Name: Crockpot Chocolate Lava Cake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips; ½ cup unsalted butter, melted; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; ½ cup whole milk; Pinch of salt

This Crockpot Chocolate Lava Cake is a rich, gooey dessert made with simple ingredients and cooked in a slow cooker. It features a molten chocolate center that oozes out when served, creating a decadent treat. Perfect for those seeking a comforting, indulgent dessert with minimal prep time!

Recipe Tips and Tricks:

Use high-quality chocolate: The richness of your lava cake depends on the chocolate. Choose bittersweet or semi-sweet for best results.
Don’t over-mix: Stir just enough to combine the ingredients to ensure a soft, melt-in-your-mouth texture.
Test doneness: Lava cake should still be slightly gooey in the center, so check for a firm outer edge and a soft center.

Why You’ll Love This Recipe:

This Crockpot Chocolate Lava Cake is an effortless way to enjoy a mouth-watering dessert without spending hours in the kitchen. The slow cooker does all the hard work, creating a warm, melty chocolate center surrounded by a soft, fluffy cake. Ideal for satisfying your chocolate cravings or impressing guests with minimal effort. Whether you’re hosting a family dinner or treating yourself to a sweet night in, this dessert is a go-to comfort food that’s simple, delicious, and unforgettable.

Yield: 8 servings

Crockpot Chocolate Lava Cake

A rich and gooey slow cooker dessert with a molten chocolate center, perfect for chocolate lovers and easy weeknight dinners.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

1 cup semi-sweet chocolate chips
½ cup unsalted butter, melted
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup whole milk
Pinch of salt

Instructions

Prepare the slow cooker: Grease the inside of your Crockpot with butter or cooking spray to prevent sticking.
Make the batter: In a large bowl, combine flour, cocoa powder, sugar, and salt. Stir in melted butter, eggs, vanilla extract, and milk. Mix until fully combined, but don’t over-mix.
Add the chocolate chips: Gently fold in the chocolate chips into the batter. This will help create that molten lava center!
Cook: Pour the batter into the greased slow cooker. Cover and cook on low for 2 hours. The cake should be firm around the edges but still soft and gooey in the center.
Serve: Scoop out portions and serve warm, topped with vanilla ice cream or whipped cream if desired.

Notes

Consistency: The cake will seem a bit undercooked when you open the slow cooker, but that’s normal. The molten center is part of the magic!
Adjusting the cooking time: If your slow cooker runs hot, check the cake after 1.5 hours to ensure it doesn’t overcook.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 409Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 79mgSodium 45mgCarbohydrates 55gFiber 3gSugar 38gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chocolate: The heart of this dessert, chocolate is used in both the cake and the molten filling. Go for high-quality bittersweet or semi-sweet chocolate to ensure that deep, rich flavor.
Flour: All-purpose flour works best for a smooth, even texture in the cake.
Cocoa Powder: Unsweetened cocoa powder gives the cake a darker, more intense chocolate flavor.
Sugar: Granulated sugar adds sweetness, but balance it with the bitterness of the chocolate to avoid an overly sweet result.
Eggs: Essential for structure, eggs also help create the soft, tender crumb.
Butter: Use unsalted butter for a rich, smooth flavor that enhances the chocolate taste.
Vanilla Extract: A touch of vanilla enhances the flavor and balances the richness of the chocolate.

Variations and Substitutions:

Flour alternatives: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Milk substitution: You can replace whole milk with almond milk or oat milk for a dairy-free option.
Add-ins: For extra texture, try adding nuts (like walnuts or pecans) or chocolate chips for even more gooeyness in your lava cake.
Flavor swaps: If you love white chocolate, you can substitute some of the dark chocolate for white chocolate to create a different flavor profile.

Storage Options:

In the fridge: Leftover lava cake can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a few seconds to bring back the molten center.
In the freezer: If you’d like to freeze the cake, allow it to cool completely before wrapping it tightly in plastic wrap and foil. Store for up to 2 months. Reheat in the microwave or slow cooker.