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.
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.
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.