The best part about going out to eat is the dessert and even if I am so full from my meal, I always can make room for a little bit of dessert.
Chocolate lava cake is a classic dessert at many restaurants (my favorite place to get it is Chili’s) and this recipe tastes almost identical to something you would order at a restaurant.
The cake is so moist and rich . . . it’s to die for.
A couple of years ago, my mom made about 500 of these little cakes to serve at our sister Elyse’s wedding reception.
Unfortunately, there was a huge snow storm that night and we had about 100 extra cakes, so we bagged them in Ziploc baggies and threw them in the freezer.
I think that we had molten lava cakes at every family function for the next year haha.
So if you have a holiday party coming up and need an amazing dessert, then look no further. These look and taste amazing- everyone will thank you.
And you can make the little cakes days in advance, throw them in your freezer, and thaw them out before you serve them.
do i make the pudding then add it to the recipe?
For this recipe, it calls for pudding, but you simply just pour the pudding mix into the mixture. You do not make the pudding.
You will also need to make sure the pudding mixture is Instant Pudding Mix. It will not work with Cook and Serve pudding mix.
could i make these in a muffin tin?
This recipe can definitely make this recipe in a muffin tin. We used a cake mold, but you could easily make these in a cupcake/muffin tin.
They will cook for the same amount of time, but you will want to watch them, just to make sure they don’t burn.
You could use a muffin liner, but I just sprayed my pan with non stick baking spray.
watch how to make this recipe, here:
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This Chili’s Molten Lava Cake is so easy to make and only requires a few simple ingredients. Watch how easy it is to make, here:
looking for more cake recipes? here are a few of our favorites:
Serves: 12
10 minPrep Time
16 minCook Time
26 minTotal Time
Save RecipeIngredients
- 1 (15.25 ounce) box chocolate cake mix (I usually use milk chocolate mix)
- 1/4 cup vegetable oil
- 1 (3.4 ounce) box instant chocolate pudding mix
- 1 1/4 cups water
- 1 (11 ounce) package chocolate chips
- 1/3 cup hot fudge - optional topping
- 1 quart vanilla ice cream - optional topping
- 1 cup whipped topping (we used the spray topping) - optional topping
- 12 maraschino cherries - optional topping
Instructions
- Spray your pan with non-stick cooking spray (Baker's Joy spray seems to work well for this recipe! If you use another kind, make sure you spray a lot so that these little cakes slide right out!).
- 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!).
- How to serve:
- 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.
Notes
I use a Mini-Fluted Mold Pan that I got at either Target or Bed, Bath, and Beyond -I can't remember. This recipe can make 12 cakes using a mini-fluted mold pan. I think that you would be fine to use a regular sized muffin tin pan and make 20-24 smaller cakes (which is actually probably a better size portion! These cakes are big and rich!). You might need to adjust the baking time if you do use a smaller muffin tin pan . . . if you do try it, will you please let us know how long you baked it for? **Other variations we love: -Peppermint ice cream with crushed candy canes on top (perfect for Christmas) -Cookies and Cream ice cream with crushed Oreo cookies on top
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