Copycat Chili's Molten Lava Cake
"This dessert is a moist, chocolate cake filled with a delicious fudge sauce, topped with ice cream that has a chocolate shell on it. It is served warm and the cold ice cream is a delicious contrast."
Cooking MethodOven
Ingredients
- For the Cakes:
- 1 box Duncan Hines Fudge Cake Mix and required ingredients
- vanilla ice cream
- 2 cup Chocolate Shell ice cream topping
- caramel hot sauce
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- For the Hot Fudge Sauce:
- 1 cube butter, unsalted
- 1 cup evaporated milk
- 1 cup chocolate chips
- 1 teaspoon vanilla
- 1 pinch salt
- 2 cup powdered sugar
Instructions
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Mix the cake mix according to instructions and bake in a Texas size muffin tin according to package instructions. Turn out to cool. (remember you will be eating these upside down so you'll want them level)
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For the 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.
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Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.
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Fill the cake with the fudge sauce, wrap in saran wrap, and freeze for 1 hr or up to a few days.
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Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through. Drizzle caramel over the cake and the plate (it really is delicious to get little bits of caramel bites).
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Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream. Serve immediately. Enjoy!