Slow Cooker Chocolate Cake

It just doesn’t seem possible to make chocolate cake in a slow cooker.  Aren’t cakes supposed to be baked in the oven?  That’s what I thought when I saw a recipe for slow cooker chocolate cake in an magazine.  It sparked my interest enough that I just had to give it a try.  Mr. Right and I love to go to a Sunday matinee, so, on a recent Sunday I tossed all of the ingredients into the slow cooker, turned it on low, and off we went.  When we came home a few hours later, the whole house smelled like wonderful chocolate.  You know what I’m talking about, right???  The cake still had about 30 minutes to “bake”, but I was so excited to see how it would turn out.  Would it feel like chocolate cake?  Would it taste like chocolate cake?  Would it look like chocolate cake.  I’m happy to report that the answers to those questions are yes, yes, and yes!  The cake was almost pudding-like and we ate our first warm piece with a big ole scoop of vanilla ice cream.  Yummmmm.  That, folks, is chocolate perfection.  Be sure to give this one a try.


 Slow Cooker Chocolate Cake




(source – magazine)


Cooking spray

2 cups sugar

1 3/4 cups all-purpose flower

3/4 cup unsweetened cocoa powder (we use this brand)

1 1/2 teaspoons baking soda


1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (recipe here to make your own)


1 cup boiling water

 – Coat insert of a 5 – 6 quart slow cooker with cooking spray

 – Whisk together sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl.  Whisk together eggs, milk, oil, and vanilla in another bowl until well combined.  Whisk in boiling water.  Pour wet ingredients into dry ingredients and mix well.  Pour batter into prepared slow cooker.

 – Cook, covered on low until a wooden skewer inserted into center comes out clean and cake has begun to pull away from sides of insert, 3 to 3 3/4 hours.  (Mine was ready in 3 hours.  Do not overcook.) Turn off slow cooker and allow cake to rest, covered, for 30 minutes if you want it warm and almost pudding-soft, or continue to cook cake to room temperature, uncovered, about 1 hour longer for a more cake-like texture.


 – It’s easiest to serve the cake directly from the crock.  This is the ideal make-ahead cake to bring to a potluck or picnic because it stays moist, thanks to the oil and being cooked in a steamy environment.  It will stay fresh for several days in a cake keeper or well-wrapped in plastic wrap.


 – If you are looking for a slow cooker, we use this one.


Slow cooker chocolate cake - The 2 Seasons


We like our chocolate around these parts, and we will be making this one again and again.  It was a fun treat.

Thanks for stopping in.  We’ll see you tomorrow.

Take care.