Copycat Chili’s Molten Lava Cake Recipe

Name: Copycat Chili’s Molten Lava Cake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup milk chocolate chips; 1/2 cup unsalted butter (cut into pieces); 1 cup powdered sugar; 1/4 tsp salt; 2 large eggs; 1 large egg yolk; 1 tsp vanilla extract; 1/4 cup all-purpose flour; caramel sauce (for drizzle); vanilla ice cream; magic shell chocolate topping

Your favorite restaurant dessert just snuck into your kitchen. This copycat Chili’s molten lava cake gives you gooey melted chocolate, soft cake edges, and creamy vanilla ice cream all in one. With ingredients like chocolate chips, eggs, butter, and a swoosh of caramel, it’s warm, melty, and ready in under 20 minutes.

Alright, so this recipe is kinda evil. In the best way. It lures you in with its soft chocolate aroma as it bakes (that cozy, “Oh yes, it’s happening” smell). Then it seduces you with that fudgy middle, all hot and sleepy, begging for vanilla ice cream. And the magic shell drizzle? Unreasonably good. This isn’t your Tuesday kale salad situation. But it is the “I’ve had a day, and dessert is therapy” situation. Or dinner party finale. Or “just because” Tuesday, honestly. The point is: it’s rich and gooey and chocolate-forward… and shockingly easy.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Copycat Chili’s Molten Lava Cake

Sometimes you don’t need a reason; you just need cake. But just in case you’re the type to justify things (hi, same), here’s why this little lava situation earns its spot in the dessert rotation.

Ridiculously simple to make: You just melt stuff, whisk stuff, scoop stuff, and bake. It’s low effort and high payoff.
That gooey molten center: It’s like chocolate pudding wrapped inside a barely set brownie. One spoon in and… oof.
Restaurant-level drama at home: Flip it onto a plate, plop on the ice cream, drizzle the magic shell—restaurant vibes achieved.
Fully customizable: Add espresso, raspberry sauce, peanut butter, or be wild with mix-ins.
Make-ahead friendly: Bake the batter later or freeze extras, and you’re basically your own dessert hero.
Looks fancy but isn’t: Everyone’s impressed, and you’re just over here smug with your ramekins.

Ingredient Notes

You don’t need ten types of flour or chocolate flown in from a volcanic hillside. Just a handful of pantry basics, plus your favorite chocolate chips, and we’re off to the races.

Milk chocolate chips: These bring the signature sweet creaminess that makes the center ooze rather than bite. You can sub dark, but the vibe will shift.
Unsalted butter: It keeps things rich without being salty; grab the real stuff, not margarine.
Powdered sugar: Helps create that crackly-soft outer shell while blending smoothly into the batter.
Whole eggs + one yolk: This mix helps structure the cake while keeping it creamy in the middle. The extra yolk adds richness.
All-purpose flour: Just enough to hold it all together. Don’t overmix—this isn’t muffin batter.
Vanilla extract: Adds warmth and depth. If you’ve got the good stuff, go for it.
Caramel sauce, ice cream, magic shell topping: These finishers turn a good dessert into dessert theater. Don’t skip ’em unless your spoon is faster than your willpower.

How To Make This Copycat Chili’s Molten Lava Cake

Take a deep breath—it’s cake time and it’s really not complicated. You don’t even need a mixer. Just your whisk, a microwave, and a little bit of patience (or whatever’s left of it).

Prep your ramekins: Coat them well with nonstick spray. Seriously, coat like you mean it. This is what lets the cake slip out all smug and perfect later.
Melt the chocolate and butter: Microwave until both are smooth and glossy, stirring every 30 seconds. Don’t let it scorch because chocolate gets grumpy when overheated.
Whisk in the powdered sugar and salt: Do this while the mixture is still warm. It’ll thicken a bit, which is what you want. Stir until there are no sugar lumps hiding.
Add the eggs, yolk, and vanilla: Whisk it gently until smooth. Think chocolate mousse that got ideas.
Fold in the flour: Use a spatula here. You don’t want to mix like you’re trying to make bread, just enough to disappear the flour.
Spoon the batter into ramekins: Fill about ¾ of the way. Don’t panic if they look a bit underfilled—the magic’s inside.
Bake until the edges are set but center jiggles: Around 13 to 15 minutes. Watch them like they’re on a first date—they firm up fast.
Plate with flair: Let them cool a minute or two, then run a knife around the edge and flip. Drizzle caramel on the plate first for that fancy-swoop look, top with ice cream, and drizzle magic shell.

Storage Options

Let’s be honest, you probably won’t have leftovers. But on the off-chance you baked ahead or showed more restraint than most of us:

If the cakes are unbaked (just the filled ramekins), you can wrap them in plastic and refrigerate for up to 2 days. Want them hot on demand? Perfect. Just keep them cold, bake when ready, and maybe add an extra minute or two of cook time from the fridge.

Baked-but-uneaten cakes do OK in the fridge for a couple of days. The centers won’t be molten anymore, but they’ll still taste like a decadent snack. Reheat in a 350°F oven for 5-ish minutes, loosely covered. Microwave’s alright too, though it might cook the center through (which is fine if you like more of a brownie vibe).

And yes, you can freeze them (baked or unbaked). Wrap well, then reheat directly from frozen (you’ll need to add a few more minutes to the bake time if unbaked).

Variations and Substitutions

Alright, let’s say you want to mix it up. Maybe you’re in a mood. Maybe you’re just out of chocolate chips. Here’s how to play:

Dark or semi-sweet chocolate chips: Sub in if you like a less sweet, punchier chocolate. You may want to slightly reduce the sugar if you’re going full dark.
Flavored extracts: Swap vanilla for peppermint around the holidays, or almond if you’re feeling fancy and sophisticated.
Stuff the center with extras: Before baking, press a square of chocolate, caramel candy, or even a peanut butter cup into the center. It gets melty and sneaky-good.
Gluten-free version: Use a 1:1 gluten-free flour blend. Lava status may vary slightly, but it works well if you don’t overbake.
Dairy-free/oil swap: Use a vegan butter and check those chips! Some varieties are dairy-free. Coconut oil can work in a pinch.
Add espresso powder: Just a smidge (¼ teaspoon or so) in with the flour adds deep, moody coffee notes.

What to Serve with Copycat Chili’s Molten Lava Cake

Now, no one’s stopping you from eating this in your pajamas straight off the plate. But if you want to elevate the whole situation—or build out a menu—here’s where your lava cake can live its best life.

Pour-over coffee or bold espresso: That curl of steam, the bitter contrast—coffee is the peanut butter to lava’s jelly. Especially if you used milk chocolate.
A big scoop of vanilla bean ice cream (with legit flecks!): The hot-and-cold contrast is what this dessert dreams of. And don’t hold back on the size of that scoop.
Something refreshing before, like a light lemony fish dish: Pair lava with something bright to balance things out, like pan-seared cod or a crisp salad starter.
Whipped cream with espresso powder: A dollop of slightly sweetened cream with a dusting of coffee powder makes this feel very pro. Optional, but lovely.
A second dessert, if you’re feeling wild: Something frozen and fruity like these peanut butter banana ice cream sandwiches is absurdly indulgent but, hey… dessert is freedom.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these lava cakes ahead of time?

Yes, and it’s actually smart! You can prep the batter and fill the ramekins, then cover and refrigerate them for up to two days. Just pop them into a preheated oven straight from the fridge when you’re craving dessert, and maybe add an extra minute or two of bake time. The texture stays lovely and you get that perfect molten center.

What if I don’t have ramekins?

No ramekins? No problem. You can use a muffin tin (just spray really well), but you’ll need to shorten the bake time slightly and be very gentle when removing them. Alternatively, oven-safe mugs work too—just be mindful of thickness and adjust baking time as needed.

How do I know when they’re done baking?

You want the edges set and pulling slightly from the sides, but the center should still jiggle a bit when you nudge the ramekin. That’s the sweet spot. If the whole top looks dry and firm, it may be overbaked. Still tasty, but less molten.

Can I use dark chocolate instead of milk chocolate?

Absolutely—you rebel, you. Dark chocolate will give a richer, less sweet flavor, which some folks love. If you go that route, you may want to add a bit more sugar (like a tablespoon or two), or just embrace the more intense vibe. Either way, it’ll still be fabulous.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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