If you’re searching for a showstopping dessert that’s deliciously decadent and absolutely effortless, look no further than Slow Cooker Chocolate Lava Cake. This dreamy treat comes together with pantry staples and a few minutes of prep, then lets your slow cooker do all the magic. The result is a warm, fudgy, molten cake with a gooey chocolate sauce hiding underneath – the kind of dessert that makes friends and family feel extra special and turns any weeknight into a celebration.
Ingredients You’ll Need
The beauty of this Slow Cooker Chocolate Lava Cake is in its simplicity. Every ingredient works together to create luscious layers of flavor and texture, so don’t skip or skimp! Here’s why each one matters:
- All-Purpose Flour: The backbone of your cake, providing structure and a tender base for the molten middle.
- Granulated Sugar: Sweetens the cake and balances the rich chocolate flavor, giving the crumb a perfect texture.
- Unsweetened Cocoa Powder: Delivers that essential, deep chocolate punch in both cake and topping.
- Baking Powder: Adds just enough lift so your cake is soft and spongy instead of dense.
- Salt: Don’t forget this! It amplifies the chocolate notes and brings all the flavors to life.
- Whole Milk: Adds richness and keeps the batter moist and lush.
- Unsalted Butter (melted): Makes everything taste better and adds an irresistible buttery undertone.
- Vanilla Extract: For that warm, cozy aroma and depth of flavor.
- Semi-Sweet Chocolate Chips: These melt into gooey pockets, giving you lava-like bursts in every bite.
- Brown Sugar (for topping): Packs sweet caramel notes into the self-saucing layer on the bottom.
- Unsweetened Cocoa Powder (for topping): Doubles down on that luscious chocolate flavor for the molten layer.
- Hot Water (for topping): The secret to creating the “lava”—it turns that topping mixture into molten chocolate sauce as it bakes.
How to Make Slow Cooker Chocolate Lava Cake
Step 1: Prepare the Slow Cooker
Lightly grease the insert of a 4 to 6-quart slow cooker with a little butter or nonstick spray. This step might seem simple, but it ensures that every last bit of chocolatey cake and sauce comes out smoothly—no sticking or scraping!
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Mixing the dry ingredients first helps guarantee the cocoa powder and baking powder are distributed evenly—so there are no surprise pockets later.
Step 3: Add Wet Ingredients
Pour in the milk, melted butter, and vanilla extract. Stir gently until just combined (don’t overmix, or you’ll lose that soft, tender crumb). Finally, fold in the chocolate chips—these little treasures will melt into gooey bursts of chocolate throughout.
Step 4: Assemble in the Slow Cooker
Spread the batter evenly in the bottom of your slow cooker insert. In a separate bowl, combine the brown sugar and cocoa powder for the topping and sprinkle this mixture in an even layer over the batter. Here’s the fun part: don’t mix it in! Carefully pour the hot water over the whole thing—again, no stirring. This may feel odd, but it’s the magic trick that creates the lava sauce during cooking.
Step 5: Cook and Rest
Cover and cook the Slow Cooker Chocolate Lava Cake on high for 2 to 2 1/2 hours. You’ll know it’s ready when the cake is set on top but still gooey underneath. Once finished, turn off your slow cooker and let the cake sit uncovered for 15 to 20 minutes. This resting time allows the sauce to thicken a bit, so when you serve, each spoonful has both tender cake and molten chocolate sauce.
How to Serve Slow Cooker Chocolate Lava Cake
Garnishes
Sprinkle the finished cake with a dusting of powdered sugar, a few extra chocolate chips, or even a pinch of flaky sea salt for a gourmet flourish. But honestly, the best move is a generous scoop of vanilla ice cream or a big dollop of whipped cream—those creamy contrasts to warm chocolate are irresistible!
Side Dishes
While Slow Cooker Chocolate Lava Cake is the star, fresh berries are always welcome on the side. Strawberries, raspberries, or slices of banana are perfect—they add brightness and a little tartness to balance the rich, intense chocolate. If you want to get indulgent, try serving with a drizzle of chocolate or caramel sauce.
Creative Ways to Present
Why not make dessert feel extra special? Spoon the cake and sauce into individual ramekins or mason jars for a fancy touch at dinner parties. If you have leftover cake, use it as a filling for trifles—layer it with whipped cream and berries in a glass for an eye-catching treat. No matter how you serve it, this Slow Cooker Chocolate Lava Cake has a way of making everyone’s eyes light up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Slow Cooker Chocolate Lava Cake (lucky you!), simply transfer it to an airtight container and refrigerate. The cake will keep well for up to 3 days, and you can enjoy it straight from the fridge or lightly warmed.
Freezing
Want to make dessert night even easier? You can freeze individual portions of the lava cake, sauce and all. Wrap tightly in plastic wrap and place in a freezer-safe container. They’ll be good for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring back that melty magic, reheat portions in the microwave for 20 to 30 seconds, or until warmed through and the chocolate sauce is gooey again. You can also pop it in a 325°F oven, covered, for 10–12 minutes if you prefer.
FAQs
Can I use a different type Dessert
Absolutely! Dark chocolate chips make for an even richer cake, while milk chocolate will give a creamier, sweeter flavor. You can even use white chocolate chips for a fun twist—just keep in mind it will change the overall sweetness and chocolate intensity.
Can I make Slow Cooker Chocolate Lava Cake gluten free?
Yes! Swap the all-purpose flour for your favorite 1-for-1 gluten-free baking blend. The texture may be slightly different, but it will still be deliciously gooey and satisfying.
Is it okay to double the recipe?
If you’re feeding a crowd, you can double Slow Cooker Chocolate Lava Cake! Just use a larger slow cooker (at least 6 quarts) and keep an eye on the cooking time—it may need an extra 15–25 minutes. Check for doneness so the center remains saucy.
What can I do if my lava layer is too thin?
If your sauce seems too thin after cooking, don’t worry! Letting the cake rest uncovered for longer helps the lava layer thicken up. The sauce will also become more syrupy as the cake cools slightly.
Can I make this ahead for entertaining?
The joy of this dessert is that you can prep the batter and topping ahead—just assemble everything in the slow cooker insert and refrigerate (without the hot water). When ready to cook, add the hot water and start the slow cooker. It’s a perfect low-stress dessert for dinner parties!
Final Thoughts
This Slow Cooker Chocolate Lava Cake is pure chocolatey comfort with very little fuss—perfect for anytime you want to treat your loved ones (or yourself!) to something memorable. Get ready for lots of “wow” moments as you lift the lid and that molten chocolate sauce reveals itself. I hope this becomes a go-to favorite in your kitchen, just like it is in mine!
Print
Slow Cooker Chocolate Lava Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Slow Cooker Chocolate Lava Cake, a rich and gooey dessert that’s a breeze to make with your trusty crockpot. This molten chocolate cake is a perfect treat for any occasion, satisfying your sweet tooth with its warm, fudgy center and luscious chocolate sauce.
Ingredients
Cake Batter:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/3 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Topping:
- 3/4 cup brown sugar (packed)
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups hot water
Instructions
- Prepare the Cake Batter: Lightly grease the insert of a 4- to 6-quart slow cooker. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. Stir in milk, melted butter, and vanilla extract until just combined. Fold in the chocolate chips.
- Layer and Cook: Spread the batter evenly in the slow cooker. In a separate bowl, mix brown sugar and cocoa powder for the topping. Sprinkle over the batter. Carefully pour hot water over the top. Do not stir.
- Cook: Cover and cook on high for 2 to 2 1/2 hours, until set on top but gooey underneath. Let sit uncovered for 15–20 minutes to thicken the lava layer.
- Serve: Spoon warm cake and sauce into bowls. Enjoy with ice cream or whipped cream.
Notes
- Best served warm with vanilla ice cream or whipped cream.
- Leftovers can be refrigerated and gently reheated.
Nutrition
- Serving Size: 1 scoop with sauce
- Calories: 420
- Sugar: 41g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
