This rich Slow Cooker Chocolate Pudding Cake recipe makes its own hot fudge sauce while cooking! Serve it warm with vanilla ice cream on top.
This dessert is like enjoying a slice of cake and ice cream with hot fudge sauce poured over all of it. It’s so much fun to take a scoop of cake and also find the warm chocolate pudding inside!
Tonia’s Notes
Almost all of my crockpot recipes are savory, and I wanted to share some slow cooker desserts as well! We were blown away at how fantastic this chocolate pudding cake turned out.
It has become an easy, go-to dessert that everyone loves. I mean, who can resist rich, gooey, hot fudge cake that has chocolate pudding inside? We like eating it with vanilla ice cream and chocolate shavings on top.
How To Make
Cake Batter
Beat the chocolate cake mix, water, vegetable oil, and eggs for two minutes. Then, stir in the semi-sweet chocolate chips.
Crock Pot
Spread the chocolate cake batter in a greased crock pot. Combine the brown sugar and cocoa powder. Spread it over the batter and pour the hot coffee on top.
Cook
Cover and cook on low for 2-3 hours. Serve warm with vanilla ice cream on top.
Recipe Tips
- Make Ahead: Slow cooker hot fudge cake is perfect for preparing ahead of time! It can cook while you prepare and eat your meal, and dessert is ready when you are done.
- Refrigerator: The leftover chocolate pudding cake is delicious, too, and never lasts long at our house! Store the leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: You can also store the leftovers in an airtight container in the freezer for 1-2 months. Thaw in the fridge overnight.
- Reheat: Enjoy the leftovers cold or reheat the cake in the microwave.
More Slow Cooker Desserts
Chocolate Pudding Cake
Video
Equipment
Ingredients
- 15.25 oz chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup brown sugar
- ¼ cup cocoa powder
- 1 ¾ hot coffee
Instructions
- Beat the cake mix, water, oil, and eggs for two minutes. Stir in the semi-sweet chocolate chips.
- Spread in a greased slow cooker. This recipe works in different sized crockpots, but the cooking times will vary.
- Combine the brown sugar and cocoa powder. Sprinkle over the cake batter.
- Pour the hot coffee over the batter.
- Cover and cook on low for 2-3 hours.
Michelle says
Hi.. This looks amazing.. Was wondering if the coffee could be replaced with chocolate syrup.. Thoughts???
Tonia Larson says
Hi Michelle,
The reason for the coffee is that it accentuates the chocolate flavor. I would suggest using water instead of the coffee but would be interested in whether or not chocolate syrup works. It probably would work especially if you use a thin chocolate syrup like Hershey’s chocolate syrup in the brown bottle. You could also try using hot chocolate made with instant hot cocoa powder since that is thin as well.
~Tonia