...
Go Back
A homemade slow cooker lava cake with a molten chocolate center, topped with melting vanilla ice cream, on a white plate over a kitchen counter.

Slow Cooker Lave Cake

4.67 from 3 votes
A foolproof slow cooker lava cake recipe with a rich, gooey chocolate center and soft cake exterior. Perfect for family nights or a hassle-free dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
20 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Devil’s food cake mix Any brand
  • 3 Large Eggs Room temperature
  • ½ cup Vegetable oil Can use melted butter
  • 1 ¼ cups Whole milk Can use dairy-free alternatives
  • 1 teaspoon Vanilla extract Pure not imitation
  • 1 cup Semisweet chocolate chips Can use dark or milk chocolate
The Molten Magic:
  • ½ cup Brown sugar Packed
  • ¼ cup Granulated sugar White sugar
  • ¼ cup Unsweetened cocoa powder Dutch-process or regular
  • 1 ½ cups Strong hot coffee Or hot water with espresso powder
  • 4 tablespoon Salted butter Melted
Serving Essentials:
  • As needed Vanilla ice cream Optional but recommended
  • As needed Fresh berries Optional
  • As needed Mint sprigs Optional for garnish

Equipment

  • 1 6-quart slow cooker Preferably nonstick
  • 1 Mixing bowls Large and medium
  • 1 Whisk For mixing batter
  • 1 Measuring cups Dry and liquid
  • 1 Measuring spoons For precise amounts
  • 1 Cooking spray To prevent sticking
  • 1 Parchment paper Optional for easier cleanup

Method
 

  1. Lightly coat slow cooker with cooking spray or line with parchment strips.
  2. In a large bowl, mix cake mix, eggs, oil, milk, and vanilla until just combined.
  3. Fold in chocolate chips, then pour batter into slow cooker and spread evenly.
  4. In a separate bowl, whisk together brown sugar, granulated sugar, and cocoa powder.
  5. Sprinkle sugar-cocoa mixture over the batter; do not stir.
  6. Gently pour hot coffee around the edges and over the top; do not stir.
  7. Cover and cook on High for 2-3 hours or Low for 4-5 hours.
  8. Check doneness; edges should be set, center slightly soft. Turn off heat.
  9. Let stand for 30 minutes with the lid slightly ajar.
  10. Serve warm with vanilla ice cream and optional toppings.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.