Crockpot Chocolate Fudge Pudding Cake

Cocoa powder
Laszlo Selly/Photolibrary/Getty Images
  • 2 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 2 hrs
  • Yield: 8-10 servings
Ratings (4)

This rich, gooey Crockpot Chocolate Fudge Pudding Cake is good straight from the crockpot, cold or reheated. It doesn't keep very well, but you shouldn't have any left over anyway!

Desserts made in the crockpot, or slow cooker, tend to be moist and creamy. This cake is no exception. It is made in a rather unusual way. The batter is mixed first in a bowl, then poured into the slow cooker ceramic insert. Then a mixture of brown sugar, water, and cocoa is mixed and poured over the batter, but not stirred in.

You can use either natural or Dutch-processed cocoa in this recipe. Natural cocoa powder is simply unsweetened chocolate that is ground. Dutch-processed cocoa is treated with an alkaline agent to lower the acidity and make it taste more strongly of chocolate.

As the cake cooks, the liquid forms a gooey sauce and makes the cake very moist. Well, that's why it's called a "pudding" cake! The cake does stay light, and has the texture between a carrot cake and a chocolate cake.

This easy dessert recipe must be served with a spoon as soon as it tests done. Scoop the cake and sauce out of the slow cooker and spoon into dishes.

Serve this wonderful treat with some cold ice cream or softly whipped cream that has been flavored with vanilla and powdered sugar. Or you could make a hard sauce, which is basically like a soft icing. It melts into the cake as you eat. Yum.

What You'll Need

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons cocoa
  • 2 teaspoons baking powder
  • dash salt
  • 1/2 cup milk
  • 3 tablespoons safflower or plain vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup brown sugar
  • 2 tablespoons cocoa
  • 1-3/4 cups hot water

How to Make It

Spray 4 quart crockpot with nonstick cooking spray containing flour and set aside.

In a large bowl, combine flour, 1/2 cup brown sugar, granulated sugar, 3 tablespoons cocoa, baking powder, and salt and stir to combine. Add milk, vegetable oil and vanilla and stir well. Pour into prepared crockpot.

In a medium bowl, stir 3/4 cup brown sugar and 2 tablespoons cocoa together. Add hot water and mix well until blended.

Pour this sauce over batter in crockpot; do not stir!

Cover crockpot and cook on high about 1-3/4 to 2 hours or until toothpick inserted in center comes out clean.

Do not overcook or cake will be dry. If you have a newer hotter cooking crockpot, check the dessert after 1-1/2 hours.

Serve as soon as it's cooked. Dish the cake and sauce out of the crockpot into dishes and serve immediately.

Nutritional Guidelines (per serving)
Calories 254
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 4 g
Cholesterol 4 mg
Sodium 312 mg
Carbohydrates 46 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)