Crockpot Chocolate Lava Cake

Chocolate lava cake earns its name from the molten center that spills like lava when scooped. This American crockpot take steams a cocoa batter over hot water and chips so the slow cooker yields that signature gooey middle with little fuss.

Serves 6 · 15 min prep · 150 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 68g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 6 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder for topping
• 1 1/2 cups hot water
• for serving vanilla ice cream

Instructions

1. 1Lightly grease the insert of a 4- to 6-quart slow cooker with oil or cooking spray so the cake releases easily.
2. 2In a medium bowl whisk together the flour, granulated sugar, first measure of cocoa powder, baking powder, and salt.
3. 3Stir in the milk, oil, and vanilla until a smooth thick batter forms, then fold in the chocolate chips.
4. 4Spread the batter evenly across the bottom of the prepared slow cooker.
5. 5In a small bowl mix the brown sugar and remaining cocoa powder, then sprinkle this dry mixture evenly over the batter; do not stir.
6. 6Carefully pour the hot water over the entire surface; again do not stir—the water will create the molten lava layer as it cooks.
7. 7Cover and cook on high for 2 to 2 1/2 hours until the top looks set and cake-like while the edges pull slightly from the sides.
8. 8Turn off the slow cooker and let the dessert rest uncovered for 15 minutes so the lava sauce thickens slightly underneath.
9. 9Scoop generous portions into bowls, making sure each serving gets both cake and the molten chocolate sauce from the bottom.
10. 10Top each scoop with a scoop of vanilla ice cream so it melts into the warm lava.