Easy Molten Chocolate Cake

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This Easy Molten Chocolate Cake is so simple and yummy! Warm chocolate cake with a melty hot fudge center served with a cold scoop of vanilla ice cream.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: French

Keyword: Cake, molten chocolate cake

Servings: servings

Calories: 421kcal

Author: Erica Walker

Equipment

Ramekins or custard bowls

Ingredients

1 box chocolate fudge cake or devil's food cake mix
1 1/3 c. water
1/2 c. vegetable oil
3 eggs
1 jar hot fudge topping (Dove or Smucker's works great!)
vanilla ice cream
Smucker's Magic Shell chocolate topping
whipped cream
maraschino cherries (optional)

Instructions

Preheat oven to 325 degrees.
Spray custard bowls or ramekins well with cooking spray.
In a large bowl, beat dry cake mix, water, vegetable oil, and eggs together for 2 minutes.
Fill ramekins or custard bowls 1/2 full of cake batter.
Bake 25 minutes or until you can stick a toothpick in the center of one and it comes out clean.
Allow cakes to cool for 5 minutes. Run a knife around the edge of the bowls and then turn the cakes out of the bowls onto a cooling rack (the cakes will be bottom side up). Place the cooling rack in the fridge for 15-20 minutes.
Remove cakes from the fridge.
Use a knife and scoop about a 1 1/2-inch hole out of the top (what used to be the bottom). Only cut about halfway through cake.
Scoop about 2 tablespoons of the Dove hot fudge topping into the hole.
Once this part is done you can cover and refrigerate until ready to serve.
When ready to serve, heat one cake at a time in the microwave for about 45 seconds or until the fudge begins to bubble.
Remove from the microwave and let sit for about 30 seconds.
Place a scoop of vanilla ice cream on the top of the cake, covering the hole.
Pour a coating of magic shell over the ice cream, add whipped cream, and a maraschino cherry on top, if desired. Enjoy!

Notes

*If you use a cupcake tin for the cakes, this recipes will make 20-24 cakes.

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