You don’t even need a bowl to make this slow cooker chocolate pudding cake. Everything comes together right in the crock pot for an extra-easy clean up!
Some days you just need the ultimate easy dessert – right? One that requires no fussing, no prepping and no cake fails 😉
I always turn to this crockpot chocolate pudding cake when I need something truly foolproof (and have a hankering for chocolate…) It really is the easiest dessert you’ll ever make!
The best part? You don’t even need a bowl to pull this together, everything is stirred up right in the crock!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Cocoa powder: I use unsweetened baking cocoa here. I have never tried this recipe with Dutch processed cocoa, but I’m assuming it would work out just fine. Do not use sweetened cocoa powder.
- Chocolate chips: I use miniature chocolate chips because they are easier to evenly distribute over the cake batter.
- Milk: I prefer whole milk here for a rich taste, but 2% or skim work just fine.
- Oil: Use a neutral vegetable oil here. Alternatively, melted butter also great.
- Hot water: Use just-boiled water here for best results.
How to make a Chocolate Pudding Cake in the slow cooker
Add the flour, sugar, 3 tablespoons cocoa powder, salt and baking powder to a small slow cooker (3.5 quart works best). Whisk to combine.
Then, add the milk, oil and vanilla and whisk until a thick batter forms. Scrape down the sides so the batter doesn’t burn there!
Next, sift the ¼ cup of cocoa powder over the batter. Sprinkle with the brown sugar and the chocolate chips.
Finally, pour the boiling hot water over the top. Do not stir! Close the lid and let the slow cooker work its magic!
Recipe tips
- Don’t lift the lid – that’s all I have to say for this recipe!don’t lift the slow cooker lid to take a peek before the time is up.
- Use the right size crockpot. This recipe works best in a 3.5 to 4 quart crockpot. You can also use a 2.5 quart, the recipe will take 4-5 hours to cook on LOW and it will be fudgier.
- Cook in the oven: You can also make this cake in the oven. Assemble it in a 9 inch baking dish. Bake at 350°F for 35 minutes, or until the middle is almost set. Allow to cool on the counter for 10 minutes before serving.
Apart from this I really don’t think anything could go wrong with this recipe 🙂
More chocolate recipes
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Slow Cooker Chocolate Pudding Cake
Recipe details
Ingredients
Cake batter
- 1 cup flour
- 1 cup granulated sugar
- 3 tablespoons unsweetend baking cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 tablespoons neutral vegetable oil
- 1 teaspoon vanilla extract
Topping
- ¼ cup baking cocoa
- ¼ cup light brown sugar
- 2 tablespoons dark chocolate chips
- 1 ¾ cups boiling hot water
To serve
- ice cream (optional, but not really optional 🙂 )
Instructions
- Mix the flour, sugar, 3 tablespoons cocoa, baking powder and salt together in a 3.5 to 4 quart slow cooker. Pour in the milk, oil and vanilla and stir into a thick, smooth batter.
- Sift the ¼ cup cocoa powder over the top, sprinkle with the brown sugar and chocolate chips and finally pour the boiling hot water on top. Do NOT stir! Let the water sit on top!
- Cover and cook on low for 2-3 hours, or until the middle is just set. Remove the lid and let the cake cool for 5-10 minutes before serving hot with ice cream.
Notes
Ingredient notes
- Cocoa powder: I use unsweetened baking cocoa here. I have never tried this recipe with Dutch processed cocoa, but I’m assuming it would work out just fine. Do not use sweetened cocoa powder.
- Chocolate chips: I use miniature chocolate chips because they are easier to evenly distribute over the cake batter.
- Milk: I prefer whole milk here for a rich taste, but 2% or skim work just fine.
- Oil: Use a neutral vegetable oil here. Alternatively, melted butter also great.
- Hot water: Use just-boiled water here for best results.
Recipe tips
- Don’t lift the lid – that’s all I have to say for this recipe!don’t lift the slow cooker lid to take a peek before the time is up.
- Use the right size crockpot. This recipe works best in a 3.5 to 4 quart crockpot. You can also use a 2.5 quart, the recipe will take 4-5 hours to cook on LOW and it will be fudgier.
- Cook in the oven: You can also make this cake in the oven. Assemble it in a 9 inch baking dish. Bake at 350°F for 35 minutes, or until the middle is almost set. Allow to cool on the counter for 10 minutes before serving.
Nutrition
More recipe information
Recipe first published on 01/25/2016. Republished with new photos and video on 12/14/2020.
NancyB says
This was very easy to make and really delicious! I loved the dark chocolate chips, but my husband said he would like it sweeter. So I’ll try semi sweet chips next time. I love that this recipe doesn’t use boxed cake mix, so I can use organic ingredients. So yummy!
Kelly says
Oooey, gooey, chocolate, deliciousness!! It’s a must to top with vanilla ice cream!! Thank
Lisa says
Would I be able to use white flour?would you do the same amount?
Nora Rusev says
Lisa, absolutely! I would add 1-2 extra tablespoons of flour, but otherwise the recipe is the same. Hope that helps!
Maureen says
Made this for the family Sunday dinner. It was easy to make and was a hit! Thank you for a great hands-off dessert! It will be my go-to recipe.
Nora says
So glad to hear it, Maureen! Thanks for the feedback – I appreciate your time.
Kari says
This recipe looks too easy and good for words!!!
Can’t wait to make it!
Susan says
Has anyone tried this in a 6 qt. slow cooker? Any time difference?
Nora says
Hi Susan, I have only ever made it in the 4 quart one, so I can only assume that it would take a little less time in a 6 qt. one as it is spread out thinner. Sorry I can’t be of more help! Let me know how it turns out if you try it!
Miranda says
Can you double batch it? And if I did a double batch would I just cook on low longer or can I put it on high?
Making for my co-worker this week! Looks delish!
Nora says
Hm, good question, Miranda! I have never tried to do a double batch, so I really don’t feel comfortable giving advice. Are you using a 4 quart slow cooker as stated in the recipe? I’d try using a larger cooker, if you have one on hand, and then cook as instructed. Just make sure you taste it, to check for done-ness. I wouldn’t put it on high, because I’ve read things like cakes and French toast bakes burn really fast in a slow cooker. Sorry I’m no bigger help!
Denise @ Sweet Peas & Saffron says
I love it! I hate dishes and love chocolate, so this is so up my alley! Love the video too, Nora 🙂
Medha @ Whisk & Shout says
This looks incredibly gooey, chocolatey, and all-around delicious!
Nora says
Thanks Medha!
marcie says
I’ve had the biggest chocolate craving going on today, and this is NOT helping, Nora! This looks beyond incredible and so easy to make! I might just fire up the slow cooker and get this going now. 🙂
Nora says
No, this recipe definitely isn’t helping with chocolate cravings – unless you make it 😉 Thanks, Marcie!