Description
This Slow Cooker Chocolate Cake is a rich and moist dessert that’s effortlessly prepared in a slow cooker. Featuring a blend of cocoa, chocolate chips, and vanilla, it delivers deep chocolate flavor without needing an oven. Perfectly cooked to tender perfection and served warm with toppings like hot fudge, ice cream, whipped cream, or fresh berries, it’s an indulgent treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- â…” cup (133 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (118 ml) milk
- 3 Tablespoons canola oil
- 1 Tablespoon vanilla extract
Additional Ingredients
- 1 cup (180 g) chocolate chips
- Hot fudge (for serving)
- Ice cream (for serving)
- Powdered sugar (for dusting)
- Whipped cream (for serving)
- Berries (for garnish)
Instructions
- Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with non-stick spray to prevent sticking. Optionally, line with parchment paper for easy removal.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined. Set aside.
- Combine wet ingredients: In a separate bowl, whisk together the milk, canola oil, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chocolate chips to evenly distribute them throughout the batter.
- Transfer batter: Pour the cake batter into the prepared slow cooker, smoothing the top with a spatula to ensure even cooking.
- Add moisture barrier: Place a clean kitchen towel over the opening of the slow cooker and secure it with the lid. This absorbs excess condensation to prevent moisture from dripping onto the cake and making it soggy.
- Cook the cake: Set the slow cooker to high power and cook for approximately 1.5 hours, or until the cake is set and a toothpick inserted into the center comes out mostly clean.
- Cool and serve: Once cooked, remove the insert from the slow cooker base to stop further cooking. Serve spoonfuls directly from the cooker topped with your favorite garnishes such as hot fudge, ice cream, powdered sugar, whipped cream, or fresh berries. Enjoy warm!
Notes
- You can line the slow cooker with parchment paper to make removing the cake easier and cleaner.
- Do not overmix the batter to avoid a dense cake; mix until ingredients are just combined.
- Placing a towel under the lid helps prevent condensation dripping onto the cake which could make it soggy.
- Make sure to check for doneness around 1.5 hours but slow cooker temperatures may vary, so adjust cooking time if needed.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free chocolate chips.
