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. 

Southern Living


Recipe Summary test

15 mins
2 hrs 15 mins
Serves 8


Chocolate Lava Cake
Cinnamon Whipped Cream


Instructions Checklist
  • 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.