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?
- Prepare the cake mixture and pour it in a slow cooker.
- Prepare the pudding mixture and pour it on top of the cake batter.
- Sprinkle chocolate chips.
- Cover and cook for about 3 hours.
- 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)
Chocolate Molten Lava Cake Recipe
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
Until next time, tata my lovelies!