Indulge in the ultimate dessert experience with Chili’s Hot Fudge Molten Lava Cake—a decadent treat that’s ready in just 26 minutes. Imagine breaking into a warm, tender cake to reveal a river of rich, gooey chocolate fudge. The contrast of the soft, moist crumb and the velvety molten center is pure bliss, while the deep cocoa flavor is perfectly balanced with a hint of sweetness. It’s a dessert that feels luxurious yet is surprisingly simple to make, perfect for impressing guests or treating yourself after a long day.
This American classic delivers a symphony of textures and flavors, from the crisp outer edge to the luscious, flowing center. Each bite is a celebration of chocolatey goodness, with just the right amount of richness to satisfy your sweet tooth. At 425 calories per serving, it’s a guilt-free indulgence that feels like a special occasion. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and delivers restaurant-quality results every time. Ready to dive into chocolate heaven? Let’s get baking!
Delicious Ingredients for Chili’s Hot Fudge Molten Lava Cake
- 15.25 ounces chocolate cake mix (we recommend milk chocolate for a rich flavor)
- ¼ cup vegetable oil (or substitute with melted butter for extra richness)
- 3.4 ounces instant chocolate pudding mix (adds a creamy texture)
- 1 ¼ cups water
- 11 ounces chocolate chips (semi-sweet or dark chocolate work too)
- ⅓ cup hot fudge (optional, for topping)
- 1 quart vanilla ice cream (optional, for serving)
- 1 cup whipped topping (optional, for garnish)
- 12 maraschino cherries (optional, for a classic finishing touch)
Step-by-Step Instructions for Perfect Molten Lava Cakes
- Preheat your oven to 350°F (175°C). Spray your baking pan* with non-stick cooking spray to prevent sticking.
- Mix the batter: In a large bowl, combine the chocolate cake mix, vegetable oil, instant chocolate pudding mix, and water. Stir until smooth. Gently fold in the chocolate chips to avoid crushing them.
- Divide the batter: Spoon the batter evenly into 12 molds (or 20-24 muffin tin cups if using a muffin pan).
- Bake: Place the molds or muffin tin in the oven and bake for 16-18 minutes. Do not overbake—the cakes should be moist and slightly gooey in the center.
- Prepare the toppings: While the cakes bake, warm the hot fudge (if using) and scoop the vanilla ice cream (if desired).
- Serve: Once baked, let the cakes cool slightly. Top each cake with a generous spoonful of hot fudge, a scoop of vanilla ice cream, and an extra drizzle of hot fudge. Finish with whipped topping and a maraschino cherry for a classic touch.
- Enjoy immediately while warm and gooey!
Perfect Pairings: Sauce and Topping Ideas
While the recipe calls for hot fudge, vanilla ice cream, whipped cream, and cherries, don’t be afraid to get creative! Try drizzling caramel sauce or salted caramel for a sweet-and-salty twist. For a nutty flavor, sprinkle crushed pecans or almonds on top. If you’re feeling adventurous, add a splash of liqueur like Baileys or Kahlúa to the hot fudge for an adult-friendly version.
Time-Saving Tips for Busy Bakers
To make this recipe even quicker, prepare the batter the night before and store it in the fridge. When ready to bake, simply divide the batter into the molds and pop them in the oven. You can also use pre-made whipped cream and store-bought hot fudge to save time without sacrificing flavor. For an even faster dessert, skip the ice cream and serve the cakes warm with a dusting of powdered sugar.
Storage and Reheating Tips
These molten lava cakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, microwave individual cakes for 10-15 seconds until warm and gooey. Avoid over-reheating, as the chocolate chips may harden. If you want to freeze them, wrap each cake tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw in the fridge before reheating.
Recipe Variations to Try
Switch up the flavors by using a white or dark chocolate cake mix instead of milk chocolate. For a fruity twist, add a layer of raspberry jam or fresh berries between the cake and ice cream. If you’re a fan of mint, swap the vanilla ice cream for mint chocolate chip and drizzle with chocolate mint sauce. You can also experiment with different pudding flavors, like butterscotch or vanilla, for a unique twist.
Equipment Guidance for Best Results
For the perfect molten lava cakes, use a non-stick mini bundt pan or muffin tin. If you don’t have either, a standard cake pan will work, but you’ll need to adjust the baking time slightly. Make sure to spray your pan generously with non-stick cooking spray to prevent sticking. A silicone baking mat or parchment paper can also help with easy removal. For even baking, rotate the pan halfway through the cooking time.
Chili’s Hot Fudge Molten Lava Cake Recipe
Ingredients
- 15.25 ounces chocolate cake mix, we use milk chocolate
- ¼ cup vegetable oil
- 3.4 ounces instant chocolate pudding mix
- 1 ¼ cups water
- 11 ounces chocolate chips
- ⅓ cup hot fudge, optional topping
- 1 quart vanilla ice cream, optional topping
- 1 cup whipped topping, optional topping
- 12 maraschino cherries
Instructions
- Spray your pan* with non-stick cooking spray**
- Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don’t get crushed.
- Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
- Bake at 350 degrees for 16-18 minutes (don’t over bake! You want these to be moist!).
- For Serving
- Top cake with generous spoonful of hot fudge.
- Place scoop of vanilla ice cream on top.
- Drizzle more hot fudge on top of ice cream.
- Top with whipped cream and a cherry.