Giant Lava Molten Chocolate Cake Recipe (2024)

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Cake:

• 2cupssugar
• 1 and 3/4cupsunbleached all-purpose flour
• 2/3cupdutch process cocoa powderplus more for dusting
• 1/2teaspoonsalt
• 1teaspoonbaking powder
• 2teaspoonsbaking soda
• 1cupbuttermilk
• 1cuphot water
• 1/2cupvegetable oil
• 2eggs
• 1teaspoonvanilla

Fudge Sauce:

• 1cupwhite sugar
• 3tablespoonsunsweetened cocoa powder
• 1/2teaspoonsalt
• 1/2teaspoonground cinnamon
• 3/4cupevaporated milk
• 1teaspoonvanilla extract
• 2tablespoonsbutter

Chocolate Shell:

• 4ounceschocolate
• 3tablespoonscoconut oil or butter

Caramel Sauce:

• 1cupsugar
• 2tablespoonswater
• 1tablespoonlight corn syrup
• 3/4cupheavy creamat room temperature
• 1tablespoonbutter
• 1teaspoonvanilla

Other:

• 11.5 quartcontainer of your favorite vanilla ice cream

Cake:

1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder. Set aside.

2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.

3. In a mixer on low add the milk, water, vegetable oil, eggs and vanilla one at a time. Mix until everything is incorporated. Then, with the mixer still on low-speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.

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4. Pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack.

Fudge Sauce:

1. In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.

2. Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

Chocolate Shell:

1. Place chocolate in a microwaveable bowl and microwave for one minute. Add butter and microwave another minute. Stir and continue to microwave in 20 second intervals, stirring between until smooth.

2. If it gets very hot, let sit on the counter for 3-5 minutes to cool slightly. Once it’s liquid but not hot, drizzle over ice cream.

Caramel Sauce:

1. Put the sugar, water and corn syrup into a medium saucepan. Cook over medium high heat, swirling the pan, but not stirring until the caramel turns an amber color. (If you get sugar crystals on the edge of your pan, use a pastry brush with water and wipe it off.)

2. Lower the heat and carefully add cream and butter…standing away from pan to avoid splattering. When bubbling calms, stir sauce till smooth. Add vanilla. Pour into heatproof jar. Cool to warm or room temperature before serving.

Assembly:

1. Turn cake onto serving platter. With a fork, gently poke holes through the cake

2. Generously slather hot fudge sauce on cake in a few additions, giving some of the sauce time to soak in.

3. Scoop ice cream into the hole in the center of the cake.

4. Top ice cream with chocolate shell.

5. Top off cake and ice cream with caramel sauce.

6. Serve hot!

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

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