Chocolate Lava Cake

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This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.


PREP TIME: 15minutes 
COOK TIME: 4hours  15minutes 
TOTAL TIME: 4hours  30minutes 
SERVINGS: 8 servings


For the cake batter:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder (see note 1)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter melted
  • 2 teaspoons vanilla extract

For the cake topping:

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar firmly packed
  • ¼ cup plus 2 tablespoons cocoa powder
  • 2 1/4 cups hot water

For serving:

  • Vanilla ice cream or whipped cream
  • Maraschino cherries optional


To make the cake batter:

  • Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla.
  • Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth. Pour into the bottom of a slow cooker.

To make the topping:

  • Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
  • Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes).
  • Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.


  1. Cocoa powder: Look for the unsweetened baking cocoa powder, not the mix for making hot chocolate. Both natural and Dutch-process cocoa powder will work in this recipe.
  2. Yield: This recipe makes 1 gooey, delicious Chocolate Lava Cake, enough for 8 generous servings (see Tips and Variations for double and half recipe information).
  3. Storage: Store leftovers covered at room temperature for 2 to 3 days.


Serving: 1scoop Calories: 321kcal Carbohydrates: 60g Protein: 3g Fat: 9g Saturated Fat: 6g Cholesterol: 22mg Sodium: 261mg Potassium: 125mg Fiber: 2g Sugar: 46g Vitamin A: 261IU Calcium: 99mg Iron: 2mg

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