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Slices of Slow Cooker Chocolate Lava Cake on a white plate topped with vanilla ice cream and a cherry

Slow Cooker Chocolate Lava Cake

Indulge in this Slow Cooker Chocolate Lava Cake, the ultimate no-fuss dessert that delivers a warm and gooey chocolate experience. With just 10 minutes of prep, this easy chocolate lava cake magically transforms in the slow cooker into a decadent treat, perfect for serving with a scoop of ice cream. Whether it's a weeknight or a special occasion, this is one of the best slow cooker desserts you can make!
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder (see note 1)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter melted
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar (for the topping)
  • 3/4 cup brown sugar firmly packed
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 2 1/4 cups hot water
  • Vanilla ice cream or whipped cream, for serving
  • Maraschino cherries, optional

Equipment

  • 4- to 6-quart slow cooker (crockpot)
  • Mixing bowls
  • Whisk
  • measuring cups
  • ladle or large spoon
  • nonstick spray

Method
 

  1. Prep the slow cooker: Coat your slow cooker insert with nonstick spray so the cake lifts out easily. I usually give the insert a quick spray, then set it aside while I mix.
  2. Mix the dry cake ingredients: In a large bowl, whisk together the flour, sugar, and cocoa powder along with the baking powder and salt. Make sure the cocoa is lump-free so the batter is smooth.
  3. Mix the wet ingredients: In a separate bowl, whisk the milk, melted butter, and vanilla. The melted butter should be warm but not hot so it doesn’t cook the milk or eggs (there are no eggs here, but warm butter helps mix everything evenly).
  4. Combine batter: Make a well in the dry ingredients, pour the wet ingredients into that well, and whisk until smooth. Scrape the bowl so you get all the flour mixed in. Then pour this batter into the bottom of the prepared slow cooker.
  5. Prepare the topping: In a small bowl, whisk together the granulated sugar, brown sugar, and the extra cocoa powder. Evenly sprinkle this mixture over the top of the batter in the slow cooker. The sugars and cocoa will form the chocolate sauce as it cooks.
  6. Add the hot water: Carefully pour the 2 1/4 cups of hot water evenly over the top. Don’t stir. The water will sink through and create that rich sauce under the cake while the batter rises above it.
  7. Cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours. I usually cook on HIGH for about 3 1/2 hours so the top is set and a toothpick comes out clean with a few crumbs attached. If you like a firmer cake, lean toward the 4-hour mark.
  8. Check for doneness: Use a toothpick in the center. It should come out clean with a few moist crumbs stuck to it. The cake will be set on top but soft and tender. The sauce collects on the bottom and is ready to spoon over each serving.
  9. Serve: Spoon slices into bowls or on plates, top with vanilla ice cream or whipped cream, and spoon the hot chocolate sauce from the slow cooker over the top. Add a maraschino cherry if you want a classic diner touch.

Notes

Cocoa powder: Look for the unsweetened baking cocoa powder, not the mix for making hot chocolate. Both natural and Dutch-process cocoa powder will work in this recipe. Yield: This recipe makes about 6 cups of Lava Cake, enough for 6 servings, 1 cup each. Storage: Store leftovers covered at room temperature for 2 to 3 days.