Slow Cooker Chocolate Pudding Cake is a delicious dessert that combines the rich flavors of chocolate with a soft, moist cake texture. This easy recipe makes a warm, gooey cake that is perfect for sharing with family and friends. Using a slow cooker makes it simple, so you can enjoy dessert without the hassle of baking in the oven.
Why Make This Recipe
This recipe is perfect for busy days when you want a homemade treat without spending hours in the kitchen. The slow cooker does all the work for you! Plus, it’s great for chocolate lovers. The cake is rich and indulgent, and the chocolate pudding that forms at the bottom is irresistible. Serve it warm with a scoop of ice cream for an extra special touch.
How to Make Slow Cooker Chocolate Pudding Cake
Ingredients:
- 1 cup flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons neutral vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup baking cocoa
- 1/4 cup light brown sugar
- 2 tablespoons dark chocolate chips
- 1 3/4 cups boiling hot water
- Ice cream (optional, but not really optional 🙂
Directions:
- Mix the flour, sugar, 3 tablespoons cocoa, baking powder, and salt together in a 3.5 to 4-quart slow cooker.
- Pour in the milk, oil, and vanilla, then stir everything to create a thick, smooth batter.
- Sift the 1/4 cup cocoa powder over the top, then sprinkle with the brown sugar and dark chocolate chips.
- Pour the boiling hot water on top. Do NOT stir! Let the water sit on top.
- Cover the slow cooker and cook on low for 2-3 hours, or until the middle is just set.
- Once done, remove the lid and let the cake cool for 5-10 minutes before serving hot with ice cream.
How to Serve Slow Cooker Chocolate Pudding Cake
Serve the cake warm right from the slow cooker. Spoon it out carefully so you get some of the delicious pudding that forms underneath. Top each serving with a generous scoop of ice cream for a delightful contrast to the warm cake.
How to Store Slow Cooker Chocolate Pudding Cake
If you have leftovers, store them in an airtight container in the refrigerator. The cake will keep well for about 2-3 days. You can reheat individual portions in the microwave for a quick treat.
Tips to Make Slow Cooker Chocolate Pudding Cake
- Make sure to use boiling water to ensure the proper pudding layer forms.
- Don’t stir the water in after pouring it on top; this is key for the pudding effect.
- For added flavor, consider folding in some chopped nuts or your favorite chocolate chips into the batter for extra texture.
Variation
You can add your favorite mix-ins, like chopped nuts or dried fruits. If you want a fruity twist, try adding raspberries or cherries on top before the pudding layer. This adds a nice contrast to the rich chocolate flavor.
FAQs
Can I use non-dairy milk?
Yes, you can use almond milk, soy milk, or any other non-dairy milk as a substitute for regular milk.
How do I know when the cake is done?
The cake is done when the center is just set. You can check by inserting a toothpick; it should come out clean, but remember there will be a pudding layer at the bottom.
Can I double the recipe?
Yes, you can double the ingredients, but make sure your slow cooker is large enough to accommodate the extra volume. You may also need to increase the cooking time slightly.
Slow Cooker Chocolate Pudding Cake
Ingredients
For the cake batter
- 1 cup flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk Can substitute with non-dairy milk
- 3 tablespoons neutral vegetable oil
- 1 teaspoon vanilla extract
For the pudding layer
- 1/4 cup baking cocoa
- 1/4 cup light brown sugar
- 2 tablespoons dark chocolate chips
- 1 3/4 cups boiling hot water Do NOT stir after pouring
Optional serving
- to taste Ice cream Highly recommended for serving
Instructions
Preparation
- In a 3.5 to 4-quart slow cooker, mix the flour, sugar, 3 tablespoons cocoa, baking powder, and salt together.
- Pour in the milk, oil, and vanilla, then stir to create a thick, smooth batter.
- Sift the 1/4 cup cocoa over the top, then sprinkle with brown sugar and dark chocolate chips.
- Pour the boiling hot water on top without stirring.
Cooking
- Cover the slow cooker and cook on low for 2-3 hours, until the middle is just set.
Serving
- Once done, remove the lid and let the cake cool for 5-10 minutes before serving hot with ice cream.
