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Slow Cooker Chocolate Lava Cake

Looking for the ultimate chocolate dessert that takes almost no effort? Make this easy, decadent slow cooker chocolate lava cake. With just minutes of prep, you’ll have the ultimate fudgy, gooey chocolate cake.

Slow cooker chocolate lava cake with ice cream.
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Amazing Crockpot Lava Cake

If you adore chocolate as much as I do, you’ve got to try some of these other incredible desserts like this chocolate bundt cake, chocolate fudge caramel brownies, and the best Texas sheet cake.

If I had to choose one small appliance from my kitchen as a favorite, it would be my slow cooker. I love using it for dinner but also dessert!

Imagine opening your slow cooker to discover a perfectly moist, decadent chocolate cake overflowing with rich, molten chocolate. Unlike my chocolate lava cake recipe baked in ramekins, this just takes a few minutes of prep time, then you can sit back, relax, and let your slow cooker work its magic.

This slow cooker chocolate lava cake is easy and delicious!

Slow cooker chocolate lava cake ingredients on counter.

How to Make Slow Cooker Cake

This cake is incredibly easy to put together. You can grab the full printable version of the recipe below, but here’s the overview.

Make the cake layer. Whisk together the dry ingredients in a bowl and set aside. Whisk the wet ingredients together, then slowly mix the wet ingredients into the dry ones. Mix well, then fold in the Nutella and chocolate chips.

Make the topping. To make the topping layer for the crockpot cake, add cocoa powder and sugar to a small bowl, then add boiling water over the top. Make sure to dissolve the mixture by stirring well until no clumps remain.

Making batter for slow cooker chocolate cake.

Combine the layers. Spray the crockpot liner with non-stick cooking spray. Pour the cake layer in and spread it until it’s evenly coating the bottom. Then pour the topping layer on top of the cake batter. Make sure you do not stir. Put on the lid and cook on high for about two hours.

Serve the cake. This cake is best served warm, right out of the crockpot. Scoop it into bowls and enjoy! By the way, I highly recommend serving it topped with fresh whipped cream or vanilla ice cream. Yum!

Slow cooker chocolate cake in a white pot.

Helpful Tips

  • Note your crockpot size. I used an 8 qt crockpot for this cake. This recipe should work just fine in other sizes as well, but you may have to adjust your cooking time slightly.
  • Make sure to spray the crockpot base. This dessert is extra gooey, so it’s important to spray the base or use a crockpot liner to avoid a sticky mess.
  • Scoop out and serve. Unlike a traditional cake, you will not be able to remove this cake in its entirety. To serve, just scoop out individual portions into a bowl.
  • Store in an airtight container. Leftovers will keep 2-3 days in an airtight container in the fridge. I would recommend a quick blast in the microwave before eating, as it tastes much better warm.
Spoonful of chocolate lava cake.

Crockpot Cake Add-Ons

There are so many ways you can customize this slow cooker chocolate lava cake. You can mix a few spoonful’s into the batter at the beginning, or add some as a topping before serving, or both! Here are some of my favorite ways to customize this recipe:

Slow cooker chocolate cake with ice cream on top.

More Chocolate Desserts

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bowl of chocolate cake topped with vanilla ice cream, hot fudge and crushed nuts

Slow Cooker Chocolate Lava Cake

5 from 11 votes
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Author: Jamielyn Nye
Looking for the ultimate chocolate dessert that takes almost no effort? Make this easy, decadent slow cooker chocolate lava cake. With just minutes of prep, you'll have the ultimate fudgy, gooey chocolate cake.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12

Equipment

  • Slow cooker

Ingredients 

For the Cake:

  • 1 cup all-purpose flour
  • 2 Tablespoons cocoa powder
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 Tablespoons canola oil
  • 1 Tablespoon vanilla extract
  • ½ cup Nutella or peanut butter, or cookie butter
  • ½ cup chocolate chips , any kind would work great

For the Topping:

  • 3 Tablespoons cocoa powder
  • ¾ cup granulated sugar
  • 1 ½ cups boiling water

For serving: whipped cream, powdered sugar, Nutella, chopped nuts, hot fudge, ice cream

    Instructions

    • To make the cake: Spray a slow cooker with cooking spray. Whisk together the flour, cocoa powder, sugar, baking powder and salt in a medium bowl. In a separate bowl, whisk together the milk, oil, and vanilla and add to the dry ingredients, mixing well. Fold in the Nutella and chocolate chips. Spread the mixture in the bottom of the slow cooker.
    • To make the topping: Add the cocoa powder and sugar to a small bowl, then pour the boiling water over the top. Stir until dissolved, then pour the mixture over the top of the cake batter in the slow cooker. Do not stir!
    • Put the lid on the slow cooker and cook on high for two hours, or until the top layer has puffed up and is set.
    • To serve, scoop into bowls and add desired toppings like whipped cream, hot fudge or chopped nuts. Enjoy!

    Notes

    I used an 8 qt crockpot. The recipe should work just fine in other sizes, but you may have to adjust your cooking time slightly.
    Leftovers will keep 2-3 days in an airtight container in the fridge. I would recommend a quick blast in the microwave before eating, as it tastes much better warm.

    Nutrition

    Calories: 257kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 114mg | Potassium: 159mg | Fiber: 2g | Sugar: 33g | Vitamin A: 36IU | Calcium: 61mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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