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Crockpot Peanut Butter Chocolate Lava Cake

Crockpot Peanut Butter Chocolate Lava Cake - featured image
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This Crockpot Peanut Butter Chocolate Lava Cake is an easy, ooey gooey dessert featuring rich chocolate cake, a molten chocolate lava center, and creamy peanut butter swirls. Perfect for family gatherings or a cozy night in, it’s a decadent, hands-off treat made right in your slow cooker.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs, room temperature
  • 1 cup whole milk (or almond milk for dairy-free)
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup granulated sugar (optional)
  • 3/4 cup creamy peanut butter
  • 2 tablespoons milk
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup chopped roasted peanuts (optional)
  • Extra chocolate chips or peanut butter chips (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Lightly grease the crockpot with butter or nonstick spray. Optionally, line with parchment paper for easier cleanup.
  2. In a large bowl, whisk together the chocolate cake mix, eggs, milk, oil, and sugar until smooth and glossy (about 2-3 minutes).
  3. In a small bowl, mix the peanut butter with 2 tablespoons milk. Microwave for 25 seconds, then stir until smooth.
  4. In another bowl, combine chocolate chips, heavy cream, and cocoa powder. Microwave in 20-second bursts, stirring each time, until just melted and glossy. Add a splash more cream if too thick.
  5. Pour half the cake batter into the crockpot. Spoon half the peanut butter mixture over the batter, then drizzle half the chocolate lava mixture. Repeat with remaining batter, peanut butter, and lava.
  6. Use a knife or spatula to gently swirl the layers together for a marbled effect. Do not overmix.
  7. Sprinkle chopped peanuts and extra chocolate chips on top if desired.
  8. Cover and cook on LOW for 2.5 to 3.5 hours, until edges are set and center jiggles slightly.
  9. Turn off the crockpot and let the cake rest for 10-15 minutes before serving.
  10. Serve warm, scooped into bowls with vanilla ice cream or whipped cream.

Notes

For gluten-free, use a GF chocolate cake mix. For vegan, use flax eggs, plant-based milk, coconut cream, and dairy-free chocolate chips. Don’t overmix the layers to keep the lava effect. Cooking times may vary by slow cooker; check for set edges and a jiggly center. Serve warm for best texture. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: crockpot, slow cooker, lava cake, peanut butter, chocolate, dessert, easy, gooey, family, comfort food

Find it online: https://blairrecipes.com/crockpot-peanut-butter-chocolate-lava-cake-recipe-easy-ooey-gooey-dessert/