Slow Cooker Chocolate Lava Cake
User Reviews
5
Slow Cooker Chocolate Lava Cake
Description
Slow Cooker Chocolate Lava Cake features a moist cake base made from flour, cocoa powder, sugar, milk, and melted butter, layered under a topping of sugars, cocoa, and hot water. The slow cooking process in a coated slow cooker develops a molten center with a rich chocolate sauce settling at the bottom. The cake's texture contrasts a tender top layer with a gooey, fudgy core. The use of both granulated sugar and brown sugar in the topping balances sweetness and depth. It is finished with vanilla ice cream or whipped cream and optionally garnished with maraschino cherries for added color and sweetness.
The cake is made by whisking dry ingredients and wet ingredients separately before combining them, then layering topping ingredients without stirring before cooking. Cooking times vary from 3 to 5 hours depending on heat setting, with doneness checked by a toothpick showing a few crumbs. This careful layering and slow cooking method create the characteristic 'lava' texture.
This dessert works well for family meals or gatherings where a rich, chocolate treat is desired, especially when served warm alongside cold ice cream that contrasts the warm cake. The recipe yields about 8 servings.
Store leftovers at room temperature covered for 2 to 3 days. Use unsweetened baking cocoa powder for the best chocolate flavor. This recipe can be adjusted in size following the notes, and quality of cocoa powder affects final taste.
Ingredients
For the cake batter:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder (see note 1)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter melted
- 2 teaspoons vanilla extract
For the cake topping:
- 3/4 cup granulated sugar
- 3/4 cup brown sugar firmly packed
- ¼ cup plus 2 tablespoons cocoa powder
- 2 1/4 cups water hot
For serving:
- vanilla ice cream or whipped cream
- maraschino cherries optional
Instructions
To make the cake batter:
- Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla.
- Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth. Pour into the bottom of a slow cooker.
To make the topping:
- Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
- Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes).
- Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.
Notes
- Use unsweetened baking cocoa powder, either natural or Dutch-process, for best results.
- This recipe yields enough for 8 generous servings.
- Cover and store leftover cake at room temperature for up to 3 days.
- Cooking time varies by slow cooker; check with a toothpick for doneness with moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 321kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 261mg | 11% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 261IU | 5% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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