Introduction

This Crockpot Chocolate Lava Cake is a rich, gooey dessert that’s incredibly easy to make. With a luscious chocolate pudding center and a moist cake exterior, it’s perfect for satisfying any chocolate craving without heating up your kitchen.

Crockpot Chocolate Lava Cake Recipe - Recipe Image

Ingredients

3.9 oz box chocolate instant pudding mix
2 cups milk (for pudding)
11.5 oz bag chocolate chips
1 15.25-ounce box chocolate cake mix
1¼ cup whole milk (for cake)
½ cup canola oil
3 eggs

Instructions

Step 1: Spray your crockpot with non-stick spray to prevent sticking.
Step 2: In a large mixing bowl, combine the chocolate cake mix, 1¼ cups whole milk, canola oil, and eggs. Stir until the batter is smooth and well combined.
Step 3: Pour the cake batter evenly into the crockpot.
Step 4: In a medium bowl, mix the chocolate instant pudding mix with 2 cups milk until smooth and slightly thickened.
Step 5: Pour the pudding mixture over the cake batter, then sprinkle the chocolate chips on top.
Step 6: Cover and cook on high for 2 ½ hours, until the cake is set around the edges but gooey in the center.
Step 7: Serve warm, optionally with whipped cream or ice cream for extra indulgence.

Tips & Variations

Use semi-sweet or dark chocolate chips to adjust the sweetness to your preference.
Try adding a pinch of instant espresso powder to the cake batter to deepen the chocolate flavor.
For a nutty twist, sprinkle chopped nuts on top before cooking.
If your crockpot runs hot, check the cake at 2 hours to prevent overcooking.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20–30 seconds until heated through. This cake is best enjoyed warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, but using chocolate instant pudding provides the best texture and flavor contrast. Other flavors may change the taste but can still work.

What size crockpot is best for this recipe?

A 4 to 6-quart crockpot works well to give the cake enough room to cook evenly without overflowing.

Crockpot Chocolate Lava Cake Recipe

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★★★★★

5 from 61 reviews

This Crockpot Chocolate Lava Cake is a decadent dessert that combines the rich flavors of chocolate cake, gooey chocolate pudding, and melty chocolate chips. Made effortlessly in a slow cooker, this recipe yields a warm, luscious lava cake with a fudgy center perfect for cozy nights or special occasions.

Author: Bella
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Cake Batter

1 (15.25-ounce) box chocolate cake mix
1¼ cups whole milk
½ cup canola oil
3 large eggs

Lava Topping

3.9 oz box chocolate instant pudding mix
2 cups milk
11.5 oz bag chocolate chips

Instructions

Prepare Your Crockpot: Spray the inside of your crockpot with non-stick cooking spray to ensure the cake doesn’t stick to the sides during cooking.
Mix the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, 1¼ cups whole milk, canola oil, and eggs. Stir thoroughly until the batter is smooth and well combined, ensuring no lumps remain.
Pour Batter into Crockpot: Transfer the prepared cake batter into the crockpot and spread it out evenly for uniform cooking.
Prepare the Pudding: In a medium bowl, whisk together the chocolate instant pudding mix and 2 cups of milk until the mixture is smooth and has thickened slightly.
Add Pudding and Chocolate Chips: Pour the prepared pudding evenly over the cake batter in the crockpot. Then sprinkle the chocolate chips evenly on top of the pudding layer.
Cook: Cover the crockpot with its lid and set to high heat. Cook for 2½ hours until the cake is set around the edges and the center remains gooey and molten, characteristic of a lava cake.
Serve: Once cooked, carefully remove the crockpot insert. Serve the lava cake warm topped with your favorite accompaniments like whipped cream, ice cream, or fresh berries.

Notes

Do not lift the lid during cooking to ensure proper heat retention and even cooking.
Use non-stick spray generously to prevent the cake from adhering to the crockpot sides.
For best results, use the high heat setting as low can result in undercooked batter.
Allow the cake to cool slightly before serving to avoid burning due to the molten center.
Leftovers can be stored covered in the refrigerator for up to 3 days and warmed before serving.

Keywords: Crockpot dessert, chocolate lava cake, slow cooker cake, chocolate pudding cake, easy cake recipe