If you’ve ever dreamed of a decadent, ooey-gooey chocolate dessert that basically makes itself while you get on with your day, Crockpot Chocolate Lava Cake is here to make all your sweet wishes come true. This recipe is pure magic in a slow cooker: tender chocolate cake gives way to a molten, pudding-like center with bursts of melty chocolate chips in every scoop. Grab a spoonful straight from the pot, top with whipped cream or a scoop of ice cream, and let this warm, comforting treat become your new favorite for potlucks, celebrations, or cozy nights at home.
Ingredients You’ll Need
The beauty of Crockpot Chocolate Lava Cake lies in its simplicity. These pantry staples join forces to create a dessert that’s spectacularly rich, melt-in-your-mouth delicious, and surprisingly easy to throw together. Here’s what makes each ingredient shine.
- Box chocolate cake mix: Your trusty shortcut for a tender, fluffy cake base—choose your favorite brand for the best results.
- Eggs, oil, and water: Essential mix-ins for the box cake mix, bringing structure and moisture to your base.
- Instant chocolate pudding mix (3.9 oz): The secret ingredient for the ultimate gooey, “lava” center that gives this dessert its name.
- Milk: Used to prepare the pudding, ensuring a smooth, creamy texture beneath the cake.
- Semi-sweet chocolate chips (1 ½ cups): Stud each bite with decadent pockets of melted chocolate goodness.
- Nonstick cooking spray: An absolute must to keep your cake from sticking and to make serving easy.
- Whipped cream or ice cream (optional): The perfect cool, creamy contrast to all that molten chocolate. Highly recommended!
How to Make Crockpot Chocolate Lava Cake
Step 1: Prep Your Slow Cooker
Before you even break out the chocolate, grab your 6-quart slow cooker and coat it well with nonstick cooking spray. This key step makes cleanup a breeze and ensures that none of that luscious cake sticks when you’re ready to dig in.
Step 2: Mix the Cake Batter
Prepare your chocolate cake mix in a big mixing bowl, following the package directions—usually adding eggs, oil, and water. Stir until well combined. The batter should be smooth and glossy, promising great things to come.
Step 3: Pour in the Batter
Spread the prepared cake batter evenly over the bottom of your slow cooker. Gently nudge it into the corners with a spatula to create a uniform base for your Crockpot Chocolate Lava Cake.
Step 4: Whisk the Pudding
In a separate bowl, whisk together the instant chocolate pudding mix and the milk. It’ll start out thin, but after a minute or two of whisking, it’ll thicken up to a lovely, pourable consistency—perfect for that molten middle.
Step 5: Layer Pudding Over Batter
Slowly and gently pour the pudding mixture directly over the cake batter in the slow cooker. Resist every urge to stir! Just allow those luscious layers to mingle on their own—this is how you achieve that irresistible lava effect.
Step 6: Add the Chocolate Chips
Sprinkle those semi-sweet chocolate chips generously over the entire surface. As the Crockpot Chocolate Lava Cake cooks, they’ll melt and create glorious pockets of gooey chocolate throughout.
Step 7: Cook to Perfection
Pop the lid on your slow cooker, set it to high, and let the magic happen. Cook for 2 to 2 ½ hours—watch for edges set with a center that’s still soft and pudding-like. Don’t overcook; the oozy middle is what makes this dessert truly unforgettable.
Step 8: Rest, Scoop, and Serve
Once time’s up, turn off the heat and let the cake rest (covered) for 15 minutes. This helps the pudding set just enough for scooping. Serve warm with whipped cream or ice cream for that classic hot-and-cold, ultra-satisfying finish.
How to Serve Crockpot Chocolate Lava Cake
Garnishes
A swoosh of freshly whipped cream or a scoop of vanilla ice cream is classic, cooling down each molten bite. Feeling adventurous? Try a dusting of powdered sugar, chocolate shavings, or even fresh berries for a vibrant pop of color and flavor.
Side Dishes
Since Crockpot Chocolate Lava Cake is so indulgent, pair it with something light, like a fresh fruit salad or a simple espresso coffee. If serving at a gathering, offer fruit sorbet or a citrusy palate cleanser to keep everyone craving just one more spoonful.
Creative Ways to Present
For a playful touch, serve directly from the slow cooker with a ladle and let guests top their own bowls. Or scoop into ramekins for a fancier feel. Spruce things up by layering the cake, pudding, and ice cream parfait-style in clear glasses so guests can admire those decadent layers!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Crockpot Chocolate Lava Cake (if you’re lucky enough to have some!) to an airtight container. It’ll keep well in the refrigerator for up to three days, though it’s best enjoyed warm, straight from the pot.
Freezing
While this dessert is at its very best freshly made, you can freeze individual portions for up to one month. Wrap tightly to prevent freezer burn, and thaw overnight in the fridge before reheating.
Reheating
To bring back that warm, lava-like texture, simply microwave individual servings in short bursts (about 20-30 seconds), or reheat gently in the slow cooker or oven until warmed through. Top with fresh whipped cream or ice cream for that fresh-from-the-pot experience.
FAQs
Can I use a different size slow cooker for Crockpot Chocolate Lava Cake?
Yes, but the cooking time will change. A smaller slow cooker may take slightly longer, while a larger one could cook faster. Watch closely and test the center—you’re looking for a set edge and a gooey middle.
What type Dessert
Semi-sweet chocolate chips strike the perfect balance, but you can absolutely use milk or dark chocolate chips if you prefer a sweeter or bolder flavor. White chocolate chips make an exciting twist for a unique swirl.
Can I make Crockpot Chocolate Lava Cake gluten-free?
Absolutely! Substitute your favorite gluten-free chocolate cake mix and double-check that your pudding mix is certified gluten-free. Enjoy all the gooey, chocolatey bliss without any worries.
How do I know when the cake is done?
The edges should look set and cakey, but the center should remain jiggly and pudding-like—that’s your signature lava effect. Resist the urge to overcook, as the cake will continue to set a little as it cools.
Can I make this recipe ahead and reheat it for a party?
You can cook Crockpot Chocolate Lava Cake a few hours ahead and keep it on the “warm” setting in your slow cooker until serving. Just remember, the texture gets fudgier over time, so it’s at its prime right after cooking and a short rest.
Final Thoughts
If you’re ready to wow your family or friends without breaking a sweat, this Crockpot Chocolate Lava Cake is a true showstopper. It’s mess-free, incredibly rich, and sure to disappear fast—don’t be surprised if this becomes your default chocolate fix for any occasion!
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Crockpot Chocolate Lava Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Crockpot Chocolate Lava Cake, a rich and gooey dessert made effortlessly in your slow cooker. This recipe combines chocolate cake mix, instant pudding, and chocolate chips for a luscious treat that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Lava Filling:
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups milk
- 1 ½ cups semi-sweet chocolate chips
Additional:
- Nonstick cooking spray
- Whipped cream or ice cream for serving (optional)
Instructions
- Spray the slow cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Prepare the cake mix: In a large bowl, prepare the cake mix according to the package instructions. Pour the batter into the slow cooker.
- Mix the pudding: In another bowl, whisk the chocolate pudding mix and milk until smooth. Pour this over the cake batter without stirring.
- Add chocolate chips: Sprinkle the chocolate chips evenly over the top.
- Cook: Cover and cook on high for 2 to 2 ½ hours until the edges are set but the center is gooey.
- Serve: Allow the cake to rest for 15 minutes before serving warm with whipped cream or ice cream.
Notes
- Avoid overcooking—the center should remain soft and lava-like.
- Best served warm directly from the crockpot.
- Experiment with different chip flavors like milk or dark chocolate.
Nutrition
- Serving Size: 1 scoop
- Calories: 380
- Sugar: 35 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
