Name: Slow Cooker Chocolate Molten Lava Cake Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 box chocolate fudge cake mix (about 15.25 ounces); 1 cup milk; ½ cup vegetable oil; 3 large eggs; 1 box chocolate pudding mix (4-serving size, about 4 ounces instant); 2 cups cold milk; 11-12 ounces milk chocolate chips (about 2 cups)

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Introduction

This Slow Cooker Chocolate Molten Lava Cake is a decadent and easy dessert that combines rich chocolate cake with a gooey molten center. Perfect for cozy evenings, it requires minimal hands-on time and delivers maximum chocolatey indulgence.

A round dark chocolate lava cake sits inside a white bowl, dusted with powdered sugar that creates a light snowy effect on the cake’s textured surface. Part of the cake is scooped out, revealing a gooey, shiny molten chocolate center with rich dark brown color and thick texture. On top of the cake are two smooth, round scoops of creamy white vanilla ice cream, positioned side by side near the hollow center. Around the ice cream and on the dark surface are three bright red raspberries that add vivid color contrast. The whole setup is on a white marbled surface, and the bottom edge of the bowl shows a crisp wafer stick. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate fudge cake mix (about 15.25 ounces)
1 cup milk
½ cup vegetable oil
3 large eggs
1 box chocolate pudding mix (4-serving size, about 4 ounces instant)
2 cups cold milk
11-12 ounces milk chocolate chips (about 2 cups)

Instructions

Step 1: Spray the inside of a 6-quart slow cooker insert generously with non-stick cooking spray, coating the bottom and sides completely.
Step 2: In a large mixing bowl, combine the chocolate fudge cake mix, 1 cup milk, vegetable oil, and eggs. Whisk or beat with an electric mixer until the batter is completely smooth and free of lumps, about 1 to 2 minutes.
Step 3: Pour the cake batter into the prepared slow cooker insert and smooth the top into an even layer with a spatula.
Step 4: In a separate medium bowl, whisk together the instant chocolate pudding mix and 2 cups cold milk for 1 to 2 minutes, or until the mixture thickens.
Step 5: Pour the thickened pudding mixture evenly over the cake batter in the slow cooker. Do not stir or mix the layers.
Step 6: Sprinkle the milk chocolate chips evenly over the pudding layer. Again, do not stir.
Step 7: Fold a clean dish towel in half and place it directly on top of the slow cooker insert. Then place the slow cooker lid on top of the towel.
Step 8: Cook on Low for 3 to 3½ hours, until the edges are set and firm but the center still has a slight jiggle.
Step 9: Turn off the slow cooker and carefully remove the ceramic insert. Set it on a wire rack or heat-safe surface.
Step 10: Remove the lid and towel. Let the cake stand uncovered for 30 minutes to set.
Step 11: Scoop portions into bowls, making sure to get both the cake and the molten sauce from underneath. Serve immediately, topped with vanilla ice cream or your favorite ice cream flavor.

Tips & Variations

Use a clean kitchen towel between the slow cooker insert and lid to prevent condensation from dripping onto the cake.
Try mixing in a handful of chopped nuts or a teaspoon of espresso powder to deepen the chocolate flavor.
For a dairy-free option, use plant-based milk and dairy-free chocolate chips.
Serve with fresh berries or a drizzle of caramel sauce for extra indulgence.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm, but avoid overheating to preserve the molten center texture. This dessert is best enjoyed fresh for the gooey lava effect.

How to Serve

A white plate holds a single serving of a rich, dark brown chocolate dessert with a gooey texture and uneven edges, dusted lightly with white powdered sugar. On top of the chocolate dessert is a round scoop of creamy, pale yellow vanilla ice cream. Next to the ice cream are two fresh, bright red raspberries adding a pop of color. The plate rests on a surface with a white marbled texture, with part of a beige cloth visible on the side and a hint of a cream-colored pot with a wooden handle in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size slow cooker?

A 6-quart slow cooker is ideal for this recipe. Using a significantly larger or smaller size may affect cooking time and the cake’s texture. If you use a smaller slow cooker, reduce the ingredient quantities accordingly.

Why do I need to place a towel under the lid?

The towel absorbs condensation that forms during cooking, preventing water from dripping back onto the cake, which could make it soggy. This helps maintain the cake’s rich and moist texture.