There’s nothing quite as indulgent as a rich, gooey chocolate lava cake, and this slow cooker and stove-top version makes it easier than ever to enjoy a warm, homemade dessert with minimal effort. Whether you’re hosting a dinner party or simply craving something decadent, this recipe delivers a perfectly soft, chocolatey cake with a molten center that oozes with every bite. The best part is that you don’t need an oven. Using simple pantry staples, this no-fuss dessert comes together in just a few minutes before cooking to perfection in either a slow cooker or a stovetop pot. It’s the ultimate hands-off treat, allowing you to focus on the joy of indulging in every spoonful.
The slow cooker method is ideal for a relaxed approach, letting the cake gently cook while you go about your day, while the stove-top version speeds things up, delivering the same luxurious chocolate lava effect in under an hour. Serve it straight from the pot with vanilla ice cream, fresh berries, or a dollop of whipped cream, and watch as everyone digs in with delight. Whether you’re a seasoned baker or a dessert novice, this foolproof recipe is sure to become a favorite in your household.
Chocolate Lava Cake
Prep Time: 15 minutes
Cook Time:
– Slow Cooker: 2-3 hours on LOW
– Stove-Top: 35-45 minutes
Servings: 6-8
Ingredients
For the Cake:
– 1 box chocolate cake mix (approx. 430g)
– 3 large eggs
– 240ml water
– 120ml vegetable oil
– 1 teaspoon vanilla extract
For the Lava Layer:
– 480ml whole milk
– 175g semi-sweet chocolate chips
– 120ml double cream
– 200g granulated sugar
– 30g unsweetened cocoa powder
Optional Toppings:
– Vanilla ice cream
– Whipped cream
– Fresh berries
– Chocolate shavings
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Slow Cooker Method
1. Prepare the Cake Batter
– In a large mixing bowl, combine the chocolate cake mix, eggs, water, vegetable oil, and vanilla extract.
– Whisk or beat until smooth and lump-free.
2. Pour into the Slow Cooker
– Grease the inside of a 3.5–4.5L slow cooker with butter or non-stick spray.
– Pour in the cake batter and spread evenly.
3. Make the Lava Layer
– In a separate bowl, whisk together the milk, sugar, and cocoa powder until well mixed.
– Stir in the **chocolate chips and double cream.
4. Pour Over the Cake Batter
– Slowly pour the chocolate mixture over the cake batter without stirring.
– It will sink slightly into the batter, forming the lava layer as it cooks.
5. Cook on LOW for 2-3 Hours
– Cover with the slow cooker lid and cook on LOW for 2-3 hours, or until the cake is set but still soft in the centre.
– The edges should be firm, while the middle remains gooey.
6. Serve Warm
– Spoon the cake onto plates, making sure to scoop up the molten chocolate sauce from underneath.
– Serve with ice cream, whipped cream, or fresh berries.
Stove-Top Method
1. Prepare the Cake Batter
– Follow step 1 above.
2. Prepare a Large Saucepan or Dutch Oven
– Grease a **large, deep saucepan** (or Dutch oven) with butter or non-stick spray.
– Pour in the cake batter and spread evenly.
3. Make the Lava Layer
– Follow step 3 above.
4. Pour Over the Cake Batter
– Gently pour the chocolate mixture over the batter without stirring.
5. Cook with a Bain-Marie Effect
– Place the saucepan over a low heat and cover with a tight-fitting lid.
– Alternatively, place the saucepan inside a larger pot with 2.5cm of simmering water to create a gentle steam bath.
6. Cook for 35-45 Minutes
– Let cook over low heat until the cake is set but still soft in the centre.
– Check after 35 minutes, inserting a skewer into the edge (not the centre) – it should come out clean.
7. Serve Warm
– Spoon the cake onto plates with some of the molten chocolate sauce.
– Serve with your favourite toppings.
Cooking Tips:
1. Don’t lift the lid during cooking as this releases essential heat and moisture.
2. Check for doneness at 2 hours – cooking time may vary depending on your slow cooker.
3. The cake is done when the edges are set but the center still looks slightly wet.
4. For best results, serve warm within an hour of cooking.
5. If your slow cooker runs hot, you may want to check after 1.5 hours.
6. Place a clean kitchen towel under the lid to catch condensation and prevent it from dripping onto the cake.
STORAGE:
– Best served fresh and warm
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
– Reheat individual portions in the microwave for 30-45 seconds
Note: The “lava” effect is most prominent when served warm. As it cools, the chocolate sauce will thicken but will still be delicious!
This indulgent dessert is perfect for potlucks, family gatherings, or any occasion when you want a warm, comforting chocolate dessert without using the oven.
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