Chili’s Copy-cat Chocolate Molten Lava Cake Recipe


Being that I used to serve at Chili’s, I feel it is my duty to share this recipe with you.

Who doesn’t love a warm, rich chocolate cake filled with a hot and gooey, flowing chocolate center? Top it off with some decadent and creamy vanilla ice cream and my 2 ingredient Magic Shell Ice Cream topper, and you have yourself one praise-worthy dessert.

Chili's Copycat Chocolate Molten Lava Cake

Seriously folks, this is it.

The end-all be-all of desserts.

To be completely honest, this is not the exact recipe that Chili’s uses…

It’s better.

With this recipe you’ll be able to create 4 delicious desserts in less than 20 minutes, and it’s SO. INCREDIBLY. EASY.

I’ll take you through it step by step…

Start off with chocolate and butter in a microwavable safe dish. Heat it for 1 minute and 20 seconds until the butter is hot and melted.

The chocolate will not be completely melted yet, just stir with a whisk until the chocolate and butter become one.

In harmony.

Toss in some powdered sugar and whisk until it’s smooth again.

It will get slightly thicker at this point, but just make sure there are no big clumps of sugar.

Add 3 whole eggs and the YOLK of another egg. guessed it… whisk it up until it’s smooth!

Add the flour at this point. {stir stir stir}

You’re  almost there!

Now you’re all set to pour the batter into some custard cups, or ramekins.

You’ll want to pay close attention here…

Spray the cups liberally with non-stick spray! 

Make sure to place the cups on a baking sheet so it’s easier to get them in and out of the oven.

Bake these little guys for just 13-15 minutes…here’s what you’re looking for…

The outer edge of the cake will be set and firm to the touch. You should be able to touch the center with your finger and not have anything come away on your finger. It will be soft set.

Drizzle some caramel sauce on a plate and then invert the cake onto the plate.

{Set the plate upside down on top of the custard cup. Hold onto the custard cup and the plate and at the same time turn the custard cup upside down and the plate, right side up.}

Remove the custard cup, and voila!

Top with a big scoop of vanilla ice cream, and then my 2 Ingredient Magic Shell.

Grab a few spoons to share…

Or not. 

No judgments here.

You’ve never had a decedent dessert so quick in your life! Or maybe you’ve tried my Chocolate Molten Lava Mug Cake?? That’s a little quicker, but still, this one hit’s the spot.

Chili’s Copy-cat Chocolate Molten Lava Cake Recipe
  • 4oz Semi-Sweet Chocolate
  • ½ cup butter (1 stick)
  • 1 cup powdered sugar
  • 3 whole eggs
  • 1 egg- YOLK ONLY
  • 6 tbsp flour
  • Caramel sauce optional*
  • Vanilla Ice Cream
  • 2 Ingredient Magic Shell
  1. Preheat oven to 400 degrees F.
  2. In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth.
  3. Add the powdered sugar and whisk till combined.
  4. Add the 3 WHOLE eggs and 1 egg YOLK, whisk till combined.
  5. Add 6 tbsp of flour and whisk until combined again.
  6. Liberally spray 4 small (1 cup) custard cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is soft set.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate.
  9. *If you are using the caramel sauce for under the cake, drizzle a little on the plate before inverting the cake.
  10. Top each cake with a scoop of vanilla ice cream and then drizzle on the Magic Shell.
  11. Enjoy!

Maybe you’re more of a White Chocolate Molten Lava Cake fan? Try out my recipe here!

Watch this short video to see how it’s made!

Subscribe to my YouTube Channel for more great recipe videos!


  1. Looks delish!

  2. Kelda Toliver says:

    Mmmm yummmm wowowow

  3. Oh my goodness Shawn. I need this in my life. Like, NOW. My mouth is watering!

  4. This looks amazing and hard to believe it was so quick to make too!

  5. Shawn, I think I love you. I love Chili’s version but this looks even better. Who knew it’d be so easy to whip up? And I totally have those exact ramekins (and didn’t know they were oven-safe; bonus!) and that cutie IKEA dishtowel :) love love love this recipe!

  6. Hey! I have the same recipe, but totally with a cake mix. Bahahaha. I am usually against cake mix, but sometimes you just gotta do it. Maybe not you, but I do. ANyway, miss seeing your cute face. Mwah!

    • I am a huge lover of cake mixes. I think they are simple and easy to use, and that is my motto. I like this recipe though because it’s enough for 4, without a lot of extra left overs, and left overs = late night binges for me….hehe.

  7. I love this cake! Must try this at home :)

  8. This is seriously amazing!

  9. I am in heaven right now. I LOVE this desert. I really suck at baking but hoping if i follow your instructions step by step I can make this. :) Thank you

  10. I love molten cakes! looks so easy to make!

  11. I love molten lava cake – this looks heavenly!

  12. These could be dangerous knowing how to make them at home =). I totally love your blog, I’m trying to find the courage and patience to create a new site and switch it all over. You’ve totally inspired me though.

  13. This looks fantastic! I rarely eat dessert out, but would love to make this at home :)

  14. This is definitely on my list of goodies to try during the holidays…mmm…

  15. Just tried it, loved it. This is seriously dangerous in this house. Thanks!

  16. SHAWN, THANK YOU SOOOO MUCH! This was so easy to make and so delicious! I’m not the one that would impress you with my baking skills, so if I say I made and it came out delicious, anyone can make it! lol THANK you again!

  17. Is this able to be leftover and microwaved? I’d like to make it for my husband for Valentine’s day, but don’t want to spoil his appetite before dinner. Would it still stay gooey and molten if it sat in the fridge for a couple hours and then zapped it in the microwave?

    • Unfortunately I don’t think it will retain the molten gooey center if it’s microwaved. Instead try preparing the batter, placing it in the cups and placing them in the fridge BEFORE baking. Pull them out and set on the counter while you eat dinner and pop them in the oven once dinner is finished and bake accordingly. That way it’s fresh, hot, and totally romantic! :)

  18. it does not taste ANYTHING like chilli’s’! Its actually pretty bad

    • I am sorry you feel that way Emily. I have always had rave reviews from anyone I have served it to. Maybe you missed a step in the recipe??

  19. This is a really good recipe! I just tweaked it a bit by baking at 475 F for 8 minutes as that kept the cake’s lava molten. Maybe it’s just my oven that’s different. :) Really excellent recipe just like I had in my favorite dessert bar in New York, and this is a big hit among my friends. Thank you!

  20. my son just whipped these up while i instructed from the laptop and we are waiting for them to bake. waiting is torture!!! I can’t wait!

  21. Hey, Ive long been a fan of chilis molen cake and i thank u from the bottom of my heart to share this recipe with all of us 😉 (Im a foodie)…
    my cake turned out just fine, very moist, soft n did not even crumble while taking it out to the dish but the chocolate topping on top gave me some problems. I used the quantities exactly as uve mentioned in ur recipe but my sauce had a very very strong coconut oil taste. To kill the over powering smell n taste of coconut, i added in more chocolate chips (about half as much as the actual quantity), but that didnt help at all. Then i thought of pouring the sauce over ice cream and maybe the mixed taste would be better, but sadly, that did no good. Although, the good thing was that the sauce took bout 20-30 seconds to harden but the taste really put me off. believe me, it felt like i was having brown color coconut oil with ice cream. I still have the sauce kept in a jar, do u think u can help me somehow to make it better…pretty plz!

    • Hi Nida! Glad to hear the cake turned out well for you! As for the Magic Shell topper, did you use semi-sweet chocolate chips? I have tried 3 different brands of coconut oil, and I have not experienced an overpowering coconut oil taste. Is your coconut oil old or maybe a cheaper brand? I am not sure if there is a save for the topping now, but you could try using a vegetable oil instead of the coconut oil if you are not liking the coconut oil. Hope that helps!

  22. yes, i used hersheys semi sweet chocolate chips, as for the coconut oil, this was the first time i used it. I stay in Qatar n it was pretty difficult to find a good brand coconut oil, and since i had no experience in using the oil, all i looked for was a muti purpose oil, which the supermarket guy said was used for cooking too.
    i guess, ill try the vegetable oil next time.thanks!

    • This is years too late, but just wanted to mention for anybody else reading that the oil you used was most likely unrefined oil. It has a wonderful coconut smell and taste, but obviously not good for this recipe. That’s what I’ve been reading the comments for, to see if it would work. To get a neutral taste, you would want to use a refined oil. Coconut oil labels will say if it is refined or unrefined. I didn’t know the difference either until I bought a refined oil and it didn’t have the coconut smell and taste.

  23. A great recipe but I do have just one piece of advice that I REALLY hope you will take to heart. I made the cake exactly as you described but replacing the chocolate with white chocolate….BEFORE I saw the link to the white chocolate version….may I politely recommend that you reposition the link to the white chocolate somewhere higher on the page for those who–like me–were specifically looking for the now apparently discontinued white choc lava cake at Chilis. I made it for my wife’s birthday.

  24. why that eggy smell comes i tried it twice(just like yours) but that smell is not going

    • I’m thinking it must mean you have some bad eggs. Try again with some fresh eggs and see if the smell persists. I’ve never had an egg smell when I make these.

  25. These are to die for! This is what my friends and I usually got when we wanted dessert. My mom used to make something similar, I will have to get the recipe from her…

    Peace & Sunshine,

  26. yummmmy

  27. Would these make good cupcakes? I actually failed at making these because I added mini marshmallows to the batter and in the over they floated to the top and burnt black…. But I was able to scrape off the burnt marshmallows and ate the cake! It didn’t have the molten effect though :( I loved loved loved loved loved the cake! It was light and chocolatey, just the way I adore it! I have a party coming up and thought this recipe would make amazing cupcakes?

  28. Hi Shawn,

    What a lovely space you have here! And I absolutely love this recipe! In face this is what I made for my husband’s birthday last night!! I have posted this recipe on my page, with a dedication to you too, so please do check it out. You can also follow me on facebook, treats. Happy to be a follower!


  29. ymmmmm ana jerebeteha we jatniii ymmm

  30. Very disappointing. I used bittersweet instead of semisweet chocolate and thats probably why.
    The baking time was way off, took about 25 minutes for the toothpick to come out not completely covered in batter.
    I added 1.5 tsp of baking powder and it still came out flat.

    • Next time, try following the recipe as it’s written and you will see better results. The center should still be very gooey in the center, so the toothpick method does not work with this recipe.

  31. I made these last night and they were to die for! Yum! This recipe is a keeper!

  32. Brent Constance says:

    i would like to know what kind of chocolate you would use

  33. Sarah Johnson says:

    These were Awesome! Just made them for my daughter’s birthday , Thank you for the great detailed recipe :-)

  34. hi if i reduce the sugar, should i top up the decrease in dry ingredients with more flour?

  35. I had to bake it twice. The first time, I think too much flour but cake was nice. This morning did another batch but NO gooey chocolate inside! Where did I go wrong? I used the muffin pan, so should bake it in less time, just to get the crusty cake outside?

    • It sounds like because they were in smaller containers they just cooked all the way through. I would lessen the cook time or try for a bigger dish. :)

  36. Shawn – this recipe is awesome! can you please suggest which brand of chocolates you’ve used? I’d like to try it exactly the same way. Thanks!

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