Chocolate Cake in the Slow Cooker

    (313)
    3 hours 20 minutes

    By making this chocolate cake in your slow cooker, it keeps the moisture in, making a very moist cake. Eat it warm with your favourite ice cream.


    258 people made this

    Ingredients
    Serves: 12 

    • 2 cups (440g) white sugar
    • 1 3/4 cups (220g) plain flour
    • 3/4 cup (60g) cocoa powder
    • 1 1/2 teaspoons bicarb soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup (250ml) milk
    • 1/2 cup (125ml) vegetable oil
    • 2 teaspoons vanilla essence
    • 1 cup (250ml) boiling water

    Directions
    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Spray the pot of a large slow cooker with cooking spray.
    2. In a medium bowl whisk the sugar, flour, cocoa, bicarb soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
    3. Pour the cake batter into the prepared slow cooker.
    4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the pot, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (313)

    Reviews in English (268)

    by
    959

    This cake was absolutely fantastic & we are VERY VERY PICKY. I made it when there were NO reviews at all last week. I'm glad I did. In fact, it was soo good we made it a 2nd time 3 days later when the first cake ran out. I am a closet gourmet chef & only eat desert usually if I make it (don't waste time eating store bought sweets). I'm not a cake fanatic, but this one yum. This took 3 hours like it says & turn off & leave for 30 more minutes -- I made it exactly according to the recipe -- we serve it on a plate with a side of ice cream (butter pecan is good or mint chocolate chip) & drizzle chocolate sauce (just a smidge) on top of ice cream & cake & top w/ whipped cream (can is good for this). I've made this twice & plan to make it a 3rd time any day. Tastes like devil's food. Smells soo good cooking. Don't heat it up in the microwave fyi or you may dry it out. Leftovers stay well for a few days w/plastic wrap atop & left in crockpot w/lid on if you like unplugged of course. I'm not sure why people are saying rubbery, tasteless. because that's furthest from the truth for us. Maybe they used Canola oil - u Have to use a heavier oil - like vegetable oil. I used Crisco veg. oil) I have a large oval Rival pot. I am searching for great recipes for my crock pot cookbook as I've found a lot of crock pot recipes are awful. This one is a keeper. Just like the italian sandwiches on this site for the crock pot. yum I've passed this recipe off already.  -  04 Feb 2012  (Review from Allrecipes USA and Canada)

    by
    446

    I made this before i read the reviews. I followed the recipe to the T. Did not change a thing and will not when i make it again. I did not change the time either. This is the best cake recipe i have ever had. I am just wowed how something so good came from a crock pot!  -  14 Feb 2012  (Review from Allrecipes USA and Canada)

    by
    374

    The recipe does not say how large of a crockpot to use. Mine is 3 qts and it took longer than 3 hours. However, it was delicious. My husband who does not like cake had seconds. It was moist & rich. I used evaporated milk in lieu of regular milk because that is what I had on hand and I would not change a thing!  -  29 Jan 2012  (Review from Allrecipes USA and Canada)

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