Chili's Hot Fudge Molten Lava Cake Recipe
Now you can make this gooey, chocolate restaurant favorite right at home.
- 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
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!).
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.
*We use a Mini-Fluted Mold Pan (you can find one usually at Target or Bed, Bath, and Beyond). This recipe can make 12 cakes using a mini-fluted mold pan. You should be fine to use a regular sized muffin tin pan and make 20-24 smaller cakes. You might need to adjust the baking time and cut it down by a few minutes if you do use a smaller muffin tin pan.
**Baker's Joy spray seems to work well for this recipe. If you use another kind of cooking spray, make sure you spray a lot so that these little cakes slide right out.
Calories: 425kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 506mg | Potassium: 320mg | Fiber: 2g | Sugar: 41g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg