Description
These Easy Chocolate Lava Cakes are a decadent and simple dessert featuring moist devil’s food cake with a gooey hot fudge center. Baked in a Texas-size muffin pan, each cake is filled with rich Hershey’s hot fudge and served warm with vanilla ice cream topped with chocolate Magic Shell for an indulgent finish perfect for any occasion.
Ingredients
Scale
Cake Batter
- 1 box (18.25 ounces) Devils Food cake mix
- 1 â…“ cups water
- 1/2 cup vegetable oil
- 3 large eggs
Filling and Toppings
- 1 small jar Hershey’s hot fudge
- 1 quart vanilla ice cream
- Smucker’s Magic Shell chocolate topping
Instructions
- Prepare the Batter: Preheat your oven to 350°F. In a medium bowl, combine the Devils Food cake mix, water, vegetable oil, and eggs. Using a hand mixer on low speed, beat the mixture for 2 minutes until smooth and well combined.
- Fill the Muffin Pan: Grease a Texas-size muffin pan (usually 6-cup capacity). Fill each cup about two-thirds full with batter. This recipe yields enough batter for 9 cakes, so you may have leftover batter if using only one pan.
- Bake the Cakes: Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pan for 10 minutes. Loosen the edges with a knife and then place the cakes on a wire rack to cool completely.
- Hollow Out the Centers: Once cooled, slice off the domed tops of the cakes to create a flat surface. Flip the cakes upside down. Using a sharp paring knife, cut a 1-inch diameter hole about 1 inch deep in the center (the bottom, now the top) of each cake. Remove and discard the cut-out cake pieces.
- Fill with Hot Fudge: Warm the Hershey’s hot fudge in the microwave according to package instructions. Spoon approximately 2 tablespoons of hot fudge into each hollowed-out center. Place the filled cakes in a sealed container and freeze for at least 3 hours to set.
- Serve: When ready to eat, place a cake on a microwave-safe plate and heat it for 30 seconds. Remove from the microwave, top with a large scoop of vanilla ice cream, and drizzle with Smucker’s Magic Shell chocolate topping. Serve immediately and enjoy the warm, chocolaty lava cake experience.
Notes
- Texas-size muffin pans typically hold 6 large muffins each; you may need multiple pans or to bake in batches.
- Freezing the cakes after filling helps the fudge set properly and enhances the lava effect when heated.
- To prevent sticking, thoroughly grease the muffin pan or use non-stick spray before filling.
- If you don’t have Hershey’s hot fudge, any thick chocolate syrup or ganache will work as a substitute.
- For a firmer lava center, you can briefly chill the cakes after stuffing before freezing.
- Adjust microwave heating time as needed depending on your microwave’s wattage to avoid overcooking the cake.
