If you’ve dreamed of twirling your spoon through warm, molten chocolate without turning on the oven, Crockpot Chocolate Lava Cake is about to become your new obsession. This recipe combines the best of a classic chocolate cake and a rich, pudding-like lava center—all thanks to your trusty slow cooker. There’s almost no prep, minimum mess, and every bite explodes with gooey, deep chocolate flavor. Whether you’re feeding a crowd or simply treating yourself on a cozy night in, this Crockpot Chocolate Lava Cake is the easiest way to get bakery-level decadence from the comfort of home.

Crockpot Chocolate Lava Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few pantry staples transform into a restaurant-worthy dessert. Each ingredient plays a special role, from building silky structure to that iconic molten center, so don’t skip a thing. Here’s what you’ll need for sheer chocolate bliss:

Chocolate cake mix (1 box, 15.25 ounces): The ultimate shortcut for fluffy, flavorful cake with zero fuss.
Water (1 1/4 cups): Keeps the cake moist and light, and blends seamlessly into the batter.
Vegetable oil (1/2 cup): Adds richness and helps the cake stay tender during slow cooking.
Large eggs (3): Bind everything together and contribute to that soft-as-clouds texture.
Instant chocolate pudding mix (1 box, 3.9 ounces): Delivers the signature lava effect and infuses a double punch of chocolate.
Milk (2 cups): The secret for silky, decadent pudding that “melts” right into your cake as it cooks.
Semi-sweet chocolate chips (2 cups): Provides pools of molten chocolate throughout every dreamy bite.
Nonstick cooking spray: Essential for easy cleanup and releasing every last bit of lava cake goodness.
Ice cream or whipped cream (for serving, optional): Take it over the top with a cool, creamy contrast to the hot fudge cake.

How to Make Crockpot Chocolate Lava Cake

Step 1: Prepare the Crockpot

Give the inside of your 6-quart crockpot a generous coat of nonstick cooking spray. You want every inch covered so your Crockpot Chocolate Lava Cake slides out with all that gooey chocolate intact (plus, it makes cleanup a breeze). This tiny step really pays off later!

Step 2: Mix the Cake Batter

In a large bowl, combine the chocolate cake mix with water, vegetable oil, and eggs, following the instructions on your cake mix box. Beat it until everything is smooth and lump-free. This batter forms the base of your cake, setting up that fluffy crumb while leaving plenty of room for all the molten magic to develop on top.

Step 3: Pour and Spread

Pour the cake batter straight into your prepped crockpot. Spread it out evenly; smooth tops mean even cooking. There’s no need to overthink this—just glide a spatula across so the entire bottom is cozily covered.

Step 4: Add the Pudding Layer

In another bowl, whisk your instant chocolate pudding mix with cold milk until combined and just starting to thicken. Gently pour this glossy pudding over the cake batter in the crockpot. Resist the urge to stir! The magic of a Crockpot Chocolate Lava Cake is that the layers bake into each other, creating those rivers of molten chocolate.

Step 5: Sprinkle on the Chocolate Chips

Scatter the chocolate chips evenly across the top. As the crockpot does its work, these chips melt into gooey pockets and help give that signature lava texture. They’re absolutely essential for the world’s best oozy bites.

Step 6: Cook to Perfection

Cover your crockpot and set it on HIGH. Let everything cook for 2 to 2.5 hours, but start checking around the 2-hour mark. The edges should be set and the center deliciously gooey—don’t overcook, or you’ll lose that perfectly molten core. When ready, turn off the heat, uncover, and let the cake sit for 15 to 20 minutes before diving in. This brief rest helps the lava form while keeping everything fudgy and soft.

How to Serve Crockpot Chocolate Lava Cake

Garnishes

A scoop of vanilla ice cream is practically non-negotiable. The contrast between the hot, fudgy cake and cool, creamy ice cream is just unbeatable. If you’re feeling fancy, a dollop of whipped cream, a sprinkle of chocolate shavings, or even fresh berries provide fun flavor and color that will make your Crockpot Chocolate Lava Cake look downright irresistible.

Side Dishes

Since the cake is ultra-rich, try pairing slices with bright, tart fruits like raspberries or strawberries—something to cut through all that beautiful chocolate. For an elegant touch, a crisp biscotti or almond cookie on the side never hurts either.

Creative Ways to Present

Spoon generous scoops of Crockpot Chocolate Lava Cake into individual ramekins or mugs for personal lava cakes with major wow-factor. If you’re serving a crowd, go family-style and let everyone dig into the crockpot directly (with lots of spoons, of course!). Or, chill leftovers and serve cold fudge cake squares topped with warm chocolate sauce for a twist.

Make Ahead and Storage

Storing Leftovers

Let your Crockpot Chocolate Lava Cake cool completely, then scoop leftovers into an airtight container. Refrigerate for up to four days. The cake stays moist and the chocolate chips keep their gooey texture even after a night or two in the fridge!

Freezing

Want to save some for later? Portion the cooled cake into freezer-safe containers, and freeze for up to two months. Thaw overnight in the refrigerator before reheating. While you’ll lose a little bit of that molten effect, the flavors and fudgy texture hold up beautifully.

Reheating

For best results, reheat individual servings in the microwave in short bursts (about 30 seconds at a time) until just warm and gooey again. You can also cover and reheat larger portions in a low oven (around 300°F) for 10 to 15 minutes. Top with fresh ice cream, and it’s dessert déjà vu!

FAQs

Can I use a different cake mix flavor?

Absolutely! While chocolate is classic for Crockpot Chocolate Lava Cake, you can experiment with fudge, devil’s food, or even a red velvet mix for something new. Just stick to similar sizing for best results.

What if I don’t have instant pudding?

Instant pudding is key for that signature lava layer. If you only have regular pudding mix, the cake will still be delicious but may have a slightly firmer, less “lava”-like texture. Try to keep instant pudding on hand for the full experience!

How do I know when it’s done?

The edges should be set (like a typical cake) while the center stays gooey and molten. You’ll see the top look glossy and just slightly jiggly in the middle—don’t worry, this is the magic of Crockpot Chocolate Lava Cake! Try not to overcook.

Can I make this gluten-free?

Yes, you can use your favorite gluten-free chocolate cake mix and double-check that your pudding mix is gluten-free as well. The recipe works just as well, delivering all the same chocolaty goodness!

What size crockpot works best?

A 6-quart crockpot gives your cake room to bake evenly and leaves just enough space for the lava action. If you use a smaller or larger slow cooker, adjust the cooking time slightly and always check early for doneness.

Final Thoughts

There’s a reason so many people rave about Crockpot Chocolate Lava Cake—it hits every chocolate-lover’s sweet spot, and is endlessly comforting and fun to share. Give it a try the next time you need a foolproof, crowd-pleasing dessert, and don’t be surprised if it becomes your new “secret weapon” for cozy nights or celebrations!

Crockpot Chocolate Lava Cake Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent and gooey Crockpot Chocolate Lava Cake that is a breeze to make. This rich dessert is a chocolate lover’s dream, with a warm, molten center that pairs perfectly with a scoop of ice cream or whipped cream.

Ingredients

Scale

Cake:

1 box chocolate cake mix (15.25 ounces)
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs

Pudding Layer:

1 box instant chocolate pudding mix (3.9 ounces)
2 cups milk
2 cups semi-sweet chocolate chips

Additional:

Nonstick cooking spray
Ice cream or whipped cream for serving (optional)

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Instructions

Prep the Crockpot: Spray the inside of a 6-quart crockpot with nonstick cooking spray.
Prepare Cake: In a large bowl, mix together the chocolate cake mix, water, oil, and eggs. Pour the batter into the crockpot.
Create Pudding Layer: In another bowl, combine the instant chocolate pudding mix and milk until smooth. Pour over the cake batter without stirring. Sprinkle chocolate chips on top.
Cook: Cover and cook on HIGH for 2 to 2.5 hours until set around edges but gooey in the center. Let sit for 15–20 minutes before serving.
Serve: Enjoy warm with ice cream or whipped cream.