Made this for Mom last year and she still brings it up every time we talk. Rich, gooey, and completely effortless.

This 4-ingredient slow cooker chocolate lava cake is the kind of dessert people remember and talk about for years. I actually made a version of this for my mom last year, and she still brings it up every time we talk—it’s that rich, gooey, and completely effortless. Using a boxed chocolate cake mix as the base keeps things simple for busy weeknights or family gatherings, while a quick homemade chocolate pudding layer creates that molten, spoonable center. Everything bakes right in the slow cooker, so you can tuck it away and let it do its thing while you make dinner, help with homework, or just put your feet up for a bit.

Serve this lava cake warm, scooped straight from the slow cooker into small ramekins or heat-safe bowls so you get that dramatic, gooey center. A scoop of vanilla ice cream or a dollop of whipped cream on top makes a lovely hot-and-cold contrast, and a light dusting of powdered sugar gives it that bakery look like in the photos. Fresh berries—especially raspberries or strawberries—help cut the richness if you have chocolate lovers and lighter eaters at the same table. A cup of coffee or cold milk on the side turns this into a cozy, end-of-the-day treat everyone can linger over.

Servings: 8

1 (15.25-ounce) box chocolate cake mix, plus ingredients listed below (do NOT follow box directions)

Prepare the slow cooker: Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent sticking. If you’d like neater scoops, you can also line the bottom with a piece of parchment paper cut to fit.

Mix the cake batter: In a large mixing bowl, combine the dry chocolate cake mix, 1 1/4 cups water, melted butter, and eggs. Stir with a spatula or whisk just until no dry streaks remain. The batter will be thick. Do not follow the directions on the cake mix box; use only the measurements listed here.

Add cake layer to slow cooker: Pour the chocolate cake batter into the prepared slow cooker and spread it into an even layer with a spatula, making sure it reaches all the edges.

Prepare the pudding mixture: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until it thickens slightly and looks smooth and glossy. It should be pourable but not runny.

Layer pudding and chocolate chips: Gently pour the pudding mixture evenly over the cake batter in the slow cooker. Do not stir. Sprinkle the chocolate chips evenly over the top of the pudding layer; they will melt into the cake and help create that molten, gooey center.

Slow cook the lava cake: Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. The edges should look set and cake-like, while the center will still look glossy and soft. Avoid lifting the lid in the first 90 minutes so the cake can rise properly.

Check for doneness: Starting at the earliest time, quickly peek under the lid. The cake is done when a toothpick inserted into the edge (not the center) comes out with a few moist crumbs but no raw batter. The middle will remain very soft and pudding-like—that’s your lava.

Rest briefly and serve: Turn off the slow cooker and let the cake sit, covered, for 5 to 10 minutes to set slightly while staying gooey. Scoop generous spoonfuls into individual ramekins or bowls. Dust with powdered sugar and add ice cream or whipped cream if you like. Serve warm for the best molten texture.

For picky eaters, you can use milk chocolate chips instead of semi-sweet for a sweeter, milder flavor, or swap in white chocolate chips for a fun twist. If your family likes a little contrast, stir 1 teaspoon of instant espresso powder into the dry cake mix to deepen the chocolate flavor without making it taste like coffee. To make it extra special for birthdays or holidays, add a handful of mini marshmallows and crushed chocolate sandwich cookies on top of the chocolate chips before cooking. If you need to lighten things up a bit, you can use 2% milk instead of whole milk and replace half of the butter with unsweetened applesauce, knowing the texture may be slightly less rich but still very satisfying. For serving, this lava cake works beautifully baked into individual ramekins: place the ramekins in the slow cooker, add a thin layer of water around them (about 1/2 inch up the sides), and cook as directed, checking a little earlier. Food safety tips: Always use pasteurized milk and fresh eggs, and make sure the eggs are fully cooked by checking that the edges of the cake are set before serving. Keep the slow cooker covered during cooking so it maintains a safe temperature throughout. Refrigerate leftovers within 2 hours in a shallow container and reheat individual portions in the microwave until steaming hot before serving. Because the center stays very soft, it’s normal for it to look looser than a regular cake, but it should be hot and steamy, not cool or runny.