Chocolate Muck Muck Cake

Chocolate Muck Muck Cake

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    7 m
  • Ready In

    30 m
Bob Cody
Recipe by  Bob Cody

“A serious favorite and chocolate extravaganza. ”

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Adjust Servings

Original recipe yields 6 individual cakes



  1. Preheat oven to 425 degrees F (220 degrees C). Lightly spray 6 - 3 inch muffin cups with nonstick cooking spray.
  2. Place chopped chocolate and butter in a metal bowl. Set bowl above a saucepan of lightly simmering water and melt until completely smooth and even. Remove from heat and stir in eggs and yolks with a whisk. Lastly, stir in powdered sugar and flour.
  3. Bake in preheated oven for exactly 7 minutes. The cake may appear under-baked. Remove from oven and serve immediately.

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Reviews (7)

Rate This Recipe


This is the best cake. It is supposed to be slightly unbaked in the center- it is similar to a lava cake. I have made this recipe multiple times and my guests have always loved it. If you don't like chocolate- sorry, this is not the recipe for you. And, you must understand that it is meant to be "raw" on the inside- that is the point of cooking it EXACTLY the time it states.



Absolutely delicious. I searched years ago for a molten chocolate cake recipe after having it. This was the first one I found and the only one I have used. You can make it and keep in freezer and thaw in fridge when ready to use.



Quite possibly the most decadent little devil of a cake ever conseived.

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Amount Per Serving (6 total)

  • Calories
  • 682 cal
  • 34%
  • Fat
  • 44.3 g
  • 68%
  • Carbs
  • 62.5 g
  • 20%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 350 mg
  • 117%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Italian Cream Cake


next recipe:

The Best Chocolate Cake You Ever Ate