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.
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.
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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.