Imagine a dessert that’s rich, gooey, and effortlessly indulgent—slow cooker chocolate lava cake is exactly that. Perfect for cozy nights, dinner parties, or any time you need a chocolate fix, this recipe delivers a warm, molten center with a tender cake surrounding it. And the best part? It’s made in a slow cooker, which means minimal fuss but maximum decadence, making it a perfect choice for home bakers of any skill level.
With layers of bittersweet chocolate, a hint of espresso for depth, and the soft texture of slow-cooked cake, each bite is pure bliss. Serve it with vanilla ice cream, fresh berries, and a dusting of powdered sugar for a presentation that’s as impressive as it is delicious. Or, get creative and try it with a dollop of whipped cream, a drizzle of caramel, or a sprinkle of nuts for a unique twist.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened natural cocoa powder, divided
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
- 1/2 cup whole milk
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup packed light brown sugar
- 2 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 1/4 cups boiling water
For serving:
- Powdered sugar
- Fresh berries
- Vanilla ice cream
Step-by-Step Instructions
1. Prepare the Slow Cooker
Coat a 3 1/2- to 4-quart slow cooker with cooking spray. This ensures your cake won’t stick and makes serving a breeze.
2. Make the Cake Batter
In a large bowl, whisk together the flour, granulated sugar, 2/3 cup cocoa powder, baking powder, salt, and espresso powder. Add the egg, egg yolk, milk, vegetable oil, and vanilla extract, stirring until fully combined. Pour the batter into the prepared slow cooker.
3. Layer the Toppings
Sprinkle the remaining 1/3 cup of cocoa powder and the brown sugar evenly over the top of the batter. Scatter the finely chopped bittersweet chocolate across the surface. Carefully pour in the boiling water, but do not stir—this creates the signature lava effect as the cake cooks.
4. Slow Cook the Cake
Cover the slow cooker and cook on LOW for 1 hour 30 minutes to 2 hours, or until the edges pull away slightly and the center wobbles gently. Don’t worry if it’s not perfect; you should see bubbling around the edges, indicating the molten center is forming. This forgiving recipe allows for a bit of experimentation, so don’t be afraid to give it a try.
5. Serve and Enjoy
Spoon the cake into serving dishes, dust with powdered sugar, and add fresh berries and a scoop of vanilla ice cream. The combination of warm, gooey chocolate with cool ice cream is irresistible.
Tips for Perfect Lava Cake
- Do not stir after adding water: This ensures the molten chocolate layer forms naturally beneath the cake.
- Check doneness carefully: The center should still jiggle slightly for that lava effect. Overcooking can result in a fully set cake with no molten center.
- Use quality chocolate: The richer the chocolate, the more decadent the lava.
- Optional flavor boost: Add a pinch of cinnamon or a few drops of orange extract for a unique twist.
FAQs
Q: Can I make this in a regular oven instead of a slow cooker?
Yes! Bake in a greased 8×8-inch pan at 350°F (175°C) for 30–35 minutes. The center should remain slightly soft.
Q: Can I prepare this ahead of time?
Yes, assemble the batter in the slow cooker ahead of time, cover, and refrigerate. Cook when ready to serve.
Q: Can I use milk alternatives?
Whole milk is preferred for richness, but almond or oat milk can be used in a pinch.
Q: Can I double the recipe?
Yes, but use a larger slow cooker and adjust cooking time slightly, checking for the wobbly center as a guide.
Slow cooker chocolate lava cake is a decadent dessert that’s surprisingly easy to make. With a rich, molten center and a tender cake exterior, it’s perfect for impressing guests or indulging in a cozy, chocolate-filled evening.