Slow Cooker Chocolate Lava Cake
This rich chocolate lava cake features a moist cake layer with a gooey pudding center, made effortlessly in a slow cooker. Ideal warm, topped with vanilla ice cream for extra indulgence.
Equipment
- 1 6-quart slow cooker
- 1 large mixing bowl
- 1 electric hand mixer
- 1 whisk
- 1 clean dish towel
Ingredients
- 1 box 13.25 oz super moist chocolate fudge cake mix
- 1 cup milk
- 1/2 cup canola oil
- 3 large eggs
- 1 box 3.9 oz instant chocolate pudding mix
- 2 cups cold milk
- Vanilla ice cream optional, for serving
Instructions
- Spray the bowl of a 6-quart slow cooker with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the chocolate fudge cake mix, 1 cup milk, canola oil, and eggs. Use an electric hand mixer to blend until smooth, scraping the bowl sides as needed.
- Pour the cake batter into the slow cooker and spread evenly.
- In a separate bowl, whisk together the instant chocolate pudding mix and 2 cups cold milk until thickened and combined.
- Slowly pour the pudding mixture over the cake batter. Do not stir.
- Place a clean dish towel over the slow cooker bowl, then secure the lid ensuring the towel does not touch the heating element.
- Cook on LOW for 3 to 3 1/2 hours until edges are set but center remains gooey.
- Turn off the slow cooker, remove lid and towel, and let the cake cool inside for 30 to 45 minutes to set.
- Spoon warm lava cake into bowls and serve with vanilla ice cream if desired.
Notes
- Use a clean dish towel under the lid to catch condensation and prevent water dripping onto the cake.
- Do not stir the pudding mixture into the cake batter; it forms the lava center during cooking.
- The cake edges should be firm while the center remains gooey for the signature lava effect.
- Serve warm shortly after cooling for ideal texture.