Chocolate Espresso Lava Cake

Total Time

Prep: 15 min. Cook: 3 hours + standing


16 servings

Updated: Aug. 25, 2022
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
Chocolate Espresso Lava Cake Recipe photo by Taste of Home


  • 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 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 until soft-set, about 2 minutes. 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, until chips are softened, 15-30 minutes. Serve warm.

Nutrition Facts

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