Chocolate Espresso Lava Cake Recipe

5 3 2
Chocolate Espresso Lava Cake Recipe
Chocolate Espresso Lava Cake Recipe photo by Taste of Home
Publisher Photo

Chocolate Espresso Lava Cake Recipe

Read Reviews
5 3 2
Publisher Photo
When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck perfect. —Lisa Renshaw, Kansas City, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours + standing

Ingredients

  • 1 package chocolate fudge cake mix (regular size)
  • 1 tablespoon instant espresso powder
  • 3 cups 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup white baking chips

Directions

Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker.
In a small bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, 15-30 minutes or until chips are softened. Serve warm. Yield: 16 servings.
Originally published as Chocolate Espresso Lava Cake in Simple & Delicious December/January 2016

Nutritional Facts

2/3 cup: 327 calories, 15g fat (6g saturated fat), 41mg cholesterol, 317mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

  • 1 package chocolate fudge cake mix (regular size)
  • 1 tablespoon instant espresso powder
  • 3 cups 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup white baking chips
  1. Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker.
  2. In a small bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
  3. Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, 15-30 minutes or until chips are softened. Serve warm. Yield: 16 servings.
Originally published as Chocolate Espresso Lava Cake in Simple & Delicious December/January 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Espresso Lava Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
aybrittain User ID: 2674318 265611
Reviewed May. 6, 2017

"I used a chocolate butter cake mix, 11/2 tbsp. espresso and milk chocolate chips instead of semi sweet. Have made it many times and have had rave reviews . I served it with vanilla ice cream. Delicious!!"

MY REVIEW
aybrittain User ID: 2674318 265610
Reviewed May. 6, 2017

"Have made this several times. Delicious! I like 1 1/2 Tbsp. espresso and milk chocolate chips instead of semi sweet."

MY REVIEW
Grammy Debbie User ID: 30612 252849
Reviewed Aug. 18, 2016

"Delicious and oh so easy. My crock pot was bigger than called for, but no problems, I just checked it a bit earlier since it was thinner than it would have been in a 4-qt. crockpot. I used a box of sugar-free chocolate pudding because that was all I had on hand and that worked out just fine. I've been home recovering from surgery and this was a nice and easy treat to have waiting for my husband when he got home from work to say "thank you" for taking such good care of me these last few days."

Loading Image