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Slow Cooker Chocolate Lava Cake Recipe
Slow Cooker Chocolate Lava Cake Recipe photo by Taste of Home

Slow Cooker Chocolate Lava Cake Recipe

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Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. —Latona Dwyer, Palm Beach Gardens, Florida
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 12 servings


  • 1 package devil's food cake mix (regular size)
  • 1-2/3 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups (12 ounces) semisweet chocolate chips


  1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
  2. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.
Originally published as Slow Cooker Chocolate Lava Cake in Taste of Home December/January 2013, p48

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Reviewed Jan. 18, 2015

"I love the taste and how easy it is!"

Reviewed Sep. 14, 2014

"I've made this several times, exactly as the recipe says, and it's been a hit every time. Deliciously sweet, warm, and rich. It IS chocolate, after all!"

Reviewed Feb. 19, 2014

"Looking good"

Reviewed Jan. 18, 2014

"Good, easy to put together. Could be slightly sweeter. Careful with your cook time-- in my slow cooker, this was done at 2.5 hours."

Reviewed Jan. 15, 2014

"This was good, but not GREAT. I actually agree with the one reviewer who said it was not sweet enough. I may try a different cake mix next time rather than devil's food. It was very easy, though, hence the 4 stars instead of 3. Also, my daughter and husband both loved it.

I made exactly according to the recipe and used a liner as suggested. It didn't start to burn, but it was ready to eat in about 2.5 hours."

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