If you’ve ever sunk a fork into one of those blistered little cakes from Domino’s and watched the hot chocolate core spill out like a dessert volcano, you already know: this is no dainty restaurant lava cake. It’s part cookie, part cake, part hot fudge fantasy. Crisp on the outside, dark and rich, and just sweet enough to make you lean back in your chair with a satisfied sigh.
I still remember the first time I tried one. We had ordered a late-night pizza during finals week, thin crust, pepperoni, nothing fancy. Someone added the Chocolate Lava Crunch Cakes almost as a joke. But when they arrived and we tore one open, there was this thick, glossy chocolate river inside, warm like brownie batter but even smoother. The shell had a cookie-like crunch, almost like an Oreo shell that went to culinary school. I swear we didn’t even touch the second pizza until every cake was gone.
This copycat version of Copycat Domino’s Chocolate Lava Crunch Cakes gets you that same magical texture and flavor, but with pantry-friendly ingredients and no pizza order required. You can even freeze a batch and bake them one at a time when the craving hits.
Table of Contents
How to Make Copycat Domino’s Chocolate Lava Crunch Cakes
You’ll start by making a quick chocolate ganache that mimics that ultra-fudgy core. Once that’s chilling, you’ll whip up a thick, scoopable batter with black cocoa, eggs, sugar, and a little crushed chocolate cookie for that signature Oreo-style crunch. Each cake gets filled with ganache, then baked hot and fast to crisp the outside while keeping the center molten.
Dust them with powdered sugar, serve warm, and watch the lava flow.
Nutrition Facts (Per Cake, Approximate)
Calories: 410
Total Fat: 26 g
Saturated Fat: 15 g
Carbohydrates: 41 g
Sugar: 30 g
Protein: 5 g
Sodium: 85 mg
Ingredients (Makes 6 cakes)
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 20 minutes
Total Time: 50 minutes
For the ganache center:
- ½ cup dark chocolate chips (or chopped dark chocolate)
- ¼ cup heavy cream
- 1 tsp corn syrup or butter (optional, for shine)
For the cake batter:
- ½ cup unsalted butter
- ½ cup dark chocolate chips
- ¾ cup granulated sugar
- 2 whole eggs + 2 egg yolks
- ¼ cup all-purpose flour
- 2 tbsp black cocoa powder (or Dutch-processed cocoa)
- 2 tbsp finely crushed chocolate cookies (like Oreo wafers, cream removed)
- ½ tsp vanilla extract
- Pinch of salt
For the pan and topping:
- Butter, for greasing
- Powdered sugar, for dusting
Tools You’ll Need
• Muffin tin (6 cups)
• Microwave-safe bowl (for melting chocolate)
• Whisk
• Mixing bowls
• Rubber spatula
• Ice cream scoop or spoon
• Fine mesh sifter
Instructions
1. Make the ganache core
In a small bowl, combine the chocolate chips and cream. Microwave in 20-second bursts, stirring in between, until smooth. Stir in corn syrup or butter if using. Refrigerate for 15–20 minutes until scoopable.
2. Prep the pan
Butter 6 cups of a muffin tin thoroughly. If you want a little extra crunch on the sides, dust with a mix of cocoa and granulated sugar. Pop the tin in the fridge to chill while you make the batter.
3. Make the batter
In another bowl, melt the butter and chocolate together (microwave or stovetop). Whisk until smooth. Let cool slightly, then whisk in sugar, whole eggs, and yolks until glossy and thick. Stir in the flour, cocoa, salt, cookie crumbs, and vanilla. Batter should be thick but scoopable.
4. Assemble the cakes
Spoon about 1½ tbsp of batter into each muffin cup. Flatten it slightly, then press a chilled scoop of ganache into the center. Cover with another spoonful of batter and smooth the tops. Chill the filled tray in the fridge for at least 10 minutes (or up to 1 hour if you want crispier edges).
5. Bake hot and fast
Preheat oven to 450°F (230°C). Bake cakes for 9–11 minutes, until the tops are set and puffed, but the centers still feel soft when lightly pressed. Let them sit for 2 minutes.
6. Flip and serve
Run a small knife around each cake and gently invert onto plates. Dust with powdered sugar. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
- Use black cocoa for the signature Oreo-like flavor and deep color. Dutch-processed works too.
- Don’t skip the chill time before baking. It keeps the ganache molten and lets the outside crisp.
- If using Oreo crumbs, scrape out the cream first so it doesn’t throw off the texture.
- Freeze extra cakes raw. Bake straight from frozen, adding 2 extra minutes.
What to Serve with Copycat Domino’s Chocolate Lava Crunch Cakes
Classic pairings
• Vanilla ice cream – The cold meltiness of the ice cream against the hot fudge center is what dessert dreams are made of. Classic, no notes.
• Whipped cream and berries – A bit of tartness from raspberries or strawberries balances the richness. Add mint for a refreshing twist.
• Espresso or black coffee – A bold sip between bites makes every taste of chocolate feel deeper, darker, dreamier.
Sweet-and-salty companions
• Sea salt potato chips – Yes, really. A crunchy, salty snack next to the molten cake is weirdly satisfying.
• Pretzel rods or pretzel bark – Break them up and dip into the lava for a DIY chocolate fondue moment.
Cozy seasonal treats
• Cinnamon-spiced pears – Poach or roast pear slices with cinnamon and serve alongside. The soft fruit and spiced notes make it feel fancy.
• Toasted pecans – Warm nuts bring out that deep, nutty note in the dark chocolate.
Variations
Mini Lava Bites
Use a mini muffin tin and reduce baking time to 6–7 minutes for two-bite cakes. Great for parties or dessert boards.
Oreo Explosion
Use Oreo crumbs in the batter and press half an Oreo into the ganache center for a double-cookie effect.
Mocha Crunch
Add 1 tsp espresso powder to the batter and use coffee-flavored chocolate for the ganache. The coffee intensifies the chocolate flavor beautifully.
Salted Caramel Core
Replace ganache with a soft caramel square (like Kraft) wrapped in a bit of chocolate to prevent leaking. Sprinkle tops with flaky salt before baking.
Gluten-Free Version
Use a 1-to-1 gluten-free flour blend and gluten-free chocolate cookies. The texture will be slightly softer, but still amazing.
Dairy-Free Lava Cakes
Use vegan butter, oat milk ganache, and dairy-free chocolate. The lava center won’t be quite as silky, but the flavor still delivers.
Ingredient Substitutes
Dark Chocolate Chips
Original: Semi-sweet or bittersweet chocolate chips
Substitutes: Chopped dark chocolate bar, milk chocolate chips (for a sweeter taste), vegan chocolate chips
Heavy Cream
Original: Heavy cream
Substitutes: Coconut cream, oat cream, evaporated milk, or full-fat canned coconut milk
Black Cocoa Powder
Original: Black cocoa for that Oreo flavor
Substitutes: Dutch-processed cocoa (richer and darker than natural), or half-and-half Dutch + regular cocoa
Chocolate Cookie Crumbs
Original: Oreo wafers, no filling
Substitutes: Chocolate graham crackers, any chocolate wafer cookie, finely ground brownie bits
All-Purpose Flour
Original: All-purpose
Substitutes: Gluten-free 1-to-1 blend, almond flour (for a slightly nutty taste), or cake flour for a softer edge
Butter
Original: Unsalted butter
Substitutes: Vegan butter sticks, margarine, or coconut oil (unrefined for coconut flavor, refined for neutral)
Eggs
Original: 2 whole eggs + 2 yolks
Substitutes: 4 tbsp aquafaba per egg (for dairy-free), or 1 tbsp ground flax + 3 tbsp water per egg (firmer texture)
Honest Review
After several test bakes (and a couple ganache disasters), I can say this version of Copycat Domino’s Chocolate Lava Crunch Cakes gets incredibly close to the real thing. The outer shell firms up with that signature cookie-like crackle, especially if you chill the batter first, and the ganache center? Pure molten magic. It’s thick, rich, and spills out slowly like hot fudge meeting a brownie.
Would I say it’s exactly like Domino’s? Not completely. They probably have access to weird commercial binders and pre-baked crumb shells I can’t replicate at home. But flavor-wise? This absolutely delivers that same over-the-top chocolate fix. It’s the kind of dessert you bite into and instantly forget your pizza order ever existed.
If you’re chasing that crunchy-outside, lava-inside combo without waiting for delivery, this is 100% worth making again. Especially warm from the oven, with powdered sugar snowing down. No regrets. Except maybe not doubling the batch.
Ingredients
- ½ cup dark chocolate chips (or chopped dark chocolate)
- ¼ cup heavy cream
- 1 tsp corn syrup or butter (optional, for shine)
- ½ cup unsalted butter
- ½ cup dark chocolate chips
- ¾ cup granulated sugar
- 2 whole eggs + 2 egg yolks
- ¼ cup all-purpose flour
- 2 tbsp black cocoa powder (or Dutch-processed cocoa)
- 2 tbsp finely crushed chocolate cookies (like Oreo wafers, cream removed)
- ½ tsp vanilla extract
- Pinch of salt
- Butter, for greasing
- Powdered sugar, for dusting
Instructions
Combine the chocolate chips and cream in a small bowl and heat them in short bursts until smooth, stirring in a little corn syrup or butter if you like, then chill the mixture until it is thick enough to scoop. Butter the cups of a muffin tin well, dust with cocoa and sugar if you want extra crunch, and keep the tin in the fridge while you prepare the batter. Melt the butter and chocolate together, whisk until smooth, cool slightly, then whisk in the sugar, eggs, and yolks until glossy before stirring in the flour, cocoa, salt, cookie crumbs, and vanilla to make a thick, scoopable batter. Add a spoonful of batter to each chilled muffin cup, press a scoop of the ganache into the center, cover with more batter, smooth the tops, and chill the filled tray briefly. Bake in a very hot oven until the cakes are puffed and set on top but still soft in the center, then rest them for a moment, loosen the edges with a knife, flip them onto plates, dust with powdered sugar, and serve warm with ice cream or whipped cream.
Notes
Calories: 410 Total Fat: 26 g Saturated Fat: 15 g Carbohydrates: 41 g Sugar: 30 g Protein: 5 g Sodium: 85 mg
