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!

Chocolate Molten Lava Cake Recipe

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.

Molten Chocolate Lava Cake Recipe

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.


  • 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.
Easy Crockpot Chocolate Molten Lava Cake With Cake Mix

Other Doctored Cake Mix Recipes

Easy Chocolate Molten Lava Cake Recipe (Crockpot)
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Chocolate Molten Lava Cake Recipe

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
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


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%



  • 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! 


  • 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. 


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: Abeer Rizvi

Until next time, tata my lovelies!

2 comments on “Chocolate Molten Lava Cake {Crockpot}”

  1. Love the ease of this recipe! Can I prepare ahead of time and store the crockpot bowl in the refrigerator until ready to cook?5 stars

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