Crockpot Hot Fudge Cake
Crockpot hot fudge cake is a self-saucing chocolate pudding cake. A tender chocolate cake rises on top while a hot fudge sauce forms underneath, so every scoop comes with its own sauce.
8
servings15
minutes2
hours30
minutesA simple chocolate batter is topped with sugar, cocoa and hot water. As it cooks, the cake rises and a fudge sauce forms beneath.
Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 tbsp plus 1/4 cup unsweetened cocoa powder, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp melted butter
1 tsp vanilla extract
3/4 cup brown sugar
1/2 cup semi-sweet chocolate chips
1 3/4 cups hot water
Vanilla ice cream, for serving
Directions
- Grease the insert of a 4 to 6-quart slow cooker with butter or nonstick spray.
- In a bowl, whisk the flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt.
- Stir in the milk, melted butter and vanilla until just smooth.
- Fold in the chocolate chips. Spread the batter in an even layer in the slow cooker.
- Mix the brown sugar and remaining 1/4 cup cocoa. Sprinkle it evenly over the batter.
- Pour the hot water gently over the top. Do not stir. It will look like a mess, and that is correct.
- Lay a paper towel under the lid to catch drips.
- Cover and cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 1/2 to 4 hours. The cake should look set and a toothpick in the cake layer should come out with a few moist crumbs.
- Turn off the heat and let it sit uncovered for 15 minutes so the sauce thickens.
- Scoop the cake and sauce into bowls with ice cream.
Notes
- Add chopped nuts to the batter or a pinch of cinnamon to the cocoa. Dairy-free milk and oil work for a dairy-free cake. Serve warm. Keep leftovers refrigerated for 3 days and microwave in short bursts. The sauce thickens as it cools.
Why hot fudge cake works in the crockpot
Hot fudge cake is a self-saucing dessert. You pour hot water over a brown sugar and cocoa mixture on top of the batter, and as it cooks, the cake rises and the liquid sinks to form a warm chocolate sauce at the bottom. The slow cooker is the right tool for it, because the heat is steady and gentle.
The result is a tender chocolate cake sitting in a pool of fudgy sauce. You scoop it out upside down so the sauce covers the cake. It is a favorite for potlucks and holidays, and nobody has to touch the oven. It is also a good option for dessert at a busy dinner, since you can start it before the meal and it will be warm when you finish.
Ingredient notes
Flour and baking powder: Measure the flour by spooning it into the cup and leveling it. Too much flour makes the cake tough.
Cocoa powder: Use unsweetened cocoa. Natural or Dutch-process both work, and the flavor will be deeper with Dutch-process.
Brown sugar: It is sprinkled on top with cocoa and makes the sauce rich and caramel-like. Break up any lumps.
Chocolate chips: A handful of semi-sweet chips adds pockets of melted chocolate and makes the sauce thicker.
Hot water: It needs to be hot from the kettle or microwave. It helps the sauce form and does not cool the batter.
Vanilla and butter: A teaspoon of vanilla and two tablespoons of melted butter go into the batter. They add richness and a tender crumb, so do not leave them out.
Tips for the best result
Do not stir after the water: This is the most common mistake. Pour the hot water gently over the top and leave it. Stirring mixes the sauce into the cake and ruins the layers.
Use a towel under the lid: Condensation can drip on the cake and leave wet spots. A paper towel or kitchen towel under the lid catches it.
Serve right away: The cake is best warm. Scoop from the bottom, so you pick up both cake and sauce, and serve while the sauce is still flowing. Check the cake at 2 hours. The top should look set and a toothpick in the cake part should come out with a few moist crumbs, though the sauce below will still be liquid.
Swaps and variations
Add chopped pecans or walnuts to the batter, or a spoonful of instant espresso for a deeper chocolate flavor. Use a gluten-free flour blend for a gluten-free version. A pinch of cinnamon gives a warm flavor.
What does not work is using cold water. It cools the batter, and the sauce does not form properly, leaving a dense, uneven cake. Mint chocolate chips or a spoonful of peanut butter in the batter make fun versions. A bit of cinnamon gives it a Mexican chocolate flavor.
What to serve with it
Serve warm with vanilla ice cream, which melts into the sauce. Whipped cream or fresh strawberries also work. A glass of cold milk is the classic partner, and a cup of hot coffee suits grown-up guests. Serve small portions in wide bowls, since the cake is rich, and drizzle a spoonful of the sauce over the top.
Storing, freezing and reheating
Store leftovers in the fridge for up to 4 days, with the sauce. Freezing is not ideal, since the sauce can separate.
Reheat single servings in the microwave for 30 to 45 seconds. Add the ice cream after heating. Leftover sauce can be spooned over ice cream the next day.
Crockpot Hot Fudge Cake at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by all-purpose flour, granulated sugar, plus 1/4 cup unsweetened cocoa powder, baking powder
Tips for Crockpot Hot Fudge Cake
Add chopped nuts to the batter or a pinch of cinnamon to the cocoa. Dairy-free milk and oil work for a dairy-free cake. Serve warm. Keep leftovers refrigerated for 3 days and microwave in short bursts. The sauce thickens as it cools.
Crockpot Hot Fudge Cake FAQ
How long does Crockpot Hot Fudge Cake take?
Crockpot Hot Fudge Cake takes 2 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Hot Fudge Cake serve?
This recipe makes 8 servings.
What do I need to make Crockpot Hot Fudge Cake?
12 ingredients, led by all-purpose flour, granulated sugar, plus 1/4 cup unsweetened cocoa powder, baking powder. Amounts are in the recipe card above.
