This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.
| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 sticks unsalted butter, melted, plus more for greasing insert
- 1 1/2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/2 cup semisweet chocolate chunks
- Vanilla ice cream, for serving
Instructions
- Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
- Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
- Serve the cake warm, scooped into a bowl and topped with ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 430 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 119 mg |
| Sodium | 254 mg |
| Serving Size | 1 of 8 servings |
| Calories | 430 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 119 mg |
| Sodium | 254 mg |
Reviews
I shave off a half hour, and it was still slightly overcooked at its edges. The foil: no thanks. Just use an oven recipe!
Amazing!!!! So easy, my 12 yo son made it. Only issue is it took far longer to cook than 3 hours. He used the slow cook part of our instant pot and it was set to high. I think the foil slows it all down.
Get a bigger crock pot 6or.8 quarte maybe a oval one will help for a large family but you. would need to cook it longer i have a recipe for crockpot black forest cake with cherry pie filling omg so so good.hope thid helps you
The edges got a little burnt. It was very rich, and gooey in the middle which i like, im sure if i added vanilla ice cream to it, it would have been better. Not bad for a simple dessert with little work!
These were great. Very chocolatey but if u put a scoop of vanilla ice cream on it, it balances out! Tastes just like what you would get at a restaurant if not better!
This dessert was so easy to prepare and it was especially nice that I did not have to turn on my oven. It was chocolatey, rich, and sweet, paired perfectly with vanilla ice cream. I will definitely make this again.
These get overbaked at 3 hours in a 6-qt crock pot. Adjust the time downward. VERY dark chocolate flavor
I made this for Thanksgiving dinner, and it was a big hit. It was like having a restaurant dessert at the end of the meal. I preheated the slow cooker on high while mixing the ingredients.
This was perfect since I had no time to make dessert today! I threw it all in and it came out deliciously!! It’s ooey gooey that’s why it’s soft inside! Yummmmm!!
I have made this several times, tweaking ingredients to match my cupboard. My favorite so far was made with dark chocolate coco powder, coconut oil instead of butter, and a dry chocolate frosting crumble on the top while baking.
My question is how do you make a double batch for large family gatherings?