Slow Cooker Chocolate Lava Cake Recipe

There’s something undeniably magical about a dessert that’s as easy to make as it is delightful to eat. Enter the Slow Cooker Chocolate Lava Cake. This dessert is the epitome of comfort and indulgence, seamlessly blending the rich flavor of dark chocolate with a warm, gooey center that melts right in your mouth. Perfect for family gatherings or a cozy night in, this lava cake brings everyone to the table, ready to share in the yummy goodness.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup melted butter
• 1 1/2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1 3/4 cups hot water
• Powdered sugar, for garnish
• Fresh raspberries, for garnish

Instructions

1. Lightly grease the inside of your slow cooker with butter or non-stick spray.
2. In a large bowl, whisk together the flour, granulated sugar, 1/4 cup of the cocoa powder, baking powder, and salt.
3. Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until well combined.
4. Spread the batter evenly in the bottom of the slow cooker.
5. In another bowl, mix the brown sugar and the remaining 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter.
6. Pour the hot water over the top, but do not stir.
7. Cover and cook on high for 2 hours, or until the center is just set and the edges begin to pull away from the sides of the slow cooker.
8. Turn off the slow cooker and let the cake stand for about 30 minutes to allow the sauce to thicken.
9. Spoon the warm lava cake into bowls, garnish with a sprinkle of powdered sugar and fresh raspberries, and serve immediately.

Helpful Tips

If you’re new to baking, don’t worry! This recipe is quite forgiving. For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

Ingredient Substitutions: You can substitute almond milk for regular milk and coconut oil for butter to make this recipe dairy-free. For a nutty twist, try adding chopped nuts into the batter.

Pairings

This Slow Cooker Chocolate Lava Cake pairs wonderfully with a strong cup of coffee or a glass of cold milk. For a more festive occasion, consider serving it with a dessert wine such as a rich, fruity port.

We hope this Slow Cooker Chocolate Lava Cake becomes a beloved tradition in your household. Don’t forget to share your delicious creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is always welcome at our website. Subscribe to our newsletter for more exciting recipes, and follow us on social media for daily food inspiration. Happy cooking!