Crock pot molten lava cake is the MOST delicious and decadent chocolate cake made right in your slow cooker! Who doesn't love oozing chocolate and moist cake topped with melting vanilla ice cream? The perfect crock pot dessert! 😉 Let's make it!
Why You'll Love This Crock Pot Molten Lava Cake Recipe
Moist cake and oozing chocolate chips and pudding. Oh my. Seriously, this is the best chocolate lava cake - and it's hands down my most requested recipe!
It's the easiest method. The crock pot is the easiest method of making molten lava cake! Think of it as three parts - make the pudding, mix the cake, then add it to the crock pot and top with chocolate chips.
Perfect if you're entertaining. It's the perfect dessert for serving family and company - have it cooking just before your guests arrive, and by the time you are ready to serve dessert (2.5 hours later) - it should be done!
Ingredients For Crock Pot Chocolate Molten Lava Cake
Here are the ingredients you will need to make this crock pot dessert:
- Devils Food Cake Mix - if you can't find devil's food cake mix then regular chocolate or chocolate fudge are fine.
- Instant Chocolate Fudge Pudding Mix - use the small box, 4 serving size.
- Milk - whole or 2% work best.
- Oil - I use vegetable or canola oil, but I have also used warm (not hot) melted coconut oil before as well.
- Semi-Sweet Chocolate Chips
For exact ingredient quantities, please see the recipe card below!
How to Make Slow Cooker Chocolate Lava Cake
Here's how to make this crock pot molten lava cake:
Make the pudding by mixing milk and instant pudding. Refrigerate 10 to 15 minutes.
Make the chocolate cake batter by mixing all of the ingredients in a large mixing bowl with a hand or stand mixer for about 2 minutes.
Layer the cake batter, the pudding, and the chocolate chips in a crockpot that has been sprayed with nonstick spray.
Slow cook on high for 2 to 2.5 hours or until the top looks baked and solidifies.
For complete instructions, please see recipe card below.
How to Serve It
Serve your warm lava cake with a scoop of vanilla ice cream or sweetened whipped cream. Garnish with chocolate powder or even a little cinnamon - or drizzle a little chocolate syrup.
Tips for Perfect Lava Cake in the Slow Cooker
Tip #1: Mix the pudding about 15 minutes before you want to add to the crock pot. If it get's too thick it won't pour, that's okay just spoon it evenly on top.
Tip #2: The pudding and chocolate chips will start to sink into the cake batter as you add them, so don't worry - that's what it's intended to do.
Tip #3: Do not remove the lid from the pot until at least 2 hours is up. Try and determine doneness by looking at the top of the cake. See next tip #4.
Tip #4: The toothpick test won't work to determine doneness. After years of making this, I have found that the cake is done when the top looks baked and solidifies. This can take anywhere from 2 to 2½ hours. If you shake the pot gently, it should not wiggle very much. It will still wiggle slightly, but that's from all the pudding and melted chocolate inside.
Leave leftover in the crock pot and cover. Refrigerate up to 3 days.
Place the crock pot back in the heating unit and reheat on low until warm. If you only want 1 serving, reheat in the microwave on low power until heated through, about 30 seconds to 1.5 seconds.
Slow Cooker Molten Lava Cake
- 3 to 4-quart crock pot
- 2 cup milk
- 1 (3.9-ounce box box instant chocolate pudding (fudge or regular)
- 1 (15.25-ounce) box devil's food cake mix
- 3 large eggs
- 1⅔ cup water
- ⅓ cup oil
- 12 ounces semi-sweet chocolate morsels
- optional for serving: vanilla ice cream
Make the pudding
- In a medium-sized bowl, whisk the milk and instant pudding together. Refrigerate until almost firm, about 10 to 15 minutes.
Make the cake batter
- In a large bowl add chocolate cake mix, eggs, water, and oil.
- Using an electric mix on low speed, mix ingredients together for 30 seconds. Scrape down the sides of the bowl then beat for 2 minutes on high speed.
Assemble and slow cook
- Spray the inside of the crock pot with nonstick spray. Pour the cake mix on the bottom.
- Top with pudding. (Tip: If the pudding is very thick, use large spoonfuls of pudding placed evenly across the cake batter).
- Sprinkle with chocolate chips.
- Cover and cook on high 2 to 2½ hours on high or until the top appears baked and has solidified.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: If you can't find devil's food cake mix use regular chocolate or chocolate fudge cake mix.
- SERVING SUGGESTIONS: Serve with vanilla ice or sweetened whipped cream.
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