Crock Pot Chocolate Cake

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This recipe I have adapted from "The Slow Cooker Ready and Waiting Cookbook" by Rick Rodgers.

I have written "Yum!" beside the recipe in the book :-) - and it sure was good.

I have not made many cakes in the crock pot feeling that it was best left to the oven BUT have recently had a change of heart. If the oven is already full or you have a spare few minutes now but know you will be too busy later then a Crock Pot Cake is great.

This cake is more of a dessert or pudding - you serve it by spooning it out of the crock. But no matter what you want to call it - it is delicious!

And I am currently experimenting with a cherry version and a raspberry version of this dessert.

And Pirjo P (Canada) has sent me his own variation - and what a great idea:
I just wanted to tell you that I made the Hot Fudge Chocolate Cake Pudding recipe and it was incredible!! I got rave reviews from everyone and have been asked to make it again and shared the recipe with many others. It was so fast and easy to make.

I substituted 1/4 C Kahlua for some of the water but even without it, it would have been yummy! Thank you so much for sharing your recipes.
So substitute 1/4 cup of water with your favorite liquor to make as Pirjo did a Crock Pot Chocolate Kahlua Cake. Rum also goes well with chocolate and some of the chocolate based ones would work well also - the ideas are endless.


Crock Pot Hot Fudge Chocolate Cake Pudding


1 cup light brown sugar
1 cup all-purpose flour (plain)
3 tbls cocoa powder
2 tsp baking powder
¼ tsp salt
½ cup milk
2 tbls butter

½ tsp vanilla EXTRA

¼ cup cocoa powder
3/4 cup light brown sugar
1 3/4 cups hot water


1. Melt the butter.

2. Sift the 1 cup of brown sugar, 3 tablespoons of cocoa powder, flour, baking powder and salt into a large bowl.

3. Whisk in the milk, melted butter and vanilla.

4. Spread this batter evenly over the bottom of the crock pot - it will be a thin layer but that is ok as it rises up.

5. Mix together the 'extra' cocoa powder and the brown sugar. Sprinkle this on top of the batter - yes it does seem alot.

6. Pour the hot water over the top - DO NOT stir!

7. Cook on HIGH for 2 hours (needs the high heat to work). Check it at about 1½ hours if your slow cooker runs hot.

8. To check if cooked, insert a skewer into the middle of the cake to about and inch down and if it comes out clean it's done.

9. Scope out with a spoon and be sure to get some of the sticky sauce from the bottom.

Notes Serves 6
Delicious served hot with pouring cream
Delicious cold served with cream as well

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