Decadent Crockpot Chocolate Lava Cake That Melts Hearts

This Crockpot Chocolate Lava Cake is a rich, gooey dessert that delights chocolate lovers in just a few hours.

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Prep Time 10

Cook Time 2 30

Cooling Time 10

Total Time 2 40

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Batter

1 box chocolate cake mix a delightful base that provides a rich texture.
1.25 cups whole milk can substitute with almond milk if desired.
⅓ cups canola oil vegetable oil works well too.
3 large eggs enhances richness and binds the ingredients together.

For the Pudding Layer

1 box chocolate instant pudding mix brings the signature gooeyness of this lava cake.
2 cups milk combines with the pudding mix to create a creamy consistency.

For the Topping

1 cup chocolate chips try using dark chocolate for a deeper flavor.

Equipment

crockpot

Method

Step-by-Step Instructions

Start by spraying the inside of your crockpot with non-stick spray.
In a large mixing bowl, combine the chocolate cake mix, 1¼ cups of whole milk, canola oil, and eggs. Mix until smooth.
Pour the cake batter into the prepared crockpot, ensuring it spreads evenly.
In a separate bowl, whisk together the chocolate pudding mix and 2 cups of milk until smooth.
Pour the pudding mixture evenly over the cake batter in the crockpot.
Sprinkle chocolate chips generously on top of the pudding layer.
Cover the crockpot with its lid and set to high. Cook for 2 ½ hours.
Once cooked, let the cake sit for about 10 minutes before serving warm with toppings.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 120mgIron: 2mg

Notes

Best served warm with ice cream or whipped cream. Store leftovers at room temperature for up to 1 day or in the fridge for up to 3 days.

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