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This Crock Pot Chocolate Lava Cake is a simple from scratch dessert that is decadent and rich, ooey and gooey, and dang delicious. This easy recipe is going to have all those chocolate lovers wanting more.
What better way to utilize that slow cooker than with chocolate cake? This recipe is a great way to have the dessert cooking while dinner is being made and then devoured. After dinner serve this warm chocolate dessert with vanilla ice cream, whipped cream or fresh fruit.
Here are some more great recipes to utilize that crockpot: Pizza Chicken, Iowa Maid Rites, Spinach Artichoke Dip, and Beef Bolognese.
Crock Pot Chocolate Lava Cake Ingredients
- Unbleached All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salted Butter
- Pure Vanilla Extract
- Brown Sugar
- Boiling Water
- All Purpose Flour: Whole Wheat Flour can be substituted or you can use a mix of all purpose and wheat.
- Unsweetened Cocoa Powder: For a more rich taste you can use dark cocoa powder.
- Salted Butter: Feel free to use unsalted butter, but add an extra ¼ teaspoon salt to the recipe.
- Milk: I like to use 2% Cows Milk, but any milk will work in this recipe.
- Boiling Water: The water needs to be boiling. Luke warm or hot tap water will not create the best results. I use a tea pot to boil the water and then pour and measure. Or simply boiling some water in a small pot will work.
How to Make Crock Pot Chocolate Lava Cake From Scratch
- In a large mixing bowl, whisk together the all purpose flour, sugar, cocoa powder, baking powder and salt. Once well combined, make a well in the middle of the bowl.
- To the well of the dry ingredients, add the milk, melted butter and vanilla extract. Whisk to combine everything.
- Add the batter to a 6 quart greased crock pot and spread it out evenly with a spatula.
- To make the topping, combine sugar, brown sugar and cocoa powder.
- Whisk in the boiling water until the topping is smooth.
- Pour the topping over the batter in the crock pot. DO NOT STIR.
- Cover crock pot and cook on high for 3-4 hours with no peeking until the 3 hour mark. Then check the cake with a toothpick, if there a few dry crumbs it is done. My crock pot usually takes 3½ hours, but every slow cooker varies so it is best to check the cake at 3 hours.
- Once the cake is tested and done, turn the crock pot to warm until ready to serve. Don't leave the cake on warm for more than 2 hours or the cake will absorb all the gooey "lava".
- 30 minutes before serving, uncover the crock pot and let the cake rest. This helps evaporate unwanted moisture on the top of the cake.
- Serve the cake warm with vanilla ice cream, whipped cream or fresh fruit.
Tips for Crock Pot Lava Cake
- Read the directions first and then follow in order. If the steps get messed up the cake will not turn out correctly.
- Grease the bottom of the crock pot so the cake is easy to serve and the liner will be easier to clean.
- Do not stir the cake once the topping has been added.
- No peeking while the cake is cooking.
- Don't let the cake sit on the warm setting for more than 2 hours. The lava effect will start to absorb into the cake.
- Let the cake rest uncovered for 30 minutes before serving. This helps any extra moisture on top of the cake to evaporate.
- I've only used a 6 quart crock pot, however a 4 or 5 quart will work but the cook time will probably be longer.
FAQs About Crock Pot Chocolate Lava Cake
Crock Pot Chocolate Lava Cake is best served warm so you can enjoy all the effects of the gooey lava. If there are any leftovers, then yes it can be kept in the fridge for up to 3 days.
Add any leftovers to an air tight container and once cooled, store it in the fridge up to 3 days. Reheat the cake in the microwave until warm. The cake will loose it's "lava" effect once stored in the fridge and reheated but the taste will still be decadent and delicious.
Yes, it seems like you may be eating cake with a raw center but that's not the case at all. Everything is warmed enough to make it perfectly safe to eat.
The cake can be reheated in the microwave until warmed through. It will still be delicious, but may loose some of it is gooey texture.
Lava cake is meant to be served warm so the center is gooey. Eating it cold will not let you enjoy all the effects that lava cake is meant for, but technically you could eat it cold.
More Chocolate Desserts to Enjoy:
- Old Fashioned Frosted Brownies
- Chocolate Cupcakes with Chocolate Buttercream
- Rocky Road Brownies
- Chocolate Zucchini Cake
- Dark Chocolate Walnut Brownies
- Double Chocolate Chip Cookies
- Chocolate Sour Cream Baked Donuts
- Classic Brownies
- Zucchini Brownies with Fast Frosting
Crock Pot Chocolate Lava Cake
- 1 cup unbleached all purpose flour
- ¾ cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup salted butter, melted
- 1 tablespoon pure vanilla extract
- ¼ cup sugar
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1½ cups boiling water
- Grease the inside of a 6 quart crock pot.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Make a well in the center.
- To the well, add milk, melted butter, and vanilla extract then whisk it together until combined.
- Spread the batter evenly into the greased crock pot.
- For the topping: whisk together the sugar, brown sugar and cocoa powder. Whisk in the boiling water until smooth.
- Pour the topping over the batter. DO NOT STIR.
- Cover and cook on high for 3-4 hours. No peeking until the 3 hour mark and check the cake with a toothpick. If there are only a few crumbs on the cake it's done.
- The cake can sit on warm setting until ready to serve, but no longer than 2 hours.
- Remove lid 30 minutes before serving to help evaporate any extra unwanted moisture on the cake.
- Serve warm with your favorite toppings: ice cream, whipped cream or fresh fruit.
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