Chocolate Molten Lava Cake {Crockpot}

Quick and easy chocolate molten lava cake recipe, made with simple ingredients in crockpot. It’s a lava cake with chocolate filling. Starts with cake mix!

This classic, old fashioned chocolate cake is totally different than any other cake recipe I have ever shared here. The cake batter cooks in the crockpot instead of the oven in such a way that at the end, there is a soft cake layer on top with a rich, creamy, ooey gooey chocolate filling/ sauce at the bottom. Basically, this cake is a cross between a fudgy brownie, soft chocolate cake and a soufflé. It’s just as delicious as this Chocolate Bundt Cake.

Also known as chocolate pudding cake, chocolate lava cake, hot fudge cake, pudding cake, self-saucing cake!

How to make chocolate molten lava cake recipe?

1. Prepare the cake mixture and pour it in a slow cooker.
2. Prepare the pudding mixture and pour it on top of the cake batter.
3. Sprinkle chocolate chips.
4. Cover and cook for about 3 hours.
5. Serve warm.

What is the difference between a souffle and a molten lava cake?

Souffle cakes can be sweet or savory and are light and fluffy in texture. Lava cakes, on the other hand, are ooey gooey and have a molten chocolate lava center.

What is inside lava cake?

It’s a warm, rich and creamy chocolate mixture.

Can molten lava cakes be frozen?

I don’t recommend it because the center does not remain as creamy and ooey gooey when thawed.

Tips and Techniques

• IMPORTANT: DO NOT mix the layers!!!!!
• IMPORTANT: Your cook time may vary, depending on the brand of your slow cooker, size and shape. It’s typically 2.5 hours for me and I use a large, oval 6 quart crockpot. Some of my friends prefer to cook it for a little longer up to 3 hours. 
• Grease crockpot generously with oil to prevent the cake from sticking.
• For easy clean up, you can line the slow cooker with parchment paper, which also prevents the sides of the cake from burning.
• Do not over-cook the cake because it will not remain as ooey gooey at the bottom any more and the edges will start burning and drying.
• Cake is ready when the top sets up like a sponge and an inserted toothpick only halfway through the center comes out clean.

Variations

• Instead of chocolate chips, add your favorite chopped candy bars like Rolos, Reese’s peanut butter cups, Hershey’s Kisses e.t.c.
• Use a combination of various chocolate chips like semisweet, milk, white, butterscotch, peanut butter e.t.c.
• Ice cream– Tastes best when served with vanilla ice cream but can also be served with other flavors of ice creams.
• Topping options– When the cake is ready, drizzle caramel sauce or fudge sauce or melted peanut butter pr melted Nutella and even sprinkles. Kids love sprinkles!
• Fruit toppings– When the cake is ready, top off with fresh fruits like strawberries, raspberries, blackberries.
• Instead of ice cream, serve with whipped cream.

Other Doctored Cake Mix Recipes

• Red Velvet Cookies With Cake Mix
• Red Velvet Truffles
• Chocolate Banana Bread With Cake Mix
  
• Cake Mix Pumpkin Donuts
  
• Easy Pumpkin Cake With Cake Mix
  
• Easy Apple Cake With Cake Mix
  
• Cake Mix Cookie Bars
  
• Chocolate Cake Mix Cookies
  
• Cake Mix Chocolate M&M Cookies
  
• Easy Cake Mix Brownies
  
• Cake Mix Champagne Cupcakes
  
• Coconut Cranberry Cake With Cake Mix
  
• Eggnog Cookies
  
• Easy Gingerbread Cookies With Cake Mix
• Pistachio Cake
• How to Make Box Cake Better (Taste Homemade)

Print Recipe Pin Recipe

No ratings yet

Rate this Recipe »

Chocolate Molten Lava Cake Recipe

Prep Time: 10 mins

Cook Time: 2 hrs 30 mins

Total Time: 2 hrs 40 mins

Quick and easy chocolate molten lava cake recipe, made with simple ingredients in crockpot. It’s a lava cake with chocolate filling. Starts with cake mix!

Yield: 12 Servings

Ingredients

Cake Layer

• 1 box Chocolate cake mix, Or Devil’s Food cake mix
• 1 1/4 cup Milk, Whole or 2%
• 1/2 cup Oil
• 3 Eggs, Large

Pudding Layer

• 1 box Instant chocolate pudding mix, 3.9 oz. box
• 2 cups Milk, Whole or 2%

Toppings

• 2 cups Chocolate chips
• 1/4 cup Caramel sauce, Optional

Instructions 

• In a large mixing bowl, add cake mix, milk, oil, eggs and mix until smooth. 
• Pour mixture into a greased/ oiled slow cooker (large oval slow cooker- I used a 6 quart one).
• In another mixing bowl, mix together pudding mix and milk and gently pour the pudding on top of the cake mixture. DO NOT MIX TOGETHER! 
• Sprinkle chocolate chips on tip and once again, do not stir or mix.
• Cover and cook on high for 2.5 hours – 3 hours. I love the texture at 2.5 hours but you can cook for longer if you want it to be a bit more firmer. Cake is ready when a toothpick inserted ONLY HALFWAY in the center comes out clean.
• Drizzle caramel sauce and sprinkle more chocolate chips on top, if you like.
• Serve warm with vanilla ice cream or whipped cream. Enjoy! 

Notes

• Read all my tips above.
• Tastes best and is the most ooey gooey, when served immediately. However, leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave for 15-20 seconds. 

Nutrition

Calories: 485kcal, Carbohydrates: 60g, Protein: 7g, Fat: 25g, Saturated Fat: 7g, Cholesterol: 52mg, Sodium: 492mg, Potassium: 244mg, Fiber: 2g, Sugar: 41g, Vitamin A: 240IU, Vitamin C: 0.2mg, Calcium: 173mg, Iron: 2.3mg

Course: Dessert

Cuisine: American

Calories: 485

Author: CakeWhiz

Until next time, tata my lovelies!