Name: Slow Cooker Chocolate Lava Cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Ingredients: 15.25 oz. Chocolate Fudge Cake Mix (I used Betty Crocker); 3 eggs; 1/2 cup oil; 1 1/4 cup freshly brewed coffee, let cool down a bit (water can be used instead); 3.9 oz. chocolate pudding mix; 2 cups milk; 12 oz. bag semi-sweet chocolate chips

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This Slow Cooker Chocolate Lava Cake is the ultimate dessert for effortless decadence. It's the perfect treat when you need a rich, warm, and comforting dish with minimal fuss. Using a combination of chocolate fudge cake mix and a quick chocolate pudding mix, this recipe creates three magical layers: a moist cake base, a creamy, molten center, and a fudgy top layer studded with semi-sweet chocolate chips. The slow cooker guarantees a perfectly gooey, molten "lava" effect every time!

Ingredients for a Decadent Molten Dessert

For the cake layer: Chocolate Fudge Cake Mix (I used Betty Crocker): Forms the structured base of the dessert.
For the cake layer: Eggs: Acts as a binder and adds richness to the cake mix.
For the cake layer: Oil: Provides fat for moisture and a tender texture.
For the cake layer: Freshly brewed coffee: Enhances the chocolate flavor beautifully; can be substituted with water if desired.
For the pudding layer: Chocolate pudding mix: The key ingredient that helps create the molten, lava-like center as it bakes.
For the pudding layer: Milk: Used to prepare the pudding mix.
For the third layer: Semi-sweet chocolate chips: These melt on the surface, adding a final layer of rich, gooey chocolate.

How to Make Slow Cooker Chocolate Lava Cake

The magic of this lava cake lies in the layering and the hands-off cooking time provided by the slow cooker.

1. Mixing the Layers

Preparing the cake and pudding layers is quick and should be done separately before assembly.

Mix Cake Batter: In a medium-sized bowl add the cake mix, eggs, and oil. Start blending with a hand mixer for a few seconds before adding the coffee. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.
Mix Pudding: In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.

2. Assembly and Cooking

Layering the cake batter, pudding, and chips is what creates the multi-textured final dessert.

Prep Cooker: Spray the slow cooker with non-stick spray. Slow Cooker Size: 5 quart oval or larger.
Layer Cake: Add the cake batter.
Layer Pudding and Chips: Then add the pudding by dropping dollops over the cake mix. Spinkle over the chocolate chips.
Cook: Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.

3. Serving

Serve: Serve warm with ice cream or whipped cream.

Recipe Notes and Serving Suggestions

Coffee Substitution: Water can be used here instead if desired in place of the freshly brewed coffee, but coffee deepens the chocolate flavor.
High Heat is Key: Cook on HIGH for 3 hours to ensure the edges set while the middle remains gooey. Do not open the lid during the cooking time to maintain the heat and steam.
Serving: Serve warm with ice cream or whipped cream for the perfect contrast to the warm, gooey chocolate.
Chocolate Chips: Using a 12 oz. bag of semi-sweet chocolate chips creates a significant layer of melted chocolate on top.