Slow Cooker Chocolate Butterscotch Lava Cake with Toffee
A rich, gooey lava cake that combines chocolate cake with a molten butterscotch sauce layer, studded with crunchy toffee bits. This impressive dessert cooks hands-free in your slow cooker, creating a perfectly set exterior with a gloriously jiggly center that flows when served. The dual pudding layers create an irresistible contrast of textures and flavors. Perfect for potlucks, family gatherings, or when you want a show-stopping dessert without oven space. The slow cooking method ensures even heating and prevents overcooking.
Ingredients
- 1 box dark chocolate cake mix
- 1 box chocolate instant pudding and pie filling mix, 4-serving size
- 1 cup sour creamGreek yogurt1:1lighterFull guide →
- ⅓ cup butter or margarine, meltedmargarine1:1dairy-freedairy-freeFull guide →
- 1 teaspoon vanilla
- 3 ¼ cups milknon-dairy milk1:1dairy-freeFull guide →
- 3 eggs
- 1 bag toffee bits, 8 ozchocolate chips1:1nut-free
- 1 box butterscotch instant pudding and pie filling mix, 4-serving sizemargarine1:1dairy-freedairy-freeFull guide →
- 1 container frozen whipped topping, 8 oz, thawed
Instructions
- 1
Spray 5-quart oval slow cooker with cooking spray
- 2
Beat cake mix, chocolate pudding mix, sour cream, butter, vanilla, 1 1/4 cups milk and eggs with electric mixer on medium speed for 2 minutes, scraping sides as needed
- 3
Stir in 1 cup of toffee bits
- 4
Pour batter into slow cooker
- 5
Heat remaining 2 cups milk in saucepan over medium heat for 3 to 5 minutes, stirring frequently, until hot and bubbly
- 6
Remove from heat
- 7
Sprinkle butterscotch pudding mix over batter in slow cooker
- 8
Slowly pour hot milk over pudding
- 9
Cover and cook on Low for 4 hours 30 minutes or until edge is set at least 2 inches from edge but center still jiggles slightly
- 10
Turn off slow cooker and let stand 15 minutes
- 11
Garnish with whipped topping and remaining toffee bits
Tips
Don't lift the lid during cooking as this releases steam and extends cooking time, potentially affecting the lava texture.
The center should still jiggle when gently moved - this ensures the molten lava effect when served.
Pour the hot milk slowly and evenly to create proper layering between the cake and butterscotch pudding.
Good to Know
Cover and refrigerate for up to 3 days
Can be prepared up to 1 day ahead and reheated gently
Serve warm with whipped topping and extra toffee bits
Common Mistakes
Don't open the lid during cooking to avoid losing steam and extending cook time
Don't overcook or the center won't be molten
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a round slow cooker instead?
Yes, but cooking time may vary slightly. Check for doneness at 4 hours as round cookers may cook faster.
What if my center is too firm?
Reduce cooking time by 30 minutes next time. The center should jiggle when gently moved for proper lava effect.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave for 30-45 seconds to restore warmth.