This might be the most decadent recipe to ever come out of the slow cooker. Gooey chocolate cake and irresistible cinnamon whipped cream are a match made in heaven. To make the cinnamon whipped cream, beat a cup of heavy cream and ¼ teaspoon ground cinnamon until the mixture is foamy. Gradually add 3 tablespoons powdered sugar, beating until stiff peaks form. Chocolate Lava Cake is ideal for a crowd. Our recipe serves 8 but can easily be stretched to suit a few extra servings, if served with a scoop of ice cream. Be ready to share this recipe with family and friends—trust us, they’ll be asking for it after the first bite.
Chocolate Lava Cake
6 tablespoons salted butter
1/4 cup semisweet chocolate chips
1 cup all-purpose flour
1/3 cup whole milk
1 tablespoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg yolk
1 cup granulated sugar, divided
9 tablespoons unsweetened cocoa powder, divided
1 1/2 cups hot water
1/3 cup packed light brown sugar
Cinnamon Whipped Cream
1 cup heavy cream
1/4 teaspoon ground cinnamon
3 tablespoons powdered sugar
How to Make It
Microwave butter and chocolate chips in a microwave-safe bowl on high 1 minute. Stir mixture until melted and incorporated. (If needed, microwave an additional 15 seconds.) Stir in flour, milk, vanilla, baking powder, salt, egg yolk, 2/3 cup granulated sugar, and 3 tablespoons cocoa powder just until incorporated. Spread evenly in a 4-quart slow cooker coated with cooking spray.
Stir together hot water, brown sugar, and remaining 6 tablespoons cocoa powder and 1/3 cup granulated sugar until combined. Pour over batter in slow cooker. (Do not stir.) Cover and cook on HIGH until top is set and browned, about 2 hours. Turn slow cooker off. Let stand 30 minutes before serving. Top servings with Cinnamon Whipped Cream.
For Cinnamon Whipped Cream: Beat 1 cup heavy cream and ¼ tsp. ground cinnamon at medium-high speed with an electric mixer until foamy. Gradually add 3 Tbsp. powdered sugar, beating until soft peaks form.