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.
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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.
If you are looking for more cake recipes, then why not try our zingy Courgette and Lime Cake, delicious Chocolate Loaf Cake, healthier Carrot Cake or quick and easy Healthy Chocolate Mug Cake?
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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
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
Variations
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.
How to Make Slow Cooker Chocolate Cake
Prep: Grease the slow cooker bowl very well with butter.
- Step 1: Add the flour, caster sugar, chocolate chips, cocoa powder and salt. Mix well to combine.
- Step 2: Add the melted butter, milk and vanilla.
- Step 3: Mix well to form a batter.
- Step 4: In a jug, mix the boiling water, remaining cocoa powder and brown sugar. Pour over the batter, but do not mix in.
- Step 5: Cook on high for 1.5 to 2 hours.
Pro Tip
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.
Serving Suggestions
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.
Dannii's Top Tips
- 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.
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.
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.
There really is no rule here. We use a Morphy Richards Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too.
For a vegan version, use a vegan butter and milk alternative and make sure your chocolate chips are vegan.
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
If you've tried this slow cooker cake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Chocolate Cake
Ingredients
For the cake:
- 225 g (1.75 cups) of Self-raising flour
- 175 g (0.88 cups) of Caster sugar
- 60 g (0.25 cups) of Milk chocolate chips
- 40 g (0.5 cups) of Cocoa powder
- 120 g (0.5 cups) of Butter - melted
- 170 ml (0.75 cups) of Whole milk
- 1 pinch of Sea salt
- 1 teaspoon of Vanilla extract
For the sauce:
- 200 ml (0.85 cups) of Boiling water
- 2 tablespoon of Cocoa powder
- 2 tablespoon of Brown sugar
Instructions
- Grease the slow cooker bowl very well with butter.
- Add 225 g of Self-raising flour, 175 g of Caster sugar, 60 g of Milk chocolate chips, 40 g of Cocoa powder and 1 pinch of Sea salt. Mix well to combine.
- Add 120 g of Butter (melted), 170 ml of Whole milk and 1 tsp of Vanilla extract.
- Mix well to form a batter.
- In a jug, mix 200 ml of Boiling water, r2 tbsp of Cocoa powder and 2 tbsp of Brown sugar. Pour over the batter, but do not mix in.
- Cook on high for 1.5 to 2 hours.
Recipe Tips
- 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.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Stella Farrell says
Your recipe card says to set the slow cooker to "warm". This is not correct. The cake can be kept in the "warm" slow cooker AFTER it's cooked. The preamble bit you've written clearly says "high" but I didn't read this and have just ruined a cake and no-one is getting dessert. Please fix your recipe card. Thanks.
Dannii Martin says
This recipe is correct. It is cooked on high, as the recipe states, and you can keep it on warm after until you are ready to serve. I am not sure why you have sauce no-one is getting dessert, as if you followed the recipe and cooked it on high, then you will have a delicious cake.
Stephanie says
I've never tried making a cake in the slow cooker before, but I have to say that this might be the recipe that pushes me to do it! It looks so delicious!
Traci says
Wow! So fun and easy for the kids! This one is going into the snow-day rotation. Thanks for sharing another winner!
Carrie Robinson says
Such a great idea! I just love how ooey, gooey, and fudgy this looks! :)
Katherine says
This cake is so easy in the slow cooker!
Toni says
I tried it and turned out really good!! Thanks so much for the recipe!
Savita says
This was soo good. Soft and delicious, loved the recipe.
Beth says
This looks absolutely delicious. I've never made a dessert of any kind in my slow cooker, so I'm eager to give this a try.
Ned says
Yes! I practiced making this with the possibility of making it for Valentines Day and it lived up to the yumminess! Thank you!
Amanda Wren-Grimwood says
You may need to spoon it but it still looks gorgeously gooey. Love this sort of pud and so easy too.