Not that most people need convincing, but this Slow-Cooker Chocolate Lava Cake is one you really shouldn’t pass up. And you don’t need to take our word for it, home cooks across the country have fallen for this ooey-gooey, extra-chocolatey cake. The texture and flavor that make this cake so good are due to the addition of chocolate pudding and chocolate chips, but the cooking method also plays a role. “Baking” the cake in the steamy slow cooker helps keep it super moist, so you get all the texture of your favorite restaurant “lava cake!” Make decadent look easy with this amazing dessert!
Recipe Ingredients
Get ready to bake up some magic with these essential ingredients for our Slow-Cooker Chocolate Lava Cake!
Triple Chocolate Fudge Cake Mix: This is your superstar shortcut to a rich, chocolatey foundation!
Milk: Adds essential moisture to the cake batter, helping to create that tender crumb.
Vegetable Oil: Contributes to the cake's moistness and tenderness, giving it a soft, melt-in-your-mouth texture.
Eggs: These are the binders of the baking world. Eggs provide structure to the cake, help it rise, and add richness, contributing to the overall texture and flavor.
Chocolate Instant Pudding and Pie Filling Mix: This is the secret to the "lava" effect. When mixed with milk, it creates a thick, rich chocolate layer that stays wonderfully soft and gooey during cooking.
Milk Chocolate Chips: These melt into pure chocolate bliss, enhancing the rich chocolate flavor. You can even swap for dark chocolate chips for an even more intense experience!
Other Ingredients You’ll Need: Milk
How to Make Slow-Cooker Chocolate Lava Cake
This Slow-Cooker Chocolate Lava Cake recipe is super easy, and with these simple steps and handy tips, you'll have a perfectly gooey, chocolatey dessert every time! See the full recipe below for all the details.
1. Prep Your Slow Cooker and Cake Batter
Grab your 6-quart slow cooker and give it a good spray with cooking spray. Mix up your batter and pour evenly into your prepared slow cooker.
2. Prepare the Pudding Layer
Make and carefully pour this thickened pudding mixture over the cake batter. Do NOT mix it in! Just let it sit on top.
3. Add the Chocolate Chips
Sprinkle your entire bag of chips evenly over the pudding layer. (Psst... for an even richer flavor, try dark chocolate chips here)
5. Cook
Here is a trick for that super moist "lava" effect. Cover your slow cooker, but before you put the lid on, place a folded clean dish towel between the slow cooker and the lid. This genius move prevents condensation from dripping onto your cake, keeping it perfectly moist.
How to Store Slow-Cooker Chocolate Lava Cake
Store any remaining cake covered in the refrigerator for up to 3 days.
More Recipes to Try
Just when you thought it was for dinner and apps only, your most reliable kitchen appliance reveals its secrets to creating amazing slow-cooker desserts. Or if you are craving more chocolate recipes. Check out our pantheon of chocolate cakes recipes,
Slow-Cooker Chocolate Lava Cake
- Prep Time 15 min
- Total 3 hr 45 min
- Servings 12
- Ingredients 8
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
Topping
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 2 cups cold milk
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
Serve with, if desired
- Whipped cream or vanilla ice cream
Instructions
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Step1
Spray a 6-quart slow cooker with cooking spray. In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour into the slow cooker.
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Step2
In a medium bowl, beat pudding mix and 2 cups cold milk with a whisk for about 2 minutes or until thick. Pour into the slow cooker over the cake batter. Do not mix.
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Step3
Sprinkle chocolate chips over the pudding.
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Step4
Cover the slow cooker with a folded clean dish towel placed between the slow cooker and the lid. This will prevent condensation from dripping down onto the cake.
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Step5
Cook on Low heat setting for 3 hours to 3 hours 30 minutes or until the cake is set around the edges but still soft in the center. Uncover and transfer the ceramic insert from the slow cooker to a cooling rack. Let stand for 30 minutes. To serve, spoon the warm cake from the slow cooker and top with whipped cream or ice cream.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 190
- Total Fat
- 21g
- 33%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 490mg
- 20%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 37g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
