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Slow-Cooker Chocolate Lava Cake

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Edited by Angela Ritchie
Updated Feb 6, 2026
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You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 1/2 hours in your slow cooker so you can set it and forget it until you're craving dessert.

More About This Recipe

  • Not that most people need convincing, but this chocolate cake is one you really shouldn’t pass up. And you don’t need to take our word for it, home cooks across the country have fallen for this ooey-gooey, extra-chocolatey cake — check out the 100-plus positive reviews! The texture and flavor that make this cake so good are due to the addition of chocolate pudding and chocolate chips, but the cooking method also plays a role. “Baking” the cake in the steamy slow cooker helps keep it super moist, so you get all the texture of your favorite restaurant “lava cake!” After you’ve mastered this recipe, check out Betty’s article on how to bake cake to ensure success every time.

Slow-Cooker Chocolate Lava Cake

  • Prep Time 15 min
  • Total 3 hr 45 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

Topping

  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 2 cups cold milk
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)

Serve with, if desired

  • Whipped cream or vanilla ice cream

Instructions

  • Step 
    1

    Spray a 6-quart slow cooker with cooking spray. In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour into the slow cooker.

  • Step 
    2

    In a medium bowl, beat pudding mix and 2 cups cold milk with a whisk for about 2 minutes or until thick. Pour into the slow cooker over the cake batter. Do not mix. 

  • Step 
    3

    Sprinkle chocolate chips over the pudding.

  • Step 
    4

    Cover the slow cooker with a folded clean dish towel placed between the slow cooker and the lid. This will prevent condensation from dripping down onto the cake. 

  • Step 
    5

    Cook on Low heat setting for 3 hours to 3 hours 30 minutes or until the cake is set around the edges but still soft in the center. Uncover and transfer the ceramic insert from the slow cooker to a cooling rack. Let stand for 30 minutes. To serve, spoon the warm cake from the slow cooker and top with whipped cream or ice cream. Store any remaining cake covered in the refrigerator.

Nutrition

440 Calories
21g Total Fat
7g Protein
54g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
490mg
20%
Potassium
300mg
9%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
37g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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