Print

Slow Cooker Chocolate Molten Lava Cake Recipe

Print Recipe

★★★★★

4.8 from 244 reviews

This Slow Cooker Chocolate Molten Lava Cake offers a decadent and gooey dessert experience with minimal effort. Featuring rich chocolate fudge cake layered with luscious chocolate pudding and melted chocolate chips, this recipe is slow-cooked to perfection, resulting in a warm, molten center ideal for serving with a scoop of vanilla ice cream.

Ingredients

Scale

Cake Batter

  • 1 box chocolate fudge cake mix (about 15.25 ounces)
  • 1 cup milk
  • ½ cup vegetable oil
  • 3 large eggs

Pudding Layer

  • 1 box chocolate pudding mix (4-serving size, about 4 ounces instant)
  • 2 cups cold milk

Topping

  • 11–12 ounces milk chocolate chips (about 2 cups)

Instructions

  1. Prep slow cooker: Spray the inside of a 6-quart slow cooker insert generously with non-stick cooking spray, coating the bottom and sides completely to prevent sticking.
  2. Mix cake batter: In a large mixing bowl, combine the chocolate fudge cake mix, 1 cup milk, ½ cup vegetable oil, and 3 large eggs. Whisk or beat with an electric mixer until the batter is completely smooth with no lumps, which takes about 1 to 2 minutes.
  3. Pour batter into slow cooker: Transfer the cake batter into the prepared slow cooker insert, smoothing the top into an even layer using a spatula.
  4. Prepare pudding mixture: In a separate medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk vigorously for 1 to 2 minutes until the mixture thickens.
  5. Add pudding layer: Evenly pour the thickened chocolate pudding mixture over the cake batter in the slow cooker, being careful not to stir or mix the layers together.
  6. Sprinkle chocolate chips: Evenly sprinkle 11 to 12 ounces of milk chocolate chips over the pudding layer without stirring.
  7. Add dish towel and lid: Fold a clean dish towel in half and place it directly on top of the slow cooker insert. Then place the lid securely on top of the towel to trap moisture and prevent condensation from dripping onto the cake.
  8. Cook: Set the slow cooker to Low and cook for 3 to 3 hours and 30 minutes, until the edges are set and firm but the center still has a slight jiggle, indicating that molten lava texture.
  9. Remove and cool: Turn off the slow cooker and carefully remove the ceramic insert from the heating base. Set it on a wire cooling rack or a heat-safe surface. Remove the lid and dish towel, then let the cake stand uncovered for 30 minutes to slightly cool and set.
  10. Serve: Scoop portions into bowls, making sure to include both the cake and the molten sauce underneath. Top with vanilla ice cream or your preferred ice cream variety and serve immediately for a luscious dessert experience.

Notes

  • Do not stir layers after adding pudding and chocolate chips to preserve the molten texture.
  • The dish towel placed under the lid prevents condensation from dripping onto the cake, ensuring a better texture.
  • Use a 6-quart slow cooker for even cooking; smaller sizes might overflow, larger sizes may affect cooking time.
  • Allowing the cake to rest for 30 minutes after cooking enhances the molten lava effect.
  • Serve warm with ice cream for the best contrast in temperature and texture.

Keywords: slow cooker chocolate cake, molten lava cake, chocolate dessert, easy slow cooker dessert, chocolate pudding cake, warm chocolate dessert

Find it online: https://recipeswithmia.com/slow-cooker-chocolate-molten-lava-cake-recipe/