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Slow Cooker Chocolate Cake Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This slow cooker chocolate cake is a rich, moist, and decadent dessert that’s effortlessly prepared in your crock pot. With a tender crumb and melty chocolate chips throughout, this cake delivers maximum flavor with minimal effort, making it perfect for easy entertaining or a family treat. Top with your favorite garnishes like hot fudge, powdered sugar, or whipped cream for an irresistible finish.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 2/3 cup (133 g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (118 ml) milk
  • 3 Tablespoons canola oil
  • 1 Tablespoon vanilla extract

Mix-ins

  • 1 cup (180 g) chocolate chips

Optional Garnishes

  • Hot fudge
  • Ice cream
  • Powdered sugar (for dusting)
  • Whipped cream
  • Berries

Instructions

  1. Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with non-stick spray to prevent sticking. Optionally, line with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk together the milk, canola oil, and vanilla extract until smooth.
  4. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chocolate chips for an even distribution.
  5. Transfer batter: Pour the cake batter into the prepared slow cooker, smoothing the top with a spatula for even cooking.
  6. Add moisture barrier: Place a clean kitchen towel over the opening of the slow cooker and secure it in place with the lid. This helps absorb excess condensation and prevent moisture from dripping onto the cake.
  7. Cook the cake: Set the slow cooker to high power and cook for approximately 1.5 hours, or until the cake is set and a toothpick inserted in the center comes out mostly clean.
  8. Cool and serve: Once cooked, remove the insert from the slow cooker base to stop further cooking. Spoon servings directly from the cooker and top with your favorite garnishes such as hot fudge, ice cream, powdered sugar, whipped cream, or berries. Enjoy warm!

Notes

  • For easy cake removal, line your slow cooker with parchment paper before adding the batter.
  • Remove the slow cooker insert from the heating base promptly after cooking to prevent overbaking and burning the edges.
  • Cooking times may vary depending on your slow cooker model; check for doneness at 1 hour and 15 minutes.
  • The cake is best served warm with your favorite toppings.

Nutrition

  • Serving Size: 1/8 of cake
  • Calories: 340
  • Sugar: 27g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/slow-cooker-chocolate-cake-recipe/