Name: Crockpot Chocolate Lava Cake
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1/3 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips; 1/2 cup brown sugar; 1/4 cup unsweetened cocoa powder (for topping); 1 1/2 cups hot water

Why You’ll Love This Recipe

This recipe is effortless—just mix, pour, and let the crockpot do the work. You’ll get a decadent, restaurant-style lava cake without turning on the oven. It’s perfect for feeding a crowd, and the gooey chocolate center pairs beautifully with a scoop of vanilla ice cream or whipped cream. Plus, it stays warm in the slow cooker, making it ideal for serving at parties or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Salt
Milk
Unsalted butter, melted
Vanilla extract
Semi-sweet chocolate chips
Brown sugar
Hot water

Directions

Spray the inside of the slow cooker with nonstick cooking spray.
In a bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
Stir in milk, melted butter, and vanilla until a smooth batter forms. Fold in chocolate chips.
Spread the batter evenly into the greased crockpot.
In a separate small bowl, mix brown sugar and additional cocoa powder, then sprinkle evenly over the batter.
Carefully pour hot water over the top—do not stir.
Cover and cook on high for 2–2½ hours, until the cake is set but a gooey sauce remains underneath.
Serve warm straight from the crockpot with ice cream or whipped cream.

Servings and timing

This recipe serves about 8 people. Preparation takes 10 minutes, and cooking time is 2–2½ hours on high in the slow cooker.

Variations

Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Stir in chopped nuts like pecans or walnuts for texture.
Use dark chocolate chips for a richer taste.
Try flavored extracts such as almond or peppermint for a unique twist.
Add a swirl of peanut butter or caramel before cooking for extra decadence.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20–30 seconds, or warm the entire crockpot insert in the slow cooker on low for 30 minutes. This dessert is best enjoyed warm for maximum gooeyness.

FAQs

Can I make this recipe in the oven instead?

Yes, bake in a 9×13-inch dish at 350°F for about 35–40 minutes.

Can I prepare it ahead of time?

It’s best enjoyed fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.

Can I cook it on low instead of high?

Yes, but it will take about 4 hours on low.

How do I know when it’s done?

The cake will be set on top but still gooey underneath—don’t overcook or you’ll lose the lava texture.

What’s the best cocoa powder to use?

Unsweetened natural cocoa works best, though Dutch-process cocoa gives a deeper flavor.

Can I make it gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Does the hot water really go on top?

Yes, it’s key to creating the lava-like sauce underneath the cake.

Can I double this recipe?

Yes, but you’ll need a larger crockpot and additional cooking time.

What size crockpot works best?

A 6-quart slow cooker is ideal for this recipe.

Can I add toppings before serving?

Yes, top with ice cream, whipped cream, caramel drizzle, or fresh berries.

Conclusion

Crockpot Chocolate Lava Cake is the ultimate fuss-free dessert, delivering a warm, gooey, chocolatey indulgence straight from your slow cooker. With its rich molten center and soft cake topping, it’s a comforting treat that’s perfect for sharing with family and friends. Easy, delicious, and guaranteed to impress, this recipe is a must-try for chocolate lovers.