AMAZING SLOW COOKER CHOCOLATE CAKE
This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream.
Provided by blancdeblanc
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h50m
Yield 12
Number Of Ingredients 11
Steps:
- Spray crock of a large slow cooker with cooking spray.
- In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
- Pour the cake batter into the prepared slow cooker.
- Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 51.4 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 434.2 mg, Sugar 34.6 g
SLOW-COOKER CHOCOLATE LAVA CAKE
Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. -Latona Dwyer, Palm Beach Gardens, Florida
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 254mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CROCK POT CHOCOLATE MUD CAKE
The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.
Provided by lisar
Categories Dessert
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
- Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
- Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly.
- In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker.
- Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
- Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
- (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
- Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
SLOW COOKER - CROCK POT CHOCOLATE MAYO CAKE
This is my favourite chocolate mayonnaise cake. I find it very convenient because you don't need to rush to the supermarket for eggs because it doesn't contain any...the mayonnaise takes their place of course, and successfully. The quantities stated in this recipe are suitable for a 3.5 quart slow cooker. Test if cake is done after two hours and a half or cooking; if not, let them cook until third hour. Don't overcook; it should be firm but still most in the inside. Substitute water or orange juice for the coffee if cake is for kids. Use another flavour marmalade if you wish. Don't bake it on low for a longer time
Provided by IMPROBABLE3
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, mix sugar, salt, flour, cocoa, and baking soda.
- Carefully mix in mayonnaise and coffee.
- Pour in mold lined with greased foil.
- Tightly wrap mold with more aluminium foil, so as to steam doesn't ruin the cake (or use the paper towel method: place 5-6 thick paper towels between slow cooker lid and mold).
- Bake on high for 2 1/2- 3 hours, depending on slow cooker.
- When cake is baked let it cool completely, then sandwich it, fill with a thin layer of marmalade and reassemble it.
- If you used a"tall" slow cooker like my old Rival 3100 you can even cut it twice and use two kinds of marmalade.
- The cake keeps wonderfully in the fridge if well wrapped in foil for three days at least.
Nutrition Facts : Calories 463.5, Fat 12.6, SaturatedFat 2.3, Cholesterol 8.6, Sodium 1028.5, Carbohydrate 85.5, Fiber 3.9, Sugar 39.9, Protein 6.8
ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)
This rich, gooey, cake from Southern Living is "baked" in a slow cooker. It's best served warm. Topping with chocolate or vanilla ice cream is a nice touch, but not necessary because the cake is so rich!
Provided by appleydapply
Categories Dessert
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
- Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
- Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
- Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
- Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
- Spoon into dessert dishes, and serve with ice cream, if desired.
Nutrition Facts : Calories 715.1, Fat 35.6, SaturatedFat 16.9, Cholesterol 119.5, Sodium 902.7, Carbohydrate 92.6, Fiber 4.9, Sugar 59.8, Protein 10.9
CHOCOLATE MUD CAKE
I made this mud cake for Valentine's Day and put lots of heart candies over the top. very moist and chocolaty! I got this out of a Women's Weekly magazine.
Provided by oriana
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C or 140°C for fan forced.
- Grease and line a 22cm round cake tin.
- Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
- Use a whisk to whisk over low heat until smooth and well combined.
- Remove from heat set aside until lukewarm.
- Use electric beaters beat eggs sugar until pale and creamy.
- Add chocolate mixture and flour and whisk until combined.
- Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
- Remove from oven.
- Sit in pan for 15 minutes or more before turning out.
- Allow to cool completely before icing.
- For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.
Nutrition Facts : Calories 672.3, Fat 55.8, SaturatedFat 34.2, Cholesterol 149.3, Sodium 188.8, Carbohydrate 52.7, Fiber 10.3, Sugar 25.8, Protein 11.8
CHOCOLATE MUD CAKE
I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.
Provided by Sazza
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to warm (160°C).
- Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
- Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
- Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin to cool completely before turning out.
- To make the icing:.
- Combine the chocolate and butter in a small pan and stir over low heat until smooth.
- Cool to room temperature, stirring often, until the mixture is thick enough to spread.
- You can speed up this process by refrigerating the mixture.
- Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
- Allow the icing to set slightly before serving.
Nutrition Facts : Calories 783.2, Fat 57.5, SaturatedFat 34.1, Cholesterol 151.1, Sodium 444.4, Carbohydrate 73, Fiber 8.4, Sugar 42.7, Protein 11.1
MAGIC CHOCOLATE MUD CAKE
This "magically" separates into a light, sponge and a velvety chocolate sauce, as it cooks.
Provided by KittyKitty
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
- Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
- Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
- Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
- Pour remaining milk over the cake.
- Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.
Nutrition Facts : Calories 514.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 47.6, Sodium 561.4, Carbohydrate 86.5, Fiber 3.4, Sugar 53.1, Protein 8.6
DECADENT CHOCOLATE DELIGHT - (CROCK POT CAKE)
I have not made this recipe yet, but it sound too scrumptious not to share, with the holidays right around the corner. Enjoy, and please come back and share your rating with us! Thanks!!
Provided by Mrs. Gottrocks
Categories Dessert
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease inside of crock pot.
- combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
- stir in the pudding mix and chocolate chips until well blended.
- Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE
Like the title suggests, this mud cake has chunks of dark chocolate baked in the middle. It's easy to make, with impressive results. You could ice the cake with rich chocolate icing or spread with ganache if you prefer. It keeps well for up to 1 week stored in an airtight container lined with baking paper. Source: Super Food Ideas magazine in Australia. The first time we made this we only had a 250g block of choc (& couldn't help but eat some as it was being chopped!) so we made do, and used less butter, but when it was done, Matt commented that it "wasn't muddy enough". This time we made it as posted (see pics) & Matt couldn't speak, for a mouth-full of sweet muddy goodness! :D
Provided by Rhiannon and Matt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
- Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
- Add cocoa to warm chocolate mixture and stir until smooth.
- Stir in vanilla, caster sugar and egg.
- Sift flour over chocolate mixture and stir gently to combine.
- Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
- Top with remaining batter and the rest of the chopped chocolate.
- Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
- Allow cake to cool completely in pan.
- Remove and dust with icing sugar. Serve.
Nutrition Facts : Calories 538.7, Fat 42, SaturatedFat 25.7, Cholesterol 123.2, Sodium 363, Carbohydrate 46.7, Fiber 7.4, Sugar 25.5, Protein 9.1
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