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Slow Cooker Chocolate Cake with Hot Fudge and Berries Recipe

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4.2 from 51 reviews

  • Author: admin
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Slow Cooker Chocolate Cake recipe offers a rich, moist chocolate dessert that’s conveniently made in your slow cooker. Perfect for easy preparation without the need to heat up your oven, this cake comes out warm and tender, enhanced with melty chocolate chips. Serve with hot fudge, ice cream, whipped cream, or fresh berries for an irresistible treat suitable for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • ⅔ cup (133 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (118 ml) milk
  • 3 Tablespoons canola oil
  • 1 Tablespoon vanilla extract

Add-Ins & Toppings

  • 1 cup (180 g) chocolate chips
  • Hot fudge (for serving)
  • Ice cream (for serving)
  • Powdered sugar (for dusting)
  • Whipped cream (for serving)
  • Berries (for serving)

Instructions

  1. Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with non-stick spray to prevent sticking. Optionally, line it with parchment paper to make removal easier after cooking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until fully combined and smooth.
  3. Combine wet ingredients: In a separate bowl, whisk the milk, canola oil, and vanilla extract until the mixture is smooth and uniform.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cake light. Fold in the chocolate chips evenly throughout the batter.
  5. Transfer batter to slow cooker: Pour the batter into the prepared slow cooker insert and smooth the surface with a spatula to ensure even cooking.
  6. Add moisture barrier: Place a clean kitchen towel over the opening of the slow cooker and secure the lid on top to absorb excess condensation and prevent it from dripping onto the cake.
  7. Cook the cake: Set the slow cooker to the high setting and cook for approximately 1.5 hours, or until the cake is set and a toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
  8. Cool and serve: Remove the slow cooker insert from the base to stop further cooking. Serve warm by spooning portions directly from the slow cooker, topping with hot fudge, ice cream, powdered sugar, whipped cream, or fresh berries as desired.

Notes

  • Spraying the slow cooker or lining it with parchment paper helps prevent the cake from sticking and makes for easier cleanup and removal.
  • Using a kitchen towel over the slow cooker opening during cooking helps absorb condensation, preventing unwanted moisture from dripping onto the cake surface.
  • Do not overmix the batter; overmixing can make the cake tough.
  • Check the cake at 1.5 hours; if not fully set, continue cooking in 10-minute increments.
  • This cake is best served warm but can be stored in the slow cooker on the warm setting for a short time before serving.
  • Optional toppings are customizable according to preference, ranging from classic hot fudge and ice cream to fresh berries and whipped cream.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/slow-cooker-chocolate-cake-with-hot-fudge-and-berries-recipe/