Dominos Lava Cake Recipe
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.
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.
Notes
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.