Chili’s Molten Lava Cakes

Copycat Chili’s Molten Lava Cakes are some of my all-time favorite desserts. They’re 100% pure decadence and will satisfy even the most intense chocolate cravings.

They’re quick, easy-to-make treats featuring moist chocolate cakes with warm, gooey centers. Topped with vanilla ice cream and an extra drizzle of chocolate, they’re hard to resist.

What I love most is how simple it is to recreate them at home. Just a few ingredients and 30 minutes, and you’re digging into a rich, velvety dessert.

Perfect for special occasions or unexpected sugar cravings, they’ll make any moment feel extraordinary. I make them for birthdays, date nights, or entertaining friends and family.

They’re classic comfort that never goes out of style. After all, who can resist soft, warm cake with a hot melted chocolate surprise? Not me! So, get ready to fall in love with these irresistible molten lava cakes!

Molten Chocolate Cake Ingredients

• Milk Chocolate Chips: These melt smoothly to form the cake’s rich, silky base. They’re also essential for the robust chocolate flavor. Some recipes use baking chocolate and cocoa powder, but I find chocolate chips more convenient.
• Unsalted Butter: Melted butter acts as the fat component. It mixes with the chocolate to give the cake a moist, tender texture.
• Powdered Sugar: Sweetens and helps lighten the cake batter for a soft, fluffy crumb.
• Salt: I don’t think I’ve ever made a baking recipe without salt! It’s such an easy way to enhance the other recipe ingredients.
• Eggs: To bind the cake batter and help it rise without baking soda or baking powder. The egg yolks add richness, while the whites provide structure.
• Vanilla Extract: Adds a subtle, aromatic depth to complement the chocolate’s intensity.
• All-Purpose Flour: For structure and stability.
• Caramel Sauce: Add a generous drizzle. It dials up the aesthetics and adds a sweet, gooey contrast to the molten chocolate cake.
• Vanilla Ice Cream: A cooling, creamy counterpoint to the dessert’s hot, molten center. Warm cake + Cold ice cream = Pure deliciousness.
• Chocolate Magic Shell Topping: It adds a final layer of hard-shell chocolate with a delightful crunch. Don’t worry, though. It’s not too hard. The cake’s heat melts it to create gooier “lava.”

How to Make Copycat Chili’s Molten Lava Cake

Prepare:

Set the oven to 204°C and coat four ramekins with cooking spray. If you don’t have ramekins, try a jumbo muffin pan. I’ve done this with other small cake recipes in the past, and it worked very well.

Melt:

Microwave the chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals until smooth, stirring frequently.

Mix:

Whisk the powdered sugar, salt, eggs, and vanilla extract in with the melted butter and chocolate until creamy. Gently fold the flour in next until all streaks are gone.

Bake:

Divide the cake batter evenly into ramekins and bake for 13 to 15 minutes. Once the edges are set and the centers are soft, remove and cool them briefly.

Prep Plates:

Drizzle caramel sauce on the serving plates for decoration. (When my son is in the kitchen, he adds more of a generous “lake” than a drizzle. That’s okay, too!)

Plate & Serve:

Loosen the cake edges with a knife and invert the cakes onto plates. Top with vanilla ice cream and chocolate magic shell. Serve and enjoy!

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Tips for the Best Molten Lava Cake

This easy copycat recipe is almost impossible to mess up. But for cakes that rival the ones at Chili’s, here are my best tips and tricks:

• Avoid cheap chocolate. Instead, opt for high-quality milk chocolate chips. I’m a big Ghirardelli fan, but Guittard or Nestlé are also fine. They melt well and will create a creamier molten center.
• Temperature matters. Use room-temperature eggs to ensure they incorporate seamlessly. Also, monitor your oven temperature. If it’s too hot, it will cause the cakes to overbake and lose their molten centers.
• Prep equipment appropriately. Spray your ramekins or jumbo muffin pans generously with cooking spray to guarantee easy cake release. I sometimes dust mine with cocoa powder for extra insurance and added flavor. Mix by hand instead of a stand mixer to avoid overmixing.
• Use a baking sheet. It will guard against potential overflow and keep your oven clean. It also makes getting the ramekins in and out of the oven easier. I do this often, and it never significantly impacts my baking time.
• Prepare the batter early. Make things easier on yourself. Mix the batter ahead of time and refrigerate it in the ramekins. Then, simply allow them to warm to room temperature before baking.
• Serve immediately. Add the ice cream and serve the cakes right after inverting. The taste and texture are best while they’re still warm. Unfortunately, the magic shell and molten center will firm up if left too long.
• Make it your own. Use dark, white, or salted caramel chocolate chips. Add espresso powder, cocoa powder, or cinnamon for depth. You can also use different types of ice cream. Or top the cakes with raspberry sauce, peanut butter, whipped cream, or crushed toffee for variety.

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How to Store

This yields 4 single servings. You can easily scale it to make more or less. And if you have leftovers, they shouldn’t go to waste as long as you store them properly.

To Store: Remove all toppings and store the baked and cooled lava cakes in an airtight container in the fridge. They should remain tasty for up to 3 days. Add fresh toppings before serving.

To Freeze: Wrap individual cooled cakes tightly in plastic wrap followed by foil. Freeze for up to 3 months. If baking them to freeze, bake them 1 to 2 minutes less than usual. This should preserve the molten center when reheating.

To Reheat: Place the cakes in a preheated 177°C oven for 6 to 8 minutes until warm. Or microwave individual servings with a damp paper towel for 20 to 30 seconds. Add fresh toppings after reheating for the best presentation and taste.

Note: The chocolate centers can get very hot after microwaving. I burned myself pretty badly the first time I reheated these yummy cakes. Use caution. I love them, but they can leave a burn like you wouldn’t believe!

Frequently Asked Questions

→ What type of chocolate works best for molten lava cakes?

High-quality milk chocolate chips melt smoothly and deliver a creamy, rich flavor essential for the gooey center. Avoid cheap chocolate for best results.

→ How can I ensure the molten center stays gooey?

Carefully monitor baking time and oven temperature. Bake until edges are set but centers remain soft. Slightly underbaking helps maintain the molten core.

→ Can I prepare the batter in advance?

Yes, refrigerate the batter in ramekins before baking. Bring them to room temperature prior to placing in the oven for even baking.

→ How should I store leftover molten lava cakes?

Remove toppings and store cooled cakes in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

→ What are good toppings for molten lava cakes?

Vanilla ice cream and chocolate magic shell create classic contrasts. You can also try caramel sauce, raspberry sauce, whipped cream, or crushed toffee.