The Best Slow Cooker Chocolate Cake

Who doesn’t love chocolate cake? A rich, gooey chocolate cake is one of life’s simple pleasures. But what if you could make one that’s even gooier and requires almost no effort? This slow cooker chocolate cake recipe is so easy, you’ll wonder why you never tried it before. Just pop everything in the slow cooker and let it do the hard work for you.

Why you should try this slow cooker chocolate cake recipe

This recipe is perfect for busy people who still want a delicious, home-baked treat. You can prepare the ingredients in the morning and simply turn on the slow cooker when you get home from work. While you’re making dinner, the cake will be cooking away. Later, when you’re settled in for an evening on the sofa, you’ll have a warm, yummy cake ready and waiting. It’s the perfect end to any day.

Tips and variations

This slow cooker chocolate cake is delicious on its own, but it’s also a great base for your own creations. Here are a few ideas to get you started:

• Add fruit: A handful of glacé cherries or raspberries folded into the batter before cooking will add a lovely sharpness.
• More chocolate: For an extra-decadent treat, stir in some white or milk chocolate chunks along with the dark chocolate chips.
• Add a bit of crunch: Toss in a handful of chopped nuts like walnuts or pecans for a bit of texture.
• Go for gooey: Add some chunks of fudge or caramel for an even gooier centre.

Experiment with your favourite additions and see what delicious combinations you can discover!

Easy Slow Cooker Chocolate Cake

A simple, delicious chocolate cake made in the slow cooker while you get on with other things!

Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 6 people

Ingredients

• 170g unsalted butter, melted, plus extra for greasing
• 310g caster sugar
• 80g cocoa powder
• 1.5 tsp instant espresso powder
• 40g plain flour
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 80g chocolate chips
• Ice cream or single cream, for serving

Method

1. Prepare the slow cooker: Line a 6-litre slow cooker with baking parchment or use a disposable liner. Grease the liner or parchment with a little butter or cooking spray.
2. Mix the batter: In a medium bowl, whisk together the melted butter, caster sugar, cocoa powder, espresso powder, and plain flour. Add the eggs, vanilla extract, and salt, and whisk until everything is well combined and the batter is smooth.
3. Add chocolate: Gently fold in the chocolate chips.
4. Cook the cake: Scrape the batter into the prepared slow cooker and spread it out evenly. Cover with the lid and cook on the LOW setting for 3 hours.
5. Serve and enjoy: Once cooked, the slow cooker chocolate cake will be firm at the edges and gooey in the middle. Spoon it into individual bowls and serve warm with a scoop of vanilla ice cream or a drizzle of cream.

Frequently Asked Questions

Can I cook this on the HIGH setting?

It’s best to cook this slow cooker chocolate cake on LOW to prevent it from burning at the edges before the centre is cooked. If you are short on time, you could try cooking it on HIGH for 1.5 to 2 hours, but keep a close eye on it.

Do I need to use espresso powder?

No, you can leave it out if you prefer. The espresso powder doesn’t make the cake taste like coffee; it just helps to deepen the chocolate flavour.

Can I make this cake gluten-free?

Yes, you can substitute the plain flour with a good-quality gluten-free flour blend. The texture might be slightly different, but it will still be delicious.

How do I store leftovers?

If you have any leftover slow cooker chocolate cake, store it in an airtight container in the fridge for up to 3 days. It’s lovely eaten cold, but you can also gently reheat it in the microwave.

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