A set it and forget it version of your favorite chocolate cake!
Chocolate cake is one thing, but an ooey-gooey chocolate lava cake has a way of curing a chocolate craving like nothing else. And if we told you that we have a way to make that one and only ooey-gooey chocolate cake in the slow cooker, you’d probably think it was too good to be true, right?
But it’s not.
Our Slow Cooker Chocolate Lava Cake uses a couple of baking shortcuts for an irresistibly easy cake with that telltale molten chocolate center. For the cake itself, we use a boxed cake mix, so it really couldn’t get any simpler. That gets mixed up with eggs, milk, and oil and poured into the slow cooker insert.
But as we all know, the magic in a lava cake is in that warm liquid center, and that is luckily just as simple as the ‘cake’ part of the recipe. The gooey center comes from some instant pudding mix whisked together with some milk and topped with chocolate chips. That gets poured over the cake mixture but not stirred in…
… and then the lid goes on the slow cooker, you press a couple of buttons and then walk away for a couple of hours. When you come back, an ooey-gooey, very chocolatey experience awaits you. There’s no need to keep an eye on the oven or poke the cake with a toothpick. It’s a truly set-it-and-forget-it cake that’s so very easy to love.
Slow Cooker Lava Cake
Serves 6-8 10 minutes active, 2 1/2 hours inactive
- 1 (15.25 oz) box chocolate cake mix
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (3.9 oz) box instant chocolate pudding
- 2 cups milk
- 2 cups semi-sweet chocolate chips
- Spray a 6-quart slow cooker insert with nonstick cooking spray.
- In a large bowl, beat together the cake mix, 1 1/4 cups milk, vegetable oil, eggs, and vanilla extract with an electric mixer until well combined. Pour into slow cooker.
- In a medium bowl, whisk together the pudding mix and 2 cups milk until combined. Pour over cake batter in the slow cooker, but do not mix. Sprinkle chocolate chips evenly over the top.
- Cover and cook on low setting until cake is set and pudding mixture is bubbling out of the top, 2 hours 30 minutes.
- Scoop and serve with vanilla ice cream. Enjoy!
Adapted from Tabs and Tidbits.