Slow Cooker Chocolate Lava Cake Recipe
Introduction
Indulge in this rich and gooey slow cooker chocolate lava cake that’s perfect for any chocolate lover. With a luscious molten center and a tender cake layer, it’s effortlessly made in your slow cooker and ideal for cozy gatherings.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder
- 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
- 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)
Instructions
- Step 1: Coat the inside of your slow cooker with nonstick spray to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, 3/4 cup granulated sugar, 3 tablespoons cocoa powder, baking powder, and salt until well combined.
- Step 3: In a separate bowl, whisk together the milk, melted butter, and vanilla extract.
- Step 4: Make a well in the center of the dry ingredients and pour the wet mixture into it. Whisk until the batter is smooth, then pour it evenly into the slow cooker.
- Step 5: In another bowl, combine 3/4 cup granulated sugar, brown sugar, and 1/4 cup plus 2 tablespoons cocoa powder. Sprinkle this mixture evenly over the batter in the slow cooker.
- Step 6: Pour the hot water gently over the top of the batter and sugar mixture. Do not stir.
- Step 7: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for about 5 hours. Check doneness by inserting a toothpick into the cake; it should come out clean with a few moist crumbs attached.
- Step 8: Serve warm with vanilla ice cream or whipped cream, spooning the rich chocolate sauce from the bottom of the slow cooker over each serving. Garnish with maraschino cherries if you like.
Tips & Variations
- For an extra chocolate boost, sprinkle some chocolate chips over the batter before adding the sugar topping.
- If your slow cooker runs hot, lower the cooking time slightly to avoid overcooking the cake.
- Try adding a splash of coffee to the batter to deepen the chocolate flavor.
- Use dairy-free milk and butter substitutes for a vegan-friendly version.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving, adding a little moisture if needed to keep the cake soft. The chocolate sauce may thicken when chilled but will loosen upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chocolate lava cake in a regular oven?
While this recipe is designed for slow cookers, you could try baking it in a water bath at 350°F (175°C) for about 45 minutes, though texture and cooking times may vary.
What if I don’t have maraschino cherries?
Maraschino cherries are optional and used for garnish. You can skip them or substitute with fresh berries or chopped nuts for added texture and flavor.
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Slow Cooker Chocolate Lava Cake Recipe
- Total Time: 3 hours 15 minutes to 5 hours 15 minutes
- Yield: 6 to 8 servings 1x
Description
This Slow Cooker Chocolate Lava Cake is a rich and gooey dessert with a perfectly moist chocolate cake layer topped with a luscious molten chocolate sauce. Made effortlessly by layering cake batter and topping in a slow cooker, it results in a warm, comforting treat ideal for any occasion. Serve it with vanilla ice cream or whipped cream for an indulgent finish.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 2 teaspoons vanilla extract
Topping
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1/4 cup plus 2 tablespoons cocoa powder
- 2 1/4 cups hot water
Serving
- Vanilla ice cream or whipped cream, for serving
- Maraschino cherries (optional), for garnish
Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray to prevent sticking before adding any ingredients.
- Make the cake batter: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and vanilla extract. Create a well in the dry ingredients and pour the wet mixture into the center. Whisk until smooth and fully combined.
- Pour batter into slow cooker: Transfer the prepared batter into the bottom of the sprayed slow cooker, spreading evenly.
- Prepare the topping: In a bowl, whisk together the granulated sugar, brown sugar, and cocoa powder until well combined.
- Add topping and hot water: Evenly sprinkle the sugar and cocoa powder topping over the batter in the slow cooker. Carefully pour the hot water over the top without stirring to create the molten chocolate sauce beneath the cake.
- Cook the cake: Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for approximately 5 hours, until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The top should be set, and the bottom will have a gooey chocolate sauce.
- Serve: Spoon portions of the cake onto plates, ensuring some of the molten chocolate sauce from the bottom is included. Serve warm with vanilla ice cream or whipped cream and garnish with maraschino cherries if desired.
Notes
- Use good quality cocoa powder for the best chocolate flavor.
- Do not stir after pouring hot water to preserve the lava cake effect.
- Make sure to spray your slow cooker well to avoid sticking.
- Cooking times may vary slightly depending on your slow cooker’s heat settings.
- This dessert is best served warm for the gooey chocolate sauce experience.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours on HIGH or 5 hours on LOW
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker chocolate lava cake, lava cake, slow cooker dessert, chocolate dessert, easy chocolate cake, slow cooker recipes
