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Slow Cooker Molten Lava Cake

This Slow Cooker Molten Lava Cake is SO EASY! A rich, chocolatey cake with a gooey molten center made effortlessly with wholesome ingredients and minimal fuss.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Dessert
Keyword: Banana, Chocolate, Easy, Maple Syrup, Molten Lava Cake, Slow Cooker
Servings: 6 servings

Ingredients

  • 5 eggs
  • 1 cup cocoa powder unsweetened
  • 2/3 cup pure maple syrup
  • 2/3 cup dark chocolate very dark, finely chopped
  • 4 ripe, frozen bananas
  • 1/4 cup cacao nibs

Instructions

Step 1: Prep Your Ingredients

  • Peel the frozen bananas and mash them in a mixing bowl until smooth. Finely chop the dark chocolate for the molten center. Measure out cocoa powder, maple syrup, cacao nibs, and crack eggs into a large bowl.

Step 2: Mix Wet Ingredients

  • In a large bowl, whisk together eggs and maple syrup until fully combined and slightly frothy. Stir in mashed bananas until the mixture is smooth and uniform.

Step 3: Incorporate Dry Ingredients

  • Add cocoa powder into wet ingredients and gently fold in with a spatula. Fold in half of the chopped dark chocolate and most of the cacao nibs, reserving some for topping.

Step 4: Prepare the Slow Cooker

  • Line slow cooker with a liner or spray generously with non-stick spray. Pour batter into slow cooker, smoothing surface with spatula. Sprinkle remaining chopped dark chocolate and cacao nibs evenly on top.

Step 5: Cook Low and Slow

  • Cover slow cooker and set to low heat. Cook for approximately 2 to 3 hours. Check for doneness by shaking gently; edges should be set, center should jiggle slightly for lava effect.

Step 6: Serve Warm and Gooey

  • Turn off slow cooker and let cake rest for about 10 minutes before scooping. Serve warm with vanilla ice cream or fresh cream for best molten center enjoyment.

Equipment

  • Slow Cooker
  • Mixing Bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Slow cooker liner or non-stick spray

Notes

  • Use ripe, frozen bananas for optimal moisture and natural sweetness.
  • Check the cake at the 2-hour mark to avoid overcooking and ensure the molten center stays gooey.
  • Finely chop dark chocolate to help it melt smoothly into the molten center.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • For a festive touch, add cinnamon or nutmeg in fall, or drizzle caramel sauce in winter.