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.
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.
This recipe hits all the marks:
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!).
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:
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.
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.
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.
In a separate medium bowl:
This gives the cake structure without becoming too airy.
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.
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.
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.
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.
You’ve got your warm cake, your melty moment, but want to go even bigger? Try these pairings and upgrades.
A spoonful of raspberries or sliced strawberries adds tartness to cut the richness of chocolate.
Swap the Magic Shell for salted caramel sauce and crushed pecans.
Serve with a short espresso for a deep mocha twist.
Sub vanilla for mint chip ice cream for a refreshing take.
Make individual cakes part of a larger dessert board with berries, cookies, truffles, and espresso poured tableside.
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.
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.
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.
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.
In a separate medium bowl:
This gives the cake structure without becoming too airy.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Laura Bennett, a registered dietitian and home cook from Bellingham, Washington. I know life gets busy, and eating healthy can feel hard. That’s why I share easy, homemade recipes made with fresh, simple foods. My goal is to help people feel good, eat well, and enjoy every meal, without stress.