Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

This slow cooker chocolate lava cake is an indulgent dessert with a rich, molten center that makes every bite a delight. Perfect for any occasion, it's easy to prepare and impresses guests.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake batter

1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
3/4 cup granulated sugar
3 tablespoons cocoa powder For a healthier twist, consider using unsweetened cocoa.
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk Can substitute with dairy-free milk.
1/3 cup butter, melted
2 teaspoons vanilla extract

For the topping

3/4 cup brown sugar, firmly packed
1/4 cup cocoa powder
2 1/4 cups hot water Carefully pour over the topping layer.

For serving

as needed vanilla ice cream or whipped cream Serve warm with the cake.
as needed maraschino cherries Optional for garnish.

Method

Preparation

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
Stir in the milk, melted butter, and vanilla extract until combined.
Grease the slow cooker insert with cooking spray or butter and pour the cake batter evenly into the bottom.

Topping

In another bowl, mix the brown sugar and cocoa powder.
Sprinkle the brown sugar mixture over the cake batter.
Carefully pour the hot water over the top, ensuring not to disturb the layers.

Cooking

Cover and cook on high for 2-3 hours, or until the top is set and the edges appear firm while the center remains gooey.
Let it cool slightly before serving.

Notes

To enhance your dessert, serve warm with a scoop of vanilla ice cream and consider drizzling with chocolate syrup or adding fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave to keep the center gooey.