This Slow Cooker Chocolate Lava Cake is made entirely from scratch in the crockpot! Warm chocolate cake with a gooey center, filled with dark chocolate chips and then topped with a scoop of vanilla ice cream making a rich dessert that the entire family will love!
Spray a 6 quart slow cooker with non-stick spray and set aside.
To a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, and salt. Set aside.
2 cups all purpose flour, 1 cup light brown sugar, ¼ cup unsweetened cocoa powder, 4 teaspoons baking powder, ½ teaspoon salt
In a medium mixing bowl, whisk together the milk, oil, and vanilla.
1 cup milk, ¼ cup vegetable oil, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into the prepared slow cooker.
To make the topping
In a small mixing bowl, whisk together the brown sugar, cocoa powder, and cinnamon. Sprinkle evenly over the mixture in the slow cooker.
1 cup brown sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon cinnamon
Sprinkle the chocolate chunks evenly over the top.
½ cup chocolate chunks
Pour the hot water evenly over the top.
2 ½ cups hot water
Cover and cook on HIGH for 2-4 hours or LOW for 3-5 hours. The cake is done once a toothpick inserted into the center of the cake portion comes out clean or with just a few moist crumbs. Let set 15 minutes before serving. Turn the slow cooker to WARM for serving.
To serve
Scoop a portion of the warm cake and "lava" into a bowl and top with vanilla ice cream or whipped cream.
Notes
Slow cookers all cook differently so suggested times may need to be adjusted. Optional toppings: hot fudge, caramel sauce, berries, peanuts, sprinkles, etc.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.