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Slow Cooker Chocolate Cake

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8 servings Easy
Total: Active:
2 Ratings 

Ingredients (10)

  • 2 cups flour
  • 2 cups sugar
  • 5 tablespoons natural unsweetened cocoa powder
  • 5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • 5 tablespoons unsalted butter
  • 1 1/3 cups milk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
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Nutritional Information
  • Calories528
  • Fat16.97g
  • Saturated fat9.87g
  • Trans fat0.3g
  • Carbs92.42g
  • Fiber3.37g
  • Sugar64.0g
  • Protein7.73g
  • Cholesterol69.65mg
  • Sodium399.27mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Slow Cooker Chocolate Cake

My mom’s slow cooker chocolate cake is a straightforward recipe that’s a great way to introduce little ones to cooking. I measured out all of the ingredients, and then had my daughter do all the mixing. Serve Slow Cooker Chicken Tacos with this cake for dessert, and there you have it: an easy, kid-friendly menu. Note: You’ll need a medium-sized, 3.5-quart, slow cooker for this recipe. If you use a large, 7-quart, slow cooker the edges tend to burn.

Instructions

  1. 1In the slow cooker, whisk together the flour, sugar, cocoa powder, baking powder, salt, and chocolate chips.
  2. 2Heat the butter until just melted, then add it to the milk. Add the eggs and vanilla extract. Pour it into the slow cooker.
  3. 3Mix until everything is combined, making sure that there is no more dry mixture left. Spread the batter evenly in the crock.
  4. 4Plug in the slow cooker and cook on high for two to two and a half hours.
  5. 5When you remove the lid, be sure not to let the condensation drip onto the cake.
  6. 6Turn off the heat and let the cake sit for at least 20 minutes before serving.
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