If you’re looking for the perfect hands-off dessert, this Slow Cooker Chocolate Lava Cake is about to become your new go-to! Imagine warm, gooey chocolate cake with a velvety molten center, all made in your trusty slow cooker. Every decadent bite is pure chocolate comfort, with barely any effort involved. Whether you need a showstopper for a cozy family dinner or a crowd-pleasing potluck treat, this recipe delivers big, rich flavors without you ever turning on the oven.

Slow Cooker Chocolate Lava Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Chocolate Lava Cake lies in its simple but mighty ingredient list. Each component brings something essential—be it fudgy texture, luscious goo, or that iconic deep chocolate color. Here’s what you’ll need and why it makes a difference:

Chocolate cake mix (1 box, 15.25 ounces): The shortcut to a reliable, fluffy cake base with rich chocolate flavor.
Milk (1 cup for cake, plus 2 cups for pudding): Keeps the batter moist and turns the pudding into molten chocolate magic.
Vegetable oil (1/2 cup): Adds tenderness, ensuring every bite is delightfully soft.
Eggs (3 large): Bind the cake and give a slight lift to balance out the fudgy texture.
Instant chocolate pudding mix (1 box, 3.9 ounces): Creates that signature lava flow throughout the cake.
Semi-sweet chocolate chips (2 cups): Melt into gooey pockets for chocolatey bites in every spoonful.
Nonstick cooking spray: A must-have to make sure your cake releases easily from the slow cooker.
Vanilla ice cream or whipped cream (optional): Complements all that warm chocolate decadence with creamy, cool contrast.

How to Make Slow Cooker Chocolate Lava Cake

Step 1: Prep the Slow Cooker

Start by lightly spraying the inside of your slow cooker with nonstick cooking spray. This simple step is crucial—the last thing you want is that gorgeous cake sticking to the side when it’s time to serve. A generous coating ensures every spoonful comes out clean and easy.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine your chocolate cake mix, 1 cup of milk, vegetable oil, and those three eggs. Mix it all together until you have a smooth, glossy batter with no lumps hiding out. This will become the pillowy soft base for your Slow Cooker Chocolate Lava Cake, setting the tone for all that gooey goodness on top.

Step 3: Layer the Batter

Pour the prepared cake batter right into your greased slow cooker. Use a spatula to spread it into an even layer, reaching all the way out to the edges. This ensures every bite is as fudgy and chocolate-filled as the last.

Step 4: Make the Pudding Mixture

In a separate bowl, whisk together the instant chocolate pudding mix with 2 cups of milk. Stir for about two minutes until it’s thick and glossy. The thicker the pudding, the more distinct (and lava-like) those pockets of gooey chocolate will be.

Step 5: Layer the Pudding Over the Cake

Carefully pour the pudding mixture over the cake batter in the slow cooker. Don’t mix them together—just let the pudding rest on top. This layering is what creates the magical molten river running through your cake!

Step 6: Add the Chocolate Chips

Sprinkle the semi-sweet chocolate chips evenly over everything. They’ll melt down during cooking, giving you bursts of pure chocolate in every serving. If you want to get fancy, try swapping some chips for mini peanut butter cups or a handful of dark chocolate chunks.

Step 7: Cook to Perfection

Cover the slow cooker and set it on high for 2 to 2 1/2 hours. Keep a close eye at the 2-hour mark: you want the edges set, but the center still soft and jiggly for that lava effect. Overcooking turns goo into cake, so remember—the center should remain wonderfully molten!

Step 8: Let it Rest and Serve

Once it’s done, switch off the slow cooker and let the cake sit (covered) for ten minutes. This helps it firm up slightly and makes scooping much easier. Grab your biggest spoon and serve the Slow Cooker Chocolate Lava Cake warm, topped with a scoop of ice cream or dollop of whipped cream.

How to Serve Slow Cooker Chocolate Lava Cake

Garnishes

This Slow Cooker Chocolate Lava Cake comes alive with the perfect garnish. Classic vanilla ice cream or lightly whipped cream creates a gorgeous contrast to the hot, fudgy cake. For an elevated finish, scatter on some fresh raspberries, a drizzle of caramel, or a light dusting of powdered sugar right before serving.

Side Dishes

Dessert doesn’t always need sides, but why not turn this into the center of a decadent dessert buffet? Offer bowls of sliced strawberries, fresh mint sprigs, or even chocolate-dipped pretzels on the side. They add brightness and crunch to balance the cake’s richness.

Creative Ways to Present

Take your Slow Cooker Chocolate Lava Cake to the next level with playful presentation. Serve individual portions in mason jars for a rustic feel or spoon the cake into parfait glasses layered with whipped cream and berries. For family gatherings, bring the slow cooker straight to the table—a big reveal and serve moment that always gets “oohs” and “aahs!”

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the cake cool, then transfer it to an airtight container. It will keep in the fridge for up to four days. The molten center will firm up, but a gentle reheat brings the magic back.

Freezing

To freeze, portion the cooled Slow Cooker Chocolate Lava Cake into airtight freezer containers. It can be frozen for up to three months. When you’re ready for dessert, thaw overnight in the refrigerator for best texture.

Reheating

To recapture that just-cooked decadence, microwave individual servings for 30 to 40 seconds until warm and gooey again. If reheating larger quantities, pop it in a 300°F oven, covered with foil, for about 15 minutes. Top with fresh whipped cream or ice cream, and no one will guess it’s leftovers!

FAQs

Can I make Slow Cooker Chocolate Lava Cake with homemade cake batter?

Absolutely! While a boxed mix is super convenient, your favorite homemade chocolate cake recipe works fine—just keep the total amount of batter similar to fit the slow cooker.

How do I know when the cake is perfectly cooked?

The edges should look set and firm, while the center remains glossy, soft, and a little jiggly. A toothpick inserted into the edge should come out clean, but don’t test the middle—you want that part gooey!

Can I use low-fat milk or non-dairy alternatives?

You can use lower-fat or non-dairy milk in both the cake and pudding layers, but keep in mind the texture may turn out slightly less rich. Soy or almond milk will work, but whole milk gives the best “lava” effect.

Do I have to use a specific type Dessert

Nope! Any 5- or 6-quart slow cooker will work perfectly for Slow Cooker Chocolate Lava Cake. Just make sure to grease it well and avoid overfilling, so everything cooks evenly.

Is it possible to double the recipe?

If you have a large enough slow cooker, you can double the quantities. Just check for doneness after the recommended cooking time and add extra time as needed—it may take up to 45 minutes longer for a double batch.

Final Thoughts

This indulgent Slow Cooker Chocolate Lava Cake makes any day feel special, and it’s just so fun (and easy!) to make. Try it once and you’ll see why it can quickly become everyone’s most-requested dessert. Gather your ingredients, set your slow cooker, and get ready for an oozy, chocolatey treat that’s truly unforgettable!

Slow Cooker Chocolate Lava Cake Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of a Slow Cooker Chocolate Lava Cake, a rich and gooey dessert that’s a cinch to make in your crockpot. This indulgent treat features a luscious molten center nestled within a moist chocolate cake, topped with a cascade of melty chocolate chips. Serve it warm with a dollop of vanilla ice cream or whipped cream for a truly heavenly experience.

Ingredients

Scale

Cake:

1 box (15.25 ounces) chocolate cake mix
1 cup milk
1/2 cup vegetable oil
3 large eggs

Pudding Layer:

1 box (3.9 ounces) instant chocolate pudding mix
2 cups whole milk

Toppings:

2 cups semi-sweet chocolate chips
nonstick cooking spray
vanilla ice cream or whipped cream for serving (optional)

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Instructions

Prep the Slow Cooker: Lightly spray the inside of the slow cooker with nonstick cooking spray.
Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, 1 cup milk, vegetable oil, and eggs. Mix until smooth and well combined. Pour the cake batter into the prepared slow cooker.
Make the Pudding: In another bowl, whisk together the instant pudding mix and 2 cups milk until thickened. Gently pour the pudding mixture over the cake batter without stirring.
Add Toppings: Sprinkle the chocolate chips evenly over the top.
Cook: Cover and cook on high for 2 to 2 1/2 hours, or until the cake is set on the edges but still gooey in the center.
Serve: Turn off the slow cooker and let sit for 10 minutes before serving. Spoon into bowls and serve warm, optionally topped with vanilla ice cream or whipped cream.

Notes

For an extra rich flavor, use dark chocolate chips or add a teaspoon of espresso powder to the cake batter.
Avoid overcooking, as the center should remain molten for the lava effect.

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Category: Dessert
Method: Slow Cooker
Cuisine: American