Description
This Slow Cooker Chocolate Cake is a delightfully moist and rich dessert that’s easy to make using your slow cooker. Packed with chocolate chips and topped with your favorite garnishes like hot fudge, ice cream, and berries, this cake is perfect for cozy gatherings or any time you crave a comforting chocolate treat.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- â…” 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 and 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 garnish)
Instructions
- 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.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined. Set aside.
- Combine wet ingredients: In a separate bowl, whisk together the milk, canola oil, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender. Gently fold in the chocolate chips evenly throughout the batter.
- Transfer batter: Pour the cake batter into the prepared slow cooker, smoothing the top with a spatula for even cooking.
- Add moisture barrier: Place a clean kitchen towel over the opening of the slow cooker and secure the lid on top. This absorbs excess condensation and prevents moisture from dripping onto the cake, ensuring a perfect texture.
- 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.
- Cool and serve: Remove the slow cooker insert from the base to stop further cooking. Serve the cake warm directly from the cooker, topped with hot fudge, ice cream, powdered sugar, whipped cream, and fresh berries as desired for a delicious finish.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Using a kitchen towel under the lid helps absorb moisture and prevents the cake from becoming soggy.
- You can line the slow cooker with parchment paper for easier removal of the cake.
- Serve immediately for the best texture and flavor; leftovers can be refrigerated and reheated gently.
- Chocolate chips add bursts of melted chocolate, but you can substitute with chunks or your favorite mix-ins.
