Chocolate Caramel Molten Lava Cakes

Ingredients

• 1Duncan Hines Fudge cake mix
• 3 largeeggs
• 120 ml (½ cup)sour cream
• 240 ml (1 cup)milk
• 120 ml (½ cup)oil
• To tastechocolate fudge or Nutella
• To tastedulce de leche
• To tastevanilla ice cream
• To tastecaramel sauce
• To tastechocolate shell ice cream topping

Instructions

1. 1

   Mix the batter

   In a large bowl, stir together the dry cake mix, eggs, sour cream, milk and oil.

2. 2

   Bake the cakes

   Coat a large cupcake pan with non-stick spray. Divide the batter evenly between the cups, filling each about three-quarters full, and bake according to the cake mix package directions.

3. 3

   Shape the cakes

   Turn the cakes out onto their tops to create a volcano shape and leave them to cool. With a small paring or serrated knife, carefully cut a hole in the centre of each cake without cutting through the bottom.

4. 4

   Fill the centres

   Add cool fudge and dulce de leche to each hole. Slice the bottom circle off the piece of cake you removed and use it as a lid over the filled hole.

5. 5

   Freeze the cakes

   Freeze the cakes for 30 minutes, or for up to 2 days with plastic wrap over the pan.

6. 6

   Warm to serve

   Take the cakes out of the freezer and microwave until warm, about 30 seconds.

7. 7

   Add the toppings

   Top with vanilla ice cream, caramel sauce and chocolate shell topping.

What are molten lava cakes?

Molten lava cakes are individual chocolate desserts made to reveal a soft, rich centre when opened. This American-style version uses a cake mix and adds fudge and dulce de leche inside rather than relying on an underbaked batter.

The contrast of warm cake and filling with cold ice cream is what makes each serving feel especially indulgent. The cake-piece lid helps keep the filling tucked inside until serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 7g protein, 41g carbs, 28g fat.

The cake mix and milk provide most of the carbohydrates, while the oil, sour cream and toppings contribute much of the fat. Eggs and dairy provide some protein, with the ice cream adding more. Serve with a modest scoop of ice cream and fresh fruit on the side to balance the rich dessert.

The batter and cake mix

Cake mix: use the dry mix as supplied, then stir it with the eggs, sour cream, milk and oil. The sour cream and milk make the batter moist, while the oil helps give it a tender texture.

Mixing: stir until the ingredients come together, without spending extra time beating the batter. Evenly portioning it into the pan helps the cakes bake at a similar rate.

Making the volcano shape

Turn out: follow the recipe’s instruction to invert the cakes onto their tops, then let them cool before cutting. Handle them gently so they keep their shape.

Cutting: make a centre opening that stops short of the bottom. A small paring or serrated knife gives you control; leave enough cake around the base to hold the filling.

Filling and sealing

Filling: use cool fudge or Nutella and dulce de leche. Add them into the centre without forcing the filling through the base or overfilling the opening.

Lid: trim the removed cake piece to make a bottom circle, then place it over the filled hole. This closes the centre before freezing and reheating.

Freezing and warming

Freeze: chill the assembled cakes for at least 30 minutes, or keep them frozen for up to 2 days with plastic wrap over the pan. This gives you a make-ahead option for serving.

Microwave: warm the cakes for about 30 seconds, as directed, and check that they are warm before adding the toppings. Microwave performance can vary, so take care not to heat them longer than needed.

Serving the cakes

Ice cream: add vanilla ice cream just before serving so it stays cool against the warm cake. Caramel sauce and chocolate shell topping finish each portion.

Timing: have the toppings ready before warming the cakes, as they are best served while warm. Serve individually so each cake can be topped straight away.

Recipe notes & tips

• Spray the cupcake pan thoroughly so the cakes release more easily.
• Let the cakes cool before cutting their centres to help them hold their shape.
• Use a small knife and stop cutting before reaching the base.
• Keep the filling cool when adding it to the cakes.
• Cover the pan with plastic wrap if freezing the cakes ahead.
• Have the ice cream and sauces ready before warming the cakes.

Variations

• Nutella centre: use Nutella instead of chocolate fudge for a hazelnut note.
• Extra caramel: add a little more dulce de leche to the centre before sealing.
• Different ice cream: serve with chocolate or coffee ice cream instead of vanilla.
• Berry side: add fresh raspberries or strawberries alongside each cake.
• Skip the shell: leave off the chocolate shell topping for a softer finish.

Common mistakes to avoid

• Filling too much: an overfilled centre can spill; leave room to close it with the cake lid.
• Cutting through the base: this can let the filling escape; stop the knife short of the bottom.
• Handling warm cakes: they may crumble while being hollowed; let them cool first.
• Skipping the pan spray: cakes may stick when turned out; coat the cups well.
• Overheating: the cakes can become too hot or dry; warm them for about 30 seconds and check.
• Adding toppings too early: ice cream melts on warm cakes; top just before serving.

How to store

Freeze the assembled cakes, covered with plastic wrap over the pan, for up to 2 days. When ready to serve, take them from the freezer and microwave until warm, about 30 seconds.

Frequently asked questions