Copycat Chili’s Molten Lava Cake

Jump to Recipe

There’s something about the sensation of plunging a spoon into a warm chocolate cake and watching the center erupt that delights both the eyes and the palate. Copycat Chili’s Molten Lava Cake takes everything you love about the restaurant favorite and transforms it into a treat you can master at home—no pastry chef skills required. This recipe delivers rejuvenating richness, with the playful contrast of hot cake and cool ice cream, in just about 30 minutes.

Why Make a Copycat Chili’s Molten Lava Cake at Home?

The allure of molten chocolate cake is undeniable. Whether you’re celebrating a special moment or fighting off a late-night chocolate craving, this dessert comes through. By baking these cakes yourself, you skip the line, control the quality of your ingredients, and savor that fresh-from-the-oven magic.

You’ll find homemade cakes even more satisfying. The texture hits the perfect midpoint between fudgy brownie and soft sponge. The center is a pool of melty chocolate. If you’ve had Chili’s version, you know: it’s dessert theater at the table, a little drama with every bite.

Ingredients for Molten Perfection

Each component of this lava cake is thoughtfully chosen to mimic the taste and texture of Chili’s version.

The Essential Ingredients

• Milk Chocolate Chips: They create a smooth, creamy center and deliver the distinctive richness you expect. Go for a reputable brand for deep chocolate flavor.
• Unsalted Butter: Melted butter bonds with chocolate, adding depth and moisture to every bite.
• Powdered Sugar: Using powdered rather than granulated sugar helps the batter remain smooth and fluffy.
• Salt: A pinch sharpens the flavors.
• Eggs: These give the cake structure and encourage the signature rise without the need for baking soda.
• Vanilla Extract: Only a small splash, but it rounds out and enhances the chocolate.
• All-Purpose Flour: It provides the right amount of body, helping the exterior hold shape while the center stays runny.
• Caramel Sauce: For plating and taste, this provides a sweet contrast.
• Vanilla Ice Cream: Its cold, creamy hug tempers the warm cake.
• Chocolate Magic Shell Topping: Drizzled on top, it firms slightly, then melts over the cake’s warmth and ice cream.

Reference Table: Key Ingredients

Step-by-Step: How to Make Molten Lava Cakes

1. Prepare Your Equipment

• Preheat oven to 400°F (200°C).
• Grease four 6-ounce ramekins with cooking spray or butter. If ramekins aren’t available, use a large muffin pan.

2. Melt the Chocolate

• Combine chocolate chips and butter in a microwave-safe bowl.
• Microwave in 30-second bursts, stirring each time, until completely melted and smooth.

3. Form the Batter

• Whisk powdered sugar and salt into the melted chocolate mixture.
• Add eggs and vanilla extract; whisk until combined and glossy.
• Gently fold in the flour until no streaks remain—avoid overmixing, which could toughen the cake.

4. Fill and Bake

• Divide batter between the prepared ramekins.
• Place ramekins on a baking sheet for stability and to catch any overflow.
• Bake for 13–15 minutes. The cakes will have set edges with slightly soft, jiggly centers.

5. Rest and Release

• Let cakes cool for about 2 minutes after removing them from the oven.
• Loosen edges by running a small knife around the sides.
• Gently invert each ramekin onto serving plates.

6. Assemble and Serve

• Before plating, drizzle an artful pool or swirl of caramel sauce.
• Place the inverted cake on top.
• Add a scoop of vanilla ice cream over the center.
• Finish with a drizzle of chocolate magic shell. Serve immediately.

Tips for Luscious Lava Cakes

Getting this recipe just right is easier than you’d think, but small tweaks go a long way. Here’s how to ensure each cake emerges bakery-worthy:

Chocolate Quality

Choose high-quality milk chocolate chips. Brands like Guittard, Ghirardelli, or Nestlé melt smoothly, leading to a creamier center. Avoid generic chocolate, which may seize or taste bland.

Egg Temperature

Use room-temperature eggs. They blend in better, yielding a smoother batter with consistent rise and texture.

Don’t Overbake

Check the cakes at the 13-minute mark. The edges should look set, but the center must remain soft. A minute or two less is far better than a minute too long.

Easy Cake Release

Generously grease your ramekins. For extra insurance, dust them with cocoa powder—it prevents sticking and adds more chocolate flavor.

Pre-make the Batter

You can prep the batter in advance and fill the ramekins. Refrigerate, then bring the batter to room temperature before baking. This works well for dinner parties when you want to impress guests without fuss.

Serve Immediately

The allure is in the contrast—warm lava meeting cold ice cream. Serve as soon as the cakes are inverted. Wait too long, and the centers may set, or the magic shell will harden.

Dress It Up

Experiment with flavors and toppings:
– Use dark or white chocolate chips for variation.
– Add a pinch of espresso powder for bolder taste.
– Swap in cinnamon or chili powder for subtle warmth.
– Top with berry sauces, nuts, or whipped cream.

Scaling, Storing, and Reheating

Molten lava cakes are best enjoyed fresh, but you may have leftovers or want to make them ahead.

Scaling the Recipe

The base recipe yields four cakes. Double or halve it easily to suit the occasion or party size. The process stays the same—just use additional ramekins and adjust oven space accordingly.

Storing

If you must store leftover cakes:
– Remove any ice cream and sauce.
– Refrigerate cooled cakes in an airtight container for up to 3 days.

Freezing

• Tightly wrap each cooled cake in plastic, then aluminum foil.
• Store in the freezer for up to 3 months.
• When baking cakes to freeze, remove from the oven 1–2 minutes earlier for a runnier center after reheating.

Reheating

• Preheat oven to 350°F (175°C). Gently warm cakes for 6–8 minutes.
• For quicker results, microwave a cake covered with a damp paper towel for 20–30 seconds.
• After reheating, plate with fresh toppings to restore the restaurant-style experience.

Caution: The chocolate center heats quickly in the microwave and may burn if overheated. Let the cake rest for a moment before serving.

Serving Suggestions

Besides the iconic vanilla ice cream and caramel, try these topping ideas:

• Fresh berries for a tart contrast
• Crushed toffee or nut brittle for crunch
• Peanut butter drizzle for a creamy twist
• Raspberry sauce for lively color and flavor
• Whipped cream or a dollop of crème fraîche

Let guests build their own by setting up a toppings bar—a fun way to personalize dessert.

Frequently Asked Questions

Can I make these gluten-free?
Yes, use a one-to-one gluten-free flour blend. Expect a slightly different texture, but still a molten center.

Can I use semi-sweet or dark chocolate?
Yes, for a richer, less sweet cake. Adjust the sugar slightly to taste.

Why is my lava cake dry?
You likely baked too long or used too much flour. Keep a careful eye on time and ingredient measurements.

Are lava cakes safe with only eggs to leaven?
Yes, as the baking time and temperature fully cook the outer cake. The center remains molten because of the chocolate, not because the cake is undercooked.

Final Notes

Copycat Chili’s Molten Lava Cake offers a feast for the senses and an impressive finish to any meal. With a short shopping list, simple steps, and a few key tips, you can bring this classic restaurant treat to your table any night of the week. Let the warm chocolate flow.