Crockpot Andes Mint Molten Fudge Cake Tips, FAQ & printable recipe

Tips for success

For a cleaner slice, let the cake cool for 10 minutes before serving, but it's best served warm. Use a large spoon or ice cream scoop to portion the cake, as it's soft and molten.

To make shaved Andes mints, freeze the mints for 15 minutes, then grate them on a microplane or chop them finely with a sharp knife.

If the cake seems too molten, it may need a few more minutes. Every slow cooker runs slightly differently, so trust the toothpick test.

For a more intense mint flavor, add a few drops of peppermint extract to the hot water before pouring. Serve with a dollop of whipped cream instead of ice cream if preferred.

Variations

• Peppermint Bark Twist: Swap the Andes mints for crushed peppermint bark (about 1 cup) and add 1/2 tsp more peppermint extract. The bark melts into a chunkier, crunchier lava with pieces of white chocolate and candy cane.
• Mocha Mint Cake: Stir 1 tbsp instant espresso powder into the hot water before pouring. The coffee intensifies the dark chocolate flavor and pairs beautifully with the mint.
• Gluten-Free Version: Use a gluten-free chocolate cake mix and ensure the Andes mints are gluten-free (they are). Omit the peppermint extract if desired. Cook time may be slightly shorter—check at 2 hours.
• Double Chocolate Mint: Add 1/2 cup semisweet chocolate chips to the batter along with the Andes mints. The extra chocolate creates an even richer, more indulgent lava center.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The molten center will firm up when chilled.

Freezer

Freeze cooled cake portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat individual portions in the microwave for 30–45 seconds, or in a 350°F oven for 10 minutes, until warm and the center is gooey.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The molten center will firm up when chilled. To reheat, microwave individual portions for 20–30 seconds until warm and the center is gooey again.

The batter can be prepared up to 1 day ahead and stored in the refrigerator in a covered bowl.

When ready to cook, let it sit at room temperature for 30 minutes, then spread in the slow cooker and proceed with the recipe. The Andes mints can be unwrapped and stored in a zip-top bag for up to a week.

Serving ideas

Serve this cake warm, straight from the slow cooker, in deep bowls to catch the molten fudge. A scoop of mint chocolate chip ice cream is the classic pairing, but vanilla bean or dark chocolate ice cream also work beautifully. Top with a few shaved Andes mints for texture and visual appeal.

This dessert is rich, so small portions are satisfying. It pairs well with strong coffee or a cold glass of milk.

For a dinner party, set up a dessert bar with toppings like whipped cream, chocolate shavings, and extra mint leaves. The cake is best enjoyed within an hour of cooking, while the center is still molten.

Frequently asked questions

Recipe card

Crockpot Andes Mint Molten Fudge Cake

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 1 box dark chocolate cake mix (about 15.25 oz)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 tsp peppermint extract
• 28 Andes creme de menthe chocolates, unwrapped
• 2 tbsp cocoa sugar (or granulated sugar mixed with 1 tsp cocoa powder)
• 1 3/4 cups hot water
• mint chocolate chip ice cream, for serving
• shaved Andes mints, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

420

Protein

4 g

Carbohydrates

58 g

Fat

20 g

Fiber

2 g

Sugar

40 g

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