Dominos lava cake recipe brings the restaurant-style dessert experience right into your kitchen. The cake is rich and chocolaty, with a soft, spongy exterior and a warm, gooey chocolate center that flows when cut.
The sweetness of the chocolate balances with a hint of salt, making every mouthful indulgent without being too heavy. The specialty lies in the molten chocolate core, giving the cake its signature “lava” effect.
Additions like a smooth ganache center, a touch of cocoa powder on the ramekins, and a small amount of butter enhance the flavor and texture.
I will now guide through the step-by-step process of creating this Dominos lava cake recipe.
Why It’s A Favorite Among Dessert Lovers
Dominos lava cake recipe is a favorite among dessert lovers because of the contrast between the soft, baked cake and the warm, flowing chocolate center.
The rich, velvety chocolate melts in the mouth, creating a luxurious taste experience. The buttery texture and smooth ganache elevate the flavor, making each bite indulgent and memorable.
It’s warm, decadent nature makes it comforting and irresistible, drawing chocolate enthusiasts back again and again. The simplicity of the ingredients combined with the dramatic molten effect makes it a treat that feels both special and satisfying every time.
How To Prepare Dominos Lava Cake Recipe?
To make this Dominos lava cake recipe perfectly, we’ll go step by step. Clear instructions and helpful tips guide you through the process.
Basic kitchen tools are enough, though some extras make it easier. Even with what you have, you’ll enjoy a rich, gooey chocolate dessert.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Course: Dessert
Cuisine: American
Yield: 4 individual lava cakes
Kitchen Utensils
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ramekins or muffin tins
- Saucepan
- Spatula
- Oven
- Cooling rack
Ingredients
For the Cake:
- 3 cups chocolate fudge cake mix
- 4 large eggs (divided: 3 whole eggs + 1 yolk)
- 2/3 cup water
- 2 tablespoons all-purpose flour
- 3/4 cup + 2 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon Dutch-process cocoa powder
- 3 tablespoons vegetable oil
- 1 large egg yolk
- 3/4 cup + 3 tablespoons unsalted butter, softened and divided
- 1 1/4 teaspoons vanilla extract
For the Ganache:
- 2.5 oz (70 g) bittersweet chocolate, finely chopped (50–60% cacao)
- 6 tablespoons (90 ml) heavy cream
- Pinch of kosher salt
Instructions
Step 1: Preheat Oven and Prepare Ramekins
Set your oven to 425°F (220°C). Butter four ramekins or muffin tins and lightly dust them with cocoa powder so the cakes don’t stick.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the chocolate fudge cake mix, flour, sugar, and cocoa powder. Stir them together until evenly mixed.
Step 3: Combine Wet Ingredients
In another bowl, whisk together 3 whole eggs, 1 egg yolk, water, vegetable oil, softened butter (save 2 tablespoons for later), and vanilla extract. Whisk until the mixture is smooth.
Step 4: Make the Cake Batter
Slowly add the dry ingredients to the wet mixture, stirring until smooth. The batter should be slightly thick but pourable.
Step 5: Prepare Ganache
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until glossy and smooth. Add a small pinch of kosher salt.
Step 6: Fill the Ramekins
Spoon cake batter into each ramekin until it’s about half full. Add 1–2 tablespoons of ganache in the center, then cover with more batter so the ramekins are almost full.
Step 7: Bake the Lava Cakes
Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be set while the centers stay soft and slightly jiggly. Avoid over baking to keep the molten center.
Step 8: Serve
Let the cakes cool for 2 minutes. Run a knife around the edges to loosen them, then invert onto plates. Serve right away, with ice cream, whipped cream, or berries if desired.
Notes:
The molten center is the key to lava cakes, so watch the baking time closely. You can make the ganache ahead of time and slightly warm before adding to the batter. For a richer flavor, use high-quality bittersweet chocolate.
Nutrition Facts Of Dominos Lava Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 |
| Fat | 27g |
| Carbohydrates | 50g |
| Protein | 5g |
Why This Recipe Is A Must-Try?
This Dominos lava cake recipe is a must-try because it transforms simple ingredients into a decadent dessert with a molten chocolate center that surprises and delights.
The rich chocolate flavor and buttery texture create a luxurious taste that feels indulgent without being complicated to make. The addition of a silky ganache elevates the cake, adding depth and a smooth finish.
Baking these Dominos lava cake recipe at home allows control over sweetness and richness while delivering a dessert that looks impressive and tastes extraordinary.
Trying this Dominos lava cake recipe brings the joy of creating a restaurant-quality dessert in your own kitchen.
How It Works
This Dominos lava cake recipe works by baking a rich chocolate batter just long enough for the edges to set while keeping the center soft and molten.
The heat from the oven cooks the outer cake layers, creating a tender structure, while the ganache or extra egg yolk in the center stays liquid, forming the signature molten core. When the cake is removed and cut or inverted, the warm chocolate flows out naturally.
The combination of butter, cocoa, and chocolate ensures a smooth, creamy texture, while careful timing in the oven preserves the delicate balance between a firm exterior and a gooey, flowing interior.
My Favorite Ways to Serve it Up
My favorite ways to serve Dominos lava cake recipe bring out its rich chocolate flavor and make it even more indulgent. Drizzling warm chocolate ganache over the top adds extra creaminess.
A scoop of vanilla or coffee ice cream on the side creates a hot-and-cold contrast that enhances the molten center. Fresh berries, like raspberries or strawberries, add a bright, slightly tart flavor that balances the sweetness.
A light dusting of powdered sugar or a sprinkle of chopped nuts gives texture and visual appeal. Serving it straight from the ramekin keeps the lava effect intact and dramatic.
My Tips For Success!
1. Measure ingredients carefully, especially flour and cocoa, to keep the texture balanced.
2. Soften butter and eggs to room temperature before mixing, helping the batter blend smoothly.
3. Warm the ganache slightly before adding it to the center so it melts evenly during baking.
4. Use a gentle folding motion when combining wet and dry ingredients to avoid deflating the batter.
5. Place the ramekins on a baking sheet to make handling easier and prevent spills in the oven.
6. Experiment with small add-ins like chocolate chunks or a pinch of espresso powder to enhance flavor without affecting the molten center.
Substitutions
➤ Chocolate: Use milk chocolate instead of bittersweet for a sweeter, creamier flavor, or vegan/dairy-free chocolate for plant-based options.
➤ Butter: Replace with coconut oil or vegan butter if needed.
➤ Eggs: Use unsweetened applesauce, mashed banana, or flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for egg-free versions.
➤ Cake Mix: Swap the boxed chocolate fudge mix with homemade chocolate cake batter or gluten-free mix for dietary preferences.
➤ Cream: Use coconut cream, almond cream, or soy cream instead of heavy cream for the ganache.
➤ Sugar: Substitute granulated sugar with coconut sugar, maple syrup, or a sugar substitute, adjusting liquids slightly.
Cake Storage
Dominos lava cake recipe should be stored carefully to preserve its texture. Unbaked batter can be kept in an airtight container in the refrigerator for up to 24 hours.
Once baked, the cakes are best served immediately for the molten center experience. If you need to store baked cakes, wrap them individually in plastic wrap and keep in the refrigerator for up to 2 days.
Reheat gently in the microwave for 15–20 seconds to restore the soft, gooey center. Avoid long-term freezing after baking, as it can alter the texture and prevent the center from staying molten.
Frequently Asked Questions
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and fill the ramekins in advance, then refrigerate for up to 24 hours before baking. Just let them return closer to room temperature before putting them in the oven.
What if I don’t have ramekins?
You can use an oven‑safe mug or a muffin tin as an alternative, though baking time may differ slightly.
Can I reheat leftover lava cake?
Yes, you can reheat in the microwave for a short burst or in the oven at a moderate temperature to warm the cake while trying to keep the center soft.
What chocolate should I use for best results?
Use good‑quality dark chocolate around 60–70% cocoa for rich flavor and a smooth, melting center.
Can I adjust this recipe for dietary needs?
Yes, you can substitute eggs with unsweetened applesauce or other vegan alternatives if needed, though texture and rise may vary.
Conclusion
This Dominos lava cake recipe is truly amazing, and everyone who tries it enjoys the rich, molten chocolate center and soft, buttery cake.
Making Dominos lava cake recipe brings a sense of joy and satisfaction that never gets old. Every time I prepare this Dominos lava cake recipe, I enjoy the process and the indulgent results, sharing it with friends and family who always love it.
The combination of simple ingredients and a luxurious, flowing chocolate center makes Dominos lava cake recipe a dessert worth making again and again.
I hope you try this Dominos lava cake recipe and experience the same delight I do.
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Dominos Lava Cake Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ramekins or muffin tins
- Saucepan
- Spatula
- Oven
- Cooling rack
Ingredients
For the Cake:
- 3 cups chocolate fudge cake mix
- 4 large eggs divided: 3 whole eggs + 1 yolk
- 2/3 cup water
- 2 tablespoons all-purpose flour
- 3/4 cup + 2 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon Dutch-process cocoa powder
- 3 tablespoons vegetable oil
- 1 large egg yolk
- 3/4 cup + 3 tablespoons unsalted butter softened and divided
- 1 1/4 teaspoons vanilla extract
For the Ganache:
- 2.5 oz 70 g bittersweet chocolate, finely chopped (50–60% cacao)
- 6 tablespoons 90 ml heavy cream
- Pinch of kosher salt
Instructions
Step 1: Preheat Oven and Prepare Ramekins
- Set your oven to 425°F (220°C). Butter four ramekins or muffin tins and lightly dust them with cocoa powder so the cakes don’t stick.
Step 2: Mix Dry Ingredients
- In a medium bowl, combine the chocolate fudge cake mix, flour, sugar, and cocoa powder. Stir them together until evenly mixed.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together 3 whole eggs, 1 egg yolk, water, vegetable oil, softened butter (save 2 tablespoons for later), and vanilla extract. Whisk until the mixture is smooth.
Step 4: Make the Cake Batter
- Slowly add the dry ingredients to the wet mixture, stirring until smooth. The batter should be slightly thick but pourable.
Step 5: Prepare Ganache
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until glossy and smooth. Add a small pinch of kosher salt.
Step 6: Fill the Ramekins
- Spoon cake batter into each ramekin until it’s about half full. Add 1–2 tablespoons of ganache in the center, then cover with more batter so the ramekins are almost full.
Step 7: Bake the Lava Cakes
- Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be set while the centers stay soft and slightly jiggly. Avoid over baking to keep the molten center.
Step 8: Serve
- Let the cakes cool for 2 minutes. Run a knife around the edges to loosen them, then invert onto plates. Serve right away, with ice cream, whipped cream, or berries if desired.