There’s something unforgettable about breaking a spoon through warm cake and finding a pool of liquid chocolate underneath. Chili’s popular molten lava cake sets the standard, but you can make your own version at home—no advanced baking skills needed. With a simple mix of pantry ingredients and a few tried-and-true techniques, you can serve restaurant-quality desserts at your own table. Everyone will love baking, sharing, and, most importantly, eating these classic cakes.
Why This Recipe Works
Molten lava cakes wow with their visual and textural contrasts. Each cake delivers a soft, tender shell and a gooey center that oozes when you dig in. They bake up quickly, meaning you can create this showstopper on demand, whether it’s a celebration, dinner for two, or a late-night chocolate craving.
Ingredients: Building the Perfect Lava Cake
Lava cakes require just a handful of ingredients. Each one plays a role in creating the rich center and soft crumb. Using quality ingredients makes all the difference.
| Ingredient | Function | Notes |
|---|---|---|
| Milk chocolate chips | Chocolate flavor, gooey center | Try Ghirardelli, Guittard, or Nestlé |
| Unsalted butter | Moisture, richness, soft crumb | Salted butter works, but adjust salt |
| Powdered sugar | Sweetness, soft texture | Sifts in smoothly, no grit |
| Salt | Brings out chocolate flavor | Do not omit |
| Eggs + egg yolks | Structure, richness | Room temperature for easy blending |
| Vanilla extract | Balances flavors | Pure extract, if possible |
| All-purpose flour | Structure, holds center in place | Spoon and level for accuracy |
| Caramel sauce | Sweet accent, moisture | Optional, but adds delight |
| Vanilla ice cream | Cold contrast | Use your favorite premium brand |
| Chocolate magic shell | Crunchy, glossy topping | Store-bought or homemade |
Equipment: What You’ll Need
- Four 6-oz ramekins or a jumbo muffin tin
- Mixing bowls (microwave-safe)
- Whisk or fork
- Measuring cups and spoons
- Baking sheet (for easy handling)
- Nonstick cooking spray
Step-by-Step Molten Lava Cake
1. Prep Your Tools
Set your oven to 400°F (204°C). Spray ramekins thoroughly with nonstick spray. Dust with cocoa powder if you want extra insurance against sticking. Arrange ramekins on a baking sheet.
2. Melt Chocolate and Butter
Place the chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth and glossy. Avoid overheating; gentle heat keeps the chocolate silky.
3. Blend Wet Ingredients
Pour powdered sugar and salt into the melted chocolate. Stir with a whisk until integrated. Beat in eggs, yolks, and vanilla extract one at a time, mixing just until smooth and glossy.
4. Add Flour
Sprinkle flour over the mixture. Fold gently using a rubber spatula or spoon. Stop as soon as you see no streaks of white. Overmixing makes the cake heavy.
5. Portion and Bake
Divide the batter evenly among ramekins. They should be about 3/4 full. Bake on the center rack for 13 to 15 minutes. The edges will appear set, and the tops firm, but the centers will remain soft.
How to Spot Done Cakes
Look for glossy tops and barely-set centers. If baked longer, the centers turn into standard cake—still tasty, but the signature lava is lost.
6. Let Cool, Then Unmold
Let cakes rest for 1 to 2 minutes out of the oven. Loosen edges with a thin knife. Flip each ramekin onto a plate. Tap gently, then lift.
7. Finish and Serve
Drizzle caramel sauce as a base or over the top. Place a scoop of vanilla ice cream on each cake. Drizzle magic shell or pour a quick homemade ganache for that signature “lava” effect.
Tips and Tricks for Molten Success
Use Quality Chocolate
The right chocolate yields a richer cake and a silkier molten center. Stick with well-known brands for reliability.
Mind Your Oven
Every oven heats differently. Start checking cakes at 13 minutes. Cakes should wiggle slightly in the center if shaken.
Prep Ahead
You can assemble the batter up to a day before. Fill ramekins, cover tightly, and refrigerate. Rest at room temperature for 20 minutes before baking.
Customize as You Like
- Swap milk chocolate chips for dark or white chocolate.
- Swirl in peanut butter or Nutella before baking.
- Add espresso powder for more depth.
- Top with fresh berries, crushed toffee, or whipped cream.
Troubleshooting
My Cakes Stuck
Coat ramekins thoroughly. Dusting with cocoa helps. Run a knife around the edge, then flip quickly.
The Center Wasn’t Molten
Undercooked cakes fall apart, but overbaked cakes lose their lava core. Next time, shorten the bake time by a minute.
The Cakes Collapsed
If removed from ramekins too soon, cakes can break. Allow a brief rest, then use a gentle hand.
Serving Suggestions
For maximum impact, serve the cakes right after unmolding. The contrast between hot cake and cold ice cream heightens the experience. For an elegant finish, sprinkle with powdered sugar, drizzle extra chocolate, or add candied nuts for crunch.
How to Store and Reheat
Lava cakes taste best freshly baked, but you can store extras.
- To Refrigerate: Cool cakes without toppings. Wrap tightly and store in the fridge for up to 3 days.
- To Freeze: Wrap each cake in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- To Reheat: Warm a refrigerated cake in a 350°F oven for 7 minutes or microwave (one at a time) for 20-30 seconds. Always add toppings after reheating.
Caution: Centers can get very hot in the microwave—pause before diving in.
FAQs
Can I make these gluten-free?
Yes. Substitute GF all-purpose flour blend in a 1:1 ratio. The texture remains soft and gooey.
What if I don’t have ramekins?
A jumbo muffin tin works well, or use ovenproof teacups. The bake time may vary—check early.
Can I make them ahead?
Absolutely. Prepare the batter, fill the molds, cover, and chill. Bake right before serving for best results.
Variations and Add-Ons
Personalize your cakes with add-ins or different toppings. Here are a few ideas:
- Mexican Chocolate: Add cinnamon and a pinch of cayenne for heat.
- Mocha Lava: Swirl in instant espresso before baking.
- Salted Caramel Lava: Add a spoonful of caramel in the center before baking.
- Berry Surprise: Tuck a raspberry or a dollop of berry jam inside each cake.
Step-by-Step Summary
- Prep oven and ramekins.
- Melt chocolate and butter.
- Mix in sugar, salt, eggs, vanilla.
- Fold in flour.
- Portion into ramekins.
- Bake 13-15 minutes.
- Rest, unmold, serve with toppings.
The Final Word
There’s a reason Chili’s molten lava cake wins over so many hearts—it delivers a blend of flavor, texture, and spectacle in each serving. Making it at home doesn’t require fancy tools or chef-level skills. It just takes good chocolate, careful timing, and a willingness to share (if you can). Whether it’s a festive party or a personal treat, these cakes never go out of style. Once you try them, they’ll find a permanent spot in your dessert line-up.
Copycat Chili’s Molten Lava Cake
Indulge in Chili’s Molten Lava Cake with this easy copycat recipe. Enjoy moist chocolate cake with a gooey chocolate center. Top it with vanilla ice cream and even more chocolate.
Ingredients
- 1/2 cup unsalted butter
- 4 scoops vanilla ice cream
- 1 cup milk chocolate chips
- 1/4 cup + 2 tablespoons all-purpose flour
- 1 cup powdered sugar
- 1 egg yolk
- 3 whole eggs
- pinch of salt
- 1/2 teaspoon vanilla extract
- chocolate magic shell topping
- caramel sauce for drizzling
- nonstick cooking spray
Instructions
- Preheat the oven to 400 °Fahrenheit (204 °Celsius). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray, ensuring even coverage for easy release.
- Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. This should take about 1-2 minutes. Be careful not to overheat.
- Gradually whisk the powdered sugar and a pinch of salt into the melted chocolate mixture until fully incorporated. Add the eggs, egg yolk, and vanilla extract, whisking until the mixture is smooth and creamy.
- Using a spatula, gently stir the flour into the chocolate mixture until just combined. Avoid overmixing to maintain a light texture. Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
- Place the ramekins on a baking sheet to make handling easier. Bake in the preheated oven for 13-15 minutes. Or until the edges are set and the center remains soft. Monitor closely to avoid overbaking. Remove the cakes from the oven and let cool in the ramekins for 2-3 minutes.
- While the cakes cool, drizzle caramel sauce onto each serving plate.
- Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a prepared plate, gently tapping to release. Use a small offset spatula to assist if needed.
- Top each warm lava cake with a scoop of vanilla ice cream. Finish with a generous drizzle of chocolate magic shell topping. Serve immediately and enjoy the molten center!