Description
This Slow Cooker Chocolate Pudding Cake is a delightful dessert featuring a rich chocolate cake base with a luscious pudding layer underneath. Made effortlessly in a slow cooker, it combines the convenience of slow cooking with indulgent chocolate flavors, finished perfectly with optional ice cream for serving.
Ingredients
Scale
Dry Ingredients
- 1 cup flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup baking cocoa
- 1/4 cup light brown sugar
- 2 tablespoons dark chocolate chips
Wet Ingredients
- 1/2 cup milk
- 3 tablespoons neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups boiling hot water
Optional
- Ice cream (optional, but highly recommended)
Instructions
- Prepare the Batter: In a 3.5 to 4 quart slow cooker, combine the flour, granulated sugar, 3 tablespoons of unsweetened baking cocoa, baking powder, and salt. Pour in the milk, vegetable oil, and vanilla extract. Stir everything thoroughly until you form a thick, smooth batter.
- Add Toppings and Water: Sift the remaining 1/4 cup of baking cocoa powder over the batter. Then sprinkle the light brown sugar and chocolate chips evenly on top. Carefully pour the boiling hot water over the entire mixture, making sure not to stir it. The water should sit on top to create the pudding layer beneath the cake.
- Cook: Cover the slow cooker with its lid and cook on low for 2 to 3 hours. The cake is done when the center is just set but still moist.
- Cool and Serve: Remove the lid and let the cake cool for 5 to 10 minutes in the slow cooker before serving. Serve warm with a scoop of ice cream for the best experience.
Notes
- Do not stir after adding the boiling water; this layering is crucial for the pudding effect.
- Use a slow cooker between 3.5 to 4 quarts for optimal results.
- The cooking time might vary slightly depending on your slow cooker; check the cake after 2 hours.
- Ice cream is optional but adds a fantastic contrast of hot and cold textures.
- You can substitute the vegetable oil with melted butter for a richer flavor.
