The magic of this machine’s slow and even heating is that it delivers a moist and tender chocolate cake with a velvety molten center.

Slow Cooker Chocolate Lava Cake

The cake is best served the day it is made.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Dessert
Cuisine For Kids, Worldwide
Servings 6 servings
Calories 506 kcal


  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened natural cocoa powder divided
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 tsp espresso powder
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup whole milk
  • 6 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup light brown sugar
  • 60 g bittersweet chocolate (60% cacao) finely chopped
  • 1 1/4 cups boiling water

For serving

  • powdered sugar
  • fresh berries
  • vanilla ice cream


  • Coat a 3 1/2- to 4-quart slow cooker with cooking spray; set aside.
  • Whisk the flour, granulated sugar, 2/3 cup of the cocoa powder, baking powder, salt, and espresso powder together in a large bowl. Add the egg, egg yolk, milk, oil, and vanilla and stir until combined. Pour the batter into the slow cooker. Sprinkle the remaining 1/3 cup cocoa powder and the brown sugar over the top of the batter. Scatter the chopped chocolate evenly over the top. Pour in the water, but do not stir.
  • Cover and cook on the LOW setting until the cake pulls away from the edge and the center of the cake wobbles slightly, 1 hour 30 minutes to 2 hours. You will see some bubbling around the edges. Spoon into serving dishes, dust with powdered sugar, and serve with fresh berries and vanilla ice cream.


Recipe from


Calories: 506kcalCarbohydrates: 80.4gProtein: 8gFat: 21.3gSaturated Fat: 4.7gSodium: 346.4mgFiber: 6.6gSugar: 51g
Keyword Cake, Slow Cooker
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