Copycat "Chili's" Molten Chocolate Cake

1
Brandy Bender

By
@MisDisturbed19

I AM SOOOOOO ADDICTED TO THIS!!!! I can't get enough of it, you will need to have a sweet tooth to eat this!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Cook:
30 Min

Ingredients

Add to Grocery List

FOR THE CAKES:

6 Tbsp
butter, unsalted (2 tablespoons melted, 4 tablespoons at room temp.)
1/2 c
natural cocoa powder (not dutch-process), plus more for dusting
1 1/3 c
all purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
3 Tbsp
milk
1/4 c
vegetable oil
1 1/3 c
sugar
1 1/2 tsp
vanilla extract
2 large
eggs, at room temp.

FOR THE FILLING AND TOPPINGS

8 oz
bittersweet chocolate, finely chopped
1/2 c
heavy cream
4 Tbsp
butter, unsalted
1 Tbsp
light corn syrup
caramel sauce, for drizzling
1 pt
vanilla ice cream

How to Make Copycat "Chili's" Molten Chocolate Cake

Step-by-Step

  • 1Preheat the oven to 350 degrees. Make the cakes: Brush the four 1 1/4 cup brioche molds or jumbo muffin cups with the 2 tablespoons of melted butter. Dust the molds with cocoa powder and tap out the excess.
  • 2Whisk the flour, baking soda, baking powder, and salt in a small bowl. Bring milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • 3Combine the vegetable oil, 4 tablesoons room-temperature butter and sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • 4With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more then three-quarters of the way.
  • 5Transfer the mold to a baking sheet and bake until tops of the cakes are domed and the centers are barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
  • 6MAKING THE FILLING:

    Microwave the chocolate, cream, butter, and corn syrup in a microwave safe bowl in 30 second intervels, stirring each time, until chocolate starts to melt, 1 minute 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
  • 7Use the tip of the paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
  • 8Use the knife to cut a 1 1/2 inch circle on the top of each cake, cutting almost to the bottom.
  • 9Hollow out the cakes with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
  • 10Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
  • 11Plug the hole with the cake scraps. Save or discard any remaining scraps.
  • 12Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Printable Recipe Card

About Copycat "Chili's" Molten Chocolate Cake





Show 2 Comments & Reviews

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

Kitchen Crew @JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...