A delicious chocolate cake with two self-created layers. The cakey top and the rich, gooey, fudgy bottom. If you’re serious about your chocolate fixes, give this a go. Doesn’t get easier than slow cooker cake, and this one is from scratch!
Take a close look. Do you see the fudginess? I tell you, it’s a chocolate lover’s delight this one. Making cakes in the slow cooker is great. You don’t have to worry too much about times, as you do with conventional baking, and the prep is quick and easy. Unlike the majority of crockpot cakes out there, this one is made from scratch. No box mix with instant pudding mix here. Not that I object to ready mixes, I am planning on trying something similar soon. But if you’re making cakes as often as I am, this is a cheaper option, and maybe a tad healthier too.
A couple of important points. First of all, quantities. To your left you will see the capacity of the cooker I used for this recipe. If you want to use a bigger one you will need to adjust the ingredient amounts otherwise the cake might be too thin. You don’t want thin chocolate cake.
Also, the first time you make this or any other slow cooker cake, I would advise keeping an eye on it. In this case, check it after the first couple of hours, because as we all know these appliances can vary between models and makes. So yours might be ready before mine (mine took 3 hours). It’s ready when you can press the top without getting goo all over your finger.
Finally, the way to serve. Now you’ll be looking at the photo thinking you can cut it into nice slices like a normal cake. Well, you can, but you will have to leave it for a good few hours to cool completely and kind of thicken. I actually took the photo the next day. That was for styling purposes though. The best way to serve this pudding-like cake is to scoop it out with a big spoon while it’s still warm. And then dollop some ice cream on it, or some whipped cream. It’s so hard to get good pictures of desserts like that, but taste and enjoyment wise? Definitely the way to go.