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Crock It! Chocolate Apple Cake


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In my continued quest for something-other-than-a-soup-or-stew, I cam across this recipe for Chocolate Apple Cake. Ive made chocolate cakes (from a box) and I’ve made applesauce cakes (from scratch), but never the two together. I was embarking on new territory and for fun, I thought I’d experiment on the staff of MyVeronaNJ for this one! At tasting time, no one was disappointed.

Crockpot Chocolate Apple Cake


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup applesauce
  • 1/4 cup grated, peeled apples
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 3 eggs
  • 3 oz. unsweetened chocolate, melted
  • 2 oz. semisweet chocolate, melted
  • 1-1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 cup buttermilk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup white chocolate chips, chopped
  • 1/4 cup finely chopped walnuts
  • 3 Tbsp. powdered sugar
  • 2 tsp. cocoa powder

What’s Next:

  1. In large bowl, combine butter and sugars and beat on high speed for 1-2 minutes until combined. Add applesauce, grated apple, cinnamon, vanilla, and eggs and beat until well blended, 1-2 minutes. Add both kinds of melted chocolate and stir gently.
  2. Mix together flour, baking soda and powder in small bowl. Add to chocolate mixture alternately with buttermilk, beginning and ending with dry ingredients.
  3. Then stir in 1/2 cup semisweet chocolate chips and 1/2 cup chopped walnuts.
  4. Line a 3-1/2 quart slow cooker with heavy duty foil, making sure it extends past top of slow cooker so you can grip it. Spray foil with flour based nonstick baking spray. Add batter and smooth so top is even. Cover and cook on HIGH for 1-1/2 hours.
  5. In small bowl, combine chopped white chocolate and finely chopped walnuts. Sprinkle over cake. Replace cover and cook on HIGH for 3/4 to 1 hour longer until a toothpick inserted in center comes out free of batter. Remove lid and let cake stand until lukewarm.
  6. Lift cake out of crockpot using foil and spatula. Carefully peel foil away from cake and place on serving plate.
  7. In small bowl combine powdered sugar and cocoa and mix well. Sprinkle cake with cocoa mixture and serve.

Notes from my experience:

  • This is the funkiest looking cake batter I’ve ever seen! But in the end, the flavor was great.
  • I would line the slow cooker with parchment paper rather than foil, it’s much easier to remove.
  • I left out the walnuts- I have texture issues.
  • I’d recommend serving the cake warm- it’s that kind of cake.
  • I was a bit disappointed that the white chocolate chips all melted by the time the cake ws done. Next time I’d add them alter.
  • Surprisingly, in my 6 quart Crock Pot, the cooking time was the same as in the original recipe for a 3 quart Crock Pot. I’d think that it would take longer to cook in a smaller container, but until I get a 3 quart Crock Pot, I won’t know for sure. My advice, pay close attention to the time. This is not the kind of  recipe you can set up and forget.
  • And finally, the recipe description says it’s decadent with the 3 types of chocolate. I don’t know that I’d call it decadent, but it was good. To me, chocolate lava cake is decadent and I haven’t a slow cooker recipe for that yet, but I think I’ve found my next mission.

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