Chocolate Cherry Lava Cake Made in Dutch Oven
from https://mollyshomeguide.com/chocolate-cherry-lava-cake-made-in-dutch-oven-46775/
Prep Time
10minutes
Cook Time
45to 75 minutes
Prep Time
10minutes
Cook Time
45to 75 minutes
Ingredients
Instructions
Step 1: Prepare the Charcoal and Dutch Oven
  1. Begin by preparing 24 or more pieces of charcoal.
  2. You’ll need these for baking your dessert.
  3. Next, line your Dutch oven with a liner or generously spray it with cooking oil to prevent sticking.
Step 2: Assemble the Dessert Ingredients
  1. Open the can of pie filling and pour it into the bottom of the prepared Dutch oven.
  2. Spread it out evenly.
  3. Next, layer the chocolate cake mix evenly over the cherry filling.
  4. Carefully pour the soda over the cake mix, ensuring you pour slowly to prevent overflow as it will foam.
Step 3: Add Chocolate Chips and Cover
  1. Sprinkle chocolate chips over the top of the soda-covered cake mix.
  2. Once everything is assembled, place the lid on the Dutch oven to prepare for baking.
Step 4: Arrange the Charcoal and Begin Baking
  1. Create a base for your Dutch oven by arranging 8 pieces of charcoal in a circle.
  2. Place the Dutch oven on top of this initial layer.
  3. For additional heat, place 16 pieces of charcoal on top of the Dutch oven’s lid.
  4. This setup allows for a consistent baking temperature.
Step 5: Bake and Enjoy
  1. Allow the cake to bake for approximately one hour.
  2. The exact time can vary based on the size of your Dutch oven and the heat of the charcoal.
  3. Check for doneness by carefully lifting the lid to see if the cake is set and bubbly.
  4. Once baked, remove the Dutch oven from the coals.
  5. Let it cool slightly before serving.
  6. Enjoy your delicious, warm dessert!
Recipe Notes

Regular chocolate cake mix works perfectly fine for this recipe, but Devil’s food cake mix will give you a deeper, richer chocolate flavor, while German chocolate cake mix adds a slightly sweeter profile. Any major brand (like Betty Crocker, Duncan Hines, or Pillsbury) will do the job nicely, just make sure you’re picking up a standard-sized box – around 15.25 ounces – and avoid anything labeled “super moist” or “with pudding in the mix” since these can change how the cake bakes in the dutch oven.

The trickiest part of making a Dutch oven lava cake is temperature control – placing too many coals on top and not enough on the bottom can lead to a burnt top and undercooked center, so aim for about one-third of your coals on the bottom and two-thirds on top for even heating.

Getting the right consistency matters, so avoid the temptation to peek and lift the lid during cooking, as this releases essential heat and moisture that helps create that perfect molten center.

When mixing your ingredients, don’t overmix the batter – just stir until combined, as too much mixing can make your cake tough and dense instead of light and fluffy.

For the best results, let the cake rest for 5-10 minutes after removing it from heat, allowing the chocolate chips to create that perfect gooey center, and remember to spray your Dutch oven well with cooking spray before adding ingredients to prevent sticking.