A sinfully rich and delicious dessert for the whole family! This Crockpot Chocolate Lava Cake is an easy, decadent treat you can make in your slow cooker.
Crockpot desserts are wonderfully indulgent — there’s something comforting about stirring together a simple batter, setting it to slow cook, and enjoying the warm chocolate aroma as it fills the kitchen. This Crockpot Chocolate Lava Cake takes that cozy feeling up a notch with a moist chocolate cake layer and pockets of gooey chocolate pudding throughout. It’s easy to prepare, feeds a crowd, and is a perfect slow-cooker dessert for weeknights, potlucks, or holiday gatherings.
Crockpot Chocolate Lava Cake Ingredients
This recipe is one of the simplest slow cooker desserts you can make. You only need a boxed chocolate cake mix, a box of instant chocolate pudding mix prepared according to package directions, and chocolate chips. The pudding creates the signature “lava” — molten chocolate that sinks into the cake as it cooks — while the chips add extra pockets of chocolatey richness.
What kind of crockpot is best?
This dessert works in any slow cooker, but a larger unit gives the cake room to spread and lets the pudding distribute evenly. Use a 5-quart or larger slow cooker when possible — examples include a large casserole-style crockpot or a 6-quart model. If your crockpot runs hot, check the cake a little earlier; if it runs cool, it may need the full cook time.
Gluten free Crockpot Chocolate Lava Cake
You can make this dessert gluten free by using a gluten free chocolate cake mix or a homemade gluten free cake batter. Be sure any other packaged ingredients you use are labeled gluten free to avoid cross-contamination.
Dairy free Crockpot Chocolate Lava Cake
To make this dairy free: choose a dairy free cake mix, confirm the instant pudding is dairy free (many are), and prepare the pudding with a dairy-free milk alternative. For a richer result that still allows the pudding to set properly, use half the amount of milk called for on the pudding package (for example, use 1 cup if the box calls for 2 cups). Finish by sprinkling dairy free chocolate chips on top.
Crockpot Chocolate Lava Cake
Summary: A sinfully rich and delicious slow cooker dessert with a moist cake top and gooey chocolate “lava” underneath. Easy to assemble and great served warm with ice cream or whipped cream.
- Prep Time: 5 mins
- Cook Time: 2 to 2 1/2 hours on low
- Total Time: about 2 hrs 5 mins
Ingredients
- 1 box chocolate cake mix, prepared according to package directions
- 1 box (3 oz) instant chocolate pudding mix, prepared according to package directions
- 1 cup semi-sweet chocolate chips
Instructions
- Spray the insert of a 5-quart or larger crockpot generously with cooking spray.
- Pour the prepared chocolate cake batter into the greased slow cooker, spreading it evenly.
- Spoon the prepared chocolate pudding over the top of the cake batter in large spoonfuls. Don’t try to mix them — the pudding will sink and create the lava effect as it cooks.
- Sprinkle the chocolate chips evenly over the top.
- Cover and cook on low for 2 to 2 1/2 hours. Cooking time varies by appliance; the edges should be set while the center remains slightly gooey.
- Serve warm, scooped into bowls with a scoop of vanilla ice cream or a dollop of whipped cream.
Gluten free
Use a gluten free chocolate cake mix and confirm that all other packaged ingredients are labeled gluten free.
Dairy free
- Choose a dairy free cake mix and confirm the pudding is dairy free.
- Prepare the pudding with a dairy-free milk alternative (almond, oat, or coconut milk), using half the amount of liquid called for on the pudding package for best texture (for example, use 1 cup if the box calls for 2 cups).
- Top with dairy free chocolate chips.
Tips, Variations, and Serving Suggestions
This lava cake is wonderful served warm with vanilla ice cream, whipped cream, or a drizzle of caramel. For extra texture, sprinkle chopped nuts or toasted coconut on top. If you prefer a less gooey center, allow the cake to cook slightly longer until the center begins to set but still remains moist.
To store leftovers, cover the cooled cake and refrigerate for a few days. Reheat single servings gently in the microwave until warm. For best results, serve the dessert the same day it’s made, when the contrast between the cake layer and the molten chocolate is most pronounced.
Author: Amanda Carlisle
Servings: varies by slow cooker size
Looking for more crockpot desserts? Explore additional slow cooker dessert recipes and ideas to satisfy your sweet tooth.
