COPYCAT CHILI’S MOLTEN LAVA CAKES
Copycat chili’s molten lava cakes recipe is way easier to make than you probably think and that hot fudge oozing out is such a crowd pleaser! The dessert is a moist, chocolate cake filled with a delicious fudge sauce, topped with ice cream that has a homemade magic chocolate shell on it. It is served warm and the cold ice cream is a delicious contrast.
To make the cake, you’re just going to use a boxed cake which we will doctor up using sour cream. It makes a really moist cake that holds up well to the fudge inside.
COPYCAT CHILI'S MOLTEN LAVA CAKES
Prep time: 1 hr 25 mins cook time: 30 mins total time: 1 hr 55 mins
INGREDIENTS
1 Duncan Hines Fudge Cake Mix
3 Large Eggs
1 Cup Milk
1/2 Cup Oil
1/2 Cup Sour Cream
Vanilla Ice Cream
Chocolate Shell Ice Cream Topping
Caramel Sauce
HOT FUDGE
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) bag semi sweet chocolate chips
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 pinch salt
MAGIC SHELL
2 Cups Chocolate Chips (we do half milk half semi sweet or all semi sweet)
1/4 Cup Coconut Oil
DIRECTIONS
- In a large bowl, stir together the dry cake mix, eggs, sour cream, milk and oil.
- Spray a large Cupcake pan with nonstick spray and evenly distribute batter 3/4 way full. Bake according to package directions.
- Turn the cakes out onto their tops creating a “volcano” and allow to cool.
- Using a pairing or serrated knife, gently cut a hole out of the center without going clear to the bottom.
- Fill with hot fudge that is cool and then slice off the bottom circle of the piece of cake you removed and place it on the hot fudge hole like a lid.
- Freeze for 30 minutes, up to 2 days with plastic wrap over the pan of cakes.
- Remove the cakes from the freezer and reheat in the microwave until warm, about 30 seconds.
- Top with ice cream, caramel, and magic shell.
HOT FUDGE
- Melt all of the ingredients in a medium sauce pan over medium heat.
- Bring to a boil, stirring constantly.
- Continue to boil and stir for two minutes.
- Remove the pan from the heat and continue to stir for one minute.
- Allow the fudge sauce to cool.
MAGIC SHELL
- Place the chocolate in a microwave safe bowl along with the coconut oil and slowly heat for 30 second intervals, stirring often until melted.
- Serve over cold ice cream and it will harden.