Description
A rich and gooey mocha lava cake made effortlessly in a slow cooker, perfect for chocolate lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup chocolate chips
- 1 cup brown sugar
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 3/4 cups hot water
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add the milk, vegetable oil, vanilla extract, and brewed coffee to the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in the chocolate chips, then pour the batter into the slow cooker, spreading it evenly.
- In a separate bowl, mix the brown sugar and cocoa powder for the topping. Sprinkle this mixture evenly over the batter in the slow cooker.
- Carefully pour the hot water over the top of the cake batter. Do not stir; the water will create a lava-like sauce as it cooks.
- Cover the slow cooker and cook on high for 2 to 2.5 hours, or until the cake is set around the edges but still soft in the center.
- Once done, turn off the slow cooker and let the cake sit for about 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- For an extra treat, serve with whipped cream or ice cream.
- Ensure that the slow cooker is not overcrowded for proper cooking.
- This recipe can be scaled up or down depending on the desired portion size.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 60 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg