Crockpot Mexican Hot Chocolate Lava Cake with Spiced Kick Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, serve each portion in a warmed earthenware bowl. This keeps the cake at the perfect temperature for longer, allowing the molten center to remain silky while you enjoy the contrast between the warm cake and the cold ice cream.

Dusting the top with a pinch of extra cinnamon sugar adds a beautiful finish and a slight crunch that complements the texture of the crust.

For a more intense chocolate experience, consider adding a small handful of bittersweet chocolate chips to the batter before cooking. This adds depth to the chocolate profile and ensures that even if the Mexican chocolate is mild, the final result remains rich and satisfying. Always taste your cinnamon to ensure it is fresh, as the spice is a primary flavor component in this dessert.

Variations

• Spiced Espresso Version: Add one tablespoon of instant espresso powder to the dry cake mix. The coffee deepens the chocolate flavor and enhances the warmth of the cinnamon and ancho chili.
• Nutty Crunch Variation: Sprinkle one-quarter cup of toasted, chopped pecans or almonds over the top of the batter along with the grated chocolate for an added layer of texture and earthiness.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as it ruins the molten texture of the lava center.

Reheat

Warm individual portions in the microwave for 20-30 seconds until just heated through; do not overheat or the center will lose its molten consistency.

Store any leftover cake in an airtight container once it has cooled to room temperature. It can be kept in the refrigerator for up to three days. Because of the molten nature of the cake, it is best consumed within a day or two for the best texture.

If storing, keep the cake separate from any toppings like ice cream, which should be added fresh at the time of serving to prevent the cake from becoming soggy.

You can prepare the dry mix in advance by whisking the cake mix, cinnamon, and chili together in a bowl and storing it in an airtight container until you are ready to cook. This saves time during the assembly phase.

However, do not combine the wet ingredients and the milk until you are ready to start the slow cooker, as the cake will not bake properly if the batter sits for too long before the heat is applied.

Serving ideas

Serve this dessert immediately while it is still warm from the slow cooker for the best experience. Scooping the cake while hot ensures the molten center stays liquid and luxurious. Place a generous scoop of high-quality cinnamon ice cream directly on top of the warm cake, allowing it to melt slightly into the fudge, creating a delicious sauce that ties all the flavors together.

For a festive touch, garnish the plates with a light dusting of churro dust or extra cinnamon. The contrast in temperatures between the warm, spiced cake and the cool ice cream is the highlight of this dish.

Serve with small spoons to encourage slow enjoyment of the rich, decadent textures. This recipe is perfect for hosting, as it requires minimal attention once the cooking process begins.

Frequently asked questions

Recipe card

Crockpot Mexican Hot Chocolate Lava Cake with Spiced Kick

Prep 10 minCook 2 h 30 minRest 10 minTotal 2 h 50 minServes 6

Ingredients

• 1 box dark chocolate cake mix
• 1 tsp Ceylon cinnamon
• 1/2 tsp ancho chili powder
• 1 tsp vanilla extract
• 2 tablets Mexican chocolate tablets, grated
• 1 3/4 cups whole milk, heated
• 1 cup cinnamon ice cream and churro dust, for serving

Instructions

1. In a large mixing bowl, combine the dark chocolate cake mix with the Ceylon cinnamon, ancho chili powder, and vanilla extract. Whisk until the spices are evenly distributed throughout the dry cake mixture to ensure consistent flavor in every bite.
2. Transfer the prepared cake mixture into the bowl of a 6-quart slow cooker. Grate the Mexican chocolate tablets directly over the top of the cake batter. Pour the hot milk evenly over the grated chocolate and batter without stirring.
3. Cover the slow cooker with the lid. Cook on high heat for 2.5 hours. Monitor the progress until the cake develops a crackly cinnamon-cocoa crust with bubbling fudge underneath. Once finished, scoop into warm bowls and top with cinnamon ice cream and churro dust.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

65 g

Fat

16 g

Fiber

2 g

Sugar

40 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.