Crockpot Molten Hot Fudge Lava Cake Step-by-step instructions

Before you start

Before starting, make sure the slow cooker insert is clean and dry. Prepare the thick chocolate brownie batter according to your favorite recipe or boxed mix instructions, but do not bake it.

Set out the brown sugar, Dutch cocoa powder, and boiling water. Have a large spoon and ladle ready for serving. If you plan to serve with ice cream, take it out of the freezer just before serving so it's easy to scoop.

Instructions

Layer and pour

1. 1Spread the batter
   Spread the thick chocolate brownie batter evenly in the bottom of a 6-quart slow cooker insert. Use a spatula or the back of a spoon to smooth the top so it covers the entire bottom in an even layer.
   Look for The batter should be about 1 inch thick and level across the bottom.
   Tip If the batter is too thick to spread, warm it slightly or use a lightly oiled spatula to ease it into the corners.
2. 2Sprinkle the topping
   Sprinkle the brown sugar evenly over the batter, followed by the Dutch cocoa powder. Do not stir or mix the dry ingredients into the batter; they should remain on top in a separate layer.
   Look for The top of the batter is fully covered with a layer of brown sugar and cocoa.
   Tip Use your fingers or a fork to break up any clumps of brown sugar so the topping is even.
3. 3Pour boiling water
   Carefully pour the boiling water over the entire surface of the brown sugar and cocoa layer. Do not stir. The water will pool on top and then slowly sink through the dry ingredients as the cake cooks.
   Look for The water covers the topping completely and begins to darken as it mixes with the cocoa.
   Tip Pour slowly and evenly to avoid disturbing the dry layer too much.

The batter is spread evenly in the Crockpot, covered with a layer of brown sugar and cocoa, and topped with boiling water. The water will initially pool on top, then slowly start to seep through the dry ingredients.

The mixture looks like a messy, dark liquid, but that's exactly what it should be. Before moving on, make sure the water has been poured evenly over the entire surface without stirring.

Slow-cook and rise

4. 4Cook on high
   Cover the slow cooker with the lid and cook on HIGH for 2.5 hours. Do not open the lid during cooking, as this releases heat and steam and can affect the texture of the cake.
   Look for After 2.5 hours, the cake is risen and the edges look set; the center may be slightly moist but not wet.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Set a timer to avoid overcooking. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, not raw batter.
5. 5Check the cake
   After 2.5 hours, carefully remove the lid. The cake should be puffed and spongy on top, with a glossy hot fudge sauce bubbling around the edges. To check doneness, insert a toothpick into the center of the cake; it should come out with moist crumbs, not raw batter.
   Look for The cake is springy to the touch and the sauce is thick and glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the cake is too moist in the center, cook for an additional 15-30 minutes, checking every 10 minutes.

After 2.5 hours on high, the cake has risen and the top is set and slightly cracked. The edges look firm, and the center is moist but not jiggly. The sauce is bubbling gently around the sides. The kitchen smells intensely of chocolate and caramelized sugar. Check the cake with a toothpick to ensure it's not raw in the center.

Serve and savor

6. 6Ladle into bowls
   Using a large spoon or ladle, scoop out portions of the warm chocolate cake, making sure to include some of the hot fudge sauce from the bottom of the slow cooker. Transfer to serving bowls.
   Look for Each serving has a piece of cake and a generous amount of glossy fudge sauce.
   Tip Use a soup ladle to get both cake and sauce in one scoop.
7. 7Top with ice cream
   Place a scoop of vanilla bean ice cream on top of each warm cake serving. Spoon extra hot fudge sauce from the slow cooker over the ice cream and serve immediately.
   Look for The ice cream begins to melt slightly as it meets the warm cake and fudge.
   Tip For a prettier presentation, serve in wide bowls and add the ice cream just before serving.

The cake is spooned into bowls, revealing a layer of glossy hot fudge sauce underneath. The cake is tender and spongy, and the sauce is thick and pourable. A scoop of vanilla ice cream melts slightly over the warm cake, creating a creamy contrast. The dessert is ready to serve immediately while still warm.

Common mistakes

One common mistake is opening the slow cooker lid during cooking, which releases steam and can lower the temperature, leading to an undercooked cake. Another is stirring the batter after adding the boiling water, which would ruin the layering and create a muddy mess.

Also, be sure to spread the batter evenly; if it's thicker in some spots, the cake may cook unevenly. Finally, don't use a slow cooker that's too small, as the batter may overflow or cook too slowly.

How to tell it’s done

The cake is done when it is puffed and springy to the touch, and a toothpick inserted into the center comes out with a few moist crumbs, not raw batter. The sauce underneath should be thick and glossy, not watery.

The internal temperature of the cake should reach at least 160°F (71°C) to ensure the eggs are fully cooked. If the cake seems too wet in the center, cook for an additional 15-30 minutes, checking every 10 minutes, but be careful not to overcook or the cake will become dry.

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