Chocolate Espresso Lava Cake
TOTAL TIME: Prep: 15 min. Cook: 3 hours + standing
YIELD: 16 servings.
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
Ingredients
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1 package chocolate fudge cake mix (regular size)
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1 tablespoon instant espresso powder
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3 cups 2% milk
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1 package (3.9 ounces) instant chocolate pudding mix
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1 cup semisweet chocolate chips
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1 cup white baking chips
Directions
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1.
Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker.
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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.
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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.
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