Name: Crockpot Chocolate Lava Cake
Prep time: 10 min
Cook time: PT-485632H35M33S
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup whole milk; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup semi-sweet chocolate chips; 3/4 cup brown sugar (packed); 1/4 cup unsweetened cocoa powder; 1 3/4 cups hot water

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If you're a chocolate lover, this Crockpot Chocolate Lava Cake is the dessert you've been dreaming of! It’s the perfect combination of gooey chocolate cake and decadent sauce, all made in the slow cooker for maximum convenience. No need for fancy techniques or special tools, just throw everything in the crockpot and let it work its magic. It's super easy to make and will have you coming back for more, whether you're entertaining guests or treating yourself!

Ingredients

For the Cake:

1 cup all-purpose flour

½ cup granulated sugar

¼ cup unsweetened cocoa powder

2 teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

2 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

½ cup semi-sweet chocolate chips

For the Topping:

¾ cup brown sugar (packed)

¼ cup unsweetened cocoa powder

1 ¾ cups hot water

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Batter: In a medium bowl, I whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Then, I add the milk, melted butter, and vanilla extract, mixing until everything is just combined. After that, I fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter. I spread the mixture into a greased crockpot, smoothing it out for an even layer.

Prepare the Topping: In a small bowl, I mix the brown sugar and cocoa powder together. This is the topping that will create the lava effect. I sprinkle this mixture evenly over the batter in the crockpot, making sure it covers the surface well.

Add Hot Water: I slowly pour the hot water over the topping. It's important not to stir it! The water will create the "lava" effect as it bakes, so I leave it as is, and the magic happens while it cooks.

Cook: I cover the crockpot and cook it on HIGH for 2–2.5 hours, checking it at the 2-hour mark to make sure I don’t overcook it. The cake should look set on top but remain gooey underneath.

Serve: Once it's done, I let the cake sit for about 5–10 minutes before serving. When I scoop it out, I make sure to get some of the delicious, gooey chocolate sauce from the bottom. It’s amazing served warm with a scoop of vanilla ice cream or whipped cream!

Servings and Timing

Servings: This recipe serves approximately 6 people.

Cooking Time: 2–2.5 hours on HIGH in the crockpot.

Variations

Dark Chocolate: If I want a richer, more intense flavor, I can swap out the semi-sweet chocolate chips for dark chocolate chips.

Espresso Powder: For an extra depth of chocolate flavor, I like to add a pinch of espresso powder to the batter.

Toppings: Instead of vanilla ice cream, I can use whipped cream, or even a drizzle of caramel sauce for a fun twist.

Storage/Reheating

If there’s any leftover cake (though I doubt it!), I can store it in an airtight container in the refrigerator for up to 3 days. To reheat, I can microwave individual portions for about 20–30 seconds or warm it in the crockpot on LOW for 30 minutes. Just be sure to check the gooey center to ensure it’s nice and warm.

FAQs

How do I prevent the cake from overcooking?

To avoid overcooking, I recommend checking the cake at the 2-hour mark. The top should look set but still be gooey underneath. If it’s done, take it out right away to keep it from drying out.

Can I make this dessert in advance?

This cake is best served fresh from the crockpot while it’s still warm and gooey. However, if I need to make it in advance, I can prepare it and store it in the fridge, then reheat it when ready to serve.

Can I use a different type of milk?

Yes! I can use any milk substitute I prefer, such as almond milk, oat milk, or soy milk. Just make sure to keep the proportions the same for the best texture.

Can I double the recipe?

Absolutely! If I want to make more, I can easily double the ingredients, but I may need to extend the cooking time slightly. Just keep an eye on the top to ensure it doesn’t overcook.

Can I freeze the Crockpot Chocolate Lava Cake?

While it’s not ideal for freezing (due to the sauce), I can store leftover cake in the fridge for a few days and reheat it. Freezing may alter the texture and sauce consistency, so it’s best enjoyed fresh.

Conclusion

This Crockpot Chocolate Lava Cake is the perfect dessert for anyone who loves chocolate, and it's so easy to make! The slow cooker does all the work, and the result is a rich, gooey cake that’s perfect for any occasion. Whether I'm serving it to friends or indulging in a solo treat, this dessert always hits the spot. I can’t wait for you to try it and enjoy the warm, decadent chocolate goodness.

Recipe:

Crockpot Chocolate Lava Cake

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Author: Cheryl
Total Time: 2 hours 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Indulge in the ultimate dessert with this easy-to-make Crockpot Chocolate Lava Cake. A rich and gooey chocolate cake topped with decadent sauce, all cooked in a slow cooker for a hassle-free treat. Perfect for chocolate lovers, this dessert is sure to impress your guests and satisfy your sweet tooth.

Instructions

Prepare the Batter: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, melted butter, and vanilla extract, mixing until just combined. Fold in the chocolate chips. Spread the batter evenly in a greased crockpot.
Prepare the Topping: In a small bowl, mix the brown sugar and cocoa powder. Sprinkle this topping evenly over the batter in the crockpot.
Add Hot Water: Slowly pour the hot water over the topping. Do not stir. This will create the lava effect while it bakes.
Cook: Cover the crockpot and cook on HIGH for 2–2.5 hours. Check at the 2-hour mark to ensure it’s not overcooked. The cake should be set on top with a gooey center.
Serve: Let the cake sit for 5–10 minutes. Serve warm with vanilla ice cream or whipped cream for added indulgence. Scoop out some of the gooey chocolate sauce from the bottom with each serving.