Molten Lava Chocolate Cake! Rich and decadent molten lava chocolate cake filled with a silky gooey chocolate filling. These lave cakes are super easy to make in under 30 minutes. They make a delicious dessert or Valentine’s day treat!
Ever since I can remember, on our birthday’s my mother let’s us pick what eat. No matter how elaborate and for those of you who know my brother Ben, you know he can be a little crazy! Anyways, Ben’s birthday was a couple weeks ago and he just loves Chili’s Bar and Grill, so he requested a few items from their menu for us to try to make.
So I did my best attempt at their Molten Lava Chocolate Cake, I may be biased but I think mine is better. I didn’t have the fluted pans so I went to Target and purchased custard cups for $6.87 for 4 cups and they were good sized for this adventure. Each cake took 2 people to eat just so you can kind of gauge it for your parties.
I made this really good sour cream chocolate cake which honestly you think, sour cream in cake?! No way! But it is SO good! Best chocolate cake I’ve ever tasted! So here it is!
Sour Cream Chocolate cake recipe:
1 cup Butter Or Margarine
1 cup Water
½ cups Cocoa
2 cups All-purpose Flour
2 cups Granulated Sugar
½ cups Sour Cream
2 whole Eggs
2 teaspoon Baking Soda
½ teaspoons Salt
Other Things you’ll need:
Hershey’s Hot Fudge
Vanilla Ice Cream
Preheat oven to 350ºF.
Using a paper towel put a thin layer of Crisco on every corner of the custard cups,
then lightly dust them with flour.
In a saucepan combine butter, water and cocoa and cook over medium heat until boiling.
Add to a mixing bowl and combine with the remaining ingredients. Beat 2 minutes.
Pour into your custard cups until about 2/3’s of the way full. Bake for 30-35 minutes until an inserted toothpick comes out clean.
Once you take them out of the oven let them cool for about 5-10 minutes, and then run a butter knife around the edges to loosen the cakes. Then turn them upside down
on a cookie sheet.
Next, freeze the cakes for at least an hour if not three. It will make it easier to cut the
tops out. With a steak knife cut out a hole about a half inch from the edge of the cake. Using a spoon take out the cut out circle.
Then heat up the hot fudge for about 45 seconds and then fill up your holes in your cake.
Then you can freeze them and use them later.
What we did was make a nice round scoop of ice cream and put the magic shell on top while we heat up the cake for 35 – 40 seconds if they came out of the freezer (which I did). Then we put the ice cream right on top and the
shell is already hardened and ready to serve! Remember it takes about 2 or 3
people to eat a cake because they are big and rich.