Pressure Cooker Molten Mocha Cake Recipes

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SLOW-COOKER CHOCOLATE LAVA CAKE



Slow-Cooker Chocolate Lava Cake image

Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. -Latona Dwyer, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 12 servings.

Number Of Ingredients 8

1 package devil's food cake mix (regular size)
1-2/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups semisweet chocolate chips
Whipped cream, optional

Steps:

  • In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

Nutrition Facts : Calories 215 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 254mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE ESPRESSO LAVA CAKE



Chocolate Espresso Lava Cake image

When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 16 servings.

Number Of Ingredients 6

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup semisweet chocolate chips
1 cup white baking chips

Steps:

  • Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

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