spot_img

Crock It! Chocolate Pudding Cake

Date:

Share post:

- Advertisement -

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

- Advertisement -

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.

Print Friendly, PDF & Email
- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Related articles

Fire Truck Santa December 11

The Verona Fire Department will be driving Santa around the streets of Verona on Sunday, December 11. VFD members...

Real Estate: 3 New Listings, 4 Open Houses, 3 Price Changes

For the third week in a row, there are three new listings in Verona real estate. But there...

Community Center Tree Lighting

The Verona Community Center will once again hold its Children's Tree lighting on Tuesday, December 6. Doors open...

Dolphins Girls Swimmers Qualify For Carolina Meet

Two Verona teens were among the four swimmers from the Montclair Dolphins girls’ team who smashed their personal...
error: Content is protected !!