Chocolate Molten Lava Cakes
Make the famous Chili’s Molten Lava Cake at home! This rich chocolate dessert has a fudgy center, a scoop of vanilla ice cream, and a drizzle of chocolate shell — pure indulgence in every bite.
Servings: 8 large or 16 regular
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.
Video
Notes
These cakes are so great to be made ahead of time, and freeze, but don't forget to cover with plastic wrap so ice crystals don't form.
Nutrition
Serving: 1cake | Calories: 1284kcal | Carbohydrates: 122g | Protein: 17g | Fat: 84g | Saturated Fat: 40g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 567mg | Potassium: 1030mg | Fiber: 9g | Sugar: 87g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 9mg