If there’s one treat that can turn a regular day into a cozy celebration, it’s this Slow Cooker Chocolate Cake Recipe. Imagine diving your spoon into a warm, fudgy chocolate cake with a gooey sauce bubbling underneath – and realizing you barely had to lift a finger. This decadent dessert is as easy as it is irresistible, coming together right in your trusty slow cooker. With pantry staples and a sprinkle of chocolate chips, you’ll create a rich, chocolatey masterpiece perfect for family gatherings, dinner parties, or simply spoiling yourself.
Ingredients You’ll Need
The beauty of this Slow Cooker Chocolate Cake Recipe lies in its simple, classic ingredients. Each one plays a special role, from building tender crumbs to creating the luscious chocolate river that makes this cake unforgettable.
- All-Purpose Flour: Provides a hearty structure for the cake, ensuring it’s soft but not too dense.
- Granulated Sugar: Sweetens the batter and helps give the cake its tender texture.
- Unsweetened Cocoa Powder: Delivers rich, deep chocolate flavor without extra sweetness.
- Baking Powder: Adds lift so your cake rises beautifully and stays light.
- Salt: Enhances all the flavors and balances the sweetness.
- Milk: Adds moisture, creating a smooth, luscious batter.
- Vegetable Oil: Ensures the cake stays moist even after slow cooking.
- Vanilla Extract: Rounds out the chocolate with a warm, aromatic undertone.
- Semi-Sweet Chocolate Chips: Melt into pockets of chocolate and boost gooeyness.
- Packed Brown Sugar: Makes the signature molten chocolate layer under the cake.
- Hot Water: Magically transforms sugar and cocoa into a rich sauce as the cake cooks.
- Nonstick Cooking Spray or Butter: Greases your slow cooker so cleanup is a breeze.
How to Make Slow Cooker Chocolate Cake Recipe
Step 1: Prepare the Slow Cooker
Start by greasing the inside of your 6-quart slow cooker generously with nonstick cooking spray or butter. This not only prevents sticking but also makes serving and cleanup a whole lot easier later. Don’t skip this simple yet crucial step!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Make sure everything is combined evenly; this distributes the leavening and cocoa for a uniformly sweet-and-chocolatey cake.
Step 3: Add Wet Ingredients and Chocolate Chips
Pour in the milk, vegetable oil, and vanilla extract. Gently stir until the batter just comes together — no need to overmix. Then, fold in the semi-sweet chocolate chips so every bite has melty chocolate treasures.
Step 4: Layer the Batter in the Slow Cooker
Spread the batter evenly across the bottom of your slow cooker. The mixture will be thick, but do your best to make it level so the cake cooks evenly. Take a moment to smooth it out for a beautiful crumb.
Step 5: Add Hot Water Mixture
In a separate bowl, mix the packed brown sugar with hot water, stirring until the sugar dissolves fully. Carefully pour this mixture over the cake batter in the slow cooker—but don’t stir! This special step creates the luscious chocolate sauce layer that makes this Slow Cooker Chocolate Cake Recipe unforgettable.
Step 6: Cook and Rest
Cover the slow cooker and cook on high for 2 to 2 1/2 hours. Peek only toward the end—the cake should be set on top, with a bubbling, gooey chocolate sauce underneath. Turn the slow cooker off and let the cake rest for about 15 minutes, giving that molten layer time to thicken.
How to Serve Slow Cooker Chocolate Cake Recipe
Garnishes
The ultimate way to finish this dessert is a scoop of vanilla ice cream or a generous swirl of whipped cream on top. A dusting of powdered sugar or a few fresh raspberries can add a lovely pop of color and extra flavor.
Side Dishes
While this cake is a showstopper on its own, a small dish of fresh berries, sliced bananas, or even caramelized nuts on the side brings delightful contrast. For the ultra-chocolate lovers, pair with a glass of cold milk.
Creative Ways to Present
Serve the Slow Cooker Chocolate Cake Recipe right from the crock, letting friends scoop their servings tableside for a casual, cozy vibe. Or, for an elegant touch, spoon into individual ramekins, drizzle with extra sauce, and garnish with a chocolate shard.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully in the fridge. Simply transfer any extras to an airtight container and refrigerate for up to three days. The sauce may thicken, but it’ll stay wonderfully moist.
Freezing
To freeze, let the cake cool completely, then portion into individual servings. Wrap well or store in freezer-safe containers for up to two months. When you’re ready to indulge, thaw in the fridge overnight.
Reheating
Warm leftover Slow Cooker Chocolate Cake Recipe in the microwave for 20-30 seconds, or until heated through. You can also reheat portions gently in the oven if you want to preserve the sauce’s texture. Top with a little fresh whipped cream to make it feel brand new.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Check that your other ingredients are gluten-free, and you’ll have a delicious Slow Cooker Chocolate Cake Recipe ready for everyone to enjoy.
What size slow cooker works best?
A 6-quart slow cooker is ideal for this recipe, ensuring even cooking and the perfect sauce-to-cake ratio. If you use a smaller cooker, reduce the quantities slightly to avoid overflow and adjust the cooking time as needed.
Can I double the recipe for a crowd?
You can double this Slow Cooker Chocolate Cake Recipe if your slow cooker is large enough (like an 8-quart). Keep an eye on cooking time—it may take up to an extra hour. Be careful not to overfill, as the cake does rise a bit.
What if I don’t have chocolate chips?
No chocolate chips? No worries! Chop up any semi-sweet or dark chocolate bar you have on hand, or simply leave them out for a slightly less rich cake layer with all the gooey sauce you crave.
Can I prepare the batter in advance?
Yes! You can mix the dry ingredients and wet ingredients separately the night before. Store in covered containers, and in the morning, combine and fold in the chocolate chips just before cooking your Slow Cooker Chocolate Cake Recipe for the freshest bake and best texture.
Final Thoughts
I hope you’ll treat yourself to a batch of this Slow Cooker Chocolate Cake Recipe soon! It’s an absolute lifesaver for busy days, dinner parties, and chocolate cravings alike—a little taste of chocolatey comfort, made effortlessly. Gather your ingredients and start your slow cooker; warm slices of happiness are just ahead.
Print
Slow Cooker Chocolate Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Slow Cooker Chocolate Cake, a rich and gooey dessert that’s a breeze to make. With a fudgy cake layer on top and a luscious chocolate sauce below, this treat is perfect for satisfying your sweet tooth.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
Additional:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup packed brown sugar
- 1 3/4 cups hot water
- Nonstick cooking spray or butter for greasing
Instructions
- Prepare Slow Cooker: Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Incorporate milk, oil, and vanilla extract into the dry mixture, stirring until just combined.
- Combine Chocolate Chips: Fold in the chocolate chips.
- Layer Batter: Pour the batter into the slow cooker, spreading it evenly.
- Prepare Chocolate Sauce: Dissolve brown sugar in hot water in a separate bowl, then pour over the cake batter without stirring.
- Cook: Cover and cook on high for 2 to 2 1/2 hours until the cake is set and a gooey sauce forms underneath.
- Rest and Serve: Turn off the slow cooker, let it sit for 15 minutes, then serve warm with ice cream or whipped cream.
Notes
- For a richer flavor, consider using dark chocolate chips or a hint of espresso in the batter.
- Store any leftovers in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 scoop
- Calories: 420
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
