fryer (good, similar results to oven method)
The oven method produced the best results. While my lava cake was a little dryer than freshly-baked, the center was still moist and delicious.
On the other hand, the microwave results were not good at all. Despite my best efforts to retain the cake’s moisture, it turned out overcooked, stodgy, and dense.
My lava cake reheated in the air fryer was similar to the one from the oven but with a slightly crunchy exterior.
Reheating a chocolate lava cake in the oven
Preheat your oven to 350°F (180°C). Prepare a baking sheet by lining it with tin foil. Place your chocolate lava cake on the baking sheet, and warm it in the oven for 8 to 10 minutes. Then, remove the cake from the oven and serve immediately.
You can also cover your lava cake with foil to protect it from too much direct heat.
How to reheat a chocolate lava cake in the oven:
- Preheat your oven to 350°F (180°C).
- Place your lava cake on a tin foil lining on a baking sheet.
- Warm the cake for 8 to 10 minutes.
- Remove the cake from the oven and serve it immediately.
To really revitalize your lava cake, consider using a needleless, clean syringe to inject liquid chocolate sauce straight back into it.
Serve this delicious dessert with a side of caramel, ice cream, or chocolate sauce to accentuate its rich, creamy taste.
This is an excellent way to reheat multiple chocolate lava cakes at once.
I loved this method for the way it restored the moist lava center of my cake.
It was a little dryer than when I first baked it, but I solved this problem with my nifty sauce injection trick.
Adding a scoop of ice cream to my serving made the cake taste as good as new. I would highly recommend this method as the most risk-free and convenient way to reheat lava cakes.
Reheating a chocolate lava cake in the microwave
Place your chocolate lava cake on a microwave-safe plate and cover it with a piece of damp paper towel. On a medium setting, heat the cake in 20-second intervals until you are satisfied with its warmth. Serve immediately.
Time is an essential factor here, as too long in the microwave will overcook the cake.
How to reheat a chocolate lava cake in the microwave:
- Place your lava cake on a microwave-safe plate.
- Cove the cake with a piece of damp paper towel.
- On medium heat, warm the cake in 20-second intervals.
- Once hot, remove the paper towel and serve.
The inclusion of the damp paper towel restores some moisture to the cake.
With this method, it’s very easy to over warm the cake, and partial cooking of the lava center is inevitable.
As with the oven method, injecting liquid chocolate sauce into the cake can help to reintroduce some sauciness.
If your microwave reheats fast, consider warming your lava cake in 10-second intervals instead.
Of the methods I tried, this was the most disappointing.
Even with the paper towel for added moisture, my cake still turned out tough, spongey, and dense – not at all like when I first baked it.
No matter how careful I was with my timing, the battery lava center cooked and turned cakey.
Convenience aside, I would recommend avoiding this method.
Reheating a chocolate lava cake in the air fryer
Set your air fryer to 350°F (180°C). Line the basket with foil and place your chocolate lava cake inside it. Warm the cake for 5 to 6 minutes. Once it is heated to your satisfaction, remove the cake from the fryer basket and serve immediately.
As with the oven method, you can accentuate this desert by reinjecting extra chocolate sauce and serving it with caramel or ice cream.
How to reheat chocolate lava cake in the air fryer:
- Set your air fryer to 350°F (180°C).
- Line the fryer basket with foil.
- Place the cake in the basket and heat it for 5 to 6 minutes.
- 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.
With this method, it’s best to heat lava cake portions individually to ensure they are evenly warmed and not crowded.
Keep a close eye while it is heating up to avoid burning the cake’s exterior.
This technique produced good results, much like the oven method, and it was also marginally faster.
The cake’s exterior was a little crunchy, which added a nice touch, and the center was nice and gooey.
The air fryer is a good way to go if you’re only looking to reheat one portion and you’re in a bit of a hurry.
How to reheat a Domino’s lava cake
To reheat Domino’s lava cake, I recommend using the oven method. Start by preheating your oven to 350°F (180°C). Line a baking sheet with foil. Place the lava cake on the baking sheet and allow it to warm in the oven for 8 to 10 minutes. Then, remove it from the oven and serve immediately.
Alternatively, if you’re in a hurry and don’t mind a bit of crunch, you can use the air fryer method outlined above.
Both of these methods work great for reheating Chili’s lava cakes too.
Can you make chocolate lava cake ahead of time?
You can most certainly prepare chocolate lava cakes ahead of time. The trick is simply to keep them unbaked until shortly before you plan to serve them.
In other words, if you’re planning to pre-prepare chocolate lava cakes, 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, start by allowing them to cool down completely. Then, wrap your cakes firmly in plastic wrap. Place the wrapped cakes in an airtight container and store them in the refrigerator. You can keep lava cakes 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 may turn them soggy and unpleasant.
Wrapping them in plastic wrap will keep 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 for 3 to 4 hours. Once they are mostly frozen, wrap them in plastic wrap and put them in a freezer bag, removing any excess air before sealing.
By freezing your cakes individually, you prevent them from sticking together or crumbling in the freezer bag.
How to freeze a chocolate lava cake:
- Allow your lava cakes to cool to room temperature.
- Line a baking sheet with parchment paper.
- Place the lava cakes on the baking sheet and freeze them for 3 to 4 hours.
- Once they are hard, wrap them in plastic wrap.
- Place them in a freezer bag and remove the excess air.
- Seal the bag and store them in the freezer for up to 3 months.
To remove the air from your freezer bag, suck it out with a store or press down on the bag while you seal it.
You can also use a vacuum sealer if you have one.
Allowing the cakes to cool completely before storing them will help retain their shape and texture and prevent excess moisture that may turn them soggy.
How to thaw a chocolate lava cake
The best way to thaw chocolate lava cakes is overnight in the refrigerator. Once defrosted, set them on the counter until they reach room temperature before reheating them.
How to reheat a frozen chocolate lava cake
You can thaw frozen lava cakes overnight and reheat them using either the oven, microwave, or air fryer method detailed above. Alternatively, you can reheat them from frozen in a preheated 400°F (200°C) oven for 15 to 18 minutes or in the air fryer (same temperature) for 12 to 15 minutes.
Check your cakes regularly while they are reheating to make sure you don’t burn them.
Line your baking sheet or fryer basket with foil to prevent them from sticking or making a mess.
If you find your reheated lava cake is a bit dry, serve it with ice cream or sauce, or try injecting some liquid chocolate into its center.
How long does a chocolate lava cake last?
To make the most of your delicious chocolate lava cakes, use the following guidelines to keep them fresh for as long as possible.
Room temperature: While cake can typically keep at room temperature in an airtight container for up to 2 days, lava cake has a molten center made with eggs and dairy. Therefore, you should store it in the fridge within a few hours of cooling.
Refrigerated: You can store a chocolate lava cake, covered in a container in the fridge, for up to two days.
Frozen: If you’re freezing chocolate lava cakes, it’s best to thaw and reheat them within three months.
The Best Way To Reheat A Chocolate Lava Cake
- 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.