This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
I don’t think I have been to a Chili’s in over a decade, but I’m still eating their signature molten lava cakes because I can make them at home with this copycat recipe!
Homemade chocolate lava cakes are way easier to make than you’d think, and that hot fudge oozing out is such a crowd pleaser! Don’t forget to serve with a scoop of ice cream!
Table of Contents
- What are Lava Cakes?
- Why You’ll Love This Recipe
- Molten Lava Cake Ingredients
- How to Make Lava Cakes
- Can I Prep Molten Chocolate Lava Cakes in Advance?
- Can I Reheat Molten Lava Cakes in the Oven?
- Can I Make Lava Cakes From Homemade Cake?
- Can I Use Another Type of Boxed Cake Mix?
- More EASY CAKE RECIPES:
- Watch How This Recipe is Made…
- Chocolate Molten Lava Cakes Recipe
What are Lava Cakes?
Molten chocolate lava cakes are moist chocolate cakes filled with a delicious fudge sauce that are topped with ice cream and a homemade magic chocolate shell. Lava cakes are served warm, and the cold ice cream is a delicious contrast.
It is a popular Chili’s dessert recipe, but you can find it at several restaurants these days. We love to make it for special occasions like holiday gatherings or Valentine’s Day.
Why You’ll Love This Recipe
- Restaurant-quality at home. Just like Chili’s — gooey chocolate center, melty ice cream, and all.
- Easier than it looks. Simple steps and basic ingredients for a show-stopping dessert.
- Make-ahead friendly. Prep the cakes in advance, then reheat right before serving.
- Perfect for celebrations. Impress guests or treat yourself to a special dessert night in.
- That chocolate lava moment. Break into the center and watch the warm, fudgy goodness flow!
Molten Lava Cake Ingredients
The ingredients needed to make the molten chocolate lava cakes are pantry staples, making it far too easy to whip up a batch of these babies at a moment’s notice.
Here’s what we used in this copycat Chili molten lava cake recipe:
- Duncan Hines Fudge Cake Mix: The base of the recipe — it provides the chocolate flavor, structure, and rich, moist crumb for the cake.
- Eggs: Add structure and stability while helping the cake rise and stay soft and tender inside.
- Milk: Replaces some of the water in the box mix for a richer flavor and more tender texture.
- Vegetable Oil: Adds moisture and helps create that soft, gooey center without making the cake greasy.
- Sour Cream: Enhances moisture, gives a denser, bakery-style texture, and adds a subtle tang that balances the sweetness.
- Hot Fudge: Creates the molten, gooey lava center and deepens the chocolate flavor for that indulgent, restaurant-style finish.
- NOTE: We’ve included a great hot fudge recipe in the recipe card below, but I won’t even blink an eye if you skip it and just buy hot fudge from the ice cream section at the store.
- Ice Cream: Cools and contrasts the warm, fudgy cake — it’s the classic pairing that makes each bite creamy and irresistible.
- Magic Shell: Adds a touch of fun and texture — it hardens over the ice cream for that satisfying crack and extra chocolate flair.
- NOTE: Though I do think homemade magic shell is far too easy to not do yourself, you could buy that as well.
How to Make Lava Cakes
Even after making these chocolate molten lava cakes as many times as I have, I’m still shocked at how simple they are to make at home! Here’s the basic rundown of how to make lava cakes:
- Combine: Whisk together the dry cake mix, eggs, sour cream, milk and oil.
- Bake: Fill greased cupcake tins 3/4 full, then bake the cakes according to package instructions.
- Add Fudge Filling: Once baked, turn the cakes onto their tops. Gently cut a hole in the middle. Fill each chocolate lava cake with hot fudge (homemade or store-bought works).
- Freeze: Place the filled cakes into the freezer for 30 minutes.
- Reheat: Warm up the cakes in the microwave for 30 seconds, until warmed through and the hot fudge center is gooey.
- Serve: Top with ice cream and chocolate magic shell, if desired.
Can I Prep Molten Chocolate Lava Cakes in Advance?
Yes, you can make this easy molten lava cake recipe ahead and freeze the cakes for up to 2 days. Then reheat them in the microwave like you normally would.
Can I Reheat Molten Lava Cakes in the Oven?
If you don’t have a microwave, you can certainly reheat these molten chocolate lava cakes in the oven. Set your oven to the lowest temperature it’ll go, then place the lava cakes on a baking sheet and gently cover with foil so they don’t dry out.
Place the covered chocolate molten lava cakes into the oven and warm for about 10 to 15 minutes, depending on how hot your oven is.
Can I Make Lava Cakes From Homemade Cake?
Yes, if you’d rather not use a boxed cake mix you’re welcome to use your favorite homemade chocolate cake instead.
Can I Use Another Type of Boxed Cake Mix?
You likely can, although we recommend using a chocolate cake mix of some kind. If you use another boxed cake mix and it turns out well for you, please let us know by leaving a comment down below!
Tips for Making Restaurant-Style Molten Lava Cake
- The boxed cake mix in this recipe is added to the lava cake batter as a dry ingredient. You do NOT add the ingredients called for on the side of the box. You use only the dry cake mix powder.
- We use this jumbo muffin pan which I got off of Amazon. It was cheaper than at other stores and better quality. Yes, quality matters as you don’t want a pan that will quickly brown the cakes.
- If your cakes are domed after baking, just hurry and turn them out onto a wire cooling rack dome side down and they will flatten as they cool.
- When you are cutting the cakes, be very mindful of how far down your knife reaches. As you are cutting it’s easy to forget and accidentally poke through the bottom of the chocolate cakes and we don’t want that!
There’s just something magical about that first spoonful of warm, fudgy cake and cool, creamy ice cream — it never gets old. This Copycat Chili’s Molten Lava Cake brings that same restaurant magic right to your kitchen, no reservation needed. It’s rich, gooey, and guaranteed to make any night feel special. So grab a fork (and maybe an extra scoop of ice cream) and treat yourself — you’ve earned it!
More EASY CAKE RECIPES:
- Lemon Cake
- Strawberries and Cream Jello Cake
- Orange Jello Cake
- Chocolate Mayonnaise Cake
- Orange Bundt Cake
- Chocolate Cherry Cake
- The Very Best Banana Pudding Bundt Cake
- ALL OF OUR CAKE RECIPES!
Watch How This Recipe is Made…
Chocolate Molten Lava Cakes
Ingredients
Molten Lava Cakes
- 1 Box Duncan Hines Fudge Cake Mix
- 3 Large Eggs
- 1/2 Cup Sour Cream
- 1 Cup Milk
- 1/2 Cup Oil
- Vanilla Ice Cream, for serving
- Chocolate Shell Ice Cream Topping, for serving
- Caramel Sauce, for serving
Hot Fudge
- 1 Can Sweetened Condensed Milk, 14-oz.
- 1 Bag Semi Sweet Chocolate Chips, 12-oz.
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Pure Vanilla Extract
- 1 Pinch Salt
Magic Shell
- 2 Cups Chocolate Chips, (we do half milk, half semi-sweet or all semi-sweet)
- 1/4 Cup Coconut Oil
Instructions
Make the Lava Cakes:
- In a large bowl, stir together the dry cake mix, eggs, sour cream, milk and oil.1 Box Duncan Hines Fudge Cake Mix, 3 Large Eggs, 1 Cup Milk, 1/2 Cup Oil, 1/2 Cup Sour Cream
- Spray a large cupcake pan with nonstick spray and evenly distribute batter 3/4 way full. Bake according to package directions.
- Turn the cakes out onto their tops creating a “volcano” and allow to cool.
- Using a pairing or serrated knife, gently cut a hole out of the center without going clear to the bottom.
- Fill with hot fudge that is cool and then slice off the bottom circle of the piece of cake you removed and place it on the hot fudge hole like a lid.
- Freeze for 30 minutes, up to 2 days with plastic wrap over the pan of cakes.
- Remove the cakes from the freezer and reheat in the microwave until warm, about 30 seconds.
- Top with ice cream, caramel, and magic shell.Vanilla Ice Cream, Chocolate Shell Ice Cream Topping, Caramel Sauce
Make the Hot Fudge:
- Melt all of the ingredients in a medium sauce pan over medium heat.1 Can Sweetened Condensed Milk, 1 Bag Semi Sweet Chocolate Chips, 4 Tablespoons Unsalted Butter, 1 teaspoon Pure Vanilla Extract, 1 Pinch Salt
- Bring to a boil, stirring constantly.
- Continue to boil and stir for two minutes.
- Remove the pan from the heat and continue to stir for one minute.
- Allow the fudge sauce to cool.
Make the Magic Shell:
- Place the chocolate in a microwave safe bowl along with the coconut oil and slowly heat for 30 second intervals, stirring often until melted.2 Cups Chocolate Chips, 1/4 Cup Coconut Oil
- Serve over cold ice cream and it will harden.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What would you recommend if I wanted to reheat these cakes all at once in the oven? What temp and for how long?
Hi Anna, I would do the lowest heat your oven will go to, place them on a baking sheet and cover with foil and then warm for about 10-15 minutes depending on how low your oven goes.
Thanks! These lava cakes were FANTASTIC!!! I think I will always have a stash of them in my freezer for an emergency 😉
What a great idea, Anna! Maybe we will do that too and they will always be on hand!
we don’t get ready made fudge cake box. Which other cake recipe I can follow?
you can make any chocolate cake or even these banana chocolate muffins turn out great! https://ohsweetbasil.com/double-chocolate-banana-muffins-recipe.html https://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/
How many mini cakes does this recipe make?
Sorry to ask this question what is Texas size muffin it is not cupcake pan again I am sorry .thank you
It’s just an extra large muffin pan. So just bigger than a regular muffin pan.
Thank you soooo much chocolate is my sin!! And I have not been able to find the thick thick kind of Hot Fudge you used to be able to get. Your version of Home made Fudge looks just like what I remember my Mom and Grandmother serving. Thick, sweet only got thinner if you heated it up again. Then would cool on ice cream to really thick sauce. Not just run. Well some would but it was soooo good!! I have to try this and the whole recipe. Thanks for sharing this wonderful recipe with all of us. : )
Thank you so much Sharon!
Hello I loved or recepi but can u pls share the recepi of cupcakes other than the cakemix for above molten cake pls
love the look of the homemade version…do you have a recipe for the homemade magic shell??
Hi Kelly, we just do 2 cups chocolate to 1/4 cup oil and melt in the microwave
For the hard shell, is regular oil or coconut oil?
You can use either. 🙂
Love this cake!! Can’t wait to try out this recipe.
Just one question… What is the fudge sauce from krysta? Is it a recipe or a ready-made fudge sauce from the store?
It is the hot fudge recipe listed in the ingredients. 🙂
I’m trying to make these tomorrow, I don’t have Duncan Hines fudge cake where I am, but i did find Betty crockers chocolate fudge cake mix. Can I use that instead and keep the wet ingredients same as mentioned for the Duncan Hines in your recipe ?
Yes absolutely! We just found the Duncan Hines flavor matches Chili’s the closest, but it will be delicious with any cake mix! Enjoy!
How much is a cube of butter?
It’s 1/2 cup 🙂
Look delicious ! Guess I’m a little behind finding the recipe. Company coming Sat night..these will be
Dessert. Thanks !