Crock pot chocolate lava cake is the best slow cooker chocolate lava cake recipe served with your favorite toppings like vanilla ice cream, toffee bits and more.
I’m going to show you how to cook a cake in a slow cooker. And this isn’t just any slow cooker cake—it’s the ultimate slow cooker chocolate lava cake.
In truth, this cake goes by many names. My son used to refer to it as a hot fudge pudding cake and hot fudge sundae cake. I’ve also heard it referred to as a crock pot hot fudge cake, crockpot pudding cake and slow cooker chocolate pudding cake,
Call it whatever you want, this ooey, gooey wonderful slow cooker chocolate lava cake is perfect for any occasion. And the best part is it’s the tastiest and the easiest crock pot chocolate lava cake to make.
This tender chocolate cake has a rich lava-like center that is like a rich, chocolate fudge sauce. The magic happens on it’s own, your slow cooker does all the work!
Chocolate Lava Cake in Crock Pot
This was inspired by our recipe for chocolate pudding on this site, and pairs well with this amazing milkshake recipe.
If you love this rich chocolate flavor, you are sure to love our Chocolate Pistachio Honeycomb.
Why You Will Love this Recipe
- So easy to make this moist cake with a gooey, molten center.
- Amazing, rich chocolate flavor.
- This dessert is a crowd-pleaser at gatherings and potlucks.
- Easily customizable so get creative and use your favorite ingredients and toppings.
- Efficient cooking: Utilizing a slow cooker means even cooking and no need to preheat an oven, which can save time and energy.
- Easy cleanup and even cooking using a foil sling.
Top Tip:
Resist temptation and do not lift up the lid of your slow cooker during the first hour of cooking or it will result in uneven cooking.
Ingredients in Crock Pot Chocolate Lava Cake
This recipe uses common ingredients you may already have inside your pantry.
- flour
- sugar
- unsweetened cocoa powder
- cinnamon
- baking powder
- salt
- whole milk
- unsalted butter
- egg yolk
- vanilla extract
- semisweet chocolate chips
- boiling water
- toffee bits for topping, if desired
- ice cream for topping, if desired
See recipe card below for exact quantities.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this crock pot chocolate lava cake.
- Go Nuts - Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cake added crunch.
- Vanilla Extract - Vanilla is a universal crowd-pleaser, use vanilla bean paste instead or feel free add a teaspoon of your desired extract flavor to your batter like almond, coconut, peppermint, lemon, banana, orange extract instead.
- Toppings - whipped or Ice cream, melted hazelnut spread or peanut butter, M&M's, Smarties, Reese's Pieces, chocolate chunks, raisins, toffee bits, fresh raspberries, cherries, strawberries or strawberry, chocolate or caramel sauce or your favorite chopped candy.
- Water - To enhance the chocolate flavor, consider using brewed coffee instead of water for a bolder taste, as suggested in this recipe.
- Chocolate Chips - Use dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, mint chocolate chips, caramel chocolate chips, butterscotch chips or your favorite in combination or instead. Additionally, you can find sugar-free chocolate chips for those looking to reduce their sugar intake.
How to make a Slow Cooker Chocolate Lava Cake
This cake is so easy to make. I can't wait for you to see just how easy.
In a large bowl combine flour, sugar, cocoa, cinnamon, baking powder, and salt.
In another bowl combine milk, melted butter, egg yolk, and vanilla. Stir milk mixture into flour mixture until just combined.
Fold in chocolate chips (batter will be stiff).
Scrape batter into the prepared slow cooker and spread to edges. Add a sprinkling of chocolate chips to cover top.
Combine remaining sugar and remaining cocoa in a clean bowl and sprinkle evenly over top.
Slowly pour boiling water evenly over top. Do not stir.
Cover and cook until the cake is puffed, top is lightly set, and center is gooey when pierced with toothpick, 1 to 2 hours on high.
Discard foil collar. Turn off the slow cooker and let the cake sit, covered, for 10 minutes before serving.
Serve in bowls topped with ice cream and toffee bits.
Hint: Use an oval slow cooker and make a heavy duty foil liner for best results. After removing foil collar from the slow cooker, allow it to cool covered for ten minutes before serving so cake can set.
How to Make a Slow Cooker Foil Liner
First, I have to briefly describe the difference between a crock pot and slow cooker. Simply put, a crock pot is a type of slow cooker made with stoneware that sits in the middle of a heat element surrounding it.
A slow cooker involves a metal bowl that sits on top of a heating element.
Therefore, the hottest spot in a slow cooker or crock pot is the bottom ring or edge and the back near where the power cord is. This is a potential problem that is solved by using a foil liner.
A foil liner acts as an insulator and assists in the prevention of burning your food or in this case a baked good. So the foil liner creates a more even cooking environment and clean up is super easy.
All you do is layer and fold a few sheets (depending on the width of your foil) of heavy duty tin foil, in both directions, before adding anything to your crock pot or slow cooker.
Carefully press foil into every side and edge, especially around the bottom, so tinfoil is touching entire inside of your crock pot or slow cooker. Fold tinfoil ends over edge around the entire top for your lid to sit in.
This foil edge is also how you'll lift your finished cake out of the slow cooker or crock pot.
If you love recipes like this, you may also enjoy our air fryer pizookie, Chocolate Covered Blueberries or our mouthwatering Better Than Sex Cake (Slow Cooker).
Storage
List how to store this dish in the fridge/how long it's safe to do so etc.
Refrigerate
When storing any leftovers of your Crock Pot Chocolate Lava Cake, ensure that they are in an airtight container and placed in the refrigerator. Your cake should last about 2-3 days if stored properly in the fridge.
Freeze
If you want to store your Crock Pot Chocolate Lava Cake for a longer period of time, consider freezing it. Make sure to tightly wrap each individual slice in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag. When properly stored, frozen lava cake can last for up to 3 months.
To thaw, place the frozen cake slice in the refrigerator for several hours or overnight.
Reheat
When you're ready to enjoy your leftover Crock Pot Chocolate Lava Cake, it's best to serve it warm. Simply place a serving in the microwave and heat it up in 30-second intervals. Monitor the temperature and avoid overheating the lava cake, as this may cause the chocolate to become grainy.
Make Ahead
You can also prepare your Crock Pot Chocolate Lava Cake in advance and store it in the refrigerator or freezer for future enjoyment. When making ahead, complete all the steps of the recipe up until the point of baking. Then, cover the cake batter and topping mixture in the slow cooker insert with plastic wrap, and store it in the refrigerator or freezer as outlined in the Refrigerate and Freeze sections above. Yes, you can prepare the cake batter several hours or even a day in advance. Store it in an airtight container in the refrigerator. When you're ready to cook the cake, simply pour the batter into the slow cooker and proceed with the recipe instructions.
When ready to cook, allow the refrigerated insert to come to room temperature before placing it back in the slow cooker and proceeding with the cooking instructions.
What to Serve with Chocolate Lava Cake in Crock Pot
Crock Pot Chocolate Lava Cake is best served warm, straight from the slow cooker. For an indulgent treat, pair the cake with a scoop of vanilla or your favorite ice cream, whipped cream, fresh berries or a sprinkling of powdered sugar.
I LOVE setting up a dessert topping station for everyone to choose from. So much fun.
- melted hazelnut spread or peanut butter
- M&M's, Smarties, Reese's Pieces or your favorite chopped candy
- chocolate chips or chunks
- raisins
- caramel chips
- toffee bits
- butterscotch chips
- peanut butter chips
- chocolate mint chips
- strawberry, chocolate or caramel sauce
Tips
Short paragraph here 1 -3 sentences about needing tip to help make sure recipe turns out well. You MAY not always need this section but try to use it if possible.
- For optimal results, use an oval slow cooker and a foil liner.
- To check if your cake is ready, insert a toothpick into the center. If it comes out with moist crumbs but not liquid batter, the cake is done.
- Don't forget to coat your slow cooker with non-stick spray before adding the cake batter to prevent cake from sticking to the cooker.
- Avoid lifting the lid of your slow cooker during the cooking process. Doing this could cause heat loss and result in uneven cooking.
- After removing foil collar from the slow cooker, allow it to cool covered for ten minutes before serving so cake can set.
FAQ
Do you have questions about crock pot chocolate lava cake? Here are some of the most commonly asked questions about it.
A Crock Pot Chocolate Lava Cake is a delicious dessert made in a slow cooker. It consists of a moist chocolate cake with a gooey, fudgy center.
The cake is done when the outsides and top are set like a sponge, but the middle remains gooey.
No, there is no need to stir the cake while it's cooking in the slow cooker.
Slow Cooker Chocolate Lava Cake Video
More Chocolate Cake Recipes
Do you like chocolate cake? Here some recipes you may also like to try.
Crock Pot Chocolate Lava Cake
Ready to get cooking? Remember that you can print this recipe if you like.
Crock Pot Chocolate Lava Cake
Equipment
- large slow cooker oval shaped
- Large Spoon for serving
Ingredients
- cooking spray
- 1 cup all-purpose flour -
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon instant espresso or instant coffee
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup unsalted butter, melted and cooled
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup semi sweet chocolate chips
- 1 cup boiling water
Toppings
- toffee bits
- ice cream for topping
Instructions
- Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. You will need an oval slow cooker for this recipe.
- Whisk flour, ½ cup sugar, ¼ cup cocoa, cinnamon, baking powder, and salt together in large bowl.
- In separate bowl, whisk together milk, melted butter, egg yolk, and vanilla. Stir milk mixture into flour mixture until just combined.
- Fold in chocolate chips (batter will be stiff).
- Then pour into the basin of a slow cooker generously coated with nonstick. Scrape batter into prepared slow cooker and spread to edges.
- Sprinkle a thin layer of chocolate chips over it. Set aside.
- Combine remaining ½ cup sugar and remaining ¼ cup cocoa in clean bowl and sprinkle evenly over top.
- For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Slowly pour boiling water evenly over top. Do not stir.
- Cover and cook until cake is puffed, top is lightly set, and center is gooey when pierced with toothpick, 1 to 2 hours on high.
- Discard foil collar. Turn off slow cooker and let cake sit, covered, for 10 minutes before serving.
- Serve in bowls topped with ice cream and toffee bits.
Notes
- For optimal results, use an oval slow cooker and a foil liner.
- To check if your cake is ready, insert a toothpick into the center. If it comes out with moist crumbs but not liquid batter, the cake is done.
- Don't forget to coat your slow cooker with non-stick spray before adding the cake batter to prevent cake from sticking to the cooker.
- Avoid lifting the lid of your slow cooker during the first hour of the cooking process. Doing this could cause heat loss and result in uneven cooking.
- After removing foil collar from the slow cooker, allow it to cool covered for ten minutes before serving so cake can set.
Nutrition
Jen says
What do you mean by a foil collar? Please explain
Karin and Ken says
First, I want to apologize for not including these directions inside the post and I have added this information to the recipe above. Than you for bringing this issue to my attention. I am truly grateful. I am going to first have to briefly describe the difference between a crock pot and slow cooker. Simply put, a crock pot is a type of slow cooker made with stoneware that sits in the middle of a heat element surrounding it. A slow cooker involves a metal bowl that sits on top of a heating element. Therefore, the hottest spot in a slow cooker or crock pot is the bottom ring or edge and the back near where the power cord is. This is a potential problem that is solved by using a foil liner. A foil liner acts as an insulator and assists in the prevention of burning your food or in this case a baked good. So the foil liner creates a more even cooking environment and clean up is super easy. All you do is layer and fold a few sheets (depending on the width of your foil) of heavy duty tin foil, in both directions, before adding anything to your crock pot or slow cooker. Carefully press foil into every side and edge, especially around the bottom, so tinfoil is touching entire inside of your crock pot or slow cooker. Fold tinfoil ends over edge around the entire top for your lid to sit in. This foil edge is also how you'll lift your finished cake out of the slow cooker or crock pot. Hope this helps! Take care and enjoy this cake. It's delicious. Take care and all the best. Karin
Arpita Patel says
quick and easy to make, with AWESOME result!! 🙂 I took it to a potluck today and got LOTS of compliments. I doubled the recipe and cooked it longer until it looked done. I will definitely make this recipe over and over again! Thank you for sharing it. Love your site.
Karin and Ken says
Happy to hear you enjoyed it! I just love this slow cooker cake! Glad I’m not alone! Hopefully you find some other recipes on our site that you enjoy just as much! All the best. Karin