Slow Cooker Hot Fudge Chocolate Cake
User Reviews
4.3
Slow Cooker Hot Fudge Chocolate Cake
Description
This Slow Cooker Hot Fudge Chocolate Cake begins with a combination of flour, sugar, cocoa powder, baking powder, salt, milk, oil, and vanilla whisked into a batter spread evenly in a greased slow cooker. Semi-sweet chocolate chips are sprinkled on top before pouring a hot mixture of cocoa, sugar, and boiling water over the batter. Without stirring, the cake cooks on high heat for about 1.5 to 2 hours, during which the liquid forms a thick hot fudge layer beneath the cake.
The texture contrasts moist chocolate cake above with a rich, gooey sauce below, creating a comforting dessert that can be served warm. It pairs well with cold ice cream or whipped cream to balance the intense chocolate flavor.
For cleanup and storage, using a slow cooker liner is recommended, allowing easy removal and airtight storage. The cake keeps well at room temperature for up to five days, though the sauce gradually soaks into the cake, altering texture. This recipe has not been tested on slow cooker low heat settings or smaller slow cooker sizes, so results may vary.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar divided
- ¼ cup cocoa powder divided, unsweetened, 3 tablespoons
- 1 teaspoon baking powder
- ½ teaspoon salt or to taste
- ¾ cup milk I used cashewmilk; chocolate milk may be substituted
- ⅓ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
- 1 ½ cups water boiling
- Ice cream optional but recommended, for serving
- whipped topping
- Whipped Cream
Instructions
- Line a 6-quart slow cooker with a liner if using one. Tip - I prefer to use liners for easy cleanup and storage, see step 8. Spray liner, or base and sides of slow cooker, very well with cooking spray; set aside.
- To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.
- Add the milk, oil, vanilla, and stir until just moistened.
- Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.
- Evenly sprinkle the chocolate chips; set aside.
- To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine.
- Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.
- Cover and cook on HIGH for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don’t overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done.
- Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream.
Notes
- Using a slow cooker liner aids cleanup and allows lifting out the cake for easier storage.
- Store the cake in an airtight container at room temperature for up to 5 days; sauce will absorb into the cake over time.
- This recipe has not been tested on low heat or with smaller slow cookers, so cooking times and results may differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 336kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 10mg | 3% |
| Sodium | 225mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
