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Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? It is the most popular dessert on the cruise. But, now you don’t have to hit the high seas to indulge in this decadent chocolate melting cake at home.
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Carnival’s famous melting chocolate cake is the most popular dessert on a Carnival Cruise. The rich, chocolate cake has a warm, pudding-like chocolate center that is to die for! If you don’t believe me, see all the rave reviews from our readers in the comments below.
On a Carnival cruise, I always order this decadent dessert. It is served in individual greased ramekins that are the perfect size for one serving. Our chocolate cake recipe tastes just like the original recipe (because it IS the original recipe!) but you can make it in the comfort of your own home. Top with a scoop of vanilla ice cream, a dusting of powdered sugar or whipped topping.
Ingredients in Carnival Chocolate Melting Cake
This is one of the easiest chocolate desserts to make, and yet it looks and tastes super fancy! It resembles a lava cake, with a delicious melted chocolate mixture in the center. Here’s what you need:
- Dark chocolate chips – use any chocolate chips you like, but I find the dark or semi-sweet chocolate really enhances the luxurious flavor.
- Butter – melted butter, about cube and a half.
- Eggs -four large or five medium eggs. Make sure the egg mix is at room temperature before adding the next ingredients.
- Sugar – about ¾ cup white, granulated sugar
- Vanilla extract – not a lot: just ⅛ teaspoon
- Flour – a quarter cup
- Optional toppings: ice cream, whipped cream, powdered sugar, strawberries, caramel sauce, raspberries, other fresh berries, nuts.
Reader Reviews of this Recipe
“Holy cannoli, this is delicious. I’m hesitant to admit that I’ve made it three times this week… but you all deserve to know. I didn’t have ramekins so I put the batter in muffin tins and reduced the time to 10 minutes. I thought it’d make for better portion sizes but my husband and I ended up eating three at a time anyways. Thank you for this life changing recipe, but darn you for making me come face to face with my lack of self control. Five stars for sure.”
BEKAH
“Chocolate lovers! Hear me and make this recipe. You will not be sorry.”
JAYNE
“It is the best thing I ever had ever! It is so good I had it every night on my cruise recently. I highly recommend it! Sinfully delicious! Yum!”
CHARLENE
Baking Tips for Chocolate Melting Cake
Do not overbake! It is supposed to be spongy and cake-y on top but gooey and melty in the middle.
Check, check, check. After 14 minutes, be sure to keep checking it. You don’t want it to be cake-y all the way through, nor do you want it to be too runny.
Toothpick test. Use your good judgement for doneness because oven temps and elevations are different for everyone. If you are worried about it, keep doing the “toothpick test” every minute or so. If you put the toothpick all the way down to the bottom and the bottom half of the toothpick DOESN’T come out clean, you did it right.
Frequently Asked Questions
Yes! You can substitute gluten free all-purpose flour in this recipe. The rule of thumb I use is substitute the flour 1:1 and add one teaspoon of xanthan gum.
We wouldn’t recommend it. They are much better when they are warm out of the oven.
A melting cake or lava cake is a cake prepared in ramekins where the outer layer of the cake is baked, but the center of the cake is not set. Instead, it is a warm, hot fudge-like center.
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How To Make Carnival Chocolate Melting Cake
Carnival Chocolate Melting Cake
Video
Ingredients
- ¾ cup dark chocolate chips
- ¾ cup butter
- 4 eggs,, room temperature
- ¾ cup sugar
- ⅛ teaspoon vanilla extract
- ¼ cup flour
- powdered sugar, for dusting
- ice cream, for serving
- whipping cream, for serving
Instructions
- Heat oven to 375 degrees F. Melt chocolate chips and butter in a small saucepan. Set aside to cool for 10 minutes.
- In a separate bowl, whisk eggs and sugar together.
- Add vanilla and flour. Whisk until flour is well mixed in.
- Once the chocolate has cooled, combine it with the egg mixture.
- Fill 4 (7-ounce) ramekins about three-fourths full with chocolate batter. Bake for 14 minutes.
- Check to make sure the edges of the ramekin are cooked and the top of the cakes appear to be cooked as well.
- Once cooled, sprinkle the cakes lightly with powdered sugar.
- Serve with ice cream or whipped cream.
Equipment
- Whisk
- 7 ounce Ramekins
- Sauce pan
Notes
- You’ll need 4 (7-ounce) ramekins to make these, not a regular cake pan.
- Watch these babies closely. Do not overbake! The cake is supposed to be spongy and cakey on top but gooey and melty in the middle, the consistency of pudding, not too runny. If you put the toothpick all the way down to the bottom and the bottom half of the toothpick doesn’t come out clean, you did it right.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can i use both types of chocolate?
Are you referring to dark or semi-sweet chocolate for the chocolate chips?