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You know those nights when you swear you’re done eating sugar for the week — then suddenly you’re on the couch, wrapped in your softest blanket, wishing you had something chocolatey to dig into?
Yeah. Been there.
This little chocolate lava cake saved me more than once. I remember the first time I made it — I’d promised my grandkids a “special dessert” after dinner, but forgot I was out of half the stuff I usually bake with. So I poked around the pantry, found a lonely box of cake mix, a packet of instant pudding I’d meant to use for Thanksgiving (oops), and a bag of chocolate chips I’d hidden from my husband.
An hour later — okay, two, but who’s counting — we were standing around the slow cooker with spoons, blowing on molten chocolate cake like we’d just found buried treasure. Everyone went back for seconds. My daughter-in-law still texts me for the “lava cake thing” recipe every winter.
So trust me — if you’ve got a slow cooker and a sweet tooth, this one’s a keeper.
Why You’ll Love This Gooey Goodness
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Just four things to toss together — no fancy measuring or sifting.
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The slow cooker does all the work — no oven to babysit.
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You get that dreamy molten middle every time (no underbaking stress).
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It’s a total crowd-pleaser — kids, neighbors, the dog (kidding, don’t feed your dog chocolate).
Ingredients — Nothing Fancy
Here’s all you need — probably sitting in your pantry right now:
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1 box chocolate cake mix (Betty Crocker, Duncan Hines, whatever’s on sale)
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1 small box instant chocolate pudding mix
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2 cups milk (whole milk makes it extra rich, but 2% works too)
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1 cup semi-sweet chocolate chips (or dark if you’re feeling fancy)
Little tip: Sometimes I sneak in a splash of vanilla or a pinch of espresso powder if I want it extra deep and chocolatey. Totally optional — just me playing kitchen scientist.
Directions — It’s Almost Too Easy
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Spray your slow cooker with non-stick spray like your life depends on it. This stuff sticks if you don’t.
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Grab a big bowl. Dump in the cake mix and pudding mix. Whisk ‘em together — lumps are the enemy here.
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Pour in the milk and stir until it looks smooth and glossy. Try not to eat it with a spoon (raw batter temptation is real).
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Pour the batter into the slow cooker.
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Sprinkle chocolate chips evenly over the top. I never measure — more is more, right?
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Pop the lid on. Cook on high for 2–3 hours. It’s done when the edges are firm but the middle still has that soft jiggle.
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Turn it off, let it sit about 10 minutes (the longest wait of your life, but worth it). Scoop and serve warm.
Serving Ideas — Dress It Up
Honestly? A spoon right out of the pot works fine. But if you want to be civilized:
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Plop a scoop of good vanilla ice cream on top — classic.
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Add fresh berries for a pop of color and tartness.
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Drizzle warm caramel or a splash of chocolate sauce if you’re feeling dramatic.
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Crushed pecans or walnuts sprinkled over the top — chef’s kiss.
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Coffee, milk, or a little pour of Irish cream if the kids are asleep.
How to Keep It (If You Have Any Left)
I won’t lie — leftovers are rare. But if you do manage to save some:
Spoon the rest into a container with a tight lid and stick it in the fridge. It’ll keep about 3 days (in theory — I bet it’s gone by tomorrow). To reheat, microwave individual scoops for 20–30 seconds. Molten magic all over again.
Little Twists to Try
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Dark & Moody: Use dark chocolate cake mix and dark chips. Boom — grown-up dessert.
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Nutty Buddy: Stir in chopped walnuts or pecans right before you pour the batter in.
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Mocha Moment: Add a teaspoon of instant espresso powder to the pudding mix. Coffee and chocolate? Always friends.
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Festive Fun: Top with sprinkles or edible glitter for birthdays. Kids love it. Adults secretly love it too.
Let’s Talk — I Want to Hear!
So, what do you think? Do you make a lava cake like this? Got your own twist? Or maybe you tried this and your whole house smelled like a chocolate shop for an afternoon — I want to hear every bit of it. Drop me a comment below — or snap a pic and tag me on Instagram. Nothing makes me smile more than seeing folks in their kitchens, spoons in hand, making sweet memories.
Alright, go grab that cake mix. You’ve earned dessert tonight.
Slow Cooker Chocolate Lava Cake
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2/3 cup brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups hot water
- 1/2 cup semi-sweet chocolate chips optional
Instructions
- Lightly grease the inside of a 4-6 quart slow cooker.
- In a mixing bowl, combine flour, sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until a smooth batter forms. Pour into the slow cooker and spread evenly.
- In another bowl, mix brown sugar and 1/4 cup of cocoa powder. Sprinkle evenly over the batter.
- Gently pour hot water over the top—do not stir.
- Cover and cook on high for 2 to 2.5 hours, or until the top is set and the center is gooey.
- Serve warm with ice cream or whipped cream.
