If you’ve never thought a rice cooker could deliver rich, molten-centered chocolate lava cake magic think again! This recipe is proof that you don’t need an oven or fancy equipment to create a luxurious dessert that oozes decadence. I’ve made this cake more times than I can count when the chocolate cravings hit and I need something indulgent yet super simple.

The outer layer is soft and cakey, while the center stays warm and gooey just the way a lava cake should be. It’s perfect for a cozy family dessert night or an impressive treat for guests that takes less than an hour from start to finish. Even better? Fewer dishes to clean, thanks to the rice cooker. Kids love cutting into the center and watching that warm chocolate flow out like a mini volcano!

Why You’ll Love This Dish

This chocolate lava cake checks all the boxes: easy, fast, and incredibly delicious. No oven is required, and the rice cooker handles the job effortlessly. It’s perfect for beginner bakers, great for last-minute desserts, and ideal for when you just want something rich and chocolatey without the fuss. The best part? That luscious, molten center that surprises you with every bite.

Simple Ingredients

Here’s all you need to make this rich chocolate dessert just pantry staples and a few simple mix-ins.

All-purpose flour – Gives structure to the cake without making it too dense.
Granulated sugar – Adds the perfect amount of sweetness to balance the cocoa.
Unsweetened cocoa powder – Provides the deep chocolate flavor we all love.
Baking powder – Helps the cake rise slightly while keeping the middle gooey.
Salt – Enhances all the flavors and balances the sweetness.
Melted butter – Adds richness and moisture to the cake.
Eggs – Bind everything together and help with that lava-like texture.
Vanilla extract – Brings warmth and aroma to complement the chocolate.
Semi-sweet chocolate chips – Melt into the center to create that molten effect.
Powdered sugar (optional) – A light dusting for a pretty and sweet finish.

Recipe Timing & Servings

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Powdered sugar for dusting (optional)

Instructions

In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add in the melted butter, eggs, and vanilla extract. Stir until the mixture is smooth and well combined. Fold in the chocolate chips.
Lightly grease the rice cooker pot with butter or cooking spray. Pour the batter into the pot and smooth it out evenly with a spatula.
Close the rice cooker lid and set it to the ‘Cook’ setting. Let it cook for 25–30 minutes, or until the edges are set but the center is still slightly soft.
Insert a toothpick into the center. If it comes out with gooey chocolate, it’s ready. If it’s completely clean, it might be slightly overcooked (but still delicious!).
Let the cake rest for 3–5 minutes before removing it. Carefully flip it out onto a plate or scoop out portions. Dust with powdered sugar and add berries or ice cream if desired.

Top Tips

Grease well to prevent sticking rice cookers vary in nonstick quality.
Don’t overmix the batter; fold until just combined to keep it tender.
Use quality chocolate chips for the best gooey center.
Serve immediately to enjoy the molten center at its best.
Let kids help with mixing it’s a fun and mess-free baking project!

Recipe Variations

Add a peanut butter swirl before cooking for a nutty twist.
Try white chocolate chips for a creamy surprise inside.
Make it spicy by adding a pinch of cayenne and cinnamon for a Mexican chocolate vibe.
Serve in ramekins if you want individual portions using the rice cooker steaming rack.

Recommended Equipment

Rice cooker (standard or multi-function)
Medium mixing bowl
Silicone spatula
Whisk
Measuring cups and spoons
Toothpick or cake tester

Make Ahead Tips

Mix the dry ingredients and store them in a jar to save time later.
Batter can be made a few hours ahead and refrigerated just bring to room temperature before cooking.

How to Store and Reheat

Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days.
Reheat in the microwave for 15–20 seconds to soften the center again.

What To Serve With This Recipe

Fresh raspberries or strawberries
A scoop of vanilla bean ice cream
Whipped cream and a drizzle of chocolate or caramel sauce
Mint leaves for garnish

More Recipes

Try these you will love them!

Rice Cooker Chocolate Lava Cake

Michelle

This easy chocolate lava cake is made right in your rice cooker! With a soft cake exterior and molten chocolate center, it’s the perfect quick treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Servings 4