Molten. Chocolate. Cake. Those three words can quicken the heartbeat of chocoholics everywhere. Chocolate cake is good enough…but molten? Oh my, that just sounds heavenly. Those three words convey richness, decadence, sweetness, and chocolatey goodness. And this recipe does not disappoint!
For some reason, most people tend to think that molten chocolate cakes can only be enjoyed at fancy restaurants and assume that making one at home requires great culinary skill. But I’m here to say they are WRONG! I’ve made individual chocolate lava cakes before, and they were pretty simple. But today’s recipe is even easier, thanks to boxed cake mix, pudding mix, and a crock pot. The result is a glorious, rich dessert with oozing with chocolate. I served this at a party, and everyone raved over it.
This recipe is very, very simple, but there is one little thing you need to be aware of. The cook time in slow cookers varies tremendously. The original recipe said to cook on low for 2.5 hours but it might need longer. My crock pot cooks very, very hot so I thought that time would be plenty. Well, it wasn’t. So I added another hour on high. It still wasn’t done. After another 30 minutes, the parchment paper I used to keep the cake from sticking to the crock pot actually started burning! It’s kind of a party foul to have your dessert start smoking and all your guests think the kitchen is on fire. Thankfully, the cake was done at that point anyways. So mine took 2.5 hours on low and then 1.5 hours on high. I’d recommend starting at 2.5 hours on high and then adding time from there if needed. You’ll know the cake is done when the top looks set and spongey.
- 1 box chocolate cake mix
- 1 1/4 C milk
- 1/2 C vegetable or canola oil
- 3 eggs
- 1 (3.9 ounce) instant chocolate pudding
- 2 C milk
- 1 (12 ounce) bag milk chocolate chips
- vanilla ice cream (optional)
- Spray slow cooker with nonstick spray so the cake won’t stick (You can line it with parchment paper and spray it with nonstick spray).
- Beat together cake mix, oil, eggs, and milk with an electric mixer or stand mixer for a few minutes until batter is smooth. Pour mixture into the slow cooker.
- Beat together the 2 cups milk and pudding and pour on top of the cake batter. Do not stir. Then sprinkle chocolate chips over top without stirring.
- Cover and cook on high for 2.5 hours. Additional time may be needed as cooking times vary between slow cookers. You’ll know when it's done when the outsides and top set up like a sponge- the middle will be gooey. Serve with vanilla ice cream if desired.
Source: Hip 2 Save