Slow Cooker Lava Cake
This Slow Cooker Lava Cake is a rich, fudgy chocolate dessert with a molten center that cooks entirely in your crock pot. Mix simple pantry ingredients, pour into the slow cooker, and let it bake into a warm, gooey treat perfect for topping with ice cream.
Ingredients
- 1 cup all-purpose flour 120 g, spooned and leveled
- 3/4 cup granulated sugar 150 g
- 1/4 cup unsweetened cocoa powder 25 g, natural cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk 120 ml; 2% can be substituted
- 1/3 cup unsalted butter 75 g, melted and slightly cooled (or neutral oil)
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- 1 cup semisweet chocolate chips 170 g
- 3/4 cup light brown sugar 150 g, packed
- 1/4 cup unsweetened cocoa powder 25 g, for topping
- 1 3/4 cups very hot water or hot coffee 415 ml; coffee deepens chocolate flavor
- salt pinch, for topping mixture
- 1 tablespoon butter softened, or nonstick spray, for greasing slow cooker
- vanilla ice cream or whipped cream for serving
Instructions
- Generously grease a 4–6 quart slow cooker with softened butter or nonstick spray, coating the bottom and about halfway up the sides.1 tablespoon butter
- In a medium bowl, whisk together the flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and 1/2 teaspoon salt until well combined and no streaks remain.1 cup all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt
- In a separate bowl or large measuring cup, whisk the milk, melted butter, vanilla, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined; the batter will be thick, like brownie batter.1/2 cup whole milk, 1/3 cup unsalted butter, 2 teaspoons vanilla extract, 1 large egg
- Gently fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top of the batter in the slow cooker.1 cup semisweet chocolate chips
- Spread the cake batter evenly over the bottom of the greased slow cooker. Smooth the top with a spatula and sprinkle the reserved chocolate chips over the surface.
- In a small bowl, stir together the brown sugar, 1/4 cup cocoa powder, and a pinch of salt. Sprinkle this mixture evenly over the batter without stirring.3/4 cup light brown sugar, 1/4 cup unsweetened cocoa powder, salt
- Carefully pour the very hot water or hot coffee evenly over the top of the sugar-cocoa mixture. Do not stir. The mixture will look thin and watery on top; this is what forms the molten sauce as it cooks.1 3/4 cups very hot water or hot coffee
- Cover the slow cooker with the lid and cook on High for 2 to 2 1/2 hours, or until the edges are set and cake-like but the center is still soft and slightly jiggly. Avoid lifting the lid for at least the first 90 minutes.
- When a firm ring of cake has formed around the edges and you see bubbling sauce around the sides, the cake is ready. The top should look mostly set but still glossy in the center. If you scoop into the middle, you should get cake on top with thick chocolate sauce underneath.
- Turn off the slow cooker and let the lava cake rest for 10–15 minutes with the lid slightly ajar so the sauce can thicken. Scoop deep to get both cake and sauce in each portion, and serve warm with vanilla ice cream or whipped cream.vanilla ice cream or whipped cream
Notes
Best in a 4–6 quart slow cooker; larger cookers may cook faster, so start checking at about 1 hour 45 minutes. The topping will look very wet before cooking but thickens into a rich sauce as it bakes and rests. You can keep the cake on the Warm setting for up to 1 hour after cooking. Leftovers can be refrigerated for 3–4 days and reheated gently in the microwave or a low oven.
Nutrition
Calories: 450kcal
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