The easiest and most deliciously rich chocolate cake with a layer of gooey chocolate sauce, and it's all done in the slow cooker. If you haven't made desserts in the slow cooker yet, then you are missing out. Slow Cooker Chocolate Cake is our go-to family dessert.
You know those self-saucing chocolate lava cakes? Well, this is like those, except it's done in the slow cooker. Of course it takes a bit longer, but you just dump it all in and leave. A rich and moist cake is foolproof and perfect served up with some ice cream and kids LOVE it.
Why you will love it
- Quick and easy to make - This slow cooker dessert might take an hour and a half to cook in the slow cooker, but the preparation only takes a few minutes.
- Delicious and moist - This really is the most perfect chocolate lava cake. The incredible sauce keeps it really moist.
- Adaptable - This slow cooker chocolate cake it adaptable and we have given our favourite ways to change it up below.
- Can be kept warm - You can put this slow cooker chocolate cake on before you start making dinner and then just keep it on the warm setting until you have finished and are ready to eat.
Ingredients and substitutions
- Flour - We used self raising flour, to help the cake rise as there is no baking powder added to this.
- Sugar - We put caster sugar in the actual cake mix and then brown sugar goes into making the sauce mixture.
- Chocolate chips - It's not a chocolate cake without chunks of chocolate. We used milk chocolate chips, but you could use dark chocolate or white.
- Cocoa powder - You want to use a really good quality unsweetened cocoa power here, not a hot chocolate mix.
- Butter - We used unsalted butter and added a pinch of salt. If you are using salted butter then leave out the salt. You don't need to make sure it's room temperature, as you will melt it first anyway. You will need extra butter to grease the slow cooker bowl too. You could use oil instead.
- Milk - We used whole milk.
- Vanilla - This adds a real warmth. Make sure it is vanilla extract and not essence.
- Salt - This brings out the sweet flavours.
- Water - Boiling water is used to make the sauce.
A full ingredients list with measurements is in the recipe card below.
How to make slow cooker chocolate cake - Step by step
Prep: Grease the slow cooker bowl very well with butter.
One: Add the flour, caster sugar, chocolate chips, cocoa powder and salt. Mix well to combine.
Two: Add the melted butter, milk and vanilla.
Three: Mix well to form a batter.
Four: In a jug, mix the boiling water, remaining cocoa powder and brown sugar. Pour over the batter, but do not mix in.
Five: Cook on high for 1.5 to 2 hours.
What to serve with slow cooker chocolate cake
Well, this causes a big debate in our house. Some of us think vanilla ice cream and some of us think custard. I am team ice cream, with extra chocolate sauce drizzled on top. You could even crush some nuts on top too.
If you want to give it a more retro feel, you could top it with a glacier cherry.
This is a really simple slow cooker dessert, which is what we love about it. But, there are a few ways that you can adapt it.
We love the combination of chocolate and orange, so you could add in a little orange extract to the slow cooker chocolate cake mix. You could do a mint version with mint extract too.
You could use milk, white or dark chocolate chips or even add some chunks of fudge instead.
Frequently Asked Questions
This does take longer than cooking a cake in the oven, but we find it much more convenient. I put this on before I start making dinner, and by the time that dinner is ready, the hot pudding it ready to eat. You can also leave it in the slow cooker on warm a little longer if dinner runs late, doing that in the oven would make the cake go dry. We also just love finding new ways to use our slow cooker. It's also good if you are short on oven space.
This slow cooker cake is best eaten straight away, so you have all the sauce. However, any leftovers can be stored in an air tight container in the fridge for up to 2 days. It won't have any sauce with it though, as it will all soak it. You will be left with really moist cake though. You can reheat it in the microwave, or just pour some hot custard on it.
Yes, you can double all the ingredients and then cook it on high for 3-3.5 hours. You can also halve the ingredients, but in a bigger slow cooker it's a bit flat.
There really is no rule here, just make sure that all the ingredients can fit in your slow cooker. We use a Crock Pot DuraCeramic Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too - not necessary for this recipe, but helps with others. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
For a vegan version, use a vegan butter and milk alternative and make sure your chocolate chips are vegan.
If you use gluten free flour and make sure that there is no cross contamination, then this can be gluten free.
Yes, you do. We have tried it without, as it does make it a little lighter, but it's a really dry cake. The "topping" is actually an under layer of sauce, as it all soaks down to the bottom when cooking and also stops the cake sticking and burning.
More dessert recipes
Slow Cooker Chocolate Cake
For the cake:
- 225 g (1.75 cups) Self-raising flour
- 175 g (0.88 cups) Caster sugar
- 60 g (0.25 cups) Milk chocolate chips
- 40 g (0.5 cups) Cocoa powder
- 120 g (0.5 cups) Butter - melted
- 170 ml (0.75 cups) Whole milk
- 1 pinch Sea salt
- 1 teaspoon Vanilla extract
For the sauce:
- 200 ml (0.85 cups) Boiling water
- 2 tablespoon Cocoa powder
- 2 tablespoon Brown sugar
- Grease the slow cooker bowl very well with butter.
- Add 225 g Self-raising flour, 175 g Caster sugar, 60 g Milk chocolate chips, 40 g Cocoa powder and 1 pinch Sea salt. Mix well to combine.
- Add 120 g Butter (melted), 170 ml Whole milk and 1 teaspoon Vanilla extract.
- Mix well to form a batter.
- In a jug, mix 200 ml Boiling water, r2 tablespoon Cocoa powder and 2 tablespoon Brown sugar. Pour over the batter, but do not mix in.
- Cook on high for 1.5 to 2 hours.
- The number one tip for this recipe is when you pour the sauce mix on top of the cake batter, DO NOT STIR! This needs to sit on top to create the sauce.
- This slow cooker chocolate cake can't be sliced like a normal chocolate cake can, so it won't be winning any presentation awards. You will need a big spoon to scoop it all out into a bowl.
- You can mix all the ingredients in a bowl first and then pour it into the slow cooker, or you can just mix it in the slow cooker to save on washing up.
- You can leave this cake in the slow cooker on the "warm" setting for about an hour and a half and still have a gooey and fudgy cake.
- Sieve the flour and cocoa powder before mixing to make a really light and smooth cake.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.