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Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

This slow cooker chocolate lava cake is my go-to when I need a showstopping dessert without the fuss. It’s gooey, rich, and so easy—just mix, dump, and let your slow cooker work its magic. The molten center is pure chocolate bliss, and it’s gluten-free friendly for my partner, Jamie. Perfect for cozy fall nights or when you’re craving something indulgent in 30 minutes of prep or less. Trust me, your kitchen will smell incredible!
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 box chocolate cake mix gluten-free if needed, like Bob’s Red Mill
  • Ingredients listed on cake mix box typically 3 eggs, 1/2 cup oil, 1 cup water—check your box
  • 1 cup semi-sweet chocolate chips or chopped dark chocolate
  • 1 package 3.9 oz instant chocolate pudding mix
  • 2 cups milk any kind—almond milk works great
  • 1 tsp vanilla extract
  • 1/4 tsp chili powder optional, for a subtle kick
  • Cooking spray

Method
 

  1. Mix the Cake Batter: In a large bowl, whisk together the chocolate cake mix with the ingredients listed on the box (usually eggs, oil, and water). Add vanilla extract and chili powder (if using). Don’t worry if it’s a little lumpy—mine always is!
  2. Layer in Slow Cooker: Spray a 6-quart slow cooker with cooking spray. Pour in the cake batter and spread evenly. Sprinkle chocolate chips over the top. In a separate bowl, whisk pudding mix with milk until thickened (about 2 minutes), then pour over the batter—don’t stir!
  3. Cook and Serve: Cover and cook on low for 2.5–3 hours, until edges are set but the center is jiggly. Turn off the slow cooker and let sit for 10 minutes. Scoop into bowls and serve warm with ice cream or whipped cream.

Notes

  • Substitutions: No chocolate chips? Chop a chocolate bar. Dairy-free? Use oat or coconut milk. No pudding mix? Try 2 tbsp unsweetened cocoa powder, but the lava effect will be less intense.
  • Pro Tip: Gluten-free mixes can be dense—let the batter sit for 5 minutes before pouring, and add an extra tablespoon of oil if needed.
  • Troubleshooting: If it’s too runny, you may have overdone the milk—measure carefully next time. If it sticks, use parchment paper with the cooking spray.
  • Serving Suggestion: Top with vanilla ice cream and crushed pretzels for a salty-sweet crunch. Feeling fancy? Add a drizzle of caramel sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds to revive the gooeyness.
  • More Desserts: Craving other easy sweets? Check out my chocolate swiss roll cake or browse QuickDishRecipes.com desserts.

Nutrition (Per Serving, Approximate)

  • Calories: 350 kcal
  • Carbohydrates: 50g
  • Protein: 5g
  • Fat: 15g
  • Saturated Fat: 6g
  • Sugar: 35g