After reading Rhonda’s guest post, Sarah and I decided to dedicate this whole week to the crock pot. I loved the idea of using it on a more regular basis. A crock pot night is like a night off in the kitchen since the recipes usually go together easily, and I can put them together in the morning when I have a little more energy than I tend to have at 5 o’clock!
In the past, I have limited my crock pot use mainly to the colder months since recipes are generally for chili and stews. But I have also found that when I have a new baby, the crock pot allows us to actually eat quality meals. It seemed if I waited until the afternoon I was too tired and the baby would be fussier at that time of day.
Last night was the first time that I made dessert in the crock pot. I hadn’t really thought of putting dessert in the slow cooker, but I was motivated by Rhonda to broaden my crock pot horizons! And I’m glad I did. This recipe will be great for times when I have a lot going on in my oven and would also be great to bring to a potluck. I mean, who doesn’t love warm chocolate cake?
Chocolate Fudge Crock Pot Cake:
- 1 cup flour
- 2 teaspoons baking powder
- 6 tablespoons butter
- 1/3 cup chocolate chips
- 1 cup sugar, divided
- 1/3 cup cocoa, plus 3 tablespoons cocoa
- 1 Tablespoon vanilla
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 egg
- 1/3 cup brown sugar
- 1 1/2 cups hot water
- Coat the inside of a slow cooker or crock pot with cooking spray.
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
- Whisk in the 2/3 cup of sugar, 3 T. of cocoa, vanilla, salt, milk, and egg.
- Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly.
- In a medium bowl, whisk together the remaining 1/3 cup of white sugar, 1/3 cup brown sugar, cocoa and hot water until the sugars are dissolved.
- Pour the mixture over the batter in the slow cooker.
- Cover and cook on high for 1 and 1/2 to 2 hours, depending on size of the crock pot.
- You will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. There should be a layer of cake on top of a layer of chocolate sauce.
- Tastes even better when served with freshly whipped cream or some vanilla ice cream!
Here is a picture of the cake almost done. It needed about 15 more minutes after this picture. You can see where it’s not quite set in the middle – you want the cake to be fully cooked on top – but if you leave it for too long you’ll lose your chocolate sauce on the bottom.