Wait, let me repeat myself.

Double Chocolate Cake with Hot Fudge Sauce

And did I mention it is entirely whole wheat? Yes, yes it is. Oh, and cooked in your slow cooker? Yes, yes it is.

You know you’ve seen recipes like this before. I had. And I thought, “Baking? In a crock pot?” At first I only found recipes in old, original crock pot recipe books that had you baking inside of a metal coffee can inserted in your slow cooker. Quaint, I thought, but I have an oven.

But then I saw a recipe I couldn’t ignore. I tried it. It was good. I fiddled around with it and it became better, and better for you. And I’m here to share it with you today. Because

Yes, you can bake in your slow cooker.

And it tastes amazing.

Double Chocolate Cake with Hot Fudge Sauce
made for a 2.5 or 3-quart slow cooker
serves six
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 2 Tablespoons unsweetened baking cocoa
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 cup milk
  • 2 Tablespoons coconut oil, in liquid form
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts
  • 1/2 cupped semi-sweet or bittersweet chocolate chips
  • dash of cinnamon
  • 3/4 cup brown sugar, packed
  • 1/4 cup unsweetened baking cocoa
  • 1-1/2 cups hot water (or hot coffee – I’m making it with coffee next time!)

Grease the inside of your slow cooker with a little coconut oil on a paper towel, or with cooking spray.

In a bowl, mix flour, sugar, 2 Tablespoons cocoa, baking powder and salt and dash of cinnamon.

In a glass measuring cup, measure milk and add oil and vanilla. Stir to combine.

Add liquid mixture to dry mixture, stirring to combine, to create a batter. Then, fold in nuts and chocolate chips.

Spread batter evenly in slow cooker.

In a bowl, mix together brown sugar and 1/4 cup of unsweetened cocoa powder. Add hot water (or coffee) and stir to melt sugar and create a slurry. Pour evenly on top of cake batter in the slow cooker.

Cover slow cooker and turn on high, baking for about an hour and a half. Cake will be baked when a toothpick inserted in the center comes out clean.

Leave uncovered and allow to cool for about 30 minutes before serving*. If any more than 30-45 minutes before serving, re-heat for a few minutes as the sauce will thicken.

Spoon cake into bowls. Hot fudge sauce will be under the cake on the bottom of the crock. Serve with vanilla ice cream or whipped cream.

Enjoy!

*Please excuse the quality of the picture. I had, in fact, allowed my cake to cool a bit longer than I should have before taking pictures and the sauce looks a little strange. It tasted amazing though!

This post is written in conjunction with Frugal Friday at Life as Mom, the Nourishing Crockpot Carnival hosted by Passionate Homemaking, and Foodie Friday hosted by Designs by Gollum. And, of course, as an entry to my own carnival this week, For the Love of the Slow Cooker!

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  One Response to “Double Chocolate Cake with Hot Fudge Sauce – For the Love of the Slow Cooker”

  1. Original comments from former blog:

    Barb said…

    Wow, that does look good. I just bought a bunch of King Arthur White Whole Wheat flour at Genuardis because it’s on sale until December 29. I’m going to use it in sandwich bread and I’ll try this.

    4:15 AM
    Gae said…

    Dear Sarah,
    It looks great. Does it have to be white whole flour and unsweetened baking cocoa because I don’t think I can get those?
    How many people does it serve, with not little servings?
    I would love to try it!

    Also as I am asking with your yogurt recipe can I use ordinary bought cows milk or not? I can’t get raw milk either.

    I love sharing recipe’s. Thank you for these
    God Bless

    6:07 AM
    Greta @ Mom Living Healthy said…

    This just looks amazing! I am definitely going to have to try this recipe.

    6:10 AM
    Charlie’s Mama said…

    Oh. My. Goodness!

    7:34 AM
    Sarah said…

    Thank you all!

    Gae – Thanks for the questions! You can make this cake with regular all-purpose flour if you can’t find white whole wheat, but you will probably have to reduce the milk. The original recipe I augmented called for one cup of AP flour and half a cup of milk, if that helps!

    Also, the unsweetened baking cocoa is pretty common in the US – other brands to look for include Hershey and I have one in my cupboard (from a regular grocery store) that is dutch processed so look for those as well.

    If you can’t find those (I googled it, it looks like lots of Australians have problems finding this product) you might be able to substitute sweetened cocoa in the cake batter and just reduce the sugar a bit (it’s frankly not THAT sweet of a cake, which I like) and I’d probably melt down a semi-sweet chocolate bar and mix it with hot coffee or water and just a little brown sugar to make the sauce. I’ll keep thinking about this and if I think of another solution, I’ll let you know!

    Oh, and by the way, regular old milk from the grocery store works great for both this recipe and the yogurt. It does not have to be raw. Or even organic. Just from a cow! :)

    Thanks for all your comments, I hope you make it!

    Best,
    Sarah

    PS – It serves about six. I’ll update the recipe to note that!

    7:39 AM
    heartnsoulcooking said…

    WOW!!! what a GREAT!!! recipe.
    Geri

    1:11 PM
    Kelly said…

    And now I know what I’m making for dessert tonight – can’t wait to try it! Thanks for sharing!

    1:19 PM
    Coralie Cederna Johnson said…

    I think I’ve put on 5 lbs just reading your post…but I love this!!! Thanks for sharing and have a fabulous FOODIE FRIDAY!

    2:43 PM
    Anonymous said…

    What a fabulous concept! I’ve never thought to bake in the crockpot, but that sounds just perfect for summer months when I never want to turn on the oven!

    Lindsey @ The Herbangardener
    http://www.herbangardener.com

    11:43 AM
    Caroline said…

    This sounds really tasty. My mother makes something very similar in the oven which I love, but can’t really justify having the oven on for and hour and a half for a dessert, so I’m sure to try this.

    I’m going to try it with a non-dairy milk though, so mine won’t even be from a cow ;)

    5:49 AM
    SnoWhite said…

    that is my kind of recipe — yum.

    8:20 AM
    Julie said…

    Hi Sarah,

    I am making this cake as we speak, but I am wondering if I did something wrong.

    I used regular whole wheat flour and the 1 cup of milk the “batter” was extremely liquid; the sauce mixture pretty much mixed in with it when I poured it in. I’m sure it will still taste good even if it doesn’t quite set up, but for the future, would you recommend 1/2 cup milk for regular whole wheat flour?

    3:04 PM

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