Cake:

1 15.25-ounce box chocolate cake mix

1¼ cup whole milk

½ cup canola oil

3 eggs

Topping:

3.9 oz box chocolate instant pudding mix

2 cups milk

11.5 oz bag chocolate chips

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Prepare the Cake: In a large bowl, mix together the chocolate cake mix, whole milk, canola oil, and eggs. Stir until well combined and smooth.
Add the Cake to the Crockpot: Grease the bottom and sides of your crockpot insert with a small amount of oil or non-stick spray. Pour the cake batter into the crockpot, spreading it out evenly.
Make the Pudding Topping: In a separate bowl, whisk together the chocolate instant pudding mix and 2 cups of milk. Mix for about 2 minutes until it begins to thicken.
Pour the Pudding Over the Cake: Pour the prepared pudding mixture evenly over the top of the cake batter in the crockpot. Do not stir—this will create the lava-like effect as it cooks.
Add the Chocolate Chips: Sprinkle the chocolate chips over the top of the pudding mixture, spreading them out evenly.
Cook the Cake: Cover the crockpot with the lid and cook on low for 2 to 2.5 hours, or until the edges of the cake are set and a toothpick inserted into the center comes out mostly clean. The center should remain gooey.
Serve: Once done, let the cake cool for about 10 minutes before serving. Spoon out portions of the cake, making sure to include some of the molten chocolate sauce from the center.

For extra texture, you can add chopped nuts like walnuts or pecans to the batter or sprinkle them on top.

Try swapping regular chocolate chips for milk chocolate, white chocolate, or peanut butter chips for a unique twist.

If you want a lighter version, use a sugar-free chocolate cake mix and pudding mix.

Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave or crockpot.

Non-dairy milk like almond or oat milk can be used in place of whole milk.