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This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.
Many Lava Cakes start with a cake mix and a box of pudding, but I don’t usually keep those around much. I wanted a lava cake I could make from scratch.
I also thought the idea of doing it in a slow cooker was so great! Fun, unique, interesting, and EASY. So fire up your crockpot and try out this self-saucing chocolate cake. It’s amazing!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cocoa powder: Look for the unsweetened baking cocoa powder, not the mix for making hot chocolate. Both natural and Dutch-process cocoa powder will work in this recipe.
Step-by-step instructions
To make the cake batter:
- Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla.
- Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth.
- Pour into the bottom of a slow cooker.
To make the topping:
- Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
- Pour the hot water over the top of the batter and topping. Do not stir.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes).
- Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.
Recipe tips and variations
- Yield: This recipe makes 1 gooey, delicious Chocolate Lava Cake, enough for 8 generous servings.
- Storage: Store leftovers covered at room temperature for 2 to 3 days.
- Keep it warm: If your crockpot switches to “warm” after it’s done cooking, you can leave it in the crockpot on the “warm” setting for at least 2-3 hours without changing the cake. For example, I cooked the cake on LOW for 5 hours, then left it in the crockpot for 2 more hours on the “warm” setting, and it was still perfect.
- Double recipe: Double the ingredients and it will still fit in a 6-quart slow cooker. Cover and cook on HIGH for 3 to 5 hours or LOW for 4 to 6 hours (or until a toothpick inserted into the middle of the cake comes out clean with a few crumbs attached.)
- Half recipe: Half the ingredients fit nicely in a 2-quart slow cooker. Cover and cook on HIGH for 2 hours or LOW for 3 to 4 hours (or until a toothpick inserted into the middle of the cake comes out clean with a few crumbs attached.) A perfect dessert for your romantic Valentine’s Day meal.
Recipe FAQs
No, that’s not a good idea. At the request of a reader, I tried it out. The “sugar topping” is actually the underlying fudge layer. If you make just the cake, it is not sweet enough, the chocolate flavor is lacking, the whole cake is dry, and it might even burn in the bottom of your slow cooker. I suggest making the cake as written, sugar topping and all.
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Slow Cooker Chocolate Lava Cake
Ingredients
For the cake batter:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder (see note 1)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter melted
- 2 teaspoons vanilla extract
For the cake topping:
- 3/4 cup granulated sugar
- 3/4 cup brown sugar firmly packed
- ¼ cup plus 2 tablespoons cocoa powder
- 2 1/4 cups hot water
For serving:
- Vanilla ice cream or whipped cream
- Maraschino cherries optional
Instructions
To make the cake batter:
- Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla.
- Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth. Pour into the bottom of a slow cooker.
To make the topping:
- Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
- Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes).
- Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.
Recipe Video
Notes
- Cocoa powder: Look for the unsweetened baking cocoa powder, not the mix for making hot chocolate. Both natural and Dutch-process cocoa powder will work in this recipe.
- Yield: This recipe makes 1 gooey, delicious Chocolate Lava Cake, enough for 8 generous servings (see Tips and Variations for double and half recipe information).
- Storage: Store leftovers covered at room temperature for 2 to 3 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi Meggan,
Do you know if I’m able to double this recipe? Trying to make it for 25 students, but we only have two crockpots! Thank you. 🙂
Hi Nicole! Yes, this recipe can be doubled and will fit in a 6-quart slow cooker. Cover and cook on HIGH for 3 to 5 hours or LOW for 4 to 6 hours (or until a toothpick inserted into the middle of the cake comes out clean with a few crumbs attached.) I hope they love it! – Meggan
My 3 year old helped me make this tonight. It was excellent. All of the other recipes I found for this cake were using a box mix, which I didn’t have, so was very glad to find this one. I never mind the extra steps to make it from scratch anyway. Thanks!!
Hi Brittany, I’m so happy you and your toddler loved it! I love that they were able to help you. How fun! – Meggan
Meggan thank you for this recipe! One of my family’s favorites, and this recipe is so easy to make, Plus I would think most people have all these ingredients in their cupboards. looking forward to trying some of your other recipes.
thanks again.
You’re so welcome, Judy! I’m so happy you and your family loved it! Thank you for trusting my recipe, and if you have any questions on any other ones, please ask! I’m happy to help! – Meggan
Can I use a box cake?
Hi Joyce, thank you for your question. This recipe is for a from-scratch lava cake. I haven’t tried using a boxed mix with this recipe since it was developed to be made without one. I’m going to try it myself, but for now I would recommend following a recipe developed for boxed cake mix so your lava cake isn’t terrible. – Meggan
Hello! I’m excited to try this recipe! I’m wondering if I could add a layer of marshmallows and caramels …. where would you suggest I put these ingredients? On top of the cake batter – inbetween the cake batter and the topping? Thank you!
Hi Angela! The “sugar topping” is actually the underlying fudge layer. I haven’t tried adding in additional layers, but I imagine it would not turn out so well. I suggest making the cake as written, sugar topping and all, then having caramel and marshmallows as a topping on the whole cake, or on individual servings. The cake layer floats in the lava. Please write back and let me know how you like it! – Meggan
Hi, just saw the recipe and was wondering if the cake comes out whole out of the slow cooker when done? Or does it stay in there and you have to scoop it out? Thanks in advance
Hi Joanne, thank you so much for your question! It would be best to scoop it out. The cake floats in the chocolate lava layer. I hope you love it! – Meggan
This lava cake recipe doesn’t call for eggs?
Hi Kathy, no eggs in this recipe! Hope you love it! – Meggan
Can you substitute Splenda granular for the sugar and Slenda blend brown sugar for the brown sugar? Just trying to make it a little diabetic friendlier.
Hi Denise, thank you so much for your question! I haven’t tried substituting the sugars with Splenda alternatives, sorry! According to their site, the Magic Baker sweeteners can be used as 1:1 substitutes, so I don’t see why it wouldn’t work. I can’t say for sure, though. If you do try this, would you please write back and let me know how it turned out? Thanks! 🙂 – Meggan
Followed the recipe, except we were out of vanilla essence, no biggie. It was delicious! I doubled it and we have leftovers. Will definitely be making this again! Thankyou!
You’re so welcome, Jess! I’m glad you loved it! – Meggan
I had a recipe for Crockpot Chocolate Lava Cake for a long time and lost it. I am so excited that I found this one and can’t wait to make it. Thanks for having a from scratch.
You’re so welcome, Monica! I hope you love it! – Meggan
Thinking of trying this. The sauce looks quite watery on the video though?
Hi Kaye, I agree, it does look a little odd in the video. There is a liquid layer that contributes to the lava-ness of the cake. I think you will love it, I hope so. – Meggan
This is soo good.i doubled all but the sugar. I also used Dutch processed. It came out perfect. Thank you.
Hi Gia, you’re so welcome! Gald you loved it! – Meggan
I followed the recipe exactly (except I doubled it) and it was a smashing success for a birthday party!! I made sure to use very good quality cocoa powder. Sooooo easy too! Thanks
Hi Joanna, so glad it was a hit! – Meggan
What size slow cooker is it normally made in? If halved it is 2 at but then double is 6 quart?
Hi Barbara, I have made it in a 4-quart low cooker. When it’s doubled it is better to make it in a 6-quart. Hope this helps! – Meggan
Amazing! Even the leftover batter was delicious! Will share and bake again! 👍
Thanks Jasmine! – Meggan
I am going to make this for the office for an early lunch tomorrow. Would I be able to make it tonight and just warm it up tomorrow? Would it still have the lava at the bottom or would it be absorbed overnight?
Hi Kim, I haven’t tried to make this ahead of time and reheat this myself, sorry! I’m not sure if there would be any lava left. If you do want to prepare some parts in advance, you can combine the dry ingredients for the batter and the topping separately so they will be easy additions tomorrow. Hope this helps, sorry again! – Meggan
Excellent recipe! My oven had stopped working and I wanted a homemade cake for my birthday. Made a double recipe, cooked on high 3 hours, and it fed 7 people easily. We added a scoop of cookies and cream ice cream — perfect! Definitely a keeper!
Happy belated birthday Tammy! I’m so glad you enjoyed this recipe, the ice cream addition sounds amazing. Thanks! – Meggan
I made this last night…
It’s an absolute winner…
The cooking times were a bit confusing because one part says 3-4hrs on high, and another part says 2hrs on high.
So I checked it at 1.5hrs. Next time, I’ll check it after an hour.
It’s really tasty. The base is a delicious, gooey chocolate combination…
Thank you for sharing.
Hi there, sorry about the confusion. The full recipe cooks 3-4 hours on high. If you are doing half of the recipe it will cook in 2 hours on high. Hope this helps! – Meggan
The Lava cake was good. I cooked for 4 hours on high. My crockpot goes to warm automatically after the time goes off but I would recommend turning it off because the edges got a little crunchy and chewy.
Thanks for the tip Kathy! – Meggan
This recipe does not call for eggs? I made a different recipe for one of these chocolate lava cakes and it called for 2 eggs…so before I make this I am just checking to make sure this recipe does not call for eggs😊THANK YOU
Hi there Shawna, no eggs in this recipe! Hope you enjoy. – Meggan
This is a family favourite now. Thank you sooo very much for sharing.
I triple the fudge part. Mmmmm delicious.
Thanks Delia, it’s one of our favorites too! – Meggan
Have the times been updated? I’ve made it before and it was gooey and this time it wasn’t. I used the original recipe and did it on low for 5 hours. I did notice the doubled recipe says 4-6 on low so maybe it was done sooner?
Hi Martha, it’s possible it was done sooner. Slow cooker powers vary, so it’s possible it was done closer to the 4 hour mark. I’m sorry about that! – Meggan
Love this recipe, it was my 11 year old’s wish for his birthday cake. I’m experimenting cook time with my instant pot, hoping it’ll cook right! Last time was an 8 minute, good but extra gooey, this time I’m going to try it for 15 and see.
Love this recipe!! Made it over the weekend for a dinner party, served with vanilla bean ice cream and whipped cream. It was a hit!!! Love that it’s from scratch!! Super easy to make and loved your directions for doubling the recipe. I will Definitely will make this again!!
Can I use unsweetened cocoa powder? If so, will I need to adjust/increase the sugar (by how much)?
Hi Dee, yes! This recipe is written for unsweetened cocoa powder. You would not need to adjust the sugar. 🙂 Enjoy! – Meggan
Hi Meggan,
Do you think this would be appropriate for a Christmas potluck? What kind of cocoa do I need? I have unsweetened cocoa. Do I need to increase the sugar because I’m using unsweetened cocoa? Can I use 2% milk instead of whole milk. (I really hope you reply!)
I think it’s a great idea! Unsweetened cocoa powder, not unsweetened chocolate, is what you will want to use. And 2% milk will be just fine. (One reader even made this with almond milk). I hope you have a great potluck! – Meggan
Recipe is great, ty!
I messed it up tho, somehow got the 1/2 recipe measurements confused with full. They’re listed so close to each other on the page..dont know if anyone else has had this problem. My own fault for not paying attention but might I suggest a little more of spread between the recipes.
Excellent tho, ty for sharing with us.
Rated 4 stars for ease of putting together. Currently baking in my crockpot. Very excited to see the end result! Got a question though, can the leftovers be refrigerated or frozen? Thanks for a lovely smelling and easy recipe!
Made this and added cinnamon and a touch of chilli with some crushed walnuts
It was a hit, seriously delicious with minimal effect
Thank you
You’re very welcome Monique!
Oh my goodness!!! What a wonderful recipe!! I was looking for a way to use up some brown sugar with a slow cooker and found this recipe. What an amazing find! I used the gluten free Bisquick flour as an alternate and it turned out better than any restaurant cake my family has ever had. Thank you so much for the recipe and all the tips. We will definitely be making it again!!
OMGH!!! is really yum! easy recipe to follow. i have a slow cooker, but couldnt wait for hours b4 eating this gooey thing…. so i took up the suggestion of another commentator using oven. but i cooked it at 180 degrees celsius for about 40mins. yes, i too agree it will have more complex flavour if use extra instant coffee in the mix. is autumn days here in australia, so really comforting snack. i didn’t expect it to be so fluffy. P.S i did use a tad more butter and milk….
I made this today and really pleased with the outcome. It was beyond amazing! My hubby doesnt have a sweet tooth so I cut the sugar amount in the recipe by 1/4. Still great tasting. We had it with vanilla icecream. Saving the recipe. Thank you so much, it is definitely a game changer. I’m not buying any chocolate cakes from the market from now on!
I am a little confused about “pour” into slow cooker because it definitely does not pour.
I am making 1/2 the recipe of the lava cake so there is only 1/4 c milk and a little less than 3 tbs. butter for liquid so it is more the consistency of icing. Did I do something wrong.
I am just going to use a spatula and spread it in the bottom at the slow cooker and hope for the best🙂
Hi Diana, you’re right. It doesn’t pour. It’s more like – scrape? I have made this as a half recipe several times, so I really think you will be fine. It might just look odd, but by the time it’s done, I think you’ll be happy. I hope so. If not, please tell me. I care and want to know! I’ll fix the wording in the post. Thanks, Diana! – Meggan
I found it a little “meh” because something was missing, so I added 1 teaspoon of coffee to the full version and it did wonders!
This recipe also works well in the oven too if you don’t have time for the slow cooker. I used the full version in a 9″ round, glass baking dish, 350° for roughly 40 minutes. Came out just as good as in the slow cooker!
Hi Barb, I’m definitely going to try your coffee idea. You’re probably right, it’s probably lackluster depending on your tastebuds. An extra pop of flavor is always welcome! And your tips for using the oven are so appreciated. That’s the kind of thing I always want to figure out but there aren’t enough hours in the day. I appreciate your help so much! Thanks again! -Meggan
Can I make this without the ”sugary topping?” In other words, just the ”cake” part? If so, same cooking time?
Thanks.
Hi Gene, I’m not really sure if that would work. I know I call it a “sugary topping” but if you look at the pictures, it ends up looking like a normal cake. Then again, I think that sugary topping somehow winds up on the bottom anyway. I can test it without and let you know what happens, and if it turns out well, how long it took. I’ll work on it today (Sunday 1/12). Thanks! -Meggan
Hi Gene, I finally got around to testing this. Sorry it took me an extra week. The cake is BAD without the sugary topping. Really disappointing. It’s rubbery, not sweet enough, the chocolate flavor is seriously lacking, and it actually burned in the bottom of my slow cooker. So, you need the sugary topping. Which I think is actually the fudgy lava layer underneath. It’s very delicious and apparently very necessary. Thanks for the question! I updated the post with my findings. Take care and thanks again – Meggan
Doubled it (used large 8qt), lined with wax paper… and it was DELICIOUS. I also tried using coffee instead of the water and it was good too, but I think I overdid it (husband loved it), I liked it with the water better. This is perfect for the chocolate lovers… now we need you to create one that is a LEMON pudding or VANILLA pudding cake LOL Please
Thank you!!
Hi Kerri, I will add it to my list of things to do! A vanilla or lemon one… yum! I will try to get one out in the spring for you!
Wonderful recipe! It turns out very well. Question: Is it 436 kcal per serving, or the whole thing is 436 kcal?
Hi Elisabeth! After your comment I looked into the nutrition facts for you. First of all, the nutrition label wasn’t appearing on the post, so I apologize for that. Second of all, the amount of butter in the original calculation was wrong, so I changed it. The good news? It’s fewer calories. 🙂 It’s 302 calories, per serving, and 8 servings per recipe. Glad you liked it! 😀 -Meggan
Hi, I am making this Wed for 20-25 people
I am thinking of taking the recipe doing (4x) the ingredients- what you recommend for cook time?
Hi Kim, are you going to do 4x the recipe, all in one crockpot? I don’t know the size of your crockpot but I worry it might not fit. If I were going to do that, I’d probably do 2 double batches in two crockpots. A double batch fits in a 6-quart slow cooker. Cook on HIGH for 3 to 5 hours or LOW for 4 to 6 hours (or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached.) I hope this is helpful! If you need more info, just let me know. Thanks! -Meggan
Hi Meggan.
So excited about the recipe. I just put it in the crockpot for our office party. In my rush, I didn’t read the directions all the way through and combined the hot water with the topping ingredients. What do you think will happen to the lava cake?
Made this tonight for the first time – I doubled the recipe and used unsweetened coconut milk just because I don’t usually have milk in the house. It cooked way faster than I thought – 2 hours on high was plenty. Served with vanilla ice cream – it was delicious !
A hit for my daughter’s birthday! She wanted lava cake and I didn’t feel like making it with a fakey cakey box today. I quadrupled the recipe and split it between my 2 six-quart slow cookers. It fed 20 with vanilla ice cream, and we have a little bit left to fight over for tomorrow. I did cut the sugar by about 1/3 in both the cake and the topping since we were also having the ice cream, and I thought it still tasted great! Got lots of compliments. Thank you for this homemade version!
Hi!
I’m so excited that this is from scratch, as I don’t ever make boxed baked goods. I want to make this as my daughter’s birthday cake. Does it come out of the crockpot easily? As a whole cake? I’d like to put it on a platter, so we can put candles in.
Thank you!
Sara
Hi Sara! Before you get too excited (and I’m so sorry to tell you this), but this cake is absolutely NOT what you are looking for. The reason it’s called a Lava cake is because the bottom of the isn’t solid. It’s a thick, fudgy sauce, like lava, like a self-saucing pudding basically. You literally have to scoop it out, and it’s very runny. It’s fine on top, but the bottom is wet. You can’t move it anywhere and it will make a huge mess of your platter.
There are probably slow cooker cake recipes out there that will do you what you are looking for, but this isn’t it! So glad you asked before I inadvertently ruined your party. 🙁 So sorry Sara! Happy Birthday to your daughter. -Meggan
Hi Meggan,
Thank you for the reply. I might just make this for her anyway when it’s just the four of us, and not for her party, because she would LOVE this. I’m convinced after your description that it’s perfect for her, haha. I’m so glad I asked ahead of time and didn’t mess up her party cake! The four of us can sing “Happy Birthday” with the crockpot!
Thank you again,
Sara
Hi Meggan, I made this yesterday and it was fine in my 3.5 quart crock pot. It is a rectangular one that measures about 11×7 by 3 inches high and fit with room to spare. I had to spread the cake batter along the bottom. It was good too, will definitely be making this more often! Thanks again fo the recipe.
Hi Meggan,
I have a 3.5 quart slow cooker. Should I halve the recipe or will it fit as written? I am afraid that if I use the full amount of ingredients that it will overflow. Thanks
Hi Maria, off the top of my head I cannot say for sure. I’m happy to test it for you and let you know. However, when I do half the recipe in a 2-quart slow cooker, it’s only a couple of inches tall. So my “gut” says you will be okay doing the whole thing in a 3.5 quart. And I’ve doubled the recipe in a 6.5 quart slow cooker with no problems…. so I feel like you will be fine doing the whole thing in a 3.5 quart?? Does my logic make sense?? I’m testing recipes again next Monday, let me know if you can wait that long and want me to find out for you! Thanks!
Hi Meggan, Thanks for the reply. I am going to make it on Thursday for my daughter’s birthday. I think that I will use the full amount and I will report back to you with my results! Can’t wait to try this, it sounds amazing! Thanks.
Hi Meggan,
I made a double batch, cooked on low 5 hours with the intention of keeping it on warm (for at least an hour). It barely made the 5 hour mark before we were in to it! This cake is very good as well as easy to make. Thank you for the recipe.
Can you double this and put all of it in one 6 quart slow cooker?
Hi Ally, I’m going to make it today as a double batch and I will let you know! Thanks.
Hi Ally! I made a double batch in my slow cooker. It was done in under 3 hours (honestly I think it was done in 2 hours) on HIGH. I’m not sure if my slow cooker is super-charged or if it cooks more efficiently with more stuff in it?? But in any case it was PERFECT and I will forevermore make a double batch. Thank you for asking about this! Take care.
Hello, what is your opinion about cooking this cake on low for 6-7 hours? Thank you
Hi Lynda, my opinion is that it would probably be fine. I’d be happy to test it though, I can test it on Monday. I will reply with and post the results! Thanks!
Hi Lynda, I tested this, cooking the cake on low. Even on low, it was done after 5 hours. So, I would say if you have a slow cooker that switches to “warm” when it’s done cooking, you’ll be fine. Set it for 5 hours, and if switches to “warm” after that, you’ll be fine. I left mine in the crockpot for another 2 hours (to get to 7 hours total) and it was still delicious – soft and chewy on top with the chocolate pudding sauce beneath. No change in quality. Please let me know if you need anything else. I’ll be retesting this as a double-batch too, today! Take care.
Did you spray the slow cooker pan? I’m thinking I would, but I don’t see if you did or did not spray the pan. Thanks.
I think we should, yes. I will add it to the instructions. I always do that but clearly forgot to write it in the recipe. Thank you Mary!
Hi Meggan, it’s Saturday, I may give it a whirl, what’s the worst that can happen? We eat it ourselves 😀
Hi Meggan, can this recipe be doubled? I’d like to bring this to a Jack and Jill:)
Hi Geri, I haven’t made it doubled but I don’t see why not? I cut it in half and it worked really well. 🙂 I might have a chance to test a doubled version this weekend… when is your event? Please let me know! Thanks Geri!
Thank you for taking the time to respond Meggan! Was mostly concerned about taste..
I will try to remember to send you an update, I think it will be ok! 🙂
Sounds perfect! I will try on Thursday but have to take it for a 20 min ride and won’t be able to serve for at least 30 minutes after…. thoughts? Thank you!
Hi Barbara, I haven’t done this exact scenario so I can’t say for sure. But, I think you will be fine. Because you’ll be traveling, the crock pot will be turned off and the cake won’t keep cooking. Worst case scenario, you have a little less chocolate sauce than you otherwise would… but I don’t see that happening because the heat is off. As far as food safety goes, you’re good to go. Please let me know if you have any other questions. Thank you for the question! Take care and I hope you love the cake.
Hello Meggan, I really want to try this recipe, but since I’m in school I only cook for myself. I have a 2Qt. round crock pot. Is there any way I can condense this recipe? Thank you!!
Hi Gabriella! I can put it on the list to test, off the top of my head I don’t know exactly. I don’t want to lie and give you the wrong information! But I will post my results as soon as I can… won’t be until February though. Sorry for the delay! Good luck in school, such a lovely time in life! 😀
The wait is no problem. Thank you for taking the time to do this for me. Also, I will enjoy it to my fullest! Thank you once again! 😀
Brilliant! thanks for getting back to me ! Looking forward to making it amd sharing it my friends!
Hi Megan! I’m planning to make this very soon as it looks AMAZING!! just wondering what flour to use and what sugar (not the brown sugar…what is the other one?) Thank you! Kat x
Hi Kathryn! The flour is all-purpose and the sugar is granulated (aka regular, plain sugar). I hope this helps! If not let me know! Take care and thanks for giving the recipe a try. 😀
Thank you so much for this superb recipe. Made it last night and it’s already been eaten. Absolutely delicious. It took two and a half hours in my slow cooker though. Will be one of my go to chocolate desserts from now on 🙂
I added 1 teaspoon of coffee to the full version as it was a little “meh”, and it did wonders!
Works in the oven as well. I used the full version in a 9″ round, glass baking dish (with a lid) at 350° for roughly 40 mins and it came out just as good as it did in the slow cooker.
I love that you this recipe does not use a boxed cake mix like many of the other recipes for lava cake do! I even removed 1/4 cup of the sugar from the cake ingredients because I figured it would somehow make it “healthier”, haha. Didn’t miss the sugar and served it with vanilla ice cream:) Perfect, excellent, delicious!!!!!!! Thank you for this easy recipe.
Would I need to make any changes for a round 5 qt crock pot? Last time I made it I used a 7 qt oval crock and it was delicious. I want to make it again but have to use a different crock pot.
Hey there! I think you should be fine making the recipe as-is in a 5 quart. Making it in a 7-quart, it’s nowhere NEAR the top so there is no danger of overflow. And, it should take about the same amount of time. I need to make this again myself!
4 hours on high seems like a long time… Not a typo?
Hi Charlene, it’s not a typo. However, it possible the cake would be done sooner than that. I did a quick search and Betty Crocker says their version takes 3 to 3 1/2 hours on HIGH. So, I will test it again and see if it’s done in 3 hours. Sorry for the confusion!
Can this be put in a pan that fits inside the slow cooker? I have a GoWise pressure cooker/slow cooker combo. It’s round and pretty deep.
Hi Kathy, I don’t see why not. I’ve never tried it, but I feel like it would work just fine. Hard to mess this one up! Thanks for reading!
Did you use a smaller or larger size (diameter) slow cooker?
Hi Brittany! I use a fairly large one but it’s oval in diameter. It’s a Cuisinart digital crockpot. It’s pretty big. If I can help with anything else, please let me know!
I was able to double the recipe without changing the cooking time. I made this for a family reunion and it was a big hit. Everyone loved it!
Good info, thank you!! I REALLY want to make this again soon, now I know I should just go ahead and double the recipe. 🙂 Glad everyone enjoyed it! Thanks Barbara!
Will definitely make soon. Do you think you can test out a white chocolate version???? Yummm
Sure, what not! Thanks for the idea. 😀 I’ll put it on the list! I have to figure out gluten-free pizzelle first but this can happen right after that. Thanks Tracy! -Meggan
Hi, I’m making this right now. My mom is coming from Michigan to visit my family in Minnesota. She will be at my place in about 4 hours off the Amtrak train, so it will be all cooked when she gets here. I’m so excited for her visit. I have not seen her since Christmas.
Hi Naomi! Thanks so much for your note. My sister lives in Michigan (the Hudsonville area) and I have family and best friends in Minnesota, so I know that route well! I hope you both enjoy the cake. I might have to make it myself this weekend, sounds so perfect right now at 8:30 on a Friday morning. 🙂 Have a fun weekend!
I made this a gluten-free vegan cake by substituting the flour with gluten-free all purpose flour, the milk with almond milk and the butter with Earth Balance margarine and it worked a treat! The only difference was the cooking time; it only took 1.5 hours and it was done! Thank you for this amazing recipe!
What a fabulous idea! Which almond milk did you use (unsweetened, vanilla, etc.)? I have a reader who is GF and I will definitely pass this along to him. 🙂 Thank you so much Miriam!
Oh yes, Meggan. You’re absolutely right – I really DO need this in my life! In fact a big splodge right about now would be fabulous! 🙂
Meggan, you’re a genius! I can’t tell you the last time I used my slow cooker, but this recipe makes me want to bust it out ASAP:) Great recipe xx
Hi Sophia, I’m sorry you didn’t like the taste. – Meggan