Crock Pot Chocolate Lava Cake

Name: Crockpot Chocolate Lava Cake
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 1 1/4 cup flour; 1 cup sugar; 1 cup cocoa powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup milk; 2 eggs; 1 teaspoon vanilla; 1/2 cup olive oil; 1/4 cup chocolate chips; 1/4 cup brown sugar; 1 cup water (boiling, or coffee)

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With slow cooker chocolate cake, you can make a batch of indulgent chocolate-filled cake that everyone can enjoy. This decadent and rich dessert is perfect for Valentines, anniversaries, romantic date nights, or just because.

What is Lava Cake?

A lava cake is a cake recipe that is packed with a melted and gooey center so that when you slice into it, a rich moist filling pours out to create a perfect experience. Usually, you see chocolate lava cakes served in small ramekins and single portioned out so everyone gets their own share.

With crockpot lava cake, you’ll have one giant cake to scoop into. This is awesome because you can control how much of a centerpiece to crust ratio you want. Having that kind of control over your dessert is always a fabulous feeling.

Ingredients for Crockpot Chocolate Lava Cake

All-purpose flour
Granulated sugar
Cocoa powder
Baking soda
Salt
Milk
Eggs
Vanilla extract
Olive oil
Chocolate chips
Brown sugar
Boiling water or coffee

For the exact amounts needed, please see the recipe card below.

How to Make Lava Cake

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Create a well in the center of the ingredients, and inside that well, add the milk, eggs, vanilla, and olive oil.
Whisk everything together just until combined.
Line your slow cooker with a liner and spray that liner with nonstick cooking spray. This makes cleaning up a lot easier later and prevents sticking, so this tip is pretty great.
Pour your prepared cake batter into the slow cooker and spread it out into a nice and even layer if necessary.
Sprinkle the chocolate chips and brown sugar over the top of the batter.
Take your boiling water and pour it over the top of the cake batter.
Place the lid of the slow cooker on and then set it to LOW heat and cook for 2 hours until finished.

Farmhouse Tip for Crockpot Chocolate Lava Cake

If you want to eat your dessert warm (who doesn’t) I recommend setting it up about the same time dinner is started so that by the time you’ve eaten and had a moment to relax, the chocolate cake is ready.

I love this crockpot lava cake with chocolate chips because it’s simply divine. Every bite combines my favorite parts of a gooey chocolate brownie with tender and moist cake. It really is a dessert that’s the best of both worlds.

Variations

This easy crockpot chocolate lava cake really is an easy recipe to master or make variations with.

Peanut butter chips,
Sprinkles,
Salted caramel sauce
Scoop of vanilla ice cream,
Fresh tart berries,
Dusting of powdered sugar.

Usually, you see chocolate lava cakes served in small ramekins and single portioned out so everyone gets their own share, but with crockpot lava cake you’ll have one giant cake to scoop into and it’s honestly perfect.

Does chocolate lava cake need to be refrigerated?

Leftover cake should be kept stored in the fridge for up to 3 days. You could also freeze it in an airtight container for up to 3 months and thaw it overnight in the fridge before reheating.

Is lava cake undercooked cake?

Lava cake, while looking undercooked, is actually a fully cooked cake made to have a runny center. While the inside is runny, the cake itself should still reach 160 degrees F on an instant-read thermometer, proving that it is fully cooked through and safe to consume.

How do you reheat a chocolate lava cake?

1. For a single portion, just place a portion on a plate and microwave until warmed through.
2. For a larger portion, take your wonderful cold cake out of the fridge and place it onto a baking sheet or in a baking dish (depending on which fits the uneaten portion the best).
3. Bake in the oven at 350 degrees F for about 10-15 minutes or until heated through.
4. The center should be wet while the cake is fully warmed.
5. The cake won’t be exactly as runny as it was when fresh because over time the moisture is absorbed into the cake and it melts less during reheating. The tastes should still be incredible though!

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