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+ servings
fudgy chocolate cake with ice cream and raspberries

Slow Cooker Chocolate Cake

Slow Cooker Chocolate Cake is incredibly moist, fudgy, and incredibly chocolaty. Make easily in the crockpot, for the ultimate decadent dessert.
Course Dessert
Cuisine American
Keyword Crockpot Chocolate Cake, Slow Cooker Cake, Slow Cooker Chocolate Cake
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 437kcal
Author Catalina Castravet



  • 1 cup all-purpose flour
  • 1/4 dutch cocoa powder unsweetened
  • 1/4 cup white sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 8 ounces chocolate melted
  • 1/2 cup chocolate chips


  • 4 tablespoons cocoa powder
  • 1 cup white sugar
  • 1 1/2 cups boiling water

To serve:

  • Ice cream
  • Whipped cream
  • Berries
  • Nuts
  • Chocolate sauce


  • Spray the bottom and sides of a slow cooker with cooking spray.


  • In a large bowl, whisk together the flour, cocoa powder, sugars, baking powder, and salt.
  • In another medium bowl, whisk together the milk, oil, and vanilla. Add the mixture to the flour mixture and stir to combine.
  • Stir in with a spatula the melted chocolate and fold in the chocolate chips.
  • Spread the mixture on the bottom of the slow cooker.


  • Add the cocoa powder and sugar to a medium bowl, and pour the boiling water on top. Stir until fully dissolved.
  • Pour the mixture on top of the cake batter and do not stir!
  • Put the lid and cook on high for two hours, or until the top layer has puffed up and the cake is set.
  • To serve, scoop into individual bowls and add desired toppings.


Calories: 437kcal | Carbohydrates: 72g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 164mg | Potassium: 348mg | Fiber: 5g | Sugar: 54g | Vitamin A: 55IU | Calcium: 94mg | Iron: 3mg