Crock It! Chocolate Pudding Cake

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Desserts scare me. Well, that’s actually not entirely true. I love dessert. Anything chocolate, cream cheese based, or involving fruit with a crumb topping makes me happy. It’s dessert in a slow cooker that scares me. Uncharted territory. So what better challenge to give myself than to try a dessert on a Thursday afternoon. I went for gooey warm chocolate and was not disappointed. Neither was my family, who by the way has been having just as much fun with this series as I have. So read on for the recipe and my notes. Enjoy!

Chocolate Pudding Cake
Recipe courtesy of Andrew Schloss, Art of the Slow Cooker, Chronicle Books (2008)

Ingredients
Nonstick oil spray
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup unsweetened cocoa powder, divided
½ cup milk
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup dark brown sugar
1 cup very hot water or coffee

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What’s Next
Spray a 1 ½ quart souffle dish with oil and set aside.
Combine the flour, baking powder, salt, ¾ cup of the granulated sugar, and ¼ cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil and mix into a stiff batter.
Scrape into the prepared dish and smooth the top.
Mix the brown sugar, the remaining ¼ cup granulated sugar, and remaining ¼ cup cocoa in a small bowl and sprinkle in an even layer over the top of the batter.
Pour the hot water or coffee over all.
Set the dish inside a 6-quart slow cooker with a folded kitchen towel, and then top with the cooker lid.
Cook on high for 2 ½ hours, or until the top of the cake is set and the bottom is still syrupy.
Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.

Batter in the loaf pan in the slow cooker
Cooked on top and gooey on the bottom

Notes From My Experience
This recipe worked well for me for a couple of reasons. The first being that I had all the ingredients needed in my cabinets and the second that this recipe does not use eggs so my youngest (who is allergic) was able to eat it.
I do not own a 1 ½ quart souffle dish. So I used a 1 ½ quart glass loaf pan which fit perfectly inside my Crock Pot.
My only challenge with this recipe was the removal of the pan after 2 ½ hours of cooking. The stoneware is hot as was the glass dish. So- removal is tricky. I had to use thin rubber pot holders but a dish towel might work too.
I think this would be great with a little homemade whipped cream and even some strawberries or a little powdered sugar sprinkled on top.

Want to know more about my “Crock It!” series? Read all about it here.

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