Crockpot Andes Mint Molten Fudge Cake Step-by-step instructions

Before you start

Before starting, unwrap all 28 Andes mints and set them aside. Measure the hot water and have it ready to pour. Ensure the slow cooker is clean and dry.

If using a cake mix that requires additional ingredients, check the box—this recipe uses the standard mix, eggs, oil, and water. Prepare a small bowl for the cocoa sugar. Have the ice cream and shaved Andes ready for serving, but keep them in the freezer until the cake is done.

Instructions

Prep and Layer

1. 1Prepare the Batter
   In a large mixing bowl, combine the dark chocolate cake mix, eggs, vegetable oil, 1 cup water, and peppermint extract. Whisk until smooth and no dry lumps remain. The batter will be thick and glossy.
   Look for The batter is thick, smooth, and smells of chocolate and mint.
   Tip Use room-temperature eggs for easier mixing. Do not overmix—just until combined.
2. 2Layer in the Crockpot
   Spread the batter evenly in the bottom of a 6-quart slow cooker. Press the 28 Andes mints into the center of the batter in a single layer, leaving a border of batter around them. Sprinkle the cocoa sugar over the top.
   Look for The mints are nestled in the center, with cocoa sugar speckling the surface.
   Tip Press the mints gently so they stay in place but are still covered by a thin layer of batter.
3. 3Add Hot Water
   Pour the 1 3/4 cups hot water evenly over the batter. Do not stir. The water will create a moist, pudding-like texture as the cake bakes.
   Look for The water pools on top of the batter, creating a liquid layer.
   Tip The water should be hot but not boiling. Pour slowly to avoid disturbing the batter.

The batter is smooth and dark, spread evenly in the slow cooker. The Andes mints are pressed into the center, creating a neat circle. The cocoa sugar dusts the surface like a light snow. The hot water pools on top, turning the batter into a wet, glossy landscape. The slow cooker is ready to go.

Slow-Cook

4. 4Slow-Cook on High
   Cover the slow cooker with the lid and cook on HIGH for 2.5 hours. Do not open the lid during cooking. The edges will set into a tender cake while the center remains molten and the mints melt into a fudgy lava.
   Look for The cake pulls away from the sides slightly, and the center looks glossy and molten.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist lifting the lid—steam helps the cake rise and set.
5. 5Check for Doneness
   After 2.5 hours, insert a toothpick into the cake near the edge—it should come out mostly clean. The center will still be soft and molten. The internal temperature of the eggs should reach 160°F (71°C).
   Look for The toothpick from the edge is clean, but the center jiggles slightly—that's the lava.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the center is too runny, cook for an additional 15 minutes and check again.

After 2.5 hours, the kitchen smells of chocolate and mint. The cake has risen slightly, and the edges look set and slightly cracked. The center is still soft and jiggles gently when the slow cooker is nudged. A toothpick inserted near the edge comes out clean, but the center remains molten.

Serve and Finish

6. 6Serve Warm
   Scoop the warm cake into chilled bowls. Top each serving with a scoop of mint chocolate chip ice cream and a sprinkle of shaved Andes mints.
   Look for The cake is warm, the ice cream is cold, and the shaved mints add a crunchy finish.
   Tip Chill the bowls in the freezer for 10 minutes before serving to keep the ice cream from melting too quickly.

The warm cake is scooped into chilled bowls, releasing steam. A scoop of mint chip ice cream melts slightly on contact, creating a creamy pool.

Shaved Andes mints add a final sparkle. The first spoonful reveals the dark, glossy fudge center—a perfect contrast of warm cake, cold ice cream, and minty crunch.

Common mistakes

One common mistake is opening the lid during cooking, which lets out steam and can cause the cake to undercook or become dense. Another is stirring the hot water into the batter—this breaks the delicate structure and prevents the lava effect.

Overmixing the batter can also make the cake tough. Finally, using a slow cooker that's too large or too small can affect cooking time; stick to a 6-quart model for best results.

How to tell it’s done

The cake is done when the edges are set and pull away slightly from the sides of the slow cooker. A toothpick inserted into the cake near the edge should come out mostly clean, with a few moist crumbs.

The center will still look soft and slightly glossy—that's the molten fudge. The internal temperature of the eggs should reach 160°F (71°C). If the center is too runny, cook for 15 more minutes and check again.

• Egg dishes: 160°F (71°C) in the thickest part