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Slow Cooker Molten Chocolate Pudding Cake - featured image

Slow Cooker Molten Chocolate Pudding Cake

  • Author: Natalia
  • Total Time: 4 hours
  • Yield: 8 servings 1x

Description

A rich, gooey, and dangerously easy dessert that requires no oven. This slow cooker cake features a crackly top and a molten chocolate center, making it a stress-free, restaurant-quality treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Vanilla ice cream, for serving
  • Whipped cream, for serving
  • Fresh raspberries, for serving
  • Cocoa powder, for dusting

Instructions

  1. Grease the inside of a 2-4 quart slow cooker insert generously with butter or non-stick spray.
  2. In a large mixing bowl, whisk the softened butter and sugar together until smooth.
  3. Add the eggs one at a time, whisking well after each addition. Add the heavy cream and vanilla extract, whisking until smooth and glossy.
  4. Sift the flour, cocoa powder, baking powder, and salt into the wet mixture. Stir gently with a spatula or whisk until just combined; do not overmix.
  5. Pour about half of the batter into the prepared slow cooker insert and spread evenly.
  6. Sprinkle the chocolate chips evenly over the layer of batter. Do not stir them in.
  7. Gently spoon the remaining batter over the chocolate chips to sandwich them in the middle. Smooth the top.
  8. Place the insert into the slow cooker base. Cover the batter with a sheet of aluminum foil to prevent condensation from dripping onto the cake.
  9. Cover tightly with the lid and cook on HIGH for 3-4 hours.
  10. Check for doneness after 3 hours: the top should be set and slightly crackly, but the center should still look soft and jiggly. If necessary, cook for another 30 minutes.
  11. Let the cake rest in the slow cooker for 10 minutes to set.
  12. Run a knife around the edges to loosen, then scoop generous portions onto plates.
  13. Serve topped with vanilla ice cream, whipped cream, and fresh raspberries. Dust with cocoa powder.

Notes

The foil trick is non-negotiable to prevent a soggy top from condensation. Do not open the lid during cooking. Room temperature ingredients ensure a smoother batter. This recipe can be made gluten-free by using a 1-to-1 gluten-free flour blend, or dairy-free/vegan with specific substitutions.

  • Prep Time: 5 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 35
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 45
  • Fiber: 3
  • Protein: 5

Keywords: slow cooker dessert, chocolate pudding cake, molten chocolate cake, easy baking, no oven dessert, gluten-free option, dairy-free option

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Find it online: https://fooduvo.com/slow-cooker-molten-chocolate-pudding-cake/