Slow Cooker Lava Cake
This Slow Cooker Lava Cake is a rich, gooey, warm chocolate dessert with a soft cake on top and molten fudge-like sauce underneath—perfect for busy nights, holidays, or anytime a chocolate craving strikes.
Ingredients
- 1 box chocolate cake mix 15.25 oz; devil’s food or dark chocolate; gluten-free mix also works
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups milk whole milk preferred; 2% or non-dairy milk works
- 1/3 cup vegetable oil or other neutral oil; melted butter also works
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon fine sea salt
- 1 box instant chocolate pudding mix 3.9 oz; use instant, not cook-and-serve
- 2 cups milk cold; for pudding layer
- 1 cup semi-sweet chocolate chips or dark chocolate chips/chopped bar chocolate
- nonstick cooking spray or melted butter for greasing the slow cooker
- vanilla ice cream or whipped cream for serving, optional
- fresh berries such as raspberries or strawberries, optional
- flaky sea salt for garnish, optional
- shaved chocolate or chocolate curls for garnish, optional
Instructions
- Spray the inside of a 5- to 6-quart slow cooker with nonstick spray or brush with melted butter, making sure to coat the bottom and sides well to prevent sticking.nonstick cooking spray or melted butter
- In a large mixing bowl, whisk together the chocolate cake mix, unsweetened cocoa powder, and fine sea salt, breaking up any lumps.1 box chocolate cake mix, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon fine sea salt
- Add 1 1/4 cups milk, vegetable oil, eggs, and vanilla extract to the bowl. Beat with a hand mixer on medium speed for about 2 minutes, or whisk vigorously, until the batter is thick, shiny, and mostly smooth, scraping down the sides as needed.1 1/4 cups milk, 1/3 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract
- Pour the cake batter into the prepared slow cooker and spread it into an even layer with a spatula. The batter will be fairly thick.
- In a separate medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes, until slightly thickened and pudding-like but still pourable.1 box instant chocolate pudding mix, 2 cups milk
- Gently pour the pudding mixture evenly over the cake batter in the slow cooker. Do not stir; you want two distinct layers so the cake can rise and the pudding can form a molten sauce underneath.
- Sprinkle the chocolate chips evenly over the top. Some will sink into the pudding as it cooks, creating pockets of melted chocolate.1 cup semi-sweet chocolate chips
- Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or until the edges of the cake are set and the center is puffed but still slightly jiggly. When you insert a spoon near the edge, you should find a firm cake on top and a fudgy sauce underneath.
- Turn off the slow cooker and let the lava cake rest, covered, for 10–15 minutes to allow the top to finish setting while keeping the bottom molten.
- Scoop generous spoonfuls into bowls, digging deep to get both cake and lava sauce. Serve warm with vanilla ice cream or whipped cream, fresh berries, and a sprinkle of flaky sea salt or shaved chocolate if desired.vanilla ice cream or whipped cream, fresh berries, flaky sea salt, shaved chocolate or chocolate curls
Notes
Cook time can vary depending on your slow cooker. Start checking around the 2-hour mark; if the top still looks very wet and shiny after 2 1/2 hours, continue cooking for 15–20 minutes more. You can keep the cake on the WARM setting for 1–2 hours for serving. Leftovers can be cooled, refrigerated for 3–4 days, and reheated gently in the microwave; the texture will be less lava-like but still delicious.
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