Until my girls’ weekend in Lake Placid where we cooked and ate and drank for four days straight, I’d been focusing solely on savory slow cooker experiences. I was stoked to find one for chocolate pudding cake in the Cooks’ Illustrated Slow Cooker Revolution cookbook! You KNOW I had to try it out on the girls!
I’ll admit I was a little skeptical that this cake would cook successfully in my slow cooker, especially when I saw how easy it was to put together. I mean, how does a slow cooker chocolate cake even make sense?
Turns out it didn’t matter whether this recipe made sense because it tasted awesome! Cakey on the outside, rich, gooey and chocolatey on the inside, I was won over and drooling. I think C and J liked it too.
I did tweak the recipe to my taste because I like a darker, richer chocolate flavor, so it’s not the exact recipe that’s in the cookbook. I can’t reprint the original recipe anyway because I don’t have permission from Cooks’ Illustrated. 🙂
Slow Cooker Chocolate Pudding Cake
Vegetable oil spray
1 cup all-purpose flour
1 cup sugar
½ cup Dutched cocoa
2 tsp baking powder
¼ tsp salt
½ cup whole milk
4 TBS (1/2 stick) butter, melted
1 large egg yolk
1 TBS vanilla extract
½ cup chocolate chips
1 cup boiling water
- Line slow cooker with aluminum foil collar and either coat with veg oil spray or use crock pot liner.
- Whisk flour, ½ cup sugar. ¼ cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, butter, egg yolk and vanilla. Stir milk mixture into flour mixture until just combined. Batter will be stiff. Fold in chocolate chops. Scrape batter into prepared crock pot and spread to edges.
- Mix remaining sugar and cocoa, then sprinkle over top. Slowly pour boiling water over top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1 ½ hours on high.
- Remove foil collar and let sit for ten minutes before serving.