Chili's Hot Fudge Molten Lava Cake Recipe
Now you can make this gooey, chocolate restaurant favorite right at home.
Servings: 12
Calories: 425kcal
Equipment
- Mini Fluted Mold Pan
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.
Notes
*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.
Nutrition
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