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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1/4 teaspoon salt - 1 cup milk (whole or 2%) - 1/2 cup unsweetened applesauce - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 2 cups hot water Flour and sugar are key to the cake's structure and sweetness. Flour gives the cake its base. Sugar adds that nice touch of sweetness. Cocoa powder gives the cake its rich chocolate flavor. It makes each bite a chocolate dream. Using applesauce is a smart choice. It acts as a substitute for oil or eggs. Applesauce keeps the cake moist but cuts down on fat. This choice makes the cake feel lighter, yet still sweet. Each ingredient plays a vital role. Together, they create a warm, gooey dessert. When you mix them right, magic happens! - In a large mixing bowl, combine the following dry ingredients: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1/4 teaspoon salt Whisk these until they mix well and are free of lumps. This step is key to a smooth cake. - Next, add the wet ingredients: - 1 cup milk (whole or 2%) - 1/2 cup unsweetened applesauce - 1 teaspoon pure vanilla extract Mix these into the dry ingredients. Use a spatula or whisk to create a smooth and thick batter. - Gently fold in 1 cup of semi-sweet chocolate chips. This ensures every bite is chocolatey and rich. - Grease the inside of a 6-quart slow cooker. Use cooking spray or butter. This helps the cake release easily when done. - Carefully pour the batter into the slow cooker. Spread it out evenly with a spatula. - Slowly pour 2 cups of hot water over the top of the batter. Do not stir! The water will create a molten layer under the cake, making that special lava effect. - After cooking for 2 to 2.5 hours on low heat, check for doneness. Look for edges that are set while the center stays bubbly and soft. - Once the cake is done, turn off the slow cooker. Let the cake sit for about 15 minutes with the lid on. This resting time helps the cake set and makes it easier to serve. To get that gooey center in your slow cooker hot chocolate lava cake, follow these tips: - Use just the right amount of batter. Too much can prevent the lava effect. - Pour the hot water gently over the batter. Do not mix it in! This keeps the chocolate layer below. - Cook on low for the right time. Most slow cookers take 2 to 2.5 hours. If you have a different slow cooker, check it early. Some cook faster or slower. Look for edges that are set, but the center should still bubble. Serving your lava cake is fun! Here are some great ideas: - Top it with whipped cream for a light finish. - Add a scoop of vanilla ice cream to make it extra rich. - Drizzle with chocolate sauce for more sweetness. - Sprinkle chocolate shavings or colorful sprinkles on top for a pop of color. Each of these toppings makes your dessert look and taste even better! Avoid these common mistakes to ensure a perfect cake: - Do not overmix the batter. This makes it tough and can ruin the texture. - Do not stir in the hot water. Remember, it needs to sit on top to create the lava effect. Following these tips helps you make a delicious and impressive dessert every time! {{image_4}} You can change the taste of your slow cooker hot chocolate lava cake in fun ways. Try using different types of chocolate. Dark chocolate gives a rich flavor, while white chocolate offers sweetness. Each option creates a unique treat. You can also add spices for extra flavor. Cinnamon adds warmth, while peppermint gives a fresh twist. Just a pinch can transform your cake into a seasonal delight. Experiment with these flavors to find your favorite mix! If you need gluten-free options, you can use alternative flours. Almond flour or coconut flour works well. Just make sure to adjust the amount for the best results. This keeps the cake light and fluffy. For a dairy-free version, swap regular milk for plant-based milk. Almond milk or oat milk is great. You can also use dairy-free chocolate chips. These changes make the cake suitable for more diets without losing flavor. Scaling the recipe is easy. If you need more servings, just double the ingredients. For fewer servings, cut the recipe in half. Adjust cooking time based on the amount. A larger cake may need a bit more time. Check the cake after the usual cooking time. You want the edges set and the center soft. Adjust the time as needed to get that perfect gooey center. Enjoy your customized lava cake! To keep your Slow Cooker Hot Chocolate Lava Cake fresh, store it in the fridge. First, let the cake cool completely. Then, place it in an airtight container. This method helps keep the cake moist. You can store it this way for up to four days. When it's time to enjoy leftovers, you want to reheat the cake without losing its gooey center. The best way to reheat is in the microwave. Warm it on low power for 20-30 seconds. Check the cake often, so it doesn't get too hot. You can also use the slow cooker on low heat. This method takes about 30 minutes. Just cover it and check often. If you want to freeze your lava cake, here’s how. First, let the cake cool completely. Cut it into individual portions. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This way, you can enjoy them later. To thaw, move the cake to the fridge overnight. When ready to eat, reheat as mentioned above. This keeps the cake delicious and ready to enjoy! You know the cake is done when the edges look set. The center should be bubbly and soft. You can test this by gently poking the cake with a toothpick. If it comes out clean from the edges but has some batter on it from the center, you’re good to go! The cake continues to cook a little while resting, so don’t worry if it seems a bit underdone at first. Yes, you can use cocoa powder! Using cocoa powder gives a rich, deep chocolate flavor. Premade mixes can often be sweeter and may have added ingredients. Cocoa powder allows you to control the sweetness and taste. The texture may also differ; homemade mixes can be lighter while cocoa powder can yield a denser cake. You can use several options for egg replacements. Applesauce is a great choice. It adds moisture and keeps the cake soft. You can also use mashed banana, yogurt, or even silken tofu. Each option brings its own twist to the cake. Just remember, one egg usually equals about 1/4 cup of these substitutes. Yes, it is normal! The lava effect is what makes this cake special. The top layers bake into a cake, while the bottom stays gooey. You want that delicious, chocolatey center. If it seems too runny, let it rest for a few minutes after cooking. This helps it set a bit more, but the center should always be soft and rich! This post covered everything you need for a slow cooker lava cake. We listed the key ingredients and their roles, explained easy steps for preparation, and shared tips for perfect results. I also highlighted variations and storage tips to extend enjoyment. Now you have the tools to create a delicious treat. Enjoy your baking journey and impress your friends with this delightful dessert!

Slow Cooker Hot Chocolate Lava Cake

Indulge in the ultimate dessert experience with this easy Slow Cooker Hot Chocolate Lava Cake recipe. Rich, chocolaty, and perfectly gooey, this cake is made with simple ingredients like flour, cocoa, and chocolate chips. Just mix, pour, and let your slow cooker do the magic for a delicious treat ready in just a few hours. Serve it warm topped with whipped cream or ice cream for a delightful finish. Click through to explore the full recipe!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk (whole or 2%)

1/2 cup unsweetened applesauce

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

2 cups hot water

Instructions
 

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk them together until the mixture is well combined and free of lumps.

    Pour the milk, applesauce, and vanilla extract into the bowl with the dry ingredients. Mix using a spatula or whisk until you have a smooth and thick batter.

      Gently fold in the chocolate chips until they are evenly distributed throughout the batter, ensuring every bite is chocolatey.

        Grease the inside of a 6-quart slow cooker with cooking spray or butter. Carefully pour the batter into the slow cooker, spreading it out evenly with a spatula to create a level surface.

          Slowly and carefully pour the hot water over the top of the batter. Important: Do not stir the mixture; the water will form a molten layer beneath the cake, creating that signature lava effect!

            Cover the slow cooker with its lid and cook on low heat for 2 to 2.5 hours. Check for doneness: the edges should be set, while the center remains bubbly and soft.

              Once cooked, turn off the slow cooker and let the cake sit for about 15 minutes with the lid on before serving. This resting time helps the cake set a little more.

                Prep Time, Total Time, Servings: 15 min | 2.5 hrs | 6 servings

                  - Presentation Tips: To serve, scoop portions of the warm lava cake into individual bowls. Top each serving with a generous dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of indulgence, drizzle with additional chocolate sauce and finish with chocolate shavings or sprinkles! Enjoy the warm, gooey delight!