If you’re craving a rich, decadent dessert without turning on the oven, this Crock Pot Chocolate Lava Cake is your answer. It’s incredibly simple to prepare, and using a slow cooker means minimal work and cleanup. Finished with a warm, gooey fudge sauce, it’s a treat that satisfies any chocolate lover.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 2 to 2.5 hours
• Total Time: 2.5 to 3 hours
• Servings: 8

Why You’ll Love This Recipe

• Easy to prepare: Simple ingredients and done in just minutes.
• Crock pot convenience: No need for constant monitoring.
• Ultimate comfort: Warm chocolate and fudge in one dish.
• Minimal cleanup: Only one pot to clean.

Ingredients

• ¾ cup granulated sugar: Sweetens the cake base, balancing cocoa’s bitterness.
• 1 cup all-purpose flour: Provides structure to the cake.
• 4 Tablespoons unsweetened cocoa powder: Essential for chocolate flavor; substitute with cacao powder if needed.
• 2 teaspoons baking powder: Leavens the cake, ensuring a light texture.
• 1/4 teaspoon salt: Enhances overall flavor, marrying sweet and cocoa.
• 5 Tablespoons salted butter (melted): Adds richness and moisture; use unsalted if preferred, and add a pinch more salt.
• 1/2 cup milk (I use 2%): Incorporates into the batter for moisture and tenderness.
• ½ Tablespoon vanilla extract: Complements and deepen the chocolate notes.
• 1 cup granulated sugar: Part of the topping that creates the rich syrup.
• ½ cup packed light brown sugar: Adds a molasses-like depth to the fudge sauce.
• 1/3 cup unsweetened cocoa powder: Intensifies the chocolate depth in the sauce.
• 2 ¼ cups boiling water: Activates topping ingredients into a molten fudge sauce.

How to Make It

Step 1: Prepare the Batter

In a large mixing bowl, whisk together the flour, ¾ cup sugar, 4 tablespoons cocoa powder, baking powder, and salt until well combined. Stir in the melted butter, milk, and vanilla extract until you have a smooth batter with no dry streaks. This forms the basis of your cake, so ensure it’s well mixed for even baking.

Step 2: Assemble in the Crock Pot

Spread the batter evenly in your crock pot. In a separate bowl, combine the additional cup of sugar, brown sugar, and remaining cocoa powder. Spread this dry mix evenly over the batter without stirring. This sugar topping will form the fudgy sauce as it cooks.

Step 3: Add the Water

Carefully pour the boiling water over the top. Do not stir. The water creates a layer that, as it heats, turns the dry topping into a luscious sauce beneath the baked cake layer. Ensure the water fully covers the surface so the sauce is even.

Step 4: Cook in Crock Pot

Cover and cook on high for 2 to 2.5 hours. The cake is done when it’s set on top but still jiggles slightly, indicating the lava sauce beneath. Avoid overcooking to keep the sauce from drying out.

Step 5: Serve and Enjoy

Turn off the crock pot and let the cake sit for 10 minutes to allow the layers to slightly firm up. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate flavor.

Recipe FAQs

Can I use non-dairy milk?

Yes, you can substitute the 2% milk with almond, soy, or oat milk. This should not significantly affect the texture or flavor of the cake.

Can I prepare this in advance?

While it’s best fresh, you can assemble the dry and wet ingredients separately the night before, keeping them in the fridge. Combine in the crock pot when ready to cook.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.