Slow Cooker Chocolate Lava Cake

4.88 from 8 votes

This slow cooker chocolate lava cake is simple to make and incredibly decadent. No mixer needed, just your hand and a whisk. Let's not forget the 4 kinds of chocolate in this cake!

Prep Time20

Cook Time4

Total Time4 20

Servings: servings

Author: Miranda Couse

Ingredients

1 cup water
3/4 cup salted butter
2 tablespoons vegetable oil
1 cup full-fat sour cream
3/4 cup unsweetened cocoa powder
8 ounces semi-sweet baking chocolate melted
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups granulated sugar
2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
11.75 ounces jar hot fudge sauce
11.5 ounces bag milk chocolate chips

Instructions

In a microwave-safe medium bowl, add in the 1 cup water and 3/4 cup salted butter. Microwave for 2 and 1/2 minutes.
Once the butter is completely melted, add in the 2 tablespoons vegetable oil and 1 cup full-fat sour cream. Whisk until sour cream is incorporated.
Add in the 3/4 cup unsweetened cocoa powder and continue to whisk until the mixture is smooth.
Add in the melted 8 ounces semi-sweet baking chocolate and whisk until it's thoroughly incorporated. (To melt the baking chocolate, break the chocolate up into pieces. Place in a microwave-safe bowl, and microwave for 30 seconds. Stir. Repeat microwaving for 30 seconds and stirring afterwards until it's completely melted.)
Add in the 2 teaspoons vanilla extract and 2 large eggs. Whisk until the eggs are incorporated. Make sure there are no streaks of the egg whites in there. If there is, keep whisking! Set aside.
In a large mixing bowl, add in the 1 1/2 cups granulated sugar, 2 cups cake flour, 1 1/2 teaspoons baking soda, and 1 teaspoon baking powder. Whisk to combine the dry ingredients.
Pour the chocolate mixture into the flour mixture. Stir to combine the chocolate and flour. It will be quite lumpy.
After the flour is stirred in, grab your whisk and whisk until the mixture is smooth. It may take a minute to get it creamy rather than lumpy.
Spray your slow cooker with non-stick cooking spray. I used my 4 QT slow cooker, but a larger one will work. The cooking times will likely be different with a bigger crock pot. It should cook faster.
Pour the batter into the prepared slow cooker.
Add spoonfuls of the 11.75 ounces jar hot fudge sauce into the center of the batter. I added all of the fudge sauce.
Top the batter with half of the 11.5 ounces bag milk chocolate chips.
Cover the slow cooker with a paper towel and place the lid on top.
Set the crock pot to high and cook for 4 hours or until the center of the cake is set up. You can use a toothpick and make sure the top is set up by inserting it. Moist crumbs are good, cake batter means it's still raw.
After the cake is done, add the remaining milk chocolate chips. Scoop and serve with ice cream.

Notes

Pro Tip: I removed the paper towel after 2 hours. Totally not necessary though.

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