Chocolate Fudge Crock Pot Cake

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

1. Coat the inside of a slow cooker or crock pot with cooking spray.
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
4. Whisk in the 2/3 cup of sugar, 3 T. of cocoa, vanilla, salt, milk, and egg.
5. Add the flour mixture and stir until thoroughly mixed.
6. Pour the batter into the slow cooker and spread it evenly.
7. 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.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1 and 1/2 to 2  hours, depending on size of the crock pot.
10. 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.
11. 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.