Copycat Chocolate Lava Cake – a delicious recipe with chocolate cake, Greek yogurt, water, coconut oil, Chocolate Syrup, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
3
Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
4
Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
5
As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
6
Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
7
Evenly spoon melted chocolate into each indentation.
8
Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
1279
kcal
Calories
116
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (15 1/4 ounce) box devil's chocolate cake mix, 1 (6 ounce) container fat free Greek yogurt, 1 cup water, 3 tablespoons coconut oil, and more.
Yes, Copycat Chocolate Lava Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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