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–+ servings
Slow cooker molten lava cake with powdered sugar and fresh raspberries on white plate

Slow Cooked Molten Lava Cake

40aprons.com/slow-cooker-molten-lava-cake/
This slow cooker molten lava cake is a decadent gift to yourself or someone you love. A fudgy chocolate cake layer sits on top of a silky, molten chocolate sauce that forms underneath as it cooks, creating the ultimate warm, gooey dessert. Serve it warm with vanilla ice cream and get ready to swoon!
Prep 10 minutes
Cook 3 hours 30 minutes
Cooling Time 30 minutes
Total 4 hours 10 minutes
Recipe Makes (Approximate): 8

Equipment

  • 6-quart slow cooker with lid
  • large mixing bowl
  • medium mixing bowl
  • Whisk or electric mixer
  • Spatula
  • Non-stick cooking spray
  • Clean dish towel
  • wire cooling rack or heat-safe surface

Ingredients

  • 1 box chocolate fudge cake mix (about 15.25 ounces)
  • 1 cup milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 box chocolate pudding mix (4-serving size, about 4 ounces instant)
  • 2 cups cold milk
  • 11-12 ounces milk chocolate chips (about 2 cups)

Instructions

  • Spray inside of 6-quart slow cooker insert generously with non-stick cooking spray, coating bottom and sides completely.
  • Add 1 box (about 15.25 ounces) chocolate fudge cake mix, 1 cup milk, ½ cup vegetable oil, and 3 large eggs to large mixing bowl.
  • Whisk or beat with electric mixer until completely smooth with no lumps, about 1 to 2 minutes.
  • Pour cake batter into prepared slow cooker insert and smooth top into even layer with spatula.
  • In separate medium bowl, whisk together 1 box (4-serving size, about 4 ounces) instant chocolate pudding mix with 2 cups cold milk for 1 to 2 minutes until mixture thickens.
  • Pour thickened pudding mixture evenly over cake batter in slow cooker. Do not stir or mix layers together.
  • Sprinkle 11 to 12 ounces (about 2 cups) milk chocolate chips evenly over pudding layer. Do not stir.
  • Fold clean dish towel in half and place directly on top of slow cooker insert, then place lid on top of towel.
  • Cook on Low for 3 hours to 3 hours 30 minutes, until edges are set and firm but center still has slight jiggle.
  • Turn off slow cooker and carefully remove ceramic insert from heating base. Set on wire cooling rack or heat-safe surface.
  • Remove lid and towel. Let cake stand uncovered for 30 minutes.
  • Scoop portions into bowls, making sure to get both cake and molten sauce from underneath. Top with vanilla ice cream or ice cream of your choice and serve immediately.

Recipe Notes

Storage: Cover slow cooker insert with plastic wrap or transfer leftovers to airtight container. Refrigerate for up to 3 days. Reheat individual portions in microwave for 30 to 45 seconds until warm and gooey.
Make Ahead: Mix cake batter and prepare pudding mixture up to 4 hours before cooking. Store separately in refrigerator, then assemble and cook when ready. Let cake batter come to room temperature for 20 minutes before assembling, or add 15 to 20 minutes to cooking time.
Slow Cooker Variations: This recipe is designed for a 6-quart slow cooker. For a 5-quart, reduce all ingredients by 20%. For mini 1.5 to 2-quart slow cookers, divide all ingredients by 3 and cook on Low for 1.5 to 2 hours.
The Dish Towel Trick: The folded dish towel under the lid is essential to absorb condensation and prevent soggy cake. Make sure towel is completely dry and fits under lid without hanging out.

Nutrition Information (Approximate)

Calories: 406calProtein: 3gFat: 3gSaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 207mgPotassium: 97mgTotal Carbs: 12gFiber: 0.4gSugar: 10gNet Carbs: 12gVitamin A: 139IUCalcium: 48mgIron: 0.4mg
Recipe By: Cheryl Malik
https://40aprons.com/slow-cooker-molten-lava-cake/