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This Chocolate Lava Cake is absolutely fabulous. It’s served warm, has a moist top layer, and an ooey-gooey bottom that is rich, smooth and full of chocolate goodness. Add a cool scoop of ice cream and you will be in heaven, my friends. Not only is this cake delectable, but you can put it together in just about 15 minutes. Then it cooks in the crock pot for 2 1/2 hours. It’s great for summer gatherings when you don’t want to heat up your oven. Make it for Sunday dinner, make it for a friend, make it for your 4th of July celebration!
Let me show you how to make it happen. 🙂
1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.
4. Pour the batter into the lined crock pot.
5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.
6. Pour the pudding over the top of the cake batter. Don’t stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.
7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. ***NOTE: Some readers have had a hard time getting this cake to cook in the 2 1/2 hour allotted cooking time. Every crock pot cooks a little differently. You may want to leave yourself 3-3 1/2 hours cooking time. If your cake isn’t cooking quickly enough, you could also turn the crock pot setting to high for the last 15 minutes or so. This recipe takes a little experimenting with, depending on how fast your crock pot cooks.***
Like this. 🙂
The bottom layer of the cake will be all gooey and soft. Yum.
Double yum.
9. Place some on a plate…
and add a cool scoop of ice cream or whipped cream right on top.
Enjoy!
Ingredients
- 1 box chocolate cake mix
- 1 1/4 C milk
- 1/2 C vegetable or canola oil
- 3 eggs
- 1 (3.9 ounce) instant chocolate pudding
- 2 C milk (I used 1 %)
- 1 (12 ounce) bag milk chocolate chips
- parchment paper
Instructions
1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.
4. Pour the batter into the lined crock pot.
5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.
6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.
7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. ***NOTE: Some readers have had a hard time getting this cake to cook in the 2 1/2 hour allotted cooking time. Every crock pot cooks a little differently. You may want to leave yourself 3-3 1/2 hours cooking time. If your cake isn't cooking quickly enough, you could also turn the crock pot setting to high for the last 15 minutes or so. This recipe takes a little experimenting with, depending on how fast your crock pot cooks.***
The bottom layer of the cake will be all gooey and soft. Yum.
9. Place some on a plate and add a cool scoop of ice cream or whipped cream right on top.
Enjoy!
Notes
***NOTE: Some readers have had a hard time getting this cake to cook in the 2 1/2 hour allotted cooking time. Every crock pot cooks a little differently. You may want to leave yourself 3-3 1/2 hours cooking time. If your cake isn't cooking quickly enough, you could also turn the crock pot setting to high for the last 15 minutes or so. This recipe takes a little experimenting with, depending on how fast your crock pot cooks.***
Recipe from Better Homes and Gardens
Wow, this was great! I made it for a party so I was nervous, not knowing how it would cook in my slow cooker. I have a 5.5 quart that doesn’t heat super fast. I put it on and checked it after 2 hours but it wasn’t very cooked so put it on high for about 1 more hour. It was perfect when there was just a bit of jiggle when I moved the crockpot. Everyone loved it!
Made it and loved it! Can I double the recipe in one crockpot for a larger crowd? Have you tried?
Have you tried this with slow cooker liners instead? Thank you in advance.
I make a brownie-cookie mixture in a Crock-Pot using liners and it still gets done too much and sometimes burns, where the batter touches the pot. I am going to try the parchment next time to see if that works.
So in answer to your question, I would stick with parchment.
This recipe is a hit. I’ve been asked to make this 3x for work potlucks.
How do you store the leftovers?