Imagine a dessert so decadent, so rich, and so incredibly easy to make that it'll become your go-to chocolate fantasy. This Slow Cooker Double Chocolate Cake is not just a dessert; it's a chocolate explosion that will transform your ordinary day into a blissful culinary experience. With minimal effort and maximum flavor, you'll create a moist, gooey chocolate cake that practically makes itself while you sit back and anticipate pure deliciousness!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box chocolate cake mix
- 1 package (3.9 oz) chocolate pudding mix
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup chocolate chips
- 1 cup water
Instructions
- Gather all the ingredients: 1 box of chocolate cake mix, 1 package (
- 9 oz) chocolate pudding mix, 1 cup of milk, 1/2 cup of vegetable oil, 3 eggs, 1 cup of chocolate chips, and 1 cup of water.
- In a large mixing bowl, combine the chocolate cake mix and chocolate pudding mix. Whisk them together until they are well blended.
- Add the milk, vegetable oil, and eggs to the dry mixture. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until it is smooth and well combined.
- Once the batter is smooth, gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
- Prepare your slow cooker by greasing the inside with cooking spray or butter to prevent sticking.
- Pour the batter into the greased slow cooker, spreading it evenly across the bottom.
- In a separate bowl, mix 1 cup of water with 1/2 cup of chocolate chips (optional) and pour this mixture over the batter in the slow cooker. Do not stir; the water will create a moist texture during cooking.
- Cover the slow cooker with its lid and set it to cook on high for 2 hours. Avoid lifting the lid during cooking as this can affect the baking process.
- After 2 hours, check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it’s still wet, continue cooking for an additional 15-30 minutes, checking periodically.
- Once cooked, turn off the slow cooker and let the cake cool in the pot for about 15 minutes before serving.
- Carefully remove the cake from the slow cooker using a spatula. Serve warm, optionally topped with whipped cream or ice cream for an extra indulgent treat.
Tips
- Use a high-quality chocolate cake mix and pudding mix for the most intense chocolate flavor.
- Make sure all ingredients are at room temperature before mixing to ensure smooth batter.
- Grease your slow cooker thoroughly to prevent sticking and ensure easy cake removal.
- Resist the temptation to lift the lid during cooking, as this can affect the cake's moisture and cooking process.
- For an extra indulgent touch, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- If you want a more intense chocolate experience, use dark chocolate chips instead of standard milk chocolate chips.
- Check the cake's doneness with a toothpick - it should come out with just a few moist crumbs for the perfect texture.
- Let the cake cool slightly in the slow cooker before serving to help it set and make removal easier.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 6g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 55mg
