Crock Pot Chocolate Lava Cake
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.
Servings: 8
Calories: 323kcal
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.
Video
Notes
This recipe has been adapted from America's Test Kitchen.com
- 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
Calories: 323kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 262mg | Potassium: 214mg | Fiber: 4g | Sugar: 31g | Vitamin A: 241IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 3mg