You don’t have to visit a restaurant to enjoy a warm, rich Chili’s chocolate lava cake. That deep chocolate flavor, the crisp outer shell, the molten center that flows when you cut into it, this copycat brings all of it home.
The first time I tried one at Chili’s, I didn’t expect it to be that good. But the soft cake, warm lava filling, cold vanilla ice cream, and snap of chocolate shell was next-level. As a home cook and comfort food fan, I knew I had to recreate it.
After testing several methods, I’ve landed on this foolproof version. It’s quick to assemble with easy-to-find ingredients and delivers true lava cake joy every time.
What Is Chili’s Chocolate Lava Cake?
Chili’s chocolate lava cake is a warm, individual-sized chocolate dessert with a rich flowing center. On the outside, you get a soft, tender chocolate cake that holds its shape. Inside? A melted dark chocolate core that oozes out when sliced.
It’s served warm, topped with cold vanilla ice cream and Magic Shell, a chocolate topping that hardens into a crisp layer on contact with the cold. The contrast of warm and cool, crisp and creamy, makes every bite a satisfying experience.
This recipe mirrors Chili’s original, using butter, baking chocolate, eggs, sugar, and flour. It’s surprisingly simple once you get the timing down.
Why You’ll Love This Chili’s Chocolate Lava Cake Recipe
This recipe hits all the marks:
- Rich and chocolatey—but not too sweet
- Impressively restaurant-style, but super easy
- Perfectly gooey without being messy
- Unique texture: crisp shell, melted center, creamy topping
- Comes together with simple pantry ingredients
It’s elegant enough for a dinner party, fast enough for a weeknight treat, and comforting enough to curl up with during your favorite movie.
I’ve served this to kids, adults, and fellow food lovers, and there’s always silence after the first bite (because mouths are full of chocolate!).
Why You Can Trust This Recipe
As a registered dietitian and home cook, I know that baking often feels intimidating. So I test every step of my recipes until it works for busy home kitchens, with room for some fun and flexibility.
This Chili’s chocolate lava cake recipe has been tested for:
- Molten center reliability
- Texture contrast
- Ease of prep and reheating
- Serving finish
I’ll walk you through the exact bake time, egg balance, chilling tips, and even topping options. No special tools needed, just a few ramekins, a whisk, and an appetite for chocolate.
The Ingredients You Will Need to Make Chili’s Chocolate Lava Cake
For the Cake
- 2 teaspoons butter (for greasing ramekins)
- ¼ cup cocoa powder (for dusting ramekins)
- 6 ounces high-quality baking chocolate (60–70% cacao recommended)
- 6 ounces unsalted butter
- 2 whole eggs
- 2 egg yolks
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
For Serving
- 2 cups vanilla ice cream
- 8 tablespoons Magic Shell chocolate topping (or a homemade alternative)
Step-by-Step Instructions
Step 1: Prep the Ramekins
Grease 4 ramekins with softened butter. Use your fingers or a pastry brush to get the sides and bottom coated well.
Dust cocoa powder into each buttered ramekin. Swirl to coat the inside, then tap out the excess. This helps the finished cakes release easily without sticking.
Place ramekins on a baking sheet and set aside.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the chopped baking chocolate and butter.
Microwave for 30 seconds, stir, then microwave again in 30-second intervals until fully melted and smooth. Be careful not to overheat.
Let it cool slightly while you prep the eggs.
Step 3: Make the Egg Mixture
In a separate medium bowl:
- Add 2 whole eggs and 2 egg yolks
- Add the sugar, and beat by hand or with a hand mixer until the mixture is foamy and pale yellow
This gives the cake structure without becoming too airy.
Step 4: Mix the Batter
Pour melted chocolate into the egg mixture gradually. Whisk until smooth.
Add vanilla extract, salt, and flour. Fold gently until there are no white streaks, but don’t overmix.
The batter should be thick, glossy, and scoopable.
Step 5: Fill and Chill
Divide batter evenly into your prepared ramekins (about ¾ full). Tap lightly to settle.
Cover the ramekins with plastic wrap and refrigerate for at least 30 minutes, but no more than 4 hours. This rest helps set the outer walls and preserve the lava texture.
Step 6: Bake
Preheat oven to 350°F (175°C).
Remove plastic wrap and place ramekins on a baking sheet. Bake for 12–15 minutes. You’ll know they’re done when the tops are set but look slightly soft in the center.
Oven times may vary. Don’t overbake or you’ll lose the molten effect.
Step 7: Serve Immediately
Let the cakes cool for 1 minute. Run a thin knife around the edges gently and invert onto serving plates.
Top each cake with a big scoop of ice cream. Immediately drizzle Magic Shell or warm chocolate sauce over the top.
Optional: Garnish with mint, berries, or a light dusting of cocoa.
Notes
- Don’t use chocolate chips. They’re designed to hold their shape and won’t melt evenly. Use real baking chocolate.
- Resting the batter is essential. It helps the edges bake correctly while keeping the middle molten.
- Use ramekins or silicone molds that can handle 350°F. Avoid thin glass unless labeled oven-safe.
Storage Tips
Refrigeration
- You can chill unbaked lava cakes (covered) in the fridge for up to 2 days.
- Baked cakes are best enjoyed fresh but can be stored for 1 day sealed tightly.
Freezing
- Lava cakes freeze well before baking. Wrap cooled ramekins tightly in plastic and freeze for up to 3 months.
- Bake straight from frozen—just add 2–3 minutes to the cook time.
Reheating
- Microwave: Place cooked cake on a microwave-safe dish. Cover with damp paper towel. Heat for 30 seconds on medium.
- Oven: Reheat baked cake at 350°F for 10 minutes, covered with foil.
- Air fryer: 350°F for 5 minutes, on foil.
Serving Suggestions
You’ve got your warm cake, your melty moment, but want to go even bigger? Try these pairings and upgrades.
Fresh Berries
A spoonful of raspberries or sliced strawberries adds tartness to cut the richness of chocolate.
Caramel Drizzle
Swap the Magic Shell for salted caramel sauce and crushed pecans.
Espresso Shot
Serve with a short espresso for a deep mocha twist.
Mint Ice Cream
Sub vanilla for mint chip ice cream for a refreshing take.
Dessert Board
Make individual cakes part of a larger dessert board with berries, cookies, truffles, and espresso poured tableside.
What Other Substitutes Can I Use in Chili’s Chocolate Lava Cake Recipe?
Butter
- Salted butter – Works fine; just skip the added salt
- Plant-based butter – For dairy-free options
Baking Chocolate
- Use high-quality 60–70% bittersweet or semi-sweet chocolate for best the flavor
- Dark chocolate chips can work, but may affect the texture
Magic Shell
- Use chocolate syrup, caramel, or a quick drizzle made with coconut oil + melted chocolate
Vanilla Ice Cream
- Swap with coffee, mint, or salted caramel for a bold twist
- Use non-dairy frozen dessert for lactose-free option
Ramekins
- Silicone baking cups or mugs work in a pinch—just keep size and timing in mind
Conclusion
This Chili’s chocolate lava cake recipe brings restaurant magic into your home kitchen. From the molten center to the crisp shell and creamy topping, it’s every bit as rich and indulgent as the original—minus the mystery ingredients.
It bakes fast, uses wholesome staples, and lets everyone scoop, crack, and taste it while the lava flows. Whether you’re treating guests, celebrating, or just need a little edible joy, this dessert won’t let you down.
And once you’ve made it once? You’ll come back to it every time you’re craving that mix of warm and cold, chocolate and cream, bold and soft in each perfect bite.
You’ll also like the following Recipes!
- Crab Meat Fried Rice Recipe
- Jane the Virgin Grilled Cheese Sandwich Recipe
- Stove Top Chicken Bruschetta Recipe
Chili’s Chocolate Lava Cake Recipe – Quick Simple Dishes
Description
This Chili’s chocolate lava cake recipe makes a perfect warm and gooey dessert. The cake has a soft chocolate shell and a rich, melty center. It’s topped with cold vanilla ice cream for contrast. Add chocolate shell topping or sauce for crunch. It’s easy, comforting, and always a hit.
Ingredients
For the Cake
For Serving
Instructions
Step 1: Prep the Ramekins
Grease 4 ramekins with softened butter. Use your fingers or a pastry brush to get the sides and bottom coated well.
Dust cocoa powder into each buttered ramekin. Swirl to coat the inside, then tap out the excess. This helps the finished cakes release easily without sticking.
Place ramekins on a baking sheet and set aside.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the chopped baking chocolate and butter.
Microwave for 30 seconds, stir, then microwave again in 30-second intervals until fully melted and smooth. Be careful not to overheat.
Let it cool slightly while you prep the eggs.
Step 3: Make the Egg Mixture
In a separate medium bowl:
- Add 2 whole eggs and 2 egg yolks
- Add the sugar, and beat by hand or with a hand mixer until the mixture is foamy and pale yellow
This gives the cake structure without becoming too airy.
Step 4: Mix the Batter
Pour melted chocolate into the egg mixture gradually. Whisk until smooth.
Add vanilla extract, salt, and flour. Fold gently until there are no white streaks, but don’t overmix.
The batter should be thick, glossy, and scoopable.
Step 5: Fill and Chill
Divide batter evenly into your prepared ramekins (about ¾ full). Tap lightly to settle.
Cover the ramekins with plastic wrap and refrigerate for at least 30 minutes, but no more than 4 hours. This rest helps set the outer walls and preserve the lava texture.
Step 6: Bake
Preheat oven to 350°F (175°C).
Remove plastic wrap and place ramekins on a baking sheet. Bake for 12–15 minutes. You’ll know they’re done when the tops are set but look slightly soft in the center.
Oven times may vary. Don’t overbake or you’ll lose the molten effect.
Step 7: Serve Immediately
Let the cakes cool for 1 minute. Run a thin knife around the edges gently and invert onto serving plates.
Top each cake with a big scoop of ice cream. Immediately drizzle Magic Shell or warm chocolate sauce over the top.
Optional: Garnish with mint, berries, or a light dusting of cocoa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1052kcal
- % Daily Value *
- Total Fat 75g116%
- Saturated Fat 45g225%
- Cholesterol 305mg102%
- Sodium 667mg28%
- Potassium 735mg21%
- Total Carbohydrate 99g33%
- Dietary Fiber 11g44%
- Sugars 65g
- Protein 16g32%
- Vitamin A 1650 IU
- Vitamin C 0.5 mg
- Calcium 189 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t use chocolate chips. They’re designed to hold their shape and won’t melt evenly. Use real baking chocolate.
- Resting the batter is essential. It helps the edges bake correctly while keeping the middle molten.
- Use ramekins or silicone molds that can handle 350°F. Avoid thin glass unless labeled oven-safe.
