I took this wonderful recipe from a cookbook and changed it to fit with my style of cooking. The result is this Slow Cooker Chocolate Lava Cake recipe made with dark chocolate, cocoa powder, eggs, and maple syrup and takes around 2 to 3 hours on low heat.

To make this Chocolate Lava Cake in the slow cooker, mix 5 eggs, 1 cup of cocoa powder, 2/3 cup of maple syrup, and 2/3 cup of finely chopped dark chocolate. Pour into a greased slow cooker and cook on low.

Don’t miss the full instructions to learn how easy it is to prepare this delicious dessert. It’s straightforward, requiring little effort, and perfect for chocolate lovers.

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What is a Chocolate Lava Cake?

A Chocolate Lava Cake is a dessert featuring a moist outer cake layer with a liquid chocolate center. It’s designed to flow out when cut into, offering a rich chocolate taste. This dessert is ideal for those seeking a decadent chocolate experience.

Can I Make Lava Cake Batter Ahead of Time?

Yes, you can make the lava cake batter ahead of time. Prepare the batter and fill the ramekins, then cover and refrigerate them for up to 2 days.

Before baking, allow the ramekins to reach room temperature to ensure even cooking and the signature molten center. This preparation method is perfect for planning ahead for dinner parties or special occasions.

Slow Cooker Chocolate Lava Cake Ingredients

• 5 eggs
• 1 cup dark cocoa powder
• 2/3 cup maple syrup
• 2/3 cup dark chocolate, finely chopped

How To Make Slow Cooker Chocolate Lava Cake

1. Mix the batter: Start by cracking the 5 eggs into a large mixing bowl, whisking them thoroughly to ensure a smooth base.
2. Prepping the slow cooker: Gradually sift in the dark cocoa powder into the eggs, adding it slowly to avoid clumps, and stir in the maple syrup and finely chopped dark chocolate until the mixture is uniformly smooth.
3. Filling the cooker: Carefully spray the inside of a 4-quart slow cooker with a generous amount of nonstick spray, ensuring that the cake will release easily once it’s cooked. Gently pour the chocolate mixture into the prepared slow cooker, smoothing the top with a spatula for even cooking.
4. Setting up for cooking: Before closing the slow cooker with its lid, place a folded paper towel underneath to catch any excess moisture, ensuring the top of the cake cooks perfectly.
5. Cooking the cake: Set your slow cooker to cook on Low heat for a duration of 2 to 3 hours, checking for doneness by pressing lightly in the center to feel if it springs back.

Recipe Tips

• Check Consistency: Here’s a little secret – start checking the cake at the 2-hour mark. A gentle press in the middle should tell you if it’s just right.
• Prevent Sticking: I swear by lining my slow cooker with parchment paper. It’s a game-changer for lifting out the cake effortlessly. Plus, cleanup becomes a breeze.
• Serving Suggestion: A warm slice of lava cake with a scoop of vanilla ice cream melting on top, it’s the ultimate combo. Tried it once at a dinner party, and it was a hit!
• Storage Advice: Ended up with leftovers? Pop them in the fridge in an airtight container. A quick zap in the microwave, and it’s like you’re right back in chocolate heaven.
• Avoid Overcooking: Nobody likes a dry lava cake, once the center feels set, it’s time to switch off that slow cooker. Saved me more than a few times.

Recipe Variations

• White Chocolate Swap: Ever tried a white chocolate version? It’s creamier, sweeter, and offers a nice change of pace. It’s a fun twist for when you’re feeling adventurous.
• Nutty Flavor: I love adding chopped walnuts. They introduce this crunchy texture and nutty taste that’s just irresistible. Plus, it’s a great way to sneak in some extra nutrients.
• Spice It Up: A teaspoon of cinnamon or a pinch of cayenne pepper can add a warm spice that beautifully complements the chocolate. It’s that surprise kick that keeps everyone guessing.
• Berry Delight: Finishing the cake with fresh raspberries or strawberries not only looks gorgeous but adds a fresh, tangy contrast to the rich chocolate. It’s my go-to when I want to impress.

What To Serve With Chocolate Lava Cake

Serve Chocolate Lava Cake with vanilla ice cream for a classic pairing, fresh whipped cream for a light touch, or fresh raspberries or strawberries to add a fruity contrast.

A simple dusting of powdered sugar can also enhance the presentation and taste without overpowering the rich chocolate flavor ​​​​.

How To Store Chocolate Lava Cake

In The Fridge:

Store any leftover Chocolate Lava Cake in an airtight container. They can be kept for up to three days.

When ready to enjoy again, simply reheat in the microwave until warmed through. This ensures the cake remains moist and the center gooey .

In The Freezer:

Chocolate Lava Cakes can be frozen after they are baked and completely cooled. Place them in an airtight freezer-safe container for up to 3 months.

How To Reheat Chocolate Lava Cake

Reheat your Chocolate Lava Cake by placing it in the microwave for a short duration until it’s just warmed through.

This method helps in preserving the gooey center, ensuring the cake tastes almost as good as when it was first baked. Be careful not to overheat as the center should remain molten​​.

Check out More Slow Cooker Recipes:

• Slow Cooker Mini Egg Fudge
• Slow Cooker Christmas Plum Pudding
• Slow Cooker Easy Fruit Cake