Eeezy Do-Ahead Chocolate Lava Cakes

Love these for simple entertaining!    Really, it’s an easy three step process.  Bake the cakes & freeze up to a week in advance.  Then hollow, fill & chill 4-6 hours ahead.   Just before serving, reheat & add final toppings.  The icing on this cake is that you can do it all in individual souffle dishes.   I use (1 1/2c. capacity).  This recipe makes enough for 6 single or 12 shared servings.

Ingredients:

Cake:
1  boxed chocolate cake mix
1 1/3 cups water
½ cup vegetable oil
3 eggs, rm temp

Topping:
1 bottle hot fudge topping
6 scoops ice cream
1 7.25 oz Magic Shell Chocolate Fudge, well shaken

Directions:

Preheat oven to 350°.

On medium speed, combine cake mix, water, oil & eggs and beat for 2 minutes.  Pour ½ cup of batter into each of 6 souffle dishes (1 1/2c.  capacity).  Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Let them cool completely before freezing or assembling.

Using a 1.5″ cylindrical biscuit cutter, hollow the center of each cake about 1 ½-inches deep.  Savor or discard the centers.  Spoon 3 hefty tablespoons of the fudge topping into each hole.  Store in the refrigerator, covered, until just before serving.

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Using a 1.5″ cylindrical biscuit or cookie cutter, hollow out the center of each cake.

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Fill the hollow with 3 Tablespoons of hot fudge or other flavor topping.

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Filled and ready to be stored in the frig.

When you’re ready to serve, heat one to three cakes at a time in the microwave for 60 seconds on high, or until you see the fudge begin to bubble. Remove from the microwave and let rest for 30 seconds or so, then place a scoop of ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.  Or take it to the next level… place each dish on a serving plate and sprinkle with 10x, nuts, coconut.  For a holiday twist, use peppermint ice cream and crushed peppermint candies on the top.

Don’t forget to take a picture and share!!!!