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White Chocolate Peppermint Lava Cakes

5 from 3 votes
These chocolate lava cakes are packed with a creamy peppermint white chocolate filling and the perfect indulgent, small batch holiday dessert!
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 2 cakes


White Chocolate Peppermint Filling:

  • 2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 2 tablespoons 1 ounce mascarpone cheese or cream cheese
  • ½ tablespoon powdered sugar
  • scant ⅛ teaspoon peppermint extract

Chocolate Cakes:

  • ¼ cup unsalted butter
  • 2 ounces bittersweet chocolate, chopped
  • ½ cup powdered sugar, sifted
  • 1 egg + 1 egg yolk
  • 3 tablespoons all purpose flour, can substitute gluten free flour
  • 1 teaspoon espresso powder
  • Pinch of salt
  • Optional toppings: crushed peppermint/candy canes, chopped peppermint bark for topping, dusting of powdered sugar


White Chocolate Peppermint Filling:

  • In a small saucepan, combine white chocolate and heavy cream, and stir constantly over low heat until melted and combined.
  • Add mascarpone/cream cheese and stir until combined.
  • Remove from heat and whisk in powdered sugar and peppermint extract until combined. Set aside to cool while you prepare the cakes.

Chocolate Cakes:

  • Preheat oven to 425°F. Coat two ramekins with nonstick spray and a dusting of cocoa powder (you really, really want to make sure the cakes are easily removed), place on a baking sheet and set aside.
  • In a medium heat-proof bowl, combine butter and chocolate and heat for 1 minute and stir well. If the chocolate is not completely melted and combined after stirring, heat again in 10 second increments until it is.
  • Add powdered sugar and eggs and whisk to thoroughly combine.
  • Add flour, espresso powder and salt and whisk again until just combined and no flour streaks remain.
  • Divide the batter between your two prepared ramekins (it ends up being about ½ cup per ramekin). Using a tablespoon or medium cookie scoop, place half of the white chocolate filling in the center of each cake.
  • Bake for 13 minutes or until the outside edges of the cakes are set, but the center is still a bit jiggy and moist.
  • Let set for 1 minute, then gently drag a knife around the edges of the cakes (just to be 110% sure they're come out easily) and then cover the top of each ramekin with an inverted plate and use an oven mitt or kitchen towel to carefully flip the ramekins upside down.
  • If desired, top with powdered sugar, crushed peppermint, chopped peppermint bark, or ice cream (or all of the above if you're living on the edge). Serve immediately and enjoy!


Calories: 871kcal | Carbohydrates: 74g | Protein: 12g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 109mg | Potassium: 352mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1400IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg
Course Dessert
Cuisine American
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