Air Fryer Lava Cake (+ a Peppermint Center)

Indulge in the ultimate chocolatey delight with this Air Fryer Lava Cake featuring a decadent molten center, a hint of peppermint, and a perfect balance of gooeyness and crispness.

I love making lava cake to go with a fancy at-home dinner. Pretty sure my guests love it too. And it’s really not difficult to do, especially in the air fryer. You can make these with or without the peppermint center.

Why You’ll Love It

• Versatile Presentation: Whether it’s a cozy night in, a holiday celebration, or a dinner party, these lava cakes can be dressed up with a dusting of confectioner’s sugar or a sprinkle of crushed candy cane for a festive touch.
• Perfectly Portioned: Crafted in individual servings, these lava cakes not only look elegant but also ensure everyone gets their fair share of the irresistible molten chocolate goodness.
• No-Fail Recipe: Don’t worry if you’re not a kitchen pro—the simple steps and the trusty air fryer guarantee a yummy outcome every time.

» You might also like Air Fryer Bread Pudding and these Festive Air Fryer Christmas Recipes.

Ingredients You’ll Need

• Semi-Sweet Chocolate – Chopped. This chocolate is perfect for that ideal balance of sweetness and richness.
• Butter – Use unsalted butter for this recipe.
• Eggs
• Flour – Regular, all-purpose flour is your go-to here.
• Confectioner’s Sugar – Also know as powdered sugar
• Salt – You just need a pinch.
• Peppermint Hershey’s Cookies – This is optional. You could leave it out and the center would still be tasty. This adds a slight peppermint flavor and looks very Christmas-y
• Cocoa Powder – You don’t need much. We are using cocoa instead of flour to prepare the ramekins. It helps the lava cake slip out easily and adds more chocolate flavor.
• Non-stick cooking spray
• Crushed Candy Cane – Optional. Crush them up for a festive topping or skip it if you prefer.

Equipment Needed

• Mixing bowl
• Ramekins (6 or 8 ounce)

Tips for a Great Outcome

• If you end up overbaking them, there will be no molten center left. The cake should be set around the edges but feel soft in the middle.
• Test the internal temp of the middle to check for doneness. The temperature should be 160° F(70°C).
• Keep an eye on the chocolate and butter melting process; stir often to avoid burning. The chocolate doesn’t need to fully melt in the microwave – stirring will melt the last 15%.
• Be very careful removing the ramekins from the air fryer basket. The basket and the ramekins will be very hot. Use oven mitts to protect your hands and arms.
• If you don’t want to use a peppermint kiss try adding a tablespoon of peanut butter, a handful of butterscotch chips, or a regular chocolate kiss.

How to Make Air Fryer Lava Cake

Step 1: Prepare the ramekins

Spray 2 ramekins with cooking spray. Coat the inside of each with a thin layer of cocoa powder. Set aside.

Step 2: Melt the chocolate

Add the chopped chocolate and butter to a microwave safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving at 10-second intervals until the chocolate is almost melted. Stir until smooth. Set aside.

Step 3: Mix the batter

Mix the flour, sugar, and salt together. Add it to the chocolate mixture. Stir to combine.

Whisk the eggs. Add them to the chocolate mixture. Stir to combine. The batter will be thick.

Step 4: Fill the ramekin

Pour batter into the prepared ramekins and press one or two peppermint kisses into the middle of the batter. Make sure they are covered completely with the cake batter.

I used 8 ounce ramekins and filled them about 3/4 full.

Tip: If you don’t want to use a peppermint kiss try adding a tablespoon of peanut butter, a handful of butterscotch chips, or a regular chocolate kiss.

Step 5: Bake

Place the ramekins into the air fryer basket and cook at 360°F (180°C) for 14-16 minutes, until the top looks dry around the edges and starts to pull away from the sides of the dish.

This recipe was made using a 1500 watt air fryer.

You can test the internal temp of the middle to check doneness as well. 160° F(70°C). Carefully remove the ramekins from the air fryer basket and let rest for a minute. 

Step 6: Serve

To serve, cover the ramekin with an inverted plate and flip them over to remove them from the ramekin. Sprinkle with powdered sugar and crushed candy canes. Serve immediately.

How to Store & Reheat

To make ahead, mix the batter and add to the ramekins and refrigerate for up to 2 days. Let the batter come to room temp before cooking.

If you know you’ll have leftovers, consider making a larger batch and freezing some. Wrap individual portions tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, thaw in the fridge and reheat using your preferred method. You can freeze them up to 3 months.

Storing

Airtight Container: To preserve the freshness of your leftover lava cakes, store them in an airtight container at room temperature.

Refrigeration: If you plan to keep them for more than a day, refrigerate the cakes. Just be aware that reheating might take a bit longer to achieve that perfect molten center.

Reheating

Air Fryer: For the best results, pop your leftover lava cake back into the air fryer for a few minutes at the original baking temperature (around 350°F) This helps revive the crispy exterior and gooey center.

Microwave: Heat on low in short intervals, checking after each to prevent overcooking. Keep in mind that the texture may differ slightly from the original.

Frequently Asked Questions

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