If there’s one dessert that guarantees smiles and wide-eyed happiness at any gathering, it’s the irresistible Crockpot Chocolate Lava Cake. Imagine moist, tender chocolate cake blanketing a molten, gooey puddle of warm chocolate—effortlessly made in your slow cooker! This dessert is the ultimate way to surprise a crowd with something decadent and deeply chocolatey, without ever turning on the oven. Whether you’re tackling a weeknight sweet craving or aiming to dazzle your friends at your next get-together, this beloved treat is an absolute showstopper.
Ingredients You’ll Need
Let’s talk essentials! Crockpot Chocolate Lava Cake comes together with familiar favorites you likely already have in your pantry. Each ingredient plays an important role, crafting that signature fudgy texture and layered chocolate flavor everyone adores.
- Chocolate Cake Mix: The magical base that creates a soft, fluffy cake layer—use your favorite brand for best results.
- Water: Helps bring the cake batter together, providing moisture without thinning the flavor.
- Vegetable Oil: Adds richness and keeps the cake tender and luscious.
- Large Eggs: Essential for binding and creating that perfect cake structure.
- Instant Chocolate Pudding Mix: Gives the molten “lava” effect and adds extra chocolate intensity.
- Whole Milk: Combines with the pudding mix for a silky, creamy lava layer.
- Semisweet Chocolate Chips: Melts into dreamy chocolate pools—balance sweetness or try dark or milk chocolate chips for a twist!
- Nonstick Cooking Spray: Crucial for an easy release, so each gooey scoop is flawless.
- Vanilla Ice Cream or Whipped Cream (optional): Optional but highly recommended for serving; mellows the chocolate and adds cool contrast.
How to Make Crockpot Chocolate Lava Cake
Step 1: Prep Your Slow Cooker
Start by generously coating the inside of a 6-quart slow cooker with nonstick spray. This step makes all the difference in scooping out those beautiful, intact layers later—no sticking here!
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Stir until the batter is silky-smooth and all lumps disappear. The aroma of cocoa will tempt you immediately, but hold out—something amazing is coming!
Step 3: Add the Cake Batter to the Crockpot
Pour your well-mixed batter right into the greased slow cooker. Level it out gently with a spatula so you have an even base—this ensures every portion has that perfect cake-to-lava ratio.
Step 4: Whisk Together the Pudding Layer
In a separate bowl, vigorously whisk the instant chocolate pudding mix with whole milk. It should be glossy and fully dissolved. Carefully pour this luscious pudding layer right over the cake batter in the slow cooker. Here’s the magic: do not stir! Each layer will transform on its own, giving you that classic lava cake texture.
Step 5: Add the Chocolate Chips
Sprinkle the semisweet chocolate chips evenly across the top. As the cake bakes, these little bursts of chocolate melt down, creating pockets of gooey, rich flavor in every scoop.
Step 6: Cook to Perfection
Cover and set your slow cooker to high. Cook for 2 to 2 and a half hours. Peek at 2 hours—the edges should be set but the middle slightly glossy and soft. That barely-set center is your signature lava layer. Once done, turn off the heat and let the cake stand uncovered for 15 to 20 minutes. This settles the layers so you get silky chocolate under a fluffy cake crown.
Step 7: Scoop and Enjoy!
Use a big, sturdy spoon to dig deep and scoop out big portions, making sure everyone gets that heavenly combination of cake and chocolate lava. Enjoy your Crockpot Chocolate Lava Cake warm, with a scoop of vanilla ice cream or a cloud of whipped cream melting into every bite.
How to Serve Crockpot Chocolate Lava Cake
Garnishes
Dive into creativity! A generous scoop of vanilla ice cream is a classic that instantly cools and balances the warm chocolate. Or, try whipped cream for a lighter, billowy finish. For extra flair, sprinkle with chocolate shavings, a dusting of powdered sugar, or a few fresh berries—raspberries and strawberries pop beautifully against the rich chocolate.
Side Dishes
This dessert shines bright on its own, but you can pair Crockpot Chocolate Lava Cake with simple sides like fresh fruit salad or a cup of strong espresso. If you’re feeling festive, offer a sweet liqueur or a glass of cold milk alongside each serving for a playful twist.
Creative Ways to Present
Serve in colorful bowls, mason jars, or small glass tumblers to showcase the molten chocolate layers. Create a build-your-own dessert bar with bowls of toppings like chopped nuts, caramel sauce, or salted pretzel pieces. If you’re hosting, sprinkle edible gold dust over each portion for a true “wow” factor!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, let the cake cool to room temperature before transferring it to an airtight container. Keep leftovers in the refrigerator, where they’ll stay moist and delicious for up to four days. The gooey layer may firm up slightly, but the flavor is just as dreamy.
Freezing
Yes, you can freeze Crockpot Chocolate Lava Cake! Allow the cake to cool completely, then portion it into individual servings before placing in airtight containers or zip-top bags. Freeze for up to 2 months. The texture will soften after thawing, but a quick reheat will revive that lava magic.
Reheating
When you’re ready for another round of chocolate bliss, simply microwave individual servings for 20–30 seconds or until warmed through. You can also reheat larger portions in the oven at 325°F (covered) until heated. Add a scoop of ice cream or whipped cream to restore that fresh-from-the-crockpot sensation!
FAQs
Can I use a different cake mix flavor?
Absolutely! While chocolate on chocolate is a classic, try swapping in red velvet or devil’s food cake mix for a fun flavor twist. The magic of Crockpot Chocolate Lava Cake lies in the gooey middle—feel free to get creative.
Do I really need a slow cooker for this?
The slow cooker is what creates the signature molten layers with zero fuss, but if you don’t have one, you can mimic this in the oven. Use a deep baking dish and tightly cover with foil, baking at 350°F until edges are set and the center is slightly wobbly.
Can I make Crockpot Chocolate Lava Cake dairy-free?
Yes, you can use your favorite non-dairy milk (like almond or oat) and a dairy-free cake mix and pudding. Be sure to check the labels for truly dairy-free ingredients, and use chocolate chips that fit your needs.
What if my cake looks underdone in the center?
That’s actually perfect! The middle is meant to be gooey and lava-like, not entirely set. The heat will finish carrying over as it rests out of the slow cooker, delivering that true molten experience everyone loves.
Can I double the recipe?
If you’re using a larger slow cooker (8-quart or more), the recipe can be doubled. You may need to add 20–30 minutes to the cooking time. Just make sure not to fill more than two-thirds of your slow cooker to avoid spillage.
Final Thoughts
Give Crockpot Chocolate Lava Cake a try the next time you’re craving something ultra-indulgent and absolutely effortless. It’s a little bit magic, a lot of chocolate, and perfectly suited for sharing with loved ones. Don’t be surprised if it becomes your new favorite dessert tradition!
Print
Crockpot Chocolate Lava Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent dessert with this easy-to-make Crockpot Chocolate Lava Cake. A rich chocolate cake with a gooey, pudding-like center, topped with melty chocolate chips. Serve warm with vanilla ice cream or whipped cream for a truly indulgent treat!
Ingredients
Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Pudding:
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk
- 2 cups semisweet chocolate chips
- Nonstick cooking spray
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Spray the slow cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Prepare cake mix: In a large bowl, mix together the cake mix, water, oil, and eggs until smooth. Pour the batter into the slow cooker.
- Mix pudding: In a separate bowl, whisk together the pudding mix and milk. Pour over the cake batter without stirring.
- Add chocolate chips: Sprinkle chocolate chips over the top.
- Cook: Cover and cook on high for 2 to 2½ hours until edges are set but the center is gooey.
- Rest and serve: Turn off the slow cooker and let the cake sit uncovered for 15–20 minutes. Serve warm with ice cream or whipped cream.
Notes
- Use a spoon to scoop the cake—there will be a gooey layer underneath.
- Experiment with different types of chocolate chips for varied flavors.
Nutrition
- Serving Size: 1 scoop
- Calories: 490
- Sugar: 42g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
