Copycat Domino’s Chocolate Lava Crunch Cakes

Why You’ll Love This Recipe

• Crisp, sugared edges that shatter delicately, just like the Domino’s original.
• Reliably molten fudge center thanks to a frozen ganache core.
• Quick to bake and easy to serve individually for guaranteed gooey portions.
• Simple pantry ingredients with clear measurements and timings for success.

Grocery List

• Produce: (Optional garnish) fresh raspberries or mint
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: Granulated sugar, light brown sugar, powdered sugar, all-purpose flour, Dutch-process cocoa powder, vanilla extract, fine sea salt, espresso powder (optional), light corn syrup (optional), neutral oil, semisweet or bittersweet chocolate

Full Ingredients

Molten Fudge Centers

• 3 oz (85 g) semisweet or bittersweet chocolate (60–70%), finely chopped
• 3 tbsp (45 g) heavy cream
• 1 tbsp (14 g) unsalted butter
• 1 tsp light corn syrup (optional, for extra glossy melt)
• Pinch fine sea salt

Sugar-Crusted Pan

• 2 tbsp (28 g) unsalted butter, softened (for greasing)
• 1/3 cup (65 g) granulated sugar
• 1 tbsp (6 g) Dutch-process cocoa powder

Chocolate Cake Batter

• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 1 tbsp (12 g) neutral oil (canola or grapeseed)
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs (about 100 g without shells) + 1 large egg yolk
• 1 tsp (5 ml) vanilla extract
• 1/2 cup (60 g) all-purpose flour
• 1/3 cup (30 g) Dutch-process cocoa powder
• 1/2 tsp (3 g) fine sea salt
• 1/2 tsp espresso powder (optional, for depth)

For Serving

• 2 tbsp (15 g) powdered sugar, for dusting
• Optional: vanilla ice cream or fresh raspberries

Step-by-Step Instructions

Step 1: Make and Freeze the Fudge Centers

In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter. Microwave in 20–30 second bursts, stirring between each, until smooth (about 60–90 seconds total). Stir in the corn syrup (if using) and a pinch of salt. Refrigerate 10–15 minutes until thick enough to scoop, then divide into 6 equal portions (about 1 packed tablespoon or 24 g each) onto a parchment-lined plate. Freeze until very firm, at least 45 minutes.

Step 2: Prep the Pan and Preheat

Heat the oven to 425°F (220°C) with a rack in the center. Generously butter 6 wells of a standard muffin tin (or 6 individual 6-ounce ramekins). In a small bowl, mix the granulated sugar and cocoa powder. Add a heaping teaspoon or two to each well and rotate to coat every surface; tap out excess. This thick sugar coating is key to the crunch.

Step 3: Whisk the Wet Ingredients

In a medium bowl, whisk the melted butter, neutral oil, granulated sugar, and brown sugar until combined. Add the eggs, yolk, and vanilla; whisk vigorously for 60 seconds until the mixture looks slightly thickened and glossy. This helps create a tender, fudgy crumb.

Step 4: Add the Dry Ingredients

Sift the flour, cocoa powder, salt, and espresso powder directly into the bowl. Fold with a spatula just until no dry streaks remain. The batter will be thick and shiny. Let it rest 5 minutes to hydrate for a smoother texture.

Step 5: Fill and Hide the Fudge Core

Spoon about 1 heaping tablespoon of batter into each sugared well to cover the bottom. Nestle a frozen fudge ball in the center of each. Divide the remaining batter over the tops, covering the fudge completely and filling the wells about 3/4 full. Smooth the tops with a small offset spatula or the back of a spoon.

Step 6: Bake to Crisp-Edged Perfection

Bake for 12 minutes (11–13 minutes depending on your oven and pan). The cakes are ready when the edges are puffed and crisp, the tops look dry with faint cracks, and the centers are still soft if you gently nudge the pan. Do not overbake or the centers will set.

Step 7: Unmold, Dust, and Serve

Cool on a rack for 2 minutes. Run a thin knife around the edges, then invert the pan onto plates. Lift the pan to release the cakes. Dust generously with powdered sugar and serve immediately while the centers are molten. Add vanilla ice cream or a few berries if you like.

Pro Tips

• Dutch-process cocoa delivers deep color and smooth chocolate flavor; natural cocoa works but will taste a touch brighter.
• Freeze the fudge centers solid; semi-frozen centers can overmix with the batter and reduce the lava effect.
• Do not skimp on the sugar coating in the pan. That crunchy shell is the signature texture.
• Ovens vary—start checking at 11 minutes. Slightly underbaked is better than overbaked here.
• Using ramekins? They often need 1–2 extra minutes because of thicker walls.

Variations

• Salted Caramel Lava: Freeze 6 teaspoons of thick caramel sauce or soft caramel chews melted with a splash of cream; add a pinch of flaky salt on top after baking.
• Peanut Butter Cup: Mix 1/4 cup creamy peanut butter with 2 tbsp powdered sugar and 2 tbsp melted white chocolate; freeze into 6 mounds for the centers.
• Mocha Spice: Increase espresso powder to 1 tsp and add a pinch of cinnamon or chili powder to the batter.

Storage & Make-Ahead

Fudge centers can be frozen for up to 1 month in an airtight container. Sugar-coat the pan up to 1 day ahead. You can assemble the cakes (filled with frozen centers) and refrigerate up to 6 hours before baking; bake straight from cold, adding 1–2 minutes. To freeze assembled cakes, place the filled pan in the freezer until firm, then transfer portions to a sealed bag. Bake from frozen at 425°F (220°C) for 14–16 minutes. Leftover baked cakes keep 1 day refrigerated; rewarm at 350°F (175°C) for 6–8 minutes. Avoid microwaving if you want to preserve the crunchy shell.

Nutrition (per serving)

Approximate per cake: 460 calories; 26 g fat; 50 g carbohydrates; 35 g sugars; 6 g protein; 170 mg sodium. Values will vary based on brands and exact portion sizes.