SLOW COOKER HOT FUDGE CHOCOLATE CAKE

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups boiling water
  • ice cream and/or whipped topping or whipped cream for serving, optional but recommended

DIRECTIONS:

  1. Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 8. Spray liner or base and sides of slow cooker with cooking spray; set aside.
  2. To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.
  3. Add the milk, oil, vanilla, and stir until just moistened.
  4. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.
  5. Evenly sprinkle the chocolate chips; set aside.
  6. To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine. Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.
  7. Cover and cook on high for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don’t overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done. I have not tested the recipe using the low heat setting and can’t speak to baking time or results; nor have I tested it using smaller-sized slow cookers.
  8. Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream. Cake is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the cake by the second day. Storage is much easier if you use a liner because you can lift the entire liner out, cake and all, and place in an airtight container.