Step 2: Make the batter
Add the milk and stir until a thick, smooth batter forms. Fold in most of the chocolate chips, saving a small handful for the top.
Step 3: Slow cook
Pour the batter into the slow cooker and sprinkle the remaining chocolate chips over the surface. Cover and cook on LOW for 2½ to 3½ hours.
Tip: Placing a clean kitchen towel under the lid helps absorb condensation, preventing excess moisture from dripping onto the cake and keeping the top tender rather than soggy.
Step 4: Let it rest
Turn off the heat and let the cake sit, covered, for 10–15 minutes before serving.
Visual cue: The edges should look set and slightly pull away from the sides, while the center remains soft and gently jiggly, like a custard.
Warm, indulgent, and effortlessly made, this molten pudding cake delivers deep chocolate flavor with a perfectly gooey surprise underneath.
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