Craving that molten chocolate goodness from Domino’s but want to skip the delivery fees? This homemade Domino’s chocolate lava cake recipe delivers all the decadent, gooey center you love – but with restaurant-quality chocolate that puts the original to shame. Whether you’re planning a romantic dinner or just treating yourself to something special, this copycat recipe is about to become your new obsession.
We’ve all been there – ordering pizza and adding those tempting chocolate lava cakes to our cart, only to be slightly disappointed by the overly sweet, artificial taste. Today, we’re fixing that problem with a recipe that captures the essence of Domino’s famous dessert while elevating it to bakery-level quality.
Get ready to impress your family and friends with individual chocolate cakes that ooze warm, molten chocolate with every spoonful. The best part? You probably have most of these ingredients in your pantry right now!
My Personal Journey with This Domino’s Chocolate Lava Cake Recipe
I’ll be honest – I used to be a Domino’s lava cake defender. Every pizza night, I’d add two (sometimes three) to my order, convincing myself they were worth the hype. But after making this homemade version, I realized I’d been settling for mediocrity. The store-bought version tastes like sugary Hershey’s syrup compared to the rich, complex chocolate flavor of this recipe.
The first time I attempted this copycat version, I was skeptical about whether I could recreate that signature molten center. After testing both the underbaked method and the ganache-filled version, I discovered something amazing – homemade actually tastes like real chocolate! No more artificial sweetness or disappointing crunch from overbaking.
Now, whenever friends come over for dinner, this Domino’s chocolate lava cake recipe is my secret weapon. Watching their faces light up when they cut into the cake and see that perfect chocolate flow never gets old. It’s become my signature dessert, and honestly, I’m never going back to ordering the original.
Ingredients Required for Domino’s Chocolate Lava Cake Recipe
For the Underbaked Version:
- 165g bittersweet chocolate (50-60% cacao)
- 115g (1/2 cup) unsalted cold butter
- 2 whole eggs
- 2 egg yolks
- 21g (1.5 tbsp) brown sugar
- 43g (3 tbsp) granulated sugar
- 3g (1/2 tsp) fine sea salt
- 5g (1.5 tsp) vanilla extract
- 20g (2 tbsp) all-purpose flour
- Butter and flour for ramekins
- Powdered sugar for dusting
For the Ganache Version:
- 115g (4 oz) bittersweet chocolate
- 56g (1/4 cup) unsalted butter
- 3 whole eggs
- 60g (1/4 cup) granulated sugar
- Pinch of salt
- 2g (1/2 tsp) vanilla extract
- 37g (1/4 cup) all-purpose flour
For the Ganache Center:
- 90ml (6 tbsp) heavy cream
- 70g (2.5 oz) finely chopped bittersweet chocolate
- Small pinch of salt
Kitchen Utensils:
- 4 six-ounce ramekins (or 4-ounce for ganache version)
- Medium saucepot
- Glass mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Kitchen torch (optional)
- Fine mesh sieve for powdered sugar
Prep Time: 20 minutes
Cook Time: 10-15 minutes (depending on version)
Ganache Chilling Time: 30 minutes (ganache version only)
Total Time: 30-65 minutes
Serves: 4 individual cakes
Recipe Instructions
For the Underbaked Version:
- Prepare the ramekins: Preheat oven to 450°F (230°C). Grease four 6-ounce ramekins with butter, then dust with flour, rotating to coat all walls. Tap out excess flour.
- Create double boiler: Fill a medium saucepot with half an inch of water and bring to a simmer. Place chocolate and cold butter in a glass bowl over the simmering water (don’t let bowl touch water).
- Melt chocolate mixture: Stir occasionally until completely melted and smooth. Remove from heat.
- Prepare egg mixture: In a separate bowl, beat 2 whole eggs and 2 egg yolks until lighter in color and doubled in volume. Gradually add brown sugar, granulated sugar, salt, and vanilla extract.
- Combine ingredients: Fold the egg mixture into the melted chocolate until thoroughly combined. Gently fold in flour until just incorporated.
- Bake: Divide batter evenly among ramekins. Bake for 10-11 minutes until edges are set but centers are slightly jiggly.
- Serve: Cool for 1 minute, run a knife around edges, and invert onto plates. Dust with powdered sugar and optionally torch for a crispy top.
For the Ganache Version:
- Make ganache: Heat heavy cream with a pinch of salt until just simmering. Pour over finely chopped chocolate, let sit 3 minutes, then whisk until smooth. Chill for 30 minutes.
- Prepare cake base: Follow steps 1-2 from underbaked version, using 115g chocolate and 56g butter.
- Mix batter: Beat 3 whole eggs until light and doubled. Add sugar, salt, and vanilla. Fold into chocolate mixture, then add flour.
- Assemble: Divide half the batter among 4-ounce ramekins. Add a thick teaspoon of chilled ganache to each center. Top with remaining batter.
- Bake: Bake at 375°F (190°C) for 15 minutes until cooked through. Cool 2 minutes before inverting and dusting with powdered sugar.
Storage Guidance for Leftovers
Store leftover chocolate lava cakes covered in the refrigerator for up to 3 days. To reheat, microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes until the center becomes molten again.
5 Serving Ideas
- Classic Elegance: Dust with powdered sugar and serve with a scoop of vanilla ice cream and fresh berries for a restaurant-style presentation.
- Decadent Indulgence: Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of sea salt for the ultimate dessert experience.
- Coffee Shop Style: Serve alongside a shot of espresso for dipping, creating an adult version of cookies and milk.
- Seasonal Twist: Garnish with candied orange zest and a dollop of mascarpone for a sophisticated winter dessert.
- Party Perfect: Serve in the ramekins with long spoons for a fun, interactive dessert that guests can enjoy at their own pace.
5 Expert Tips
- Temperature Matters: Use a kitchen thermometer to ensure your chocolate doesn’t overheat during melting – keep it under 115°F to prevent seizing.
- Timing is Everything: For the underbaked version, look for edges that are set but centers that still have a slight jiggle – this ensures the perfect molten texture.
- Quality Chocolate: Invest in good bittersweet chocolate (50-60% cacao) for the best flavor – avoid chocolate chips as they contain stabilizers that affect melting.
- Proper Folding: When combining ingredients, use a gentle folding motion rather than stirring to maintain the airy texture of the beaten eggs.
- Make-Ahead Option: You can prepare the batter and fill ramekins up to 6 hours ahead, then bake directly from the refrigerator (add 1-2 extra minutes to cooking time).
Domino's Chocolate Lava Cake Recipe
Ingredients
- 165 g bittersweet chocolate 50-60% cacao
- 115 g 1/2 cup unsalted cold butter
- 2 whole eggs
- 2 egg yolks
- 21 g 1.5 tbsp brown sugar
- 43 g 3 tbsp granulated sugar
- 3 g 1/2 tsp fine sea salt
- 5 g 1.5 tsp vanilla extract
- 20 g 2 tbsp all-purpose flour
- Butter and flour for ramekins
- Powdered sugar for dusting
Instructions
- Prepare the ramekins: Preheat oven to 450°F (230°C). Grease four 6-ounce ramekins with butter, then dust with flour, rotating to coat all walls. Tap out excess flour.
- Create double boiler: Fill a medium saucepot with half an inch of water and bring to a simmer. Place chocolate and cold butter in a glass bowl over the simmering water (don’t let bowl touch water).
- Melt chocolate mixture: Stir occasionally until completely melted and smooth. Remove from heat.
- Prepare egg mixture: In a separate bowl, beat 2 whole eggs and 2 egg yolks until lighter in color and doubled in volume. Gradually add brown sugar, granulated sugar, salt, and vanilla extract.
- Combine ingredients: Fold the egg mixture into the melted chocolate until thoroughly combined. Gently fold in flour until just incorporated.
- Bake: Divide batter evenly among ramekins. Bake for 10-11 minutes until edges are set but centers are slightly jiggly.
- Serve: Cool for 1 minute, run a knife around edges, and invert onto plates. Dust with powdered sugar and optionally torch for a crispy top.
Video
Notes
Frequently Asked Questions
Here, we’ve got you covered with some common questions about this Recipe that people often asked.
1. What is in the middle of Domino’s lava cake?
From our testing, Domino’s lava cake has a molten chocolate center that’s created through underbaking rather than using a ganache filling. However, we’ve found that their version tends to be overly sweet and artificial-tasting. In our homemade version, we offer two superior options: an underbaked center that creates natural molten chocolate, or a rich ganache center made with heavy cream and quality bittersweet chocolate that delivers a more luxurious flow.
2. Are Domino’s lava cakes fried?
No, Domino’s lava cakes are baked, not fried. After ordering and analyzing the original, we can confirm they’re baked in small containers, similar to our ramekin method. However, we’ve noticed that Domino’s tends to overbake theirs, which creates that disappointing crunchy texture instead of the perfect molten center. Our recipe fixes this timing issue completely.
3. What are the ingredients in chocolate lava cake?
Based on our recipe development, the essential ingredients include bittersweet chocolate, unsalted butter, eggs, sugar, vanilla extract, salt, and a small amount of flour. The key difference we’ve discovered is using quality bittersweet chocolate (50-60% cacao) instead of the cheaper chocolate that gives Domino’s version that artificial Hershey’s syrup taste. We also add brown sugar for depth and use the proper ratios for that perfect molten texture.
4. What is the difference between molten cake and lava cake?
In our experience making both styles, there’s actually no real difference – they’re just different names for the same dessert! Some people call it “molten chocolate cake” while others prefer “chocolate lava cake,” but both refer to that warm chocolate cake with a flowing center. We’ve noticed that fancier restaurants tend to use “molten,” while casual places like Domino’s stick with “lava cake.”
5. Can I make this recipe ahead of time?
Absolutely! We’ve tested this extensively and found you can prepare the batter and fill the ramekins up to 6 hours ahead. Just cover with plastic wrap and refrigerate. When ready to bake, add 1-2 extra minutes to the cooking time since you’re starting from cold. The ganache version actually works even better make-ahead since the ganache firms up nicely in the fridge.
6. Why does my lava cake center not flow like yours?
From our trials, this usually happens from overbaking. We learned that the edges should be set but the center should still have a slight jiggle when you remove it from the oven. Every oven is different, so start checking at the minimum time. Also, make sure you’re not overmixing the batter, which can make it too dense to create that perfect molten flow.
7. Can I use milk chocolate instead of bittersweet chocolate?
We’ve experimented with different chocolates, and while you can use milk chocolate, we strongly recommend sticking with bittersweet. During our taste tests, we found that milk chocolate makes the cake way too sweet and lacks the rich, complex flavor that makes this recipe superior to Domino’s version. If you prefer sweeter desserts, just add an extra tablespoon of sugar to the bittersweet chocolate version.
This homemade Domino’s chocolate lava cake recipe proves that sometimes the copycat version surpasses the original. With rich, real chocolate flavor and that perfect molten center, you’ll never want to order delivery dessert again.
Whether you choose the simple underbaked method or go all-out with the ganache center, both versions deliver that satisfying chocolate ooze we all crave. Ready to impress your taste buds and your guests? Grab your ramekins and let’s get baking – your kitchen is about to smell absolutely amazing!
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